Ingredients
- 1 egg
- 1/3 cup vanilla soy milk
- 1/2 cup t vanilla extract
- 1/3 cup agave syrup
- 1/4 cup unbleached white flour
- 1/4 cup whole wheat pastry flour
- 1/3 cup t baking powder
- 6 cup 1t scoops of soydream vanilla ice cream
- 1 egg
- 1/3 cup vanilla soy milk
- 1/2 cup t vanilla extract
- 1/3 cup agave syrup
- 1/4 cup unbleached white flour
- 1/4 cup whole wheat pastry flour
- 1/3 cup t baking powder
- 6 cup 1t scoops of soydream vanilla ice cream
- 2 large peaches, peeled and diced medium
- 1 t lemon juice
- 6 cherries split and pitted
- 1/2 t whole wheat pastry flour
- 2 t agave syrup
Preparation
Baking Directions:
Preheat the oven to 350 degrees.
For the cobbler, place all wet ingredients into a bowl and whisk for 1 minute.
Slowly add the unbleached white flour, whole-wheat pastry flour and the baking powder and mix until smooth, scraping the sides as needed, for about 2 minutes.
Refrigerate until baking.
For the filling, place the peaches in a medium bowl.
Add all the remaining ingredients to the peaches and fold together gently with a spoon to combine.
Generously spray 6 3-oz ramekins with the nonstick butter spray and place them on a cookie sheet.
Spoon 1 rounded Tablespoon of the peaches into each ramekin.
Then ladle 1 oz of the batter on top of the peaches and bake for 25-30 minutes, until golden brown.
Let cool for 5 minutes and finish with 1 Tablespoon vanilla soy ice cream.
