• I
F aturinS DHC Quinoa Bowl
IN RE I NT ( tv 8)
2 ½ pounds peaches, peeled and sliced
½ cup brown sugar, or to taste
2 Tablespoons butter, softened
2 DHC Quinoa Bowls
1 ½ cups flour
1/◄ cup brown sugar
4 teaspoons baking powder
½ teaspoon salt
Zest of 1 orange
½ cup chilled butter
2/3 cup whipping cream
1 cup blueberries
DIR TIONS
Preheat oven to 400 degrees. Toss the peach
slices with the brown sugar. Lightly grease
8 individual baking dishes with the butter
and fill with the peaches. Bake for 15 minutes.
While the peaches are baking, make the cobbler
topping. In a large bowl, mix the quinoa, flour,
brown sugar, baking powder, salt and grated
orange rind. With a pastry blender, cut in the
chilled butter until the mixture looks like coarse
cornmeal. Stir in the cream.
Divide the blueberries among the 8 baking
dishes. With a spoon, drop the batter onto the
fruit, covering the surfaces as much as possible.
Bake for 20 to 30 minutes more or until the
crust is a golden brown.
Tips
• You can also bake this cobbler using a single
9x9x2 inch baking dish. On the second pass,
bake for 40 minutes or until peaches are
tender and crust is golden brown.
• To easily peel a ripe peach: Dip into boiling
water for 45 seconds. Let cool and the skin
should slip off easily.
• Grate the orange peel right into the mixing
bowl to capture the orange essence.