good morning sunshine: Hubert the dog & mini peach cobblers

I don't need to mention once again how special weekend mornings are for us: lazy time spent on just enjoying the time together. And last weekend it was three of us since Hubert the dog joined us for the few sunny days! This charming little love ball only made us want to get one of our own pretty soon...

For a perfect sunny morning like this I decided to go with a treat. Peaches are still in season now and what could be better than eating them hot from the oven and topped with ice cream? For our mini versions, I adjusted the recipe from The Best Peach Cobbler by the Life in the Lighthouse to make it gluten free and less sugary and it turned out just perfect. 

Ingredients:
(the dough will cover 6-8 mini cobblers or 1 full-sized one)

- 1 peach / person
- sprinkle of maple syrup
- 1/2 cup softened butter
- 3 tablespoons of brown sugar
- 1 cup of gluten free flour blend (I use rice + corn + potato + almond in equal proportions)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
- pinch of salt, nutmeg and cinnamon

Instructions:
Preheat oven to 180°C. While heating, peel and slice the peaches, stack them into small ramekins and drizzle with tiny bit of maple syrup. Set aside. In a bowl, mix the softened butter with sugar, add flour with the other powdery ingredients (baking powder, salt, nutmeg and cinnamon) mixing all the time. At the end, add the egg and vanilla extract and finish mixing until all well incorporated.
Cover the peaches with a layer of the dough - it should be thick and sticky so you can help yourself with your fingers (make sure to cover the whole surface). Bake for 35 minutes until golden brown. Eat warm covered with a scoop of vanilla ice cream! 

Chamomile tea, recently the favourite