Blueberry Peach Cobbler
1 cup self rising flour
1 cup sugar
1 cup full fat soy milk (silk, westsoy, vitasoy...)
2 ripe peaches, peeled and sliced
1 pint blueberries, rinsed if not organic
1 tablespoon of margarine
Preheat the oven to 450F. Butter an 8x8 baking dish, I think glass works best. Sift the flour into a medium bowl, mix in the vegan sugar and soymilk. Batter will seem thin. Pour into pan. Add fruit to the top of the batter, it will sink in as it bakes. Bake on the center rack for 25-30 minutes or until it is lightly browned and the batter seems firm to touch. Let cool a few minutes. Great with vanilla Tofutti ice cream!
Nutrition info: I really don't know but it can't be that bad for you. If you use lowfat soymilk and margarine it would be really lowfat but I guess still have plenty of carbs.