peaches peaches peaches

my husband and i went to pick white peaches and some nectarines at Carlsons Orchards  in Harvard, MA.

 

so i did some baking…during the hurricane.

Peach Crisp

6 large peaches, sliced

1 tablespoon lemon juice

1 tablespoon vanilla extract

3 tablespoons arrowroot powder

1 ½ cups blanched almond flour

½ teaspoon sea salt

¼ cup grapeseed oil

¼ cup agave nectar

▪   Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients

▪   In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping

▪   Place peach mixture in a 3 quart baking dish

▪   Crumble topping over peaches

▪   Bake covered at 350° for 45 minutes, until peach juice is bubbling

▪   Remove cover and bake a few more minutes if topping is not yet browned

Serve

Recipe taken from Elana’s Pantry

and of course, made some

Gluten Free Peach & Blueberry Pie

crust:

▪   1/4 cup cold butter

▪   2 tablespoons Virgin Coconut Oil, solid

▪   1 cup coconut flour

▪   2 eggs

▪   1 teaspoon light agave

▪   pinch of sea salt

▪   1/2 cup shredded coconut

▪   1 tablespoon coconut milk (you can use water if you wish)

In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch greased pie dish.  recipe adapted from Free Coconut Recipes.

   

filling:

5 large peaches, sliced

1 cup organic blueberries

1 tablespoon lemon juice

1/2 cup light agave nectar

pinch of salt

1 tablespoon vanilla extract

3 tablespoons arrowroot powder

mix all ingredients together and fill pie dish.  if you want to create a lattice on top of the pie, just make a bit more of the pie crust and lay it out flat and slice it into strips.

                                         place it in the oven and bake for about an hour, until                        the lattice is browned.

bake at 350

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About Emashita

Hailing from New Hampshire, I have re-invented this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site. I value simple ingredients & recipes, shorter the list the better!
This entry was posted in cage-free, gluten free, grain free, recipes, refined sugar free and tagged , . Bookmark the permalink.

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