Serves 6 / This delicious, wheat- and dairy-free treat layers sliced peaches on a foundation of soft, melt-in-your-mouth pastry and tops them with a lightly crisped crust. It’s great served warm with vanilla ice cream and a cup of tea. You could even eat it for breakfast (minus the ice cream, of course)!
2 pounds fresh peaches (about 5 peaches; remove skin, if preferred)
2 tablespoons natural cane sugar
1/8 teaspoon ground cardamom
1/4 cup chopped crystallized ginger
1/8 teaspoon sea salt
1/4 cup cold coconut oil
1/4 cup agave nectar
1/4 teaspoon lecithin granules
1/2 teaspoon orange flower water, or 2 drops orange extract (optional)
1/2 cup chopped fresh peaches, unpeeled (about 1/2 peach)
1 scant cup oat flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup coarsely chopped walnuts
1. Wash and slice peaches; place in a large bowl. Combine sugar and cardamom. Pour over peaches; add crystallized ginger and 1/8 teaspoon sea salt. Mix gently. Transfer to a buttered 4x8-inch loaf pan (it will nearly fill the pan).
2. Preheat oven to 375˚. In a mixer or food processor, beat together coconut oil, agave, and lecithin granules. Add orange flower water or extract and remaining 1/2 cup peaches. Beat until smooth. In a bowl, combine oat flour, baking powder, and sea salt; briefly pulse into coconut oil mixture.
3. Pour batter over peaches and sprinkle with walnuts. Cover with foil and bake for 15 minutes. Remove foil and bake for another 15 minutes, then reduce heat to 350˚ and bake for another 20–30 minutes, until a toothpick comes out clean and topping is light brown.
PER SERVING: 309 cal, 40% fat cal, 14g fat, 9g sat fat, 0mg chol, 4g protein, 46g carb, 4g fiber, 181mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and the founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).