Gluten-free, Vegan
Is there any better time of the year to enjoy seasonal fruit, than in the summer? I already know the answer to this question. Of course not! You can find fresh yellow peaches in my kitchen all summer long. I usually let them sit on my counter for a few days, as the ones from the grocery store tend to be a little underripe. Once they are soft and just a tad squishy, they are ready to enjoy. I'll eat them whole like an apple, but I love baking with them too. They're also great in oatmeal, on top of pancakes, or in this super easy guilt-free crisp.
Serves 6
Ingredients
6-7 peaches, sliced
1 1/4 C oats, gluten free
1/2 C almond meal
1/4 C pecans, roughly chopped
1/4 C maple syrup
1/4 C coconut oil, melted
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt, fine
vanilla nice cream (optional)
Equipment
9" pie plate, oven-safe
Small food processor
Method
Wash and slices peaches, arrange them in a 9" pie plate.
Melt coconut oil by placing in a warm oven, or you can microwave for about 20 sec. Add vanilla and stir.
Stir together all remaining ingredients, along with the melted coconut oil/vanilla mixture. Evenly spread over the top of the sliced peaches.
Bake for 35-40 min, at 350 deg. Topping should be lightly toasted and slightly sizzling.
Though technically optional, be ready to treat your loved ones with some vanilla nice cream to top it off, because well... it's the right thing to do.
NOTE: Leftovers can be kept in the fridge in a sealed container for up to 3 days (but chances of it lasting that long are rather slim.
Enjoy this guilt-free treat! Please tag me on Insta if you make this! @wholetosoulnutrition
In good health and food freedom,
Alyssa
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