*The following is a guest blog post from Laurie and Tiffany of Nature’s Knockout.*
So here’s how you make it…
We have 1 cute little peach tree in our backyard, and it produces the yummiest peaches! So the first step is obvious….pick a dozen beautiful peaches (from your tree or favorite market 🙂
Wash the peaches. I like to cut the peach into sections and the skin just peels right off. If it gets stuck, I just use a knife and cut the peel off. You could blanch them for 1-2 minutes, but I think it’s easier & faster to peel them. Plus, in my book, the less cooking time = the more nutrients!
10 cups fresh sliced peeled peaches (10-12 large)
2 tablespoons fresh lemon juice
1 + 1/2 cups organic gluten-free oats
1 cup coconut sugar
1 cup chopped walnuts
1/2 cup almond flour or almond meal
1 tablespoon cinnamon
1/8 teaspoon sea salt
1/2 cup coconut oil
1 teaspoon liquid stevia
1/2 teaspoon vanilla extract
Heat oven to 375ºF or 190ºC. Place peaches in un-greased 13×9 inch baking dish. Sprinkle with lemon juice. In large bowl, combine all topping ingredients; mix until crumbly, then top peaches. Bake 10-12 minutes and remove.
Serve warm with any of the toppings in our cookbook…ice cream, Sweet Leche, Coconut Cream, or Lemon Glaze Frosting-pictured”
About the authors: Laurie Kuvich and Tiffany Correa are a mother-daughter hair and makeup team who have worked on movie sets all over the world. Their passion for safe and natural products stems from Tiffany being diagnosed with rheumatoid arthritis. They set out to rid their makeup bags and pantries of the items that could worsen Tiffany’s symptoms. They share their knowledge and advice on their blog, YouTube and Facebook Page and will soon be releasing a dessert cookbook!