I tried this recipe earlier from
Elana's Pantry and forgot to cover while it was baking. (Don't make that mistake!) It was still yummy, but dried out as well. I made a few changes to it and think we have a winner!
8 large peaches, peeled & sliced
1/2 c frozen blueberries1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 cup blanched almond flour
½ cup coconut flour
½ tsp cinnamon½ teaspoon sea salt
¼ cup grapeseed oil
¼ cup agave nectar
Peel and slice the peaches. Add the frozen blueberries, lemon juice, vanilla and arrowroot powder. (If you don't have arrowroot, you can use cornstarch.) Place in a baking dish. I used an 8 x 10.
Combine the remaining ingredients to make the crumble topping. Place it on top of the fruit mixture:
Place in 350 degree oven COVERED for 45 minutes. Remove the foil and cook for another 5 minutes. When it is done it will look like this:
It smells so good with that little bit of coconut flour. This dish is high in protein with the almond and coconut flours in it.
Enjoy!
