Peach Crisp - gluten, dairy & egg free

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!

Peach Ice Cream

Getting our new ice cream maker, we decided to make some peach ice cream for my dad.  (It is his favorite.)
This fit perfect in our 1.5 quart maker:

2 eggs, beaten
1 1/4 c sugar
5 peaches
1 pint of half & half
1 tsp vanilla

Combine the eggs and sugar until smooth.  Cut up 4 peaches and put into a blender  (should be about 3 1/2 - 4 cups worth).  Blend until smooth.  Add the egg/sugar mixture and half and half.  Make according to the mixers directions.  5 minutes before the end, add chunks of peaches and vanilla.  Eat right away, or freeze.

YUMMY!