Thursday, July 18, 2013
The peaches are just so beautiful at the farmer's market. I bought several this morning. I was going to make my Paleo Gingerbread, even though it's a "holiday" thing, but I never got around to it. So, peaches and ginger were on my mind. I am very happy with the results. (and Ger ate half of it!)
I rubbed coconut oil on a 9 x 12 baking dish.
I peeled, pitted, and sliced 5 fresh peaches. (Frozen peaches, thawed, would work when you can't get good fresh peaches)
I laid the peach slices on the bottom of the baking dish.
Cassie said MORE peaches would be even better.....
The FIRST thing I did was take 3 farm-fresh eggs out of the fridge so they would be room temperature.
I put the following dry ingredients into a small bowl and stirred:
1 3/4 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
I put the wet ingredients into a larger bowl and stirred:
3 eggs, room temperature (other wise they set up the melted coconut oil...)
1/3 cup honey (or blackstrap molasses, if you really want it "gingerbread-y")
1/2 cup coconut oil, melted
1 tsp vanilla
2 TBSP prepared ginger (I used the tube from Gourmet Garden - near the fresh herbs in the grocery, but you could also use the spice, or shred the real deal ginger.....tweak things and let me know how they go.)
Next, I put the dry ingredient mixture into the wet and stirred with a wooden spoon. The mixture was thick. I heaped it onto the peaches and smooshed it down into the peaches a little bit.
I baked it in a 350 degree oven for 30 minutes. It's not quite as beloved as my Paleo Blueberry Lemon Bars, but it's WAY up the paleo dessert list!