You’ll love this healthy twist on a classic summer favourite. I love eating all of BC’s fresh local stone fruit available in the summer, they are just so dang delicious. I had some leftover peaches from our recent trip to the @penticonfarmsmarket and made this quick and easy dessert in 15mins. Local, grain free, less than 1g of sugar.
Peaches: 5 peaches, 1 lemon zest + juice, 1 Tbsp cinnamon, 1 Tsp vanilla powder, 1/2 Tsp nutmeg
Crisp: 1/2 C organic coconut flour, 1/2 C toasted coconut flakes, 1/4 C slivered almonds, 1/4 pecan pieces, 1/4 C pumpkin seeds, 1 Tbsp Truvia brown sugar (less than 1g of sugar, see below), 1 Tbsp Hemp hearts, 1/4 C organic virgin coconut oil (soft)
Bake at 350 for 40-45 mins until topping is golden
Directions: Mix peaches with listed ingredients in a bowl and add to an 8×8 or 6 Cup Pyrex baking dish or iron skillet. Mix crisp ingredients in separate bowl until the soft coconut oil mixes with the coconut flour. Place on top of peaches and bake.