Fresh Peach Cobbler (paleo)

IMG_3896 Here in Southern Utah it’s PEACH season. 

I happen to have an amazing neighbor that lets me pick my fill. So I had more than enough to spare when it came to making a tasty dessert. I’ve never been one for super sweet treats and it needed to be gluten free as well as egg free. In the end we all loved the final product.

I started with cleaning, pitting and slicing 7-10 large peaches and placing them in a deep pyrex dish. I then squeezed the juice of half a fresh lemon onto the peaches. Next I sprinkled them with cinnamon, and stirred in about 1/3 cup chopped raw pecans.

Preheat oven to 350 degrees

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Crumb Topping:

!.5 cups almond flour

1/8 cup coconut flour

1/2 tsp cinnamon

3 TBS coconut oil

1/4 cup raw honey

2 tsp vanilla

1/3 cup raw pecans chopped (optional)

Mix everything together. Drop by spoonfuls on top of sliced peaches. Bake for 35-45 minutes or until golden brown on top.  I suggest doubling the topping if you are making in a 9×13 pan.  Drizzle chilled coconut milk over top just before serving. ENJOY.

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Carrot Muffins

Gluten-Free (Paleo) Carrot Muffins

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What you will need:

1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon, plus more for sprinkling on top
3 eggs
2 tablespoons coconut oil, melted
1 ripe banana, mashed
2 tablespoons maple syrup or honey (optional)
1 1/2 cups carrots, grated
1/2 cup pecans, chopped

Instructions:

Preheat oven to 325 degrees.  Line muffin pan with paper liners.
In a large bowl, combine almond flour, salt, baking soda and cinnamon.IMG_3435
In a separate bowl, mix together eggs, oil, mashed banana, and maple syrup.
Stir carrots and pecans into wet ingredients.
Stir wet ingredients into dry.
Scoop a heaping ¼ cup batter into paper lined muffin pan and sprinkle tops with cinnamon.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack.  And serve and enjoy!