Good morning! 😉 I’m here to share a different sort of ‘Thinking Out Loud’ for the link-up partay with Amanda today!
1. I love to bake. I sometimes wish that my metabolism was ‘endless’ so I could eat everything I bake. But, it’s probably a good thing that it isn’t so I can learn to share what I bake with others including my family. My family loves baked goods, so we always have a good supply around our house.
2. Today I wanted to share one of my baking creations. I am nowhere near the caliber of some other recipe blogs, but I like to create a recipe once in a while for fun. I hope that you try this and tell me what you think! I don’t consider my blog a recipe blog, so if you ever need some really scrumptious, healthy recipes head over to Amanda or Arman. Even if you don’t need a recipe, go for the food pictures. You probably won’t want to leave.
I may be slightly biased, but I thought this recipe was pretty good. It reminded me just how creative and amazing our God is to give us a beautiful little fruit like the peach.
3. Last, but not least, summer fruit. . . is. . . amazing. Peaches, plums, apricots, and grapes are just perfect at this time of year, and last week my mom brought home a case of peaches that were at the peak of ripeness.
Needless to say, we ate them. We put them in smoothies, and I made peach crisp. My dad is gluten and dairy free, so I decided to take on the challenge of creating a dessert that he could eat. 🙂 We had it last night. And yes, a little ice-cream was had to accompany the ‘Peach Crisp a la Mode.’
Gluten Free and Dairy Free Peach Crisp
The essential building block to the peach crisp? The peach. 🙂 I introduce a peeled, juicy orange peach that was begging me to eat it, but I resisted. 😀
A few peach peels may have been eaten in the process.
6 cups peeled peaches (pitted of course)
1/3 cup coconut sugar (You can use regular sugar)
1 tsp. nutmeg
1 tsp vanilla
1/4 tsp. almond extract
3/4 c. coconut sugar
1/2 c. coconut oil, melted
1 cup gluten free flour (Any kind will work)
3/4 tsp. bakin soda
3/4 tsp. baking powder
Preheat oven to 350 degrees. To save bowls, mix the peaches, sugar, vanilla extract, almond extract, and nutmeg all in the 13×9 pan. Mix the topping ingredients in a separate bowl. Mix with fork till the mixture resembles small clumps. Sprinkle over the peaches. Bake at 350 for 25 minutes. You can eat it warm or cold. 😉
The finished product looked somewhat like this. However this is one I made the previous day that had oats in it. 🙂