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Categories:
peaches lemon juice vanilla arrowroot blanched almond flour Celtic sea salt baking soda grapeseed oil nectar
Viewed: 37 - Published at: 10 years agoIngredients
- 6 large peaches, sliced
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 3 tablespoons arrowroot
- 1 1/2 cups blanched almond flour (Bob's Red Mill Blanched Almond Flour will NOT work!)
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1/2 cup grapeseed oil
- 1/4 cup agave nectar
Method
- Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients.
- In a smaller bowl, combine almond flour, salt, baking soda, grapeseed oil and agave for topping.
- Place peach mixture in a 3 quart baking dish.
- Crumble topping over peaches.
- Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown.
- Serve.
