Peach Crisp (Revised)
"This new and improved gluten free Peach Crisp was a lot of fun to shoot and even more fun to eat.
http://www.elanaspantry.com/revised-peach-crisp/"
photo by Elanas Pantry
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 crisp
- Serves:
- 4-6
ingredients
- 6 large peaches, sliced
- 14.79 ml lemon juice
- 14.79 ml vanilla extract
- 44.37 ml arrowroot, powder
- 354.88 ml blanched almond flour
- 2.46 ml celtic sea salt
- 59.14 ml grapeseed oil
- 59.14 ml agave nectar
directions
- 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, grapeseed oil and agave for topping.
- Place peach mixture in a 3 quart baking dish.
- Crumble topping over peaches.
- Bake covered at 350° for 45 minutes, until peach juice is bubbling.
- Remove cover and bake a few more minutes if topping is not yet browned.
- Serve.
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RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
