Just peachy for breakfast or dessert
Tuesday, August 1, 2017
August is National Peach Month, so we have a couple of sweet ways to use that summer favorite.
These recipes are from Eat, Drink, Be Healthy! Written by Christina Bauer of Milwaukee, it’s another of the fine food blogs curated at Wisconsin Whisk, which is quickly becoming one of our favorite food sites.
These are made with whole wheat and natural sweeteners, and are vegan. They’re dense, moist and flavorful.
Makes 16 bars
1/4 cup coconut oil, melted
1/2 cup coconut sugar
1/2 cup honey or maple syrup
1 flax egg
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1 teaspoon baking powder
1 cup whole wheat flour
1 cup diced peaches – about 2 small peaches
Preheat oven to 350. Line a 9×9-inch baking dish with parchment paper and spray liberally with cooking spray. Make sure the paper hangs over the sides, so you can easily pull the blondies out of the pan.
In a small bowl, make your flax egg by combining 1 tablespoon with 3 tablespoons warm water. Set aside.
In a medium bowl, mix together melted coconut oil, sugar and honey or syrup. Stir in the congealed flax egg and vanilla. Stir in the cinnamon, salt and baking powder next.
Finally, stir in the flour, being careful not to overmix. Fold in the diced peaches until the batter looks well-combined.
Pour the batter into your lined, greased baking dish and spread into an even layer, making sure the peaches are evenly distributed in the pan.
Bake at 350 degrees F for 35 to 40 minutes. Remove from the oven before the edges start to brown.
Let cool completely, even overnight. Lift the paper from the overhanging edges to pull out the blondies. Cut into 16 bars and enjoy!
Leftovers? They’ll be good for up to five days when stored in in an airtight container in the refrigerator.
If you’re wondering, it was Christina’s dad who suggested adding the brandy to this recipe. These also are vegan, by the way.
6 ripe peaches, washed and sliced
1 tablespoon maple syrup (or honey if you don’t need to be vegan)
1 ounce of your favorite brandy or spiced rum (optional)
3/4 cup old-fashioned rolled oats
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/2 cup chopped pecans (or a combination of pecans and walnuts, like I did)
2 tablespoons maple syrup (or more honey)
1 ounce of the same liquor as above (optional)
Heat oven to 350 degrees F. Spray a glass pie plate, or 8×8-inch glass dish, with vegan cooking spray.
In a bowl, toss sliced peaches with syrup and brandy, if using the latter. Spread into a layer in pie plate.
In the same bowl, mix topping ingredients together well. Spread into pie plate, covering the peaches.
Bake for 30 minutes at either the top or middle rack position. Remove from oven and let cool, allowing the juices to thicken, for 10 to 15 minutes.
Serve alone, or topped with vanilla ice cream (regular or non-dairy) or with whipped cream (or whipped coconut cream).
Leftovers? Enjoy them at breakfast, either cold or reheated.