Saturday, August 5, 2017

Movin' to the Country, Gonna Eat a Lot of Peaches!

Everybody knows I love fresh juicy peaches! Not too long ago I shared MR's famous peach cobbler recipe.  I get asked for that recipe every summer, so I always like to keep it handy.  But the season for these beauties is winding down and I had some left to use.  I don't want to waste a juicy bite, so I peeled sliced and froze most of them.  I saved a couple out though to try something new.  It's a beauty and I hope you like it!


2 large fresh peaches, peeled and sliced into half moons
1-1/2 cups almond flour
1/2 cup tapioca flour
1-1/2 tsp coconut sugar
pinch of sea salt
4 TBS cold butter, cut into small cubes
1 tsp vanilla
2 eggs

Mix together almond flour, tapioca flour, coconut sugar, and salt in a large mixing bowl.  Add the butter and cut in with a pastry cutter.
Blend the vanilla and one egg together in a small bowl.  Add to the almond flour mixture.
Mix until a dough forms.
Cut a piece of parchment paper to fit a baking sheet.
Lightly flour the center.
Turn out the dough on the prepared parchment paper.
Roll the dough into a circle, about 10" across.  The dough should be about 1/8"-1/4" thick.
Beat the remaining egg in a small bowl and lightly brush the rolled out dough.
Layer the sliced peaches onto the dough, leaving about 1" - 1-1/2" margin.
Gently turn up the edges of the dough.
Transfer the dough on the parchment paper to a baking sheet.
Bake at 350F for 30-35 minutes or until the dough is firm and the edges are golden.

This just came out of the oven and it smells divine!!! (I'm pretty sure it should be eaten with vanilla ice cream!)

So what are you eating this week?  Whatever it is, Keep it Clean!!

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