Okay, so Peach Crisp hardly needs a “Paleo” version, right? I mean, it’s peaches, brown sugar, nuts, oats—okay, so the oats bother some people. And you can get “Gluten-free” oats, if it’s super important.
My reason for going Paleo on my peaches has more to do with wanting to add eggs, to which my son, Nathaniel, is allergic, as well as wanting to try out some almond flour in my recipe. And so I made two! One “safe” one and one that was a little “exploratory!”
You can find plenty of regular ‘ole peach crisp recipes out there, so I’ll share this one:
Ingredients:
3 Cups fresh peaches, peeled and sliced
½ Cup Almond flour
½ Cup shredded coconut
¾ tsp Baking Soda
½ tsp sea salt
1 tsp cinnamon
½ Cup chopped pecans
½ Cup organic Brown sugar
1 tbs organic honey
1 tsp vanilla
2 egg whites
1/3 Cup Coconut oil
Directions:
Preheat oven to 350 degrees.
Line the bottom of a 9×9 pan with peaches.
Blend remaining ingredients, and spread evenly over peaches.
Bake for 25-30 min. Cool and serve with vanilla ice, rice, or almond dream!
Enjoy!
For the Love of Your Life!
Angie