Ingredients:
- 6 ripe peaches
- 1 cup of gluten-free all-purpose flour
- 7 tbps. of coconut sugar
- 1 tbsp. of cornstarch
- 1/2 tsp. of ground cinnamon
- 1 tsp. of fresh lemon juice
- 1 tsp. of vanilla extract
- 1 1/2 tsp. of baking powder
- 1/2 tsp. of pink himalayan salt
- 3 tbsp. of melted coconut oil
- 1/2 cup of coconut or cashew milk (make your own by soaking cashew nuts)
Directions:
- Preheat oven to 375 F.
- Peel and cut the peaches into small pieces and pour into saucepan.
- Add the 6 tbsp. of the sugar, cornstarch, vanilla extract, lemon juice, and cinnamon and mix well.
- Cook for about 1-2 minutes and remove from heat.
- Pour peach mixture into a baking pan and set aside.
- Combine flour, 1 tbsp. of coconut sugar, baking powder, salt, coconut oil, and milk.
- Top the peaches with flour mixture and bake for 25 minutes.
- Serve immediately or store in refrigerator.
