I bought some flat peaches and used 5 to make 2 of these (as I'll freeze one)
I used 1/2 the sugar in the recipe as I knew the peaches would make it sweeter and I used coconut sugar so theres only 50g of sugar in this cake with (6 good slices) I also put some peach slices on top with flakes almonds and chia seeds. I also used coconut oil so this is dairy free as well as GF.
Its just right this weather with afternoon tea...π
Here's the recipe:
200g Self raising gluten free flour
150g coconut oil
50g coconut sugar
3 large free range eggs
5 doughnut peaches sliced
flaked almonds and chia seeds to top
Whiz everything up in a food processor add the peaches last and mix gently then spread into 2 greased cake tins and bake for approx 35mins at 150C until cooked through.
looks fabulous Jerry i keep saying im going to start baking and make bread but i never seem to get round to it. You are a great cook i'v seen all your lovely meals. it all seems so easy and i do have a food processor too. I think i just lack confidence. maybe i will get someone to help me i'd love to make my own bread as i dont like whats in the supermarket bread. love grace xoxo
Thank you grace111, as you've a food processor I'd use small amounts at first and make simple cakes like a sponge cake which's 4 ingredients in equal amounts + jam and with bread you could make pancakes or flat breads to give you confidence...and you just might surprise yourself.π
Thanks Peanut31 and that sounds like great advice from your son. There is a Gluten free Topic section with more ideas recipes so it'd be Worth checking them out.
Good luck with all things gluten free and theres a few of us on here...π
I have to make this for my neighbor. She has issues with a lot of things, and cannot have dairy at all. Looks great for the steamy weather we're having.
Really sounds good, I don't have any of this to make one but I love peach pie, my favorite. But had accident an ended up with cracked ribs & leg swollen inside, dr fears blood clot so can't be on my legs for awhile but will remember this recipe, thanks.
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