A few years back we brought home a haul of freshly picked peaches and nectarines from central California. We weren’t Gluten Free then and I let our 8-year-old daughter make a pie with store-bought crust. The mixed stone fruit was amazing. I love the stone fruit blend and you can do that in this recipe, if you’d like, too. It’s my now high school daughter’s new go-to. HINT: Nobody will hate you if you put a scoop of vanilla ice cream on each serving and unlike some recipes, this one will stand up to it and not get soppy topped.
| Servings | Prep Time |
| 10 | 60minutes |
| Servings | Prep Time |
| 10 | 60minutes |
Ingredients
- 1/2 cup sorghum
- 1/4 cup Almond meal
- 3/4 cup Cornstarch
- 1 cup Rice Flour
- 1/4 cup millet or more rice flour
- 1 1/4 tsp. Xanthan Gum
- 1/4 cup Sugar
- 1/2 tsp. salt
- 2 tsp. Baking Powder
- 1 tsp. Orange zest
- 1 tsp. Vanilla
- 6 Tbsp. Butter melted
- 1/4 cup Orange Juice fresh
- 1 1/4 cup Milk maybe as much as 1 1/2 cups
- 6 Peaches 4-6 depending on size, sliced (I left skin on) -- about 4 cups
- 1/2 cup agave syrup
- 1 Tbsp. Sweet rice flour
- 1/4 cup Orange Juice fresh
Servings:
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Ingredients
Servings:
|
Instructions
- Preheat the oven to 350 degrees F.
- Mix all the dry ingredients together in a medium bowl. In a separate bowl, mix together the liquid ingredients except for the milk. Add the liquid ingredients to the dry ingredients. Slowly stir in the milk until the batter reaches the right consistency- about 1 1/2 cups.
- In another small bowl, mix together the agave syrup, orange juice, and sweet rice flour. Combine this mixture with the peaches in a 9 x 13 baking pan. Spoon the batter over the peach mixture. You may have extra batter. Bake for about 45 minutes.
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