EASY ALMOND FLOUR RECIPES ‣‣ gluten-free & healthy
Recipes in this Video
Originating from the American South, peach crisp is a beloved dessert that showcases the sweet, juicy flavor of fresh peaches, often enjoyed during the summer months. Traditionally made with a buttery topping, this vegan version substitutes coconut oil while maintaining the dish's signature crisp texture. Today, peach crisp is popular across the U.S. and has inspired numerous variations, including different fruit combinations and toppings.
Ingredients
- ●peaches
- ●oats
- ●brown sugar
- ●coconut oil
- ●all-purpose flour
- ●cinnamon
- ●nutmeg
- ●vanilla extract
- ●salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Wash and slice the peaches, removing the pits.
- 3In a mixing bowl, combine the sliced peaches with cinnamon, nutmeg, and vanilla extract.
- 4Transfer the peach mixture to a baking dish, spreading it evenly.
- 5In another bowl, mix oats, flour, brown sugar, and salt.
- 6Melt the coconut oil and pour it into the oat mixture, stirring until crumbly.
- 7Sprinkle the oat mixture over the peaches evenly.
- 8Bake for 30-35 minutes until the topping is golden brown and the peaches are bubbly.
- 9Let cool for a few minutes before serving.
Ingredient Alternatives
coconut oil
Healthier: applesauce
Cheaper: vegetable oil
Applesauce reduces fat and adds moisture.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
all-purpose flour
Healthier: whole wheat flour
Cheaper: gluten-free flour
Whole wheat flour adds fiber and nutrients.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups almond flour
- ●1/2 cup granulated sugar
- ●1/4 cup honey
- ●1/2 cup unsalted butter, melted
- ●4 large eggs
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/2 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 3In a large mixing bowl, combine the almond flour, sugar, baking powder, and salt.
- 4In another bowl, whisk together the melted butter, eggs, honey, lemon juice, lemon zest, and vanilla extract until well combined.
- 5Pour the wet ingredients into the dry ingredients and mix until just combined.
- 6Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 9Once cooled, dust with powdered sugar or serve with fresh berries if desired.
Equipment
Ingredients
- ●1 1/2 cups grated zucchini
- ●1 cup whole wheat flour
- ●1/2 cup rolled oats
- ●1/2 cup unsweetened applesauce
- ●1/2 cup honey or maple syrup
- ●1/4 cup coconut oil, melted
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 tsp baking soda
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1/2 cup dark chocolate chips
- ●1 tsp cinnamon
Instructions
- 1Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2In a large bowl, combine the grated zucchini, applesauce, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix well until combined.
- 3In another bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and cinnamon.
- 4Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- 5Fold in the dark chocolate chips gently into the batter.
- 6Pour the batter into the prepared loaf pan and spread it evenly.
- 7Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 8Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- 9Slice and serve as a healthy snack or breakfast option.
Equipment
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