Description
These days we are still enjoying fresh peaches so I felt this would be a great fruit choice. When the season is over we can feel safe to use frozen peaches in this recipe as I fool proof tested it. So this recipe can be timeless and now can be made any time of the year. This healthy recipe will yield a delicious, grain-free and paleo treat for your family.
Ingredients
- INGREDIENTS FILLING
- 2 10 oz packages of frozen peaches
- 1/2 tsp unflavored gelatin – I used Great Lakes
- 2Tbsp Allulose– I used Keystone Pantry
- 2 pinches Lo-Han
- ½ tsp cinnamon
- ½ tsp vanilla extract
- INGREDIENTS CRUST
- 2 cups blanched almond flour
- 1 Tbsp tapioca flour
- 1 tsp coconut flour
- 1/4 cup Allulose
- 1/4 tsp sea salt
- ¼ tsp baking soda
- 3 drops Stevia vanilla cream (optional)
- 1 Tbsp palm shortening or butter – room temperature
- 1 egg white
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- 1/1/2 tsp cinnamon (optional)
- 1/8 tsp nutmeg (optional)
Instructions
- Thaw peaches to room temperature and keep the juice. Set aside.
- CRUST:
- In a bowl mix the dry ingredients until well distributed- almond, coconut, tapioca flour, salt, baking soda and Allulose.
- Add the spices if you’d like at this point and mix.
- In another bowl mix the butter/palm shortening, stevia, coconut oil, egg white and vanilla until creamy and well blended.
- Add the wet into the dry and mix well.
- Place in the refrigerator to chill for 30-40 minutes.
- Preheat your oven to 350 F.
- MAKE YOUR FILLING:
- Place your peaches in an oven safe bowl.
- Take the peach juices and pour into a small measuring cup.
- If juice is less than 1/4 cup, add water to measuring cup until peach/water mixture is just at 1/4 cup.
- Sprinkle the gelatin on top.
- Let the gelatin bloom for 7 minutes.
- Add the 2 Tbl Allulose, Lo-Han, cinnamon and vanilla to the gelatin mixture and mix well, but not too much.
- Pour the fruit juice mixture over the peaches.
- Place in the oven in the middle rack.
- Cover lightly with tin foil.
- Heat the peaches in the oven for 15-20 minutes.
- Take your dough and roll it out between two pieces of parchment paper or you can press with your hands to shape if you’d like.
- Make the crust a good ½ – ¾ inch thick.
- Cut out circles to fit over your jar openings.
- Remove the peaches from the oven.
- Fill your jars with the peach mixture about ½” from the top.
- Place the dough on top
- Pinch the edges
- Place the jars on a cookie sheet (in case of spillover) in the lower part of the middle rack.
- Bake for 15-20 minutes until golden or browned.
- The crust will not be hard in the center.
- Enjoy!
