Gluten-Free Peach Crisp (Vegan & Paleo) This healthy Peach Crisp is my favorite summer dessert! I love how the topping get nice and crisp, without using refined flour or sugar. PREP TIME15 minutes COOK TIME15 minutes TOTAL TIME30 minutes SERVINGS8 AUTHORMegan Gilmore INGREDIENTS
FILLING: 2 lbs fresh (or thawed from frozen) peaches, roughly chopped 1/4 cup pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon CRUMB TOPPING: 1 1/2 cups walnut halves 1/2 cup shredded unsweetened coconut 2 tablespoons pure maple syrup 1 tablespoon melted coconut oil 1/4 teaspoon salt 1/4 teaspoon almond extract INSTRUCTIONS Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble. To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an “S” blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed. Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 to 20 minutes, or until the top is lightly golden, then serve warm.
Store covered leftovers in the fridge for up to 3 days.
This is our favorite way of preparing lobster. Especially after a day of diving for your own, when we come back to Camp Berry and cook these babies up!
PREPTIME 5MIN. COOK TIME 12 MIN EACH SIDE. TOTAL TIME 30 MIN
Contrary to popluar myth…do not take the antanae off and ram it up the lobsters pooper.
Place your lobsters tale side down.
Cook until red and the bottom starts to blacken.
Turn over and do the same on the top part of the lobster.
Remove and let cool for 10 min. Remove the body from the tale by twisting apart. Do it over a trash can it is messy. Save the body for lobster bisque stock Using a large butcher knife, cut the tail in half from the top side of the tail. Remove the poop shoot. It is full of sand. Pull your lobster meat out of the tail and enjoy!
Blueberry/Peach Muffins GF/DF/SF
Gluten-Free Sugar Free Dairy Free Blueberry & Peach Muffins You eill not believe the fact that there is no sugar in these amazing muffins, other than the blue berrys and peaches. The secret is in the monk fruit sugar. PREP TIME15 minutes COOK TIME40 minutes TOTAL TIME55 minutes SERVINGS 24 muffins AUTHOR Rusty Berry INGREDIENTS
In Your Mixing Bowl:
1/2 cup coconut oil liquified
1 cup of grade B maple syrup or 1 cup of Monkfruit Syrup. Monfruit has zero calories but is sweeter than sugar…CRAZY!!
1/2 Cup unsweeted, vailla almond milk you made need more to make your batter a little wet.
6 tsp vanilla
5 cups of almond flour
2 tsp baking soda
1 tsp of ginger
3 cups fresh blueberries
3-4 fresh peaches
Table spoon of cinnamon
Monk Fruit granulated sugar
INSTRUCTIONS Preheat the oven to 300F. Put a piece of peach into the muffin holders. Mix all of your other ingridients together. Once the batter is incorporated add the blue berrys and run the mixer on low. You don’t want your blueberrys destroyed. Put your batter in the muffin tins…make sure you use some anti stick spray. Sprinkle monk fruit sugar on top of the wet mixture and cook for 40 min at 300 degrees. Let cool for one hour!!