6 organic ripe peaches, peeled and sliced
2 tablespoons monk fruit granules or coconut sugar
1/2 teaspoon cinnamon
2 teaspoon arrowroot or or tapioca flour
pinch of sea salt
1 teaspoon fresh lemon juice
1 cup blanched almond flour
2 tablespoon arrowroot or tapioca starch
1/4 cup monk fruit granules or coconut sugar
1/4 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 cup coconut oil melted, and cooled to almost room temp
2 1/2 tablespoons unsweetened almond or coconut milk
Preheat your oven to 400 degrees
In a large bowl, toss the peaches with the lemon juice, then remaining filling ingredients. Place the mixture in a 9" pie dish or ceramic pan.
Bake the peach mixture only in the preheated oven for 10 minutes. In a medium bowl, combine the almond flour, arrowroot or tapioca, monk fruit or coconut sugar, sea salt, cinnamon and baking powder. Stir in the coconut oil and almond milk until a thick batter forms.
After removing the filling, spoon the topping batter over the peaches trying to cover the surface
Return to the oven and continue to bake for 15-18 minutes or until the filling is bubbly and the pastry top is browed and set.
Serve with coconut vanilla ice cream. Makes approximately 8 servings.
