I really hope you bought those peaches I was telling you about. Do you remember the first photo on the Stuffed Peaches post? I had 4 giant organic peaches, but only used 2 for the recipe. With the extra 2, I put together these delicious peach toppings. The first is a Paleo version, and tomorrow I’ll be posting the Triple B Peaches.
The concept behind the dish was to make something that would be really yummy at breakfast time. However, turns out it’s great with ice cream too. I imagine this could be used on cupcakes, oatmeal, cream of wheat, and toast. And of course, eaten straight out of a bowl.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Diabetic Friendly, Paleo, GAPs, Vegan, AIP Compatible, SCD Compatible
For Corn Free: Source safe ingredients. There’s a place in our area called Woodleaf Farm. They’re corn free and amazing. You can also get good peaches from Riverdog Farm.
For AIP and GAPs: Use safe vanilla.
For SCD: Use date sugar instead of maple.
10.5 ounces Organic Peaches, sliced thin
6 tsp Organic Virgin Coconut Oil, divided
1.5 TBSP Organic Maple Sugar
1/2 tsp Raw Organic Ground Vanilla
Pinch of Sea Salt
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Once you have your peach(es) sliced, heat 4 (out of 6) teaspoons of your coconut oil in a medium (or large) non-stick pan on medium heat (350). I find that a small cookie dough scooper is the best way to get the coconut oil into the pan. No mess, and no need to fling a measuring spoon, or try to scrape the oil out. Once the oil has melted, add the peaches and the seasonings. Mix everything together very well. After 5-7 minutes of cooking, add the last 2 teaspoons of oil. The total cook time is 10-12 minutes, depending on the thickness of your slices. Towards the end, be very watchful, as you don’t want the peaches to burn. Serve over whatever you fancy, and enjoy! Picture time 🙂
We also tried these with a new (local) Paleo ice cream. It was drop dead delicious. If you don’t have a safe ice cream that’s sold near you, please make some. I beg of thee. We’ve put together a lot of ice cream recipes for you during Ice Cream Week.
Our Corn Free Cookbook (also Gluten Free and Top 8 Allergy Free) Is packed with recipes and resources to help you thrive when living with a corn allergy, and/or multiple food allergies. Kathlena, The Allergy Chef, is a severe corn allergic, giving us the unique ability to write a book that’s accurate. No corn derivatives, no xanthan gum, and all the details you need to enjoy life as a corn allergic.