Peaches are also a good plant-based source of iron – not a nutrient we usually associate with sweet foods! And just when you thought this recipe couldn't get any more nutrient-dense, I added wild blueberries! Blueberries have one of the highest antioxidant capacities of any food. You'll also appreciate it's made with my favourite nutrient-dense gluten-free flour, coconut flour. It is rich in protein and fiber too.
Total Time
45min
4.0
3 Ratings
Author: Joyous Health
Servings:
6
Ingredients
•
1
cup
Brown Rice Flour
•
1/2
cup
Coconut Flour
or 1/2 cup of Brown Rice Flour
•
1/2
tsp
Baking Powder
•
1
tsp
Simply Organic Cinnamon, Ground
•
1
tsp
Vanilla Extract
•
1/2
cup
Maple Syrup
•
1/2
cup
Grapeseed Oil
or Extra-Virgin Olive Oil
•
2
Eggland's Best Classic Eggs
•
2
cups
Yellow Peaches
, roughly chopped, ripe
or Chopped Mango
•
1
cup
Fresh Blueberries
•
1
tsp
Coconut Oil
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Grease a 6 or 9 inch springform or tart pan.
3.
In a large bowl combine all the dry ingredients: Brown Rice Flour (1 cup), Coconut Flour (1/2 cup), Baking Powder (1/2 tsp) and Simply Organic Cinnamon, Ground (1 tsp).
4.
Roughly chop the Yellow Peaches (2 cups).
5.
In another bowl, combine the wet ingredients: Vanilla Extract (1 tsp), Maple Syrup (1/2 cup), Grapeseed Oil (1/2 cup) and Eggland's Best Classic Eggs (2). Add the Peaches and Fresh Blueberries (1 cup).
6.
Add the wet ingredients to the dry ingredients. Do not over-mix. The batter will be a bit crumbly but you shouldn't see any dry bits.
7.
Grease the sides and bottom of the springform pan with Coconut Oil (1 tsp). Spoon the mixture into the pan.
8.
Bake for 25 to 30 minutes or until a fork inserted comes out clean. Slice, serve and enjoy!
Author's Notes
Don't have coconut flour? No problem. Use a total of 1 1/2 cups of brown rice flour, it yields a slightly fluffier cake too.
Nutrition Per Serving
CALORIES
420
FAT
22.6 g
PROTEIN
4.3 g
CARBS
55.4 g
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