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.
Author: Joyous Health
Brown Rice Flour
or 1/2 cup of Brown Rice Flour
or Extra-Virgin Olive Oil
, roughly chopped, ripe
or Chopped Mango
Preheat oven to 350 degrees F (180 degrees C).
Grease a 6 or 9 inch springform or tart pan.
In a large bowl combine all the dry ingredients:
Brown Rice Flour (1 cup)
Coconut Flour (1/2 cup)
Baking Powder (1/2 tsp)
Ground Cinnamon (1 tsp)
Roughly chop the
Yellow Peaches (2 cups)
In another bowl, combine the wet ingredients:
Vanilla Extract (1 tsp)
Maple Syrup (1/2 cup)
Grapeseed Oil (1/2 cup)
. Add the Peaches and
Fresh Blueberries (1 cup)
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.
Grease the sides and bottom of the springform pan with
Coconut Oil (1 tsp)
. Spoon the mixture into the pan.
Bake for 25 to 30 minutes or until a fork inserted comes out clean. Slice, serve and enjoy!
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
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