Baked Peach Pudding

 

DSC_1079Wonderful friends of ours arrived last night and are staying with us for the next ten days or so. They have three lovely boys the same age as our three oldest, and the kids are getting along quite well considering it has been three years since they were last here. In the three years since, both her and I have dealt with severe IBS along with other health issues, and we are now both on gluten-free diets to help manage the symptoms. Along with that, my dear friend is not eating any refined sugar.

I wanted to come up with a dessert that we could both enjoy, and convince our husbands to eat. With the last of the peaches from our tree sitting on our window sill, I decided to experiment with a cake recipe I had enjoyed making in the past. While the texture was more like a baked pudding (hence the name) than a cake, it was still delicious served warm with a scoop of ice cream, or coconut ice cream. It is sweetened with maple syrup and honey, and is a light weeknight type dessert. My friend was thrilled that I had made something she could enjoy, and I was happy that to have created something all of us could share.

 

Baked Peach Pudding

3/4 cup butter, room temperature
1/2 cup pure maple syrup
1/4 cup local honey
1/4 cup buttermilk ( make my own: 2 tsp. apple cider vinegar mixed into 1/4 cup milk)
4 eggs, room temperature
1 teaspoon vanilla

1 cup gluten-free flour mix
(1/3 cup rice flour, 1/3 cup cornstarch, 1/3 cup tapioca flour, 1 teaspoon zanthan gum)
1 cup almond flour
2 tablespoons ground flax seeds
2 tablespoons lemon zest (or zest of one lemon)
1 1/2 teaspoons baking powder
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon salt
2 cups sliced peaches (2-3 peaches)

 

Directions

Preheat the oven to 350 degrees.
In a free-stand mixer or with hand mixer, combine the butter, maple syrup and honey.
Add eggs, one at a time, until combined.
Add “buttermilk” and vanilla and mix.
In a separate bowl, combine dry ingredients and whisk until thoroughly mixed.
Pour into a 9×12 inch greased pan.
Peel and slice peaches into twelve sections each.
Arrange peach slices on top of the batter.
Bake for 30-35 minutes
Serve with ice cream, or coconut ice cream.
Makes 12 servings.

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8 thoughts on “Baked Peach Pudding

    • Wow! Until about five minutes ago I didn’t even know what a Liebster Award was. Thank you for your generosity! I am so excited to share with you and anyone else interested my answers to your 10 exciting questions… I’ll just have to figure out how to do it first 🙂

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