Gluten-Free Peach Breakfast Crisps

Gluten-Free Peach Breakfast Crisps

I’m sliding in reeeeal quick on this sunny Thursday to share a peach recipe with you before their season (the best season, in my opinion) comes to an end!

gluten-free peach breakfast crisps | kulaskitchen.com

When Ontario peaches are in season, they are truly a dream come true. I bit into my first one of the year about three weeks ago, and I swear it tasted exactly like a fuzzy peach candy. So incredibly sweet & juicy, with a complex flavour unlike any typical grocery store peach.

gluten-free peach breakfast crisps | kulaskitchen.com

I wanted to incorporate them into a breakfast-y treat, so I decided to whip up some cute little crisps made with nutritious, all-natural, gluten-free ingredients that won’t spike your blood sugar early in the day. A dollop of creamy coconut yogurt on top really adds that extra level here, if you’re into it.

gluten-free peach breakfast crisps | kulaskitchen.com

That being said, you can of COURSE make these as a healthy dessert, too. Ice cream on top would be an excellent move (although that goes without saying). Enjoy friends!

gluten-free peach breakfast crisps | kulaskitchen.com
gluten-free peach breakfast crisps | kulaskitchen.com
Gluten-Free Peach Breakfast Crisps

Category: Breakfast

Servings: 4

gluten-free peach breakfast crisps | kulaskitchen.com

Ingredients

  • 4 large, ripe peaches, thinly sliced
  • 2 tsp. arrowroot or corn starch
  • ½ c. rolled oats
  • ½ c. almond flour
  • 3 tbsp. + 2 tsp. pure maple syrup
  • 2 tbsp. coconut oil
  • 2 tbsp. ground flaxseed
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Pinch of sea salt
  • ½ tsp. vanilla extract

Instructions

  1. Preheat the oven to 350 degrees and prepare 4 small (about 1.5 cup) ramekins or baking dishes (alternatively, you can use a small square or loaf pan).
  2. Place your peach slices in a small bowl and toss them with your arrowroot or corn starch and 2 tsp. maple syrup until evenly coated. Divide peach mixture between your 4 baking dishes and set aside.
  3. In another bowl, combine your oats, almond flour, remaining 3 tbsp of maple, coconut oil, flax, salt, spices & vanilla. Use your hands or a fork to mix until the coconut oil is evenly incorporated and you have a crumbly, slightly moist mixture.
  4. Divide the topping between the baking dishes. Place them on a cookie sheet at bake for 20-25 minutes, or until the topping is slightly browned.
  5. Let cool and serve topped with coconut yogurt, nut butter, or ice cream!
http://kulaskitchen.com/2019/08/29/gluten-free-peach-breakfast-crisps/


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