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!
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.
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.
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!
- 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
- 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).
- 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.
- 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.
- 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.
- Let cool and serve topped with coconut yogurt, nut butter, or ice cream!