I’m not normally too excited about paleo desserts, but I saw this recipe today and they looked so amazing I couldn’t help but have a go at paleoising them. They came out pretty well, the pastry was a bit dryer than I would have liked but when combined with the soft peaches it was really tasty.
Ingredients (serves 2)
2 ripe peaches
A handful of strawberries, ideally small ones
1 egg, beaten
3 tbsp coconut oil
2 tbsp each coconut flour & ground almonds
1 tsp vanilla extract
Slice the strawberries (except 2 small ones) and split them equally between two small ramekins (mine came from Gu puddings…). Cut your peaches in half vertically and remove the stones. Replace the stones with the strawberries you saved earlier. Put your peaches back together and place them onto the strawberries, squishing them down a bit.
To make the pastry, mix together the dry ingredients, vanilla, oil (melt it first) and half of the beaten egg, and using your hands mix together so all ingredients are combined. Bring together into a ball, using a tiny bit of water if you need it and divide into two balls.
Place each one between two pieces of cling film and pretty down to flatten into a pancake. Paint come of the beaten egg around the ramekin/peach join. Now very gently (this stuff cracks very easily) place your pastry on top of the peach, patching any cracks. Cover with cling film and put in the fridge for at least half an hour – this helps the pastry get a bit firmer and hold its shape.
Just before you bake, paint the remaining beaten egg over the pastry. Bake at 180c for about 25 minutes or until the top is golden brown.