Peaches and cherries are now in season. They are so delicious, juicy, sweet and really cheap in supermarkets too, so I thought I must make a recipe with nature’s candies 🙂 Today’s recipe is a clean eating peach and cherry bake which just whispers, “Seize the summer” like nothing else!
I also took this clean eating peach and cherry bake to enjoy after lunch, and to share with the family for breakfast. The bake got a few “um” and “oooh” noises which I take as positive feedback. Do let me know if you would be interested in a post about how to stay clean while camping, I think I might have some good tips and ideas for you.
Here is the clean eating peach and cherry bake recipe
- 200 g cherries, pitted and halved
- 300 g peaches, stoned and halved
- ½ cup coconut oil, soft but not completely melted
- 1 cup spelt flour
- ⅓ cup coconut sugar
- 3 flax seed eggs (3 tablespoon flax seeds mixed with 9 tablespoon water, let sit for 10 minutes)
- ⅔ cup ground almonds
- 1 lemon, zest and juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Preheat oven to 180 degrees and line your baking tin with a parchment paper. I used 18cm x 28 cm
- In a bowl, mix the flour with baking powder, ground almonds, coconut sugar and pinch of salt
- Next, pop the mixture into your food processor and add the coconut oil, flax seed eggs, lemon juice, zest, vanilla extract and combine well
- Scrape the batter mixture into your prepared baking tin and scatter the fruit over the top
- Pop into the oven and bake for around 30 minutes or until a skewer comes out clean
- Let it cool down before serving
I have truly fallen in love with this light, slightly zesty, clean eating peach and cherry bake recipe and I hope you will too. I actually have another one in the oven as we speak, but this time I am using rhubarb and blackberries picked from the park behind our house!