So these little babies started out life as a dessert experiment, made with coconut flour. They ended up pretty eggy though, so I actually ate the leftovers for breakfast the next morning. Although they didn't turnout as "cakey" as I was hoping, I do like them. The cakes are easy to put together, they're a great use for past-their-prime berries, and they microwave well if you want to make extra and warm up a few for a snack later.
Grain Free Individual Peach Cakes
4 ripe peaches
1/4 cup water
8 tsp coconut oil (or butter)
1/4 cup coconut flour
3/4 cup coconut milk beverage
1 Tbsp honey
1 tsp vanilla
1 tsp cinnamon, nutmeg
Abt 1 cup assorted berries (raspberries, blueberries)
Preheat oven to 350 degrees.
Slice peaches (8 slices ea), and cook over low heat with water for 5 - 10 minutes until soft. Stir occasionally.
Place 1 tsp coconut oil or butter in each individual ramekin (8). Place on a baking sheet and set into oven to melt for 2 min.
In medium bowl, mix flour, eggs, coconut milk, honey, spices and vanilla. Remove ramekins from oven and carefully spoon 2 1/2 Tbsp batter into ea ramekin (these are hot). Do not stir into butter or oil.
Set 4 peaches into each ramekin, on top of batter. Sprinkle blueberries and raspberries over top. You can also shake a bit more cinnamon on top to make it pretty!
Bake 25 - 30 minutes or until set. Tastes good warm for dessert, cold for snacks or even breakfast.
Shared with Slightly Indulgent Tuesday, Traditional Tuesday, Tuesday's Table, Fat Tuesday, Gluten Free Tuesday, Gluten Free Recipe Round Up, Mostly Homemade Monday, Make Your Own Monday, Healthy 2Day Wednesday, Gluten Free Wednesday, Real Food Wednesday, Allergy Free Wednesday, Party Wave Wednesday, Waste Not Want Not Wednesday, Pennywise Platter, Gluten Free Friday, Healing With Food Friday, Whole Food Friday, and Hearth and Soul Hop.