Baked peaches? Yes, you heard me right! One of the best snacks for early autumn days. And these are baked with gluten free crumbles on top. Oh, yes! So delicious! And this smell around your kitchen is absolutely heavenlyyyyy! Eat them straight from the oven. They taste the best when they are super hot and don’t forget to add coconut yoghurt on top and for the sweet tooth drizzle with agave syrup! Enjoy your perfect fall snack and thank me later!
A sharp knife is helpful to remove pits from peaches but be careful with your fingers (I used knife and tablespoon to remove the pits). These baked peaches are perfect when eating hot so be careful on your fingers 😊 The best way is to use fork and knife. I tried two ways and still fork and knife is the winner here 😊
THESE BAKED PEACHES ARE:
- Perfect Fall recipe
- Gluten free
- Sugar Free
- Kids friendly recipe
- Snack recipe
- plant based
- perfect for weekend
HOW TO MAKE BAKED PEACHES
- 5 ripe peaches
- 80g oats
- 50g ground almonds
- 30g coconut shreds
- 15g coconut sugar + extra on top
- 30g coconut oil, finally melted
- coconut oil and agave syrup on top
Pre-heat the oven to 200C / gas 6. Place all dry ingredients in a mixing bowl. Add the melted coconut oil and mix together well. Cut the peaches in a half and remove the stones. Put the crumble mixture on top of each fruit. Sprinkle with coconut sugar. Put a wire rack on a baking tray, than put the peaches on it. Bake about 20-25 minutes or until golden brown.
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Recipe was made in our Vegan Healthy Louisa Cafe Deli in Leicester.