summer peach oven cake

breakfast, recipes, treats

August and festivals, they just go together.

Here in Edinburgh we are celebrating the start of the Fringe Festival, International Festival and the  International Book Festival. The population is said to triple and it is just about impossible to find an available room in the city. It is one big party around here.

August is also one of my favorite times of year in our dear ‘ol Colorado. It has become a family tradition to pack up the car and head to the Palisade Peach Festival to celebrate all things peaches. Attendees sample peach ice cream, peach pie, peach cobbler, peach liquor, peach pancakes, peach jam, peach smoothies and Dad’s favorite, peach salsa. The festival is complete with a peach eating contest, peach cuisine demonstrations, a full parade down main street and one lucky gal is crowned Peach Queen.

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One of the highlights of the trip is to return home with crates of the fuzzy fruit. We would bring back dozens upon dozens of freshly picked peaches for friends and family. This juicy fruit was a part of my growing up and using them in this easy peach oven cake recipe brought back some sweet memories!

I got the idea to try an oven-baked pancake after a post about Swedish Fat Almond Cake from Green Kitchen Stories. This baked pancake called ugnspannkaka or tjockpannkaka, means oven baked pancake or thick pancake. It tastes like a huge pancake and is perfect for sharing. I wanted to try a version of my own, because I think we can all appreciate the simplicity of the recipe and not having to stand at the stove and flip pancakes.

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Sweet: This recipe is sweetened naturally by the warm, juicy peaches, with a hint of nuttiness from the almonds and coconut. We like to top with butter and agave nectar.

Simple: It couldn’t be easier. Whip the ingredients together and throw into the oven.

The pancake will rise during baking, it should be fluffy with a golden outer crust and a soft peachy inside- the perfect summer comfort food.

INGREDIENTS

4 servings

3 peaches, cut into thin slices

1/2 cup milk *your preference, I used coconut milk

1/2 cup gluten free all-purpose flour

3 eggs

2 tbs coconut flour

2 tbs almond meal

1 tbs butter

1 tsp ground cinnamon

1 drop vanilla extract

1 pinch salt

1 pinch ground nutmeg

1 tbs optional sweetener

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METHOD

Preheat oven to 425 degrees F (220 degrees C)

Melt butter in a cast-iron skillet in the preheating oven

Combine peach slices, sweetener, nutmeg and cinnamon in a bowl; gently toss to coat the peaches well. Cut the peaches into bite sized pieces. Set aside.

Beat eggs, milk, flours, almond meal, vanilla extract, salt together in a bowl until batter well-combined but a little lumpy. Pour into skillet.

Top batter with the peach mixture. Place the peaches into the top of the cake. They can be nicely arranged, but feel free to get as many peaches you can into the oven cake.

Bake in preheated oven until set in the middle, about 25 minutes.

Whatever you decide, breakfast, lunch, dessert… Enjoy!

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Palisade Peach Festival 2014

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Oven Baked Porridge with Stone Fruit + Pecans

breakfast, food & drink, recipes

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Sweet and juicy peaches, plums and apricots are some of the many joys of summer. This porridge is sweet and creamy because the fruit literally melts into the oatmeal. Warm and comforting food is not just for the cold, dark, winter months, let’s spread that love around into the summer months as well!

This porridge looks and tastes like a dessert, but it’s so much more! The fruit is full of anti-oxidants. Pecans are high in omega-3 fatty acids to help your brain function and whole grain oats help maintain healthy blood pressure, fight heart disease, and keep your hunger at bay longer than many other breakfast options. I hope you enjoy this simple and delicious recipe as much as I do.

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INGREDIENTS

Serves two

100g porridge oats (300ml boiling water to cook)

2 plums

2 apricots

2 peaches

50g/2oz pecans

2 tbs ground cinnamon, 1 tsp nutmeg + clove

*optional sweetener: honey, agave, date syrup or brown sugar

METHOD

Pre-heat the oven to 200C/400F/gas mark 6 (fan setting)

Place the oats in a bowl with the boiling water and let sit for 10 minutes, until the oats are soft.

While the oats soak, pit and dice the fruit. In a bowl, sprinkle cinnamon, nutmeg and clove over fruit, stir to cover all pieces.

Once the oats are soft and the water is absorbed (drain any extra water) mix the oats with spiced fruit mix and optional sweetener. Stir everything together.

Transfer the mix into small baking pan or oven safe dish. Bake the oatmeal for 25 minutes, until the top is golden in color and any excess liquid has been absorbed. For the last 5 minutes of baking, scatter the pecans across the top.

Spoon into bowls and cover with your milk of choice. I used soy milk and it was mmm mmm good. Feel free to finish it off with any of your favorite toppings- raisins, nuts or seeds, shredded coconut, yogurt or more fruit!

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NOTES

*If you prefer a crispy-crunchy top, bake a wee longer. Mine was quite soft.

*Keep an eye on the pecans, they warm up fast and you don’t want them to burn.

*You can prepare it the night before and leave it in the fridge over night which means an easy morning breakfast.

peace + grace, enjoy your weekend!
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overnight coconut chia oats

breakfast, recipes, snacks

Scotland has a long and fascinating history with oats.

I am not ashamed. This is precisely the kind of thing that I geek out about. I am currently trying to convince Ryan that we need to go and tour an 800-year old oat mill in Alford, Scotland. Yes, they have been milling oats for a very long time and they host the World Porridge Making Championship – I must go and experience this. Oats are a serious food staple here and I love how versatile and easy they are.

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If you have perused Instagram or Pinterest lately you know that overnight oats and chia pudding are all the rage. This recipe combines both recipes and will give you an easy way to get the nutrients and energy you need to start your day. Or if you are like me, it makes the perfect afternoon snack.

This is a quick morning meal because it is prepared the night before and includes only four baseline ingredients; oats, yogurt, chia seeds and almond milk. The toppings are endless and totally up to you. Your body will reap the benefits of fiber (thank you, oats), healthy omega fats (thank you, chia seeds) and satisfying plant-based protein (thank you, yogurt and almond milk). The oats and seeds are soaked into the yogurt and almond milk, which means that the oats become deliciously soft, creamy and easy to digest. The chia seeds expand and create a pudding type texture that will  have you wanting it every day of the week.

Ingredients 

1/2 cup gluten free oats

1/4 cup almond milk

1/4 cup dairy-free yogurt (I really like this coconut yogurt, but soy yogurt is also delicious and slightly easier to find)

2 tablespoons of chia seeds

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Method 

Place all of the base ingredients in a jar and stir them all together. Secure the lid and pop in the fridge to store overnight or for at least a few hours.

When you are ready to eat, get creative with your toppings. They are endless, experiment with what you like and what you have on hand: sliced bananas, blueberries, strawberries, almond butter, sliced almonds, unsweetened coconut chips, pumpkin seeds, cinnamon, honey or drizzle some agave.

Notes

If you are not dairy-free use your favorite yogurt and milk

If plain yogurt is not your favorite, try adding a teaspoon of vanilla extract or fresh fruit to add more flavor.

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Enjoy and I hope you have a delicious start to your week!