Recently egg-free, your plucky gluten-free goddess at large has been conjuring egg-free disasters- one after another- in her tiny blue-tiled cocina. And tossing said disasters (affectionately known as drek) into the trash left and right, developing quite an aim despite her gloomy disposition.
She shoots- she scores!
In fact, the greenbacks spent on the alternative flours, gluten-free casein-free mixes, tiny allergen-free chocolate chips and organic bananas could have bought a lovely bottle of Calvin Klein's Eternity. The big bottle. And don't believe what they tell you about subbing eggs with bananas in a chocolate recipe, Babycakes, unless you have a taste for gummy brownies that have a faint but distinct Eau de Baby Food top note.
But in every third act there's a moment.
You know, that pregnant pause, where our bruised but glistening heroine turns- damp and tendrilled, emotionally raw, soy-free chocolate smears artfully adorning her noble apron- and tucks an errant wisp of hair behind her left ear as she squints into the radiating oven, inhales a whiff of cinnamon-laced peachy heaven and senses deep in her fragile loyal heart she's got a winner. Cue music.
Darling, this summery vegan treat is so luscious your gluten-eating wiener-chomping friends will scrape their plates shiny clean and beg for more. They will. Promise.
So you may as well make two. One for them.
And one for you.
Gluten-Free Peach Crisp
If oats don't agree with you (some folks have trouble digesting oats), see my other crisp recipes featuring quinoa flakes or simple flour-and-sugar crumble toppings. They're equally tasty!
1/2 cup certified gluten-free rolled oats
3 tablespoons organic gluten-free vanilla rice or non-dairy milk
3 cups organic sliced peaches
A quick drizzle of organic raw agave syrup
1/2 cup gluten-free baking mix and pancake mix
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
3-4 tablespoons organic coconut oil
Pre-heat the oven to 350ºF. Grease a 9-inch glass pie plate and set aside.
Place the gluten-free oats in a bowl and soak them in the rice milk for ten minutes.
Toss the peaches with a drizzle of agave and arrange them in the bottom of the pie plate.
Add the gluten-free baking mix, brown sugar, and cinnamon to the oats. Mix well.
Add the coconut oil in pieces. Rub the oat/flour mix into the shortening between your palms until the mixture gets crumbly and moist. If you by chance need another tablespoon of rice milk to moisten the mixture, go ahead and add it.
Top the peaches with the crisp and crumble topping.
Bake on a center rack for 30 to 40 minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft. Serve warm or cooled.
Try not to lick the empty pie plate.
Okay. If no one's looking darling, go ahead.
Recipe Source: glutenfreegoddess.blogspot.com
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Concerned about the safety of oats? Read what gluten-free expert Shelly Case has to say about oats.