FRUIT* see list below
- ~4 cups of fruit, sliced (peeled is optional) +1/4 cup juice (any light colored, no sugar added juice)
- rhubarb (peel and dice stalks)
- even melon!
- 2 cans of most any fruit in juice (drain but keep juice)
1/4 cup brown sugar
1/4 cup white sugar
(sugar free options: 1 tablespoon of pure stevia, 1/2 cup raw agave, 1/2 cup honey (granulated is best), 1/4 cup malitol)1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg, fresh ground
1 teaspoon pure vanilla extract
1 tablespoon tapioca starch/flour
Place drained peaches into a heavy saucepan and add lemon juice. Mix well.
Combine juice, add sugars, cinnamon, nutmeg, vanilla and tapioca starch/flour. Mix well with a whisk.
Pour juice mixture over peaches in the saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook about 1 minute or until liquid thickens. Set aside.
½ cup sweet white rice flour
½ cup brown rice flour
½ cup tapioca starch/flour
½ cup coconut flour
½ teaspoon salt
2 tablespoons sugar
(sugar free options: 1/2t of pure stevia, 2T raw agave, 2T honey (granulated is best), 1T malitol)2 teaspoons baking powder
4-6 tablespoons shortening of choice, diced (or coconut oil, chilled and diced)
¾ cup canned coconut milk (one without gums or other binders)
1 teaspoon vanilla extract
2 teaspoons cinnamon sugar, for sprinkling
Lightly grease an 8"x8" baking dish OR 8 oven safe individual servings, (glass bowls, mason jars, ramekins, ceramic mugs, etc.).
Preheat oven to 425 degrees F.
Mix together the flours, salt, sugar, and baking powder.
Cut shortening into dry ingredients.
Sprinkle 1/4 cup dry mixture into prepared pan.
Make a well in the remainder and pour in coconut milk and vanilla.
Stir until just combined.
Pour hot peach mixture over dry mixture.
Drop tablespoons of wet dough mixture on top of peaches, pressing down lightly.
Sprinkle top with cinnamon-sugar.
Bake on middle rack 20-25 minutes or until golden brown.