Peach Raspberry Muffins

Not much to say about these little treats – except they are awesome! The tartness of the peaches and sweet raspberries really come together in this muffin. The coconut and almond flour mix keeps it light and gluten free but the other ingredients help give it a little crunch. Perfect for a Sunday morning breakfast or brunch.

1 cup almond flour

½ cup coconut flour
1 tsp baking powder
½ tsp baking soda
1 tsp xanthan gum
½ tsp salt
½ tsp cinnamon
1 egg
1 cup almond milk
¼ cup honey or stevia
½ cup peaches, finely diced
½ cup raspberries

• Mix together dry ingredients in a large mixing bowl. Add in eggs, almond milk and honey. Blend on medium speed for about a minute or until batter is well combined.
• Using a spoon, fold in peaches and raspberries. You don’t want to mix them in or they will end up mushy. Folding them in keeps their texture and shape better.
• Bake at 350°F for about 30-35 minutes or until muffins are lightly browned and cooked completely through. Let cool about 10 minutes.
• These are best eaten right after baking. They will keep fairly well for one to two days in a sealed container in the refrigerator.

Brie Peach Stackers

These little treats are awesome. They are a perfect blend of salty and sweet. It makes a perfect side dish to a grilled meat and a small salad. The basil really compliments the balsamic dressing and tomato. The salty brie really brings out the tartness and flavor of the sweet peach. Throwing it all on the grill gives it a little extra flavor as well. They can get a little messy and hard to eat but so worth it!

1 peach, sliced into about ¼ inch slices (peeled and pit removed)

1 tomato, sliced into about ¼ inch slices
6 basil leaves
6 thin slices of brie cheese
Balsamic vinaigrette dressing

• On a grill (or inside on a skillet), cook one side of peach slices for about 2 minutes – just enough to get it a little soft but it will still hold it’s shape.
• Flip peach slices over and top with brie, basil and tomato.
• Close grill lid or cover skillet and cook for abouter 3-5 minutes or until brie is starting to melt.
• Put peach stacks onto a serving plate and drizzle over about ½-1 tsp of balsamic dressing. Serve immediately.

Peach Lavendar Jam

The next couple of weeks I’m trying something different. I’m going to be posting two recipes a week that involve canning-enjoy! Even though it’s quite a bit of work, I love canning. There’s something about creating something that lasts that I enjoy. I really like peach jam and I really like lavender so I thought- why not mix them?! I found some gorgeous peaches at the local farmers market and threw in some of my own lavender. This turned out great. The lavender really accents the peaches well and adds a nice little touch to the flavor. This is perfect over toast in the mornings.

6 cups peaches, peeled and diced

1 cup water
1 tsp lemon juice
1 cup honey (or 2.5 cups of white sugar)
2 tsp lavender, finely chopped
1 tsp no sugar pectin (if desired to help it “gel” up)

• In a food processor or blender, blend peaches until desired consistency. We like ours with a few small chunks so we blended ours quite a bit.
• Pour peaches into a large stock pot or sauce pan over medium heat. Add in water and bring to a slow boil. Stir in lemon juice and honey.
• Return to boiling and add in pectin and lavender. Cook at a slow boil for about 5 more minutes, stirring constantly.
• Ladle jam into prepared glass jars and finish preparing jars as desired.
• I boil my jars, lids and rings. Then I dry jars and ladle jam in at this point. Then I put on the seals and rings and turn jars upside down to seal. Once the lids “pop” and seal, I flip back over and let cool. This recipe made about 6 half pint jars.

Also: Here's a sneak peek of some canning recipes that will be posted soon!