I have the last 2 bags of The Peach Truck peaches for this season. It is a sad day as I use them up.
If you live on the East side of the country, check out their website, www.thepeachtruck.com and see if they come to your part of the woods. They have THE BEST peaches I have ever eaten. I am fortunate and grateful that the entire season, they are in Nashville- slinging peaches on the daily. I can get them whenever I want.
Here is what I did with some of my last peaches...
Peach Coffee Cake
Phase 1 and Phase 3
Serves 12 in phase 3, 6 in phase 1
3/4 cup sprouted wheat flour
1/2 cup sorghum flour
1/4 cup tapioca flour
3/4 cup xylitol
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup grapeseed oil (or oat milk in p1)
1 tsp lemon juice
2 tsps vanilla
1 egg, slightly beaten for p3 or 2 egg whites in p1
1/3 cup almond milk for p3 or oat milk for p1
3-4 very ripe peaches, peeled and diced
Preheat oven to 400 degrees.
Grease an 8x8 or 9x9 pan with grapeseed oil- or use parchment paper in p1.
In your blender, add the milk and xylitol. Blend on medium or high for 1 minute. Pour into a large bowl. Add beaten egg, vanilla, salt, lemon juice, baking sods and powder and oil. Whisk to combine. Add flours and stir just until combined. Pour into greased pan or use silicone pan. Add diced peaches on top.
Put in oven and reduce temp to 375 degrees. Bake for 30-40 minutes until toothpick comes out clean. Cool in the pan, invert and slice.
If the cake is browning too fast, cover with aluminum foil.