May 24, 2010

Peach-Walnut Coffee Cake

I'm not really a food blogger, but I made this for breakfast and it was yummy. I thought I'd share it. I actually used white flour instead of wheat, because I didn't want to grind just a cup of wheat. I need to grind a few cups of wheat to have some flour handy in the freezer at all times. I didn't take a picture, either. That's proof I'm not really a food blogger. No food porn!
The best thing about this recipe is it uses canned peaches - commercial or or your own - so it is seasonless. It's a quick and easy pantry breakfast. I wished I had had some of my homemade vanilla yogurt to eat with it!

Peach-Walnut Coffee Cake
    1 ½ cups whole wheat flour, freshly ground 
    cup xylitol 
    ½ tablespoon baking powder 
    ½ teaspoon sea salt 
    ½ cup walnuts, chopped 
    1 teaspoon cinnamon 
    ½ teaspoon allspice 
    16 oz.can peaches, drained and chopped 
    ½ cup peach syrup, reserved 
    1 each egg 
    cup coconut oil, melted
 1. Preheat oven to 375℉. Butter an 8x8 baking dish.
 2. Drain the peaches, reserving 1/2 cup of syrup. Chop up coarsely.
 3. Mix the flour, sweetener, walnuts, baking powder, salt, and spices together in a large bowl.
 4. Add the egg, peaches, peach syrup, and oil. Mix gently but thoroughly.
 5. Bake for 30 minutes, or until a toothpick inserted in the center comes out dry.

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