4-5 peaches – peeled, pitted and sliced (ensure that they are juicy and ripe)
1/2 tsp cinnamon
2-3 droppers liquid stevia
1 T unsweetened coconut flakes
1/2 tsp arrowroot powder or tapioca starch
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot powder or tapioca starch
1 tsp baking powder
A pinch of salt
1/2 cup unsweetened coconut or almond milk
1/4 cup melted coconut oil
1/2 tsp vanilla extract
1/3 cup chopped walnuts, reserve a few for the topping
Preheat oven to 375°.
Grease a 9-inch skillet or pie pan with coconut oil.
Combine all the peaches, cinnamon, liquid stevia, 1 tablespoon of unsweetened coconut flakes, and 1/2 tsp arrowroot powder or tapioca starch in a bowl. Pour into a baking dish.
In another bowl, combine the almond flour, coconut flour, 1/4 cup arrowroot powder or tapioca starch, baking powder, salt, coconut or almond milk, melted coconut oil, vanilla extract, and chopped walnuts.
Scoop large spoonfuls over the peach mixture and top with a few more chopped walnuts.
Bake for 25 minutes or until bubbly.
Serve warm with coconut milk ice cream or homemade coconut whipped cream.