Peach Crumble.

I've been wanting to make this for about forever... but always forgetting the kuzu when I was at a health food store. We were celebrating 2 birthdays, the super bowl was upon us... My parents, my sister and her family were coming over... so, I said forget it... and just subbed arrowroot.

SO glad I did... and I think they were too. It was quickly gone and everyone wanted more. I put a dollop of whipped cashew cream on top... yum....

When I made it the first time, there was way too much topping for fruit... so, I saved the topping and made it again later that week. The next time I make I'll either double the fruit or half the topping... just depending on what I need it for. Also, the second time around I swapped the blueberries with raspberries and loved it even more. SO good.

2 1/2 - 3 cups peaches, sliced fresh or thawed frozen
1 cup organic blueberries
1 3/4 cups apple juice
2 tablespoons kuzu, arrowroot or corn starch
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
pinch of fine sea salt

topping
3 cups rolled oats
2 cups barley flour, spelt flour, brown rice flour, or sweet rice flour {just grind in the blender until it's fine}
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower/coconut oil
3/4 cup brown rice syrup/date syrup
1/4 cup maple syrup
1 cup chopped pecans or walnuts

Preheat oven to 350*F.

Combine the peaches and blueberries in a 9" x 13" baking dish.

Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan. Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk he kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.

To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts.

Crumble the topping over the fruit, then cover the pan with foil and bake for 30 minutes. Remove the foil, and bake 15 to 25 minutes longer or until the topping is golden and the fruit filling bubbles a little. Cool crumble for about 30 minutes before serving.

The Kind Diet

Alicia Silverstone

serves 4 to 6

page 194

Peach Almond Coffee Cake

This is one of Shayne's favorites from the Betty Crocker’s Diabetes Cookbook. The very first cookbook I bought when we learned Shayne was borderline diabetic 7 years ago. It's got some gems in it that I all too often forget about. That is until one of them is requested... and I wonder why I don't make them anymore. It's not vegan, and it doesn't fit into our new diet... but it was Father's Day and I was all about getting the man what he wants. I'll experiment some other time... This is SO yummy...

2/3 cup fat-free (skim) milk
1 egg
2 tablespoons canola or vegetable oil
½ teaspoon almond extract
2 cups reduced fat Bisquick
1/3 cup sugar/Splenda
1 cup chopped fresh or frozen (thawed and drained) peaches
½ cup artificially sweetened vanilla low-fat yogurt
¼ cup packed brown sugar (I use way less then this, like a tablespoon or so)
¼ cup sliced almonds

1. Heat oven to 375. Spray round pan, 8 x 1 ½ inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.

2. Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.

3. Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean (it will be a little wet because of the yogurt – I just look for brown around the edges). Serve warm or cool. Store covered in refrigerator.