Chickens and Their Stock

Once a week I roast a couple chickens with some root veggies, herbs and lemons. It's ridiculously easy and equally tasty, not to mention super-healthy. I hang onto the bones and later in the week, make an ultra-healthy stock out of them. You really should do this too. Seriously.

Peaches, Part Deux!

In my somewhat obsessed effort to let not one peach go bad, (you'd think it would be impossible with all these mouths, but...) I came up with this peach crisp for lunch today to fill us after our chard/beet smoothie, and the girls helped me whip it up in record time. I really like how this one turned out. Hope you enjoy it as well!

Peach Crisp

For the crisp: 

1 and 1/4 cups blanched almond flour
scant 1/2 cup coconut sugar
scant 1/2 cup xylitol
1 and 1/4 sticks butter
1/2 cup sliced almonds
pinch of sea salt

For the filling:

5 large peaches, sliced
3tbsp. blanched almond flour
1tbsp. lemon juice
1/4 cup agave nectar
1/2 tsp. vanilla
pinch sea salt

Pre-heat oven to 350 degrees. Stir ingredients for filling together in medium bowl. Place in a lightly greased 9x13 pan. Mix ingredients for the crisp in food processor, or I did so in my Bosch kitchen machine, and crumble onto top of filling. Bake for 20 minutes, or until top is lightly browned and filling is bubbling.

Peach Custard Pie

The four boxes of huge, fresh peaches sitting in my kitchen have been begging us to bake them this week. Not wanting to let them down, we've obliged. Repeatedly. Here is one such recipe I dabbled with tonight...

Peach Custard Pie

6 peaches, sliced
1 pie shell  - I made Elana Amsterdam's almond flour pie crust from http://www.elanaspantry.com/ but added about a half tbsp.of cinnamon
3/4 cup coconut sugar
3 tbsp. blanched almond flour
3 eggs, well-beaten
1tbsp. butter, cold, cut into pieces

Pre-heat oven to 325 degrees. Arrange peaches in pie shell. Beat almond flour, coconut sugar, and eggs and pour over peaches. Dot with butter. Bake for 30-45 minutes, or until crust is lightly browned and peaches are soft.

Variations for this recipe:

Replace the coconut sugar with agave nectar or honey, by using 2/3cup agave or honey.
Replace the coconut sugar with xylitol with an equal amount.
Replace the butter with the same amount of coconut oil.
If you care not what goes into you, then replace the blanched almond flour with an equal amount of white or wheat flour. You may also replace the coconut sugar with refined white sugar in the amount of 1cup. If you use white sugar, you may want to turn the heat up to 350 degrees.