This breakfast bake is delicious to eat cold or warm. The recipe calls for pecan butter but if you don’t have it in your cupboard, you can make it without.
Peaches were first cultivated in China where they are considered a symbol of immortality and friendship. They are packed with vitamins and minerals such as Vitamin A and Vitamin C.
Makes: 8×8 inch baking tray
Preparation time: 45 mins
- 1 cup oat flour
- 1 cup almond milk
- 1 cup rolled oats
- 4 medium size peaches cut into pieces
- 1 medium size peach cut into slices
- 2/3 cup coconut oil
- 3 tbsp of coconut sugar
- 1/3 cup maple syrup
- 6 tbsp filtered water
- 2 tbsp flax seeds
- 1 tbsp pecan butter
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp vanilla essence
- Prepare the flax mixture by combining the flax seeds with water.
- Set aside to firm up, which is best done in the fridge.
- Preheat the oven to 175 degrees celsius and line the baking tray with parchment paper.
- Prepare the wet ingredients and add them to the flax seed mixture.
- Once well combined add pieces of peaches and stir well.
- Next mix the dry ingredients together; then add dry ingredients into the wet and mix for another minute or until well combined.
- Transfer to a baking dish and bake for about 25 minutes or until a toothpick comes out clean.
- Allow to cool down and serve with a drizzle of maple syrup or coconut milk yoghurt.