Peach Blueberry Custard Cake (grain-free : dairy-free options)
Since we are enjoying the summer bounty of local peaches, I came up with this recipe for peach blueberry custard cake. It is simple to make and tastes wonderful. You can eat it warm, but it is especially good chilled. Leftovers make a great breakfast. For a special treat, add some whipped cream or ice cream on top.
Peach Blueberry Custard Cake
3/4 cup (1 &1/2 sticks) butter or unrefined coconut oil
1/3 cup honey
3/4 cup sour cream, creme fraiche, or full-fat coconut milk
6 large eggs
1&1/2 teaspoon vanilla extract
1/4 cup crispy almond* flour (or substitute Bob's Red Mill superfine almond flour, or coconut flour for a nut-free option)
2 Tb coconut flour
2 pinches of ground nutmeg
1/2 teaspoon Celtic sea salt
5-6 medium fresh peaches
3/4 cup blueberries, fresh or frozen
Melt the butter in a small saucepan, over low heat. Turn off heat and add honey. Give it a little stir but don't worry too much about getting it mixed well. Allow to cool.
Wash the peaches and rub gently to remove most of the fuzz. Then remove the pits and thinly slice the peaches (leaving the skin on).
In a medium bowl, combine eggs, sour cream, nutmeg, salt, and vanilla. You can use an immersion blender, whisk or mixer.
Add the almond flour and coconut flour. Whisk or mix until smooth.
Mix in the butter/honey mixture.
Butter an 8X8 glass dish. Add the peaches and blueberries to the dish.
Pour the liquid mixture over the top of the fruit.
Bake at 325° for 80-90 minutes, until the custard cake is set in the center and the top is nicely browned.
Allow to cool and then transfer to the fridge. Let chill for several hours and then serve. (You could also eat it warm, but it is much tastier cold.)
*Crispy almonds are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. I make a large batch of crispy nuts, grind them into flour in the food processor (don't grind too long or you will make almond butter instead of flour), and store the flour in the freezer. This way, the flour is always ready when I need it.
This post is part of Weekend Potluck!
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