Friday, August 27, 2010

Food Friday

I recently featured this recipe on my food blog, but I feel that it also has a place here. The large majority of people have a sweet tooth and while mine leans more towards chocolate, during the months of amazing local (and organic) fruit I feel that it would be more than a shame to pass on the fruits:

Peaches are in season, and as such I feel compelled to bake with them. There is no need to drown them in batter, in cakes and muffins. I believe a crisp is about the best thing to eat after a meal, sweet wise.

For the following I used:
4 peeled and sliced peaches
1/4 cup of cane sugar
1T of cornstarch or alternative thickener
1 tsp each ground ginger and cinnamon - mace would also be a good addition here
slight pinch of salt
1tsp vanilla.

Mix the dry ingredients together and then pour the vanilla on your dirty hands and mix in. If you have vanilla sugar or powdered vanilla (Dr Oetker I believe sells something of the sort), then try that.

Options to add: chopped crystallized ginger, mango or blackberries to the fruit portion

Top with gingersnap crumbs* (1/2 cup) combined with 1/4-1/2 cup of GF flour or oats - or a mix there of. I used 1/2T of canola, you could use butter or goat milk to create crumbs. Top the fruit with the crumb mixture.

Bake at 350 for 20-40 minutes depending on your oven, the vessel it is baked in etc.


* GF version of VWAV Ginger Snaps - add 1tsp xantham gum and 1/3 cup chopped crystallized ginger, bake, cool and then pulse in a food processor or place in a ziploc bag and beat out all your frustrations with a rolling pin or cast iron pot. Store the unused portion in the freezer. If you're wondering why the crumbs - well if you are testing cookies and want to ensure you won't sit down and eat 5 in one night while reading, grinding them up makes that a heck of a lot more difficult.

Alternative vegan version of Ginger Snaps is here

No comments:

Post a Comment