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Peaches, yogurt, and gluten-free gran-ookie

We have a peach tree in our yard and it has been very productive this year. I have learned from the last couple of years that I have to act quickly when the peaches begin to ripen on the tree. Otherwise we end up with branches of half-bitten peaches, most likely the work of squirrels that just can’t resist the perfectly ripe fruit.

So what’s a family of four to do with so many peaches? I love fresh juicy peaches, but I’m not a huge fan of peach flavored things. Even so, I have made all the usual peach suspects for my family to enjoy–pie, crumble, cake, compote on top of ice cream. But this week I tried a new approach–peeling off the fuzzy skin and just serving them sliced with honey. The juices flow into the bowl in a summer sweetness and they are heavenly. This morning I had them on top of my yogurt, drizzled with honey and served with homemade granola on top.

Almonds and peaches are such a naturally delicious combo, so I decided to use almond flour and try to achieve a new texture to my granola. So I came up with a simple and healthy recipe with a soft cookie like-crumble. It’s so good with yogurt and fresh peaches. It’s made with unsweetened coconut, vanilla and almond flavor, and has no refined sugar. Hope you try it!




Coconut Vanilla Almond Gran-ookie with Yogurt, Peaches and Honey

A simple and healthy granola recipe with a soft cookie like-crumble. Naturally sweet and delicious with yogurt and fresh peaches.

Prep Time10 mins

Cook Time12 mins

Course: Breakfast, Dessert, Snack

Keyword: Almond, Coconut, Easter Gluten free, Granola, Oats, Peaches, Yogurt

Servings: 2

Ingredients

  1. 1 cup Gluten Free oats

  2. 1/4 cup Almond flour

  3. 1/4 cup Coconut

  4. 1/2 tsp cinnamon

  5. 1/4 cup Sliced honey or regular unsweetened slivered almonds

  6. 2 tbsp Coconut Oil

  7. 2 tbsp honey

  8. 3/4 tsp vanilla

  9. 1/4 tsp almond extract

Instructions


Preheat oven or toaster oven to 375°


Combine all ingredients until combined, and the oats are well coated.


Spread on small cookie sheet and press down so the mixture will form clumps. It should look like a big, loose cookie at this point. You want chunky pieces and if the oats are all loose on the sheet you won't achieve this.


Bake for about 7 minutes, until it begins to toast. Keep an eye on the mixture to make sure it does not toast too quickly. If it is, turn the temp down to 325. Gently move the granola around with a spatula so that all sides have a an opportunity to toast, and the middle isn't soggy. (Try to keep the mixture in clumps though).


After about 12-15 minutes, the granola should be lightly golden brown all over. Set aside to let it cool. This should make just over a cup of granola, perfect for 2 servings or 2 people. I like to make small batches because it never seems to stay crisp days later when made without added sugar and lots of oil. Note: If you are making this in your toaster oven it'll bake faster.


Serve with plain yogurt, sliced or chopped fresh peaches and honey drizzled over the top.

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