Last week, my husband went on a golf trip with his friends, so I decided to go peach picking with my sister,
brother-in-law and cute nephews!
To our surprise, the farm not only had peaches,
but blackberries, raspberries, tomatoes and lettuce – yum!
Here is a recap of our trip in photos…and below is my recipe
for Peaches n’ Cream Tarts.
With all of our fresh peaches,
I needed to come up with a simple recipe,
easy enough for my 3.5 year old nephew to
help with AND that incorporated the ingredients
my sister had on hand in her apartment!
SO I made: Peaches n’ Cream Tarts.
They ended up
turning out to be DELICIOUS and super easy to make!
Healthy enough for the kids..and you..for breakfast,
lunch and dinner.
Peaches n’ Cream Tarts
CRUST:
Ingredients:
2 cups almond meal
2 cups sunflower seeds
1/4 cup maple syrup
1 tbs coconut oil (plus, 1 tsp for oiling the muffin tin)
1 tbs vanilla extract
sprinkle cinnamon
sprinkle sea salt
Directions:
1. Preheat oven to 350 degrees F
2. Put all ingredients in blender or food processor and blend until mixed well
3. Oil up a muffin tin with a little coconut oil
4. Place a spoonful of the crust mixture in the muffin tin and using your fingers, spread the mixture upwards on the tin, making a cup.
5. Place in oven for approx 12 minutes or until crispy.
Let cool.
CREAM FILLING:
Ingredients:
1 cup coconut butter
1 cup almond milk
1 cup pumpkin seeds
3 cups peaches, sliced (about 5 peaches)
1 tbs vanilla
Directions:
1. Blend up in ingredients in blender or food processor
2. When cups are crispy and cooled, pour in “cream” into each cup.
3. Top with some peach slices, a raspberry, a mint leaf, coconut flakes and a little sprinkle of cinnamon.
voila!
Be creative. Be Sweet. Be well.
xo
be well,
arielle
