Fruit mixture:
5 or 6 fresh peaches, peeled and cut up
1 and 1/2 cups blueberries
about 1/4 cup brown sugar, or to taste (or sub honey or maple syrup to taste)
3 tbsp. tapioca starch
2 tsp. cinnamon
1/2 lemon, squeezed (about 2 tbsp. juice) [Reserve other half of lemon for crust.]
Stir it up to blend everything.
Crust:
1 cup almond flour
3/4 cup whole bean flour
3/4 cup sourghum flour
2 tbsp. sugar (any kind, to help it rise, or a bit of honey,but cut down a bit on fat)
1 tsp. cinnamon
1/2 tsp. sea salt
1 tsp. baking soda
1/3 cup shortening
1/2 cup milk alternative (or real milk if you can have it)
1/2 lemon squeezed (or 2 tbsp. juice)
Preheat oven to 425 degrees. Stir the flours to blend. Add sugar, salt, soda, cinnamon and stir. Now, I recommend vegetable shortening cut into the flour mixture, but I used safflour oil because I just spring-cleaned my kitchen (better late than never) and couldn't find where I now keep that shortening (I know I have some. I'll no doubt find it when I'm looking for something else.) Anyway, you need 1/3 cup neutral fat cut into the flour mixture till it's crumbly. Pour 1/2 cup milk alternative (I used soy, but almond would go great with this, rice is fine, etc.) Add lemon juice to the milk to sour. Leave it sit a few minutes, then stir. Add it all at once to the crumbled flour mixture and stir until milk is absorbed. Do not overwork. Drop by spoonfuls into greased baking pan to coat bottom of pan. Spoon fruit mixture evenly on top. Bake in 425 degree oven for 30 minutes.
3/4 cup whole bean flour
3/4 cup sourghum flour
2 tbsp. sugar (any kind, to help it rise, or a bit of honey,but cut down a bit on fat)
1 tsp. cinnamon
1/2 tsp. sea salt
1 tsp. baking soda
1/3 cup shortening
1/2 cup milk alternative (or real milk if you can have it)
1/2 lemon squeezed (or 2 tbsp. juice)
Preheat oven to 425 degrees. Stir the flours to blend. Add sugar, salt, soda, cinnamon and stir. Now, I recommend vegetable shortening cut into the flour mixture, but I used safflour oil because I just spring-cleaned my kitchen (better late than never) and couldn't find where I now keep that shortening (I know I have some. I'll no doubt find it when I'm looking for something else.) Anyway, you need 1/3 cup neutral fat cut into the flour mixture till it's crumbly. Pour 1/2 cup milk alternative (I used soy, but almond would go great with this, rice is fine, etc.) Add lemon juice to the milk to sour. Leave it sit a few minutes, then stir. Add it all at once to the crumbled flour mixture and stir until milk is absorbed. Do not overwork. Drop by spoonfuls into greased baking pan to coat bottom of pan. Spoon fruit mixture evenly on top. Bake in 425 degree oven for 30 minutes.
Serve with a little ice cream or whipped cream of some kind if you like. :)This is a healthy, hearty, fruity, yummy dessert or breakfast food ~ also gluten-free with all the best of the season. Of course, you can substitute apples or other fruit as your family likes. I just like to enjoy peaches and blueberries in season. :) I may even try a fall version of this with pumpkin, instead of pie. ;o)
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