SRC: Life on Food’s Peach and Blueberry Buckle

For July’s Secret Recipe Club, I was paired with Emily of Life on Food. Emily moved around the States a lot growing up, she even spent a semester in Paris (lucky!) and now spends her time looking at buildings (slightly jealous – part of me has always wanted to do things related to architecture). She love cooking from scratch and experiencing life with her Husband, who loves to help her. Lucky girl! 🙂

I had a bag of peaches that I bought at the farmer’s market this week that I needed to use up. I looked at Emily’s delicious peach recipes: Peach Mango Lassi, Peach and Blackberry Crisp, and Peach and Blueberry Buckle. In the end, I chose the buckle as it looked amazing and is the easiest to send along with Mr. Bean to work.

I made a few changes, like making it gluten free and using less sugar. I meant to make it vegan, but I couldn’t find coconut yoghurt at the store and didn’t have time to go to the health food store, so I said “what the heck” and used goat yoghurt and an egg. I used some almond flour to add some protein to offset some of the sugar, so it totally makes this a legit breakfast. 🙂

Gluten and Refined Sugar Free Peach Blueberry Buckle (with Vegan Option)

1/2 c. tapioca starch
1/4 c. potato starch
1/3 c. each almond, rice and millet flour
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dairy free margarine
1/2 c. coconut palm sugar (heaping)
1 egg or egg replacer
1 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1/2 c. yoghurt (I used goat, for vegan use coconut)
4 peaches, cut into 8 slices
1 pint of blueberries
1/2 c. sliced almonds

1. Preheat oven and line an 8 x 8″ pan with parchment paper
2. Whisk together all the flours, xanthan gum, baking powder and salt. Set aside.
3. In a stand mixer, beat the margarine and sugar together until fluffy (2 – 3 min). Add the egg, vanilla and apple cider vinegar and beat until combined.
4. With the mixer on low, add half the flour, then the yoghurt and the remainder of flour, mixing well between additions.
5. Fold in the sliced peaches and blueberries. Scrape into your prepared pan and smooth out.
6. Sprinkle the sliced almond over the batter.
7. Bake for 50 – 60 minutes, or until multiple toothpicks come out clean.
8. Cool slightly before serving.
9. Enjoy with or without (coconut) ice cream!

Please check out Group D’s recipes below!