Yes, it is finally here! This is the first of three recipes I have been speaking about on my social sites with this natural zero-calorie sweeter. I was doing my homework and found some very interesting and cool information about it and even more from Paleo guru, Mark Session. So please be sure and read on. And without further a due, may I introduce you to my Paleo Peach Pots!
These days we are still enjoying fresh peaches so I felt this would be a great fruit choice. When the season is over we can feel safe to use frozen peaches in this recipe as I fool proof tested it. So this recipe can be timeless and now can be made any time of the year. This healthy recipe will yield a delicious, grain-free and paleo treat for your family. I hope you know if I say Paleo it is also Gluten-Free. My kitchen is a 100% dedicated gluten-free facility and I have a lab-tested gluten free noodle cross my counters every now and then.
As most of you know by following my Instagram I have been spending quite some exciting times in my kitchen producing some delicious recipes using a sweetener called, Allulose. Allulose is a low-calorie sugar with the same clean, sweet taste you expect from sugar. Allulose is available some select places (like Keystone Pantry) in larger quantities and liquid. Researchers found Allulose to have no impact on blood glucose levels. While some Allulose is absorbed, it is not metabolized. The good news for us is that most people are not having any tummy distress.
Well, you wanted this first recipe so here it is and do stay tuned for the new two about to hit the internet. I am going to get them types up and up right away, so you can all have them.
We can now buy Keystone Pantry Allulose on line at https://www.langschocolates.com/keystone-pantry/
Here is a bit more about them in case you’d like to check out some of the other items the company sells.: Facebook: https://www.facebook.com/langschocolates/ Instagram: https://www.instagram.com/langschocolates/ Website: https://www.langschocolates.com/
Paleo Peach Pots
- INGREDIENTS FILLING
- 2 10 oz packages of frozen peaches
- ½ tsp unflavored gelatin – I used Great Lakes
- 2Tbsp Allulose- I used Keystone Pantry
- 2 pinches Lo-Han
- ½ tsp cinnamon
- ½ tsp vanilla extract
- INGREDIENTS CRUST
- 2 cups blanched almond flour
- 1 Tbsp tapioca flour
- 1 tsp coconut flour
- ¼ cup Allulose
- ¼ tsp sea salt
- ¼ tsp baking soda
- 3 drops Stevia vanilla cream (optional)
- 1 Tbsp palm shortening or butter – room temperature
- 1 egg white
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- 1/1/2 tsp cinnamon (optional)
- ⅛ tsp nutmeg (optional)
- Thaw peaches to room temperature and keep the juice. Set aside.
- In a bowl mix the dry ingredients until well distributed- almond, coconut, tapioca flour, salt, baking soda and Allulose.
- Add the spices if you’d like at this point and mix.
- In another bowl mix the butter/palm shortening, stevia, coconut oil, egg white and vanilla until creamy and well blended.
- Add the wet into the dry and mix well.
- Place in the refrigerator to chill for 30-40 minutes.
- Preheat your oven to 350 F.
- MAKE YOUR FILLING:
- Place your peaches in an oven safe bowl.
- Take the peach juices and pour into a small measuring cup.
- If juice is less than ¼ cup, add water to measuring cup until peach/water mixture is just at ¼ cup.
- Sprinkle the gelatin on top.
- Let the gelatin bloom for 7 minutes.
- Add the 2 Tbl Allulose, Lo-Han, cinnamon and vanilla to the gelatin mixture and mix well, but not too much.
- Pour the fruit juice mixture over the peaches.
- Place in the oven in the middle rack.
- Cover lightly with tin foil.
- Heat the peaches in the oven for 15-20 minutes.
- Take your dough and roll it out between two pieces of parchment paper or you can press with your hands to shape if you’d like.
- Make the crust a good ½ - ¾ inch thick.
- Cut out circles to fit over your jar openings.
- Remove the peaches from the oven.
- Fill your jars with the peach mixture about ½” from the top.
- Place the dough on top
- Pinch the edges
- Place the jars on a cookie sheet (in case of spillover) in the lower part of the middle rack.
- Bake for 15-20 minutes until golden or browned.
- The crust will not be hard in the center.