1-1/2 cup organic peaches, mashed (~4 medium-sized peaches)
½ cup coconut sugar
2 tablespoon maple syrup
2 tablespoon freshly ground flax seed + 4 tablespoon water, combine and allow to sit for 5 minutes
2 teaspoon vanilla extract
½ teaspoon pure almond extract
1 tablespoon coconut oil, melted plus extra for greasing
Instructions
To prepare the roasted peaches:
Preheat oven to 400F and line a baking sheet with parchment paper. You’ll want to use parchment for this as the peaches get really juicy and sticky. Set aside.
In a medium-sized mixing bowl, add oil, lemon juice, sugar and vanilla. Once completely mixed, add sliced peaches and coat. Spread peaches onto prepared baking sheet.
Roast until peaches are tender and cooking liquid is syrupy, about 15 minutes. Remove from the oven and set aside.
To toast almonds:
With the oven still at 400F, place almonds on baking sheet and toast for 4-5 minutes, rotating once. Remove from the oven and set aside to cool.
To make bread:
Reset oven temperature to 350F. Line a 9×5 loaf pan with parchment paper so that it’s draping over both sides for easy lifting. Grease any exposed corners with a dab of coconut oil.
Mash raw peaches with a fork until you have a chunky mixture. If it’s challenging to mash with a fork, pulse with a food processor or blender briefly, just to break down. Do not make into puree!
Add brown and white rice flour, baking soda and salt in a medium-sized bowl. Whisk to combine.
In a small bowl, add wet ingredients – mashed peaches, coconut sugar, maple syrup, flax mixture, extracts, and melted coconut oil.
Add wet to dry and mix with a hand mixer until just combined. Stir in toasted almonds.
Drop mixture into prepared loaf pan and top with roasted peaches. Bake for 65-75 minutes (mine took 70 minutes) or until toothpick inserted in the center comes out clean.