Last week, while trying out this whole gluten-free lifestyle, I learned a lot. What stuck out most to me was some times those with a gluten allergy also have a dairy allergy.  To be specific, a casein allergy.  Casein is a protein found in dairy. A very hard protein to digest.

Dairy and I have never gotten along, but at least I can somewhat tolerate casein once it has been cooked. I won’t go into anaphylactic shock,  instead I will feel like a tiny demon is using my stomach as a trampoline park.

Let’s face it, like gluten, dairy is in everything, especially desserts.   Having that removed from your food list permanently along with gluten would narrow your food choices significantly.

So, for my gluten, dairy, and egg free followers, here is a sweet treat.  This peach crisp is made with a combination of gluten-free flour (garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour), almond meal, and coconut sugar.  Tossed together with beautiful, juicy peaches.  The perfectly portioned peach treats are topped with a cinnamon infused crumble that is to die for.  A small mountain of dairy-free coconut whipped cream adorns the crisp.

Even though this dish was made with my gluten and dairy free followers in mind, this version of peachy goodness is great for everyone.  Do keep in mind, although the calories are lower than a regular peach crisp, this is not a low-carb dessert.  It is a clean dessert.  For a lower calorie, lower fat version of this dessert, omit the crumble.

Recipe

Serves 4

Toss together

2 peaches, cut into 1 inch pieces (you can choose to take the skin off, or leave it on)

1 tablespoon gluten-free flour (I used Bob’s Red Mill)

1 tablespoon almond meal

1 teaspoon ground cinnamon

1 tablespoon coconut sugar

Crumble

1 tablespoon coconut oil

1/2 cup gluten-free flour

2 tablespoons almond meal

1 1/2 tablespoons coconut sugar

1/2 teaspoon cinnamon

1 teaspoon pure vanilla

1/2 teaspoon sea salt

Whipped Cream

1 can of full fat coconut cream, chilled for 24 hours (do not freeze)

Directions:

Pre-heat the oven to 350 degrees.

Toss together the first 5 ingredients in a medium bowl.  Divide into 4 small ramekins.

In another medium bowl combine all ingredients using a fork.  The mixture should be crumbly.  Divide the crumb topping into 4, and top the peaches with the mixture.  Bake for 20 minutes.

While the crisp is baking, open the can of the coconut cream.  Scoop out the cream, reserving the water for your morning smoothie.  Using the whisk attachment on your mixer, whip the coconut cream, on medium high-speed, till it resembles whipped cream.  Refrigerate immediately.

When the crisps are done, let cool slightly.  Top with coconut cream.  Prepare to be blown away.

Don’t forget to pin this recipe so your friends can be blown away too.

Servings: 4• Size: 1 ramekin • Calories: 219• Fat: 9g • Carb: 34g • Fiber: 4g • Protein: 4g • Sugar:  14g • Sodium: 23mg • Cholesterol: 0mg