Saturday, August 7, 2010

Peach Breakfast Tarts

We planted a peach tree two years ago and this year we probably picked 30 peaches.  It’s still a relatively small tree so I was surprised by the number of peaches we got this year.  We did pick off the smaller ones in the spring (like they tell you to) to encourage the others to grow bigger.  We’ve been eating peaches morning, noon and night.  We can’t get enough of these sweet, juicy, tree ripened beauties.  

We did have a few peaches that weren’t perfect for eating fresh, so I went online for recipe ideas.  I wanted a recipe that was low in both sugar and fat and I found one that was both sugar and fat free.  I adapted this recipe from a website called  What I really liked about it was that it’s sweetened only with dates and the peaches.  I love dates and I usually keep some Medjool’s on hand, they’re my favorite variety.

This simple recipe calls for dates, peaches, rolled oats, whole wheat flour, baking soda and I added a little bit of salt.  You start by turning the rolled oats into flour in your blender and mixing it with the whole wheat flour, soda and salt.  I used whole wheat pastry flour but you could easily make this gluten free by subbing the wheat flour for your favorite alternative.  Next you blend the dates and peaches together and mix them into the flours.  You could make this in 6 individual tart pans like I did or use a 6 x10 pan for one large tart.  Then top them off with some sliced peaches and bake.

These tarts are like a bowl of oatmeal in the form of a tart.  They’re not really sweet which is why I like them for breakfast.
Peach Breakfast Tarts
Makes six 5” tarts or one 6x10 inch cake - Use organic ingredients whenever possible
1 1/2 cup whole wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
3 cups peaches, pits removed (about 6 small peaches)
6 medjool dates, pits removed
Preheat your oven to 350°
Put the oats in a blender and grind them up on high until they’re finely chopped
Mix the ground oats in a bowl with the flour, soda and salt.
Put two cups of the peach halves and the 6 pitted dates into the blend and blend on high until smooth.
Pour the peach/date mixture into the flour mixture and mix until just blended.
Spread the batter into whatever type of pan you’re using.
Slice the remaining peach halves to decorate the top of the tarts
Bake for 20-25 minutes.  Bake them 5 minutes longer if you’re making one big tart.
Let them cool 15 minutes before eating.

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