Ingredients
| FOR THE ALMOND CRUMB | |
| ½ cup (70g) brown rice flour | |
| ½ cup (55g) ground almonds | |
| ¼ cup (50g) unrefined raw sugar | |
| ¼ cup (60ml) coconut oil, chilled | |
| 1 teaspoon finely grated lemon zest | |
| 1 teaspoon ground coriander | |
| FOR THE RASPBERRY CORIANDER SAUCE | |
| 2 cups (250g) frozen raspberries | |
| 3-4 tablespoons unrefined raw sugar | |
| juice of ½ lemon | |
| 1 teaspoon ground coriander | |
| FOR THE PEACHES & TO SERVE | |
| 4 medium peaches, halved, stones removed | |
| virgin coconut oil | |
| vanilla ice cream |
Grilled peaches are a special summer treat, pairing perfectly with a raspberry sauce that’s lifted with a touch of coriander. A grill pan is a great way to achieve the barbecue look without the barbecue, but if you don’t have one you can use a frying pan or your oven’s grill instead.
Feel free to serve this with your favourite vanilla ice cream, but I like to serve mine with a coconut-milk-based one to keep things dairy-free.
Instructions
| 1. | FOR THE ALMOND CRUMB |
| 2. | Preheat the oven to 180℃. |
| 3. | Combine the brown rice flour, ground almonds and sugar in a bowl. Whisk to combine. |
| 4. | Add the solid coconut oil, lemon zest, ground coriander and a pinch of fine sea salt and using your hands, rub the oil in to form a crumbly dough. |
| 5. | Squeeze the mixture into small clumps with your hands then arrange on an oven tray in a thin layer. |
| 6. | Bake for 20-25 minutes or until light golden. |
| 7. | Remove from the oven and set aside to cool. |
| 8. | FOR THE RASPBERRY CORIANDER SAUCE |
| 9. | Combine the raspberries, sugar, lemon juice and ground coriander in a small saucepan over medium-high heat. |
| 10. | Stir well as it comes up to the boil, breaking up the berries as you do. Simmer for 1 minute, then remove from the heat. |
| 11. | I prefer the rustic look and no waste, but you could pass the sauce through a fine sieve to remove seeds if you prefer a smooth sauce. |
| 12. | FOR THE PEACHES & TO SERVE |
| 13. | Heat a grill pan or barbecue and brush the cut side of each peach half with coconut oil, then grill for 2-3 minutes or until charred and just tender. |
| 14. | To serve, put a little almond crumb onto each plate and top with a scoop of ice cream. |
| 15. | Dollop a generous amount of raspberry coriander sauce alongside and top with 1-2 grilled peach halves. Serve immediately. |
Recipes, Food Styling & Photography Emma Galloway
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