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 to drizzle 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 milkbased 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.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.
13.FOR THE PEACHES & TO SERVE
14.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.
15.To SERVE, put a little almond crumb onto each plate and top with a scoop of ice cream.
16.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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