Welcometo Rainbow Bridge Ojai.
Healthy Recipes
Authored By:  Catherine A. Brorby, Author of Making the Most of Your Food Allergies
This is also my mother's recipe, and is made a lot during peach season. It is not a biscuit-like crust, but a sweet cake-like one. It is a family favorite.
Diet Types: Low Sodium, Vegetarian, Wheat Free
Ingredients:
  • 6 cups peeled, sliced peaches (the sweetest ones you can find)
  • 1/2 cup sugar
  • 2 Tablespoons butter or alternative
  • 1 egg
  • 1 cup white rice flour
  • 1 teaspoon baking powder, corn-free if necessary
  • 1/4 cup milk or rice milk
  • 1 teaspoon vanilla, alcohol-free if necessary
  • Serves: 6
    Cooking Time: Over one hour
    Instructions:
    Preheat oven to 350 degrees. In a medium bowl, cream the sugar and butter. Add the egg. Mix well. In a small bowl, combine the flour and baking powder. Measure the milk, add the vanilla. Add the flour mixture to the butter mixture a bit at a time, alternating with the milk and vanilla. Put the sliced peaches in a 9x9 inch pan. Drop the batter by large spoonfuls evenly over the fruit. Bake for 50 minutes or until top is lightly browned and firm to the touch. Cool. Serve warm or cold. This recipe is easily doubled, use a 9x13 inch pan. This recipe is free of wheat and corn. Can be free of soy if you use butter. Can be free of dairy if you use milk-free margarine and rice milk. Can be free of yeast and gluten if you use alcohol free vanilla. Can be free of corn if you use corn-free baking powder. Rice milk is used in the nutrition analysis.

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