Monday, September 8, 2014

Fall Treat

We are having a taste of fall today.
The windows are open and the wind is blowing - 
rather overcast, but pleasant.
I am sure that summer is not completely gone,
but the glimpses of fall are encouraging.

Fall brings along peaches and apples.
I have always loved a good upside down cake - 
probably because we were often allowed to eat it for breakfast.
Hubby has not been impressed with the sticky-sweet treat.
I saw a recipe for a peach upside down cake here.
Since it uses less processed sugar,
it even won over my hubby.

Peach Upside Down Cake (Grain Free)

⅓ cup honey
½ teaspoon nutmeg
1 teaspoon cinnamon
1-2 ripe peaches, sliced (or about 1½ cup sliced frozen peaches)

½ cup coconut flour 
½  teaspoon baking soda
4 eggs
¼ cup applesauce
⅓ cup honey
1 Tablespoon vanilla
⅓ cup coconut oil, melted
¼ cup milk of your choice 

Mix the honey, nutmeg, and cinnamon together. 
Pour into an 8 inch round baking pan that has been greased.
Place sliced peaches on top in any pattern you prefer.
Mix the coconut flour and baking soda together, making sure no lumps remain.
In separate bowl, beat the eggs.
Add the applesauce, honey, vanilla, and coconut oil and beat well.
Combine with the dry ingredients and stir in the milk. Pour over peaches.
Bake uncovered at 350° for 35-45 minutes (until the top is set). 
Cover with foil to prevent burning the surface and bake an additional 5-7 minutes, 
until top is light brown and a toothpick inserted comes out clean.
Allow to cool, then run a knife around the side of the pan (between the cake and the pan). 
Turn the cake onto a serving dish.

This week's menu:
Sunday: Chicken Perfection and Roasted Asparagus
Monday: Bacon Bell Pepper Sloppy Joes
Tuesday:  Ginger-Garlic Pork Chops
Wednesday: Corned Beef
Thursday: Italian Herb Chicken Alfredo
Friday: Cajun Burgers with Mushrooms
Saturday: Ground Beef Ragu

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