Good Clean Food: Super Simple Plant-Based Recipes for Every Day by Lily Kunin

Author:Lily Kunin
Language: eng
Format: epub
Publisher: ABRAMS
Published: 2017-03-14T16:00:00+00:00

peaches + raw brazil nut crumble

serves 4

This summer dessert is actually good for you and your skin. Peaches are filled with collagen-boosting vitamin C and the antioxidant lutein, which supports healthy skin and eyes. I love serving this with a coconut yogurt or ice cream, which pairs perfectly with the peach (think of your classic Creamsicle, only deconstructed and peachy). I keep it on the lighter side for summer by topping it with a raw crumble filled with nutrient-dense brazil nuts.

ingredients

baked peaches

4 peaches, cut in half and pitted

1 tablespoon balsamic vinegar

Drizzle of raw honey (optional)

raw crumble

½ cup (70 g) brazil nuts

5 to 6 pitted medjool dates

½ teaspoon ground cinnamon

Sea salt or pink salt

4 scoops of coconut yogurt or coconut ice cream (optional)

method

For the peaches: Preheat the oven to 350°F (175°C). Drizzle the peaches with the balsamic vinegar and honey, if you’re using it. Place them facedown in a parchment-lined baking dish or small sheet pan. Bake for 35 to 40 minutes, until they’re softened and lightly browned.

Meanwhile, make the raw crumble: Place all of the ingredients in a food processor and pulse until the nuts become large crumbs. The mixture should hold together when you pinch it.

Serve the peaches with lots of crumble on top and a big dollop of coconut yogurt or coconut ice cream, if desired.

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