Instead of the usual Sunday morning ritual which typically includes a beach run followed by coffee and a trip to the farmers market, D and I stayed in. Last week seemed to fly in and out– the kind of busy where you feel like you barely have enough time to breath. And this weekend, my one and only craving was to indulge in a little quiet time. On Sunday, we made coffee at home and I was finally able to satisfy my baking impulse with these blueberry peach teacakes.
These teacakes are made with a blend of gluten free flours, demerara sugar, and a little yogurt to keep the texture moist. Once the batter was thoroughly mixed, I folded in fresh diced peaches and whole blueberries. The fresh fruit is what really makes these teacakes delicious — no butter or jam necessary.
- Blueberry Peach Teacakes
- 1/3 cup almond flour
1/3 cup teff flour
1/3 cup brown rice flour
1/4 cup arrowroot powder
6 tbsp butter
1/2 cup of demerara sugar
1 tsp baking powder
1/8 tsp baking soda
dash of freshly grated nutmeg
1/4 tsp kosher salt
2 eggs
1/4 cup plain or vanilla flavored yogurt
1 tsp vanilla
1/2 cup freshly diced peaches
1/2 cup fresh blueberries
Preheat oven to 350.
Combine dry ingredients, except the sugar, in a bowl — the flours, baking powder and soda, salt, and nutmeg. In a stand mixer beat butter and sugar together until light and creamy. Add one egg at a time beating the first one before adding the next. Add yogurt and vanilla and mix. Add the flour mixture and stir until just combined. Fold in the fruit.
Fill muffin cups 2/3 full and bake for about 20 minutes. Makes about 8 muffins or cakes.
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