Category Archives: Paleo

Friday Favorites: Peaches

Friday Favorites: Peaches

Late summer means stone fruits are out in full force, and while I won’t turn my nose up at apricots, plums and nectarines, none is more iconic than peaches! Anywhere I go right now, I seem to run into them. Peach cakes, scones, cobblers, pies—they’re inescapable, even in my own kitchen. Not that I’m complaining. Here are some of my favorite peach desserts from the archives.

Friday Favorites: Peaches

Peach Pie

It doesn’t get much more classic than peach pie! Mine is made with a just the barest hint of spice and wrapped up in a delicious whole wheat crust.

Friday Favorites: Peaches

Peach Tart

What’s easier than pie? This Peach Tart! It’s a sheet of rough puff pastry topped with a fresh peach mosaic and the tiniest amounts of sugar and butter, assembled in no time and baked to golden peachy perfection.

Friday Favorites: Peaches

Peach Crisp

And what’s even easier than a Peach Tart? Peach Crisp! This classic dessert begins with sweetened fresh peaches, gets topped up with an oaty, nutty crumble and is baked until bubbly and begging for vanilla ice cream.

Friday Favorites: Peaches

Peach Upside-Down Cake

Here, a mosaic of ripe sliced peaches are baked underneath a brown sugar batter, then inverted to reveal a sweet, sticky, summery upside-down cake.

Friday Favorites: Peaches

Peachy Paleo Cheesecake

This delicious cheesecake is completely vegan and gluten-free, and sweetened with maple syrup. It’s chilled until firm, then crowned with sliced fresh peaches and another drizzle of maple syrup. It’s non-traditional, but delicious—a no-bake dessert for everyone.

What’s your favorite thing to make with peaches? Let me know in the comments or on social media!

Peachy Paleo Cheesecake {Vegan & Grain-Free}

Peachy Paleo Cheesecake {Vegan & Grain-Free}A few weeks ago, my boss asked me to cater a small engagement dinner for two of her friends. Normally, my job consists of grocery shopping and making dinner for her, her husband, and twin teenage boys, but every once in a while, she’ll ask me to pull out the big guns and cater a party. This wasn’t my first rodeo (I cater frequently for different people and organizations around Brooklyn), but this party had me a little nervous.

You see, the grooms-to-be are paleo. As in, they don’t eat grains, legumes, sugar, or dairy, among other things. I am used to having specific guidelines when I cook for others, but they’re usually something akin to “cut the salt” or “no nightshades,” not “cut out four food groups.”

Peachy Paleo Cheesecake {Vegan & Grain-Free}I spent the days leading up to the party scouring the Internet for dinner party-worthy paleo recipes. I was apprehensive about choosing any of them–I am not paleo and don’t know many people who ascribe to that lifestyle, so I really felt like I was walking in blind. After much agonizing and many frantic late-night emails to my boss, I settled on this paleo Shrimp & Grits recipe (which is fantastic, by the way). One thing I didn’t have to worry about was dessert. I had seen a paleo cheesecake on Brown Eyed Baker several months before, and knew it would be perfect topped with ripe peaches. It was such a huge hit with the guests of honor that I knew I had to put it on here.

Peachy Paleo Cheesecake {Vegan & Grain-Free}This Peachy Paleo Cheesecake is vegan, grain-free, and refined sugar-free, but is definitely still dessert. It’s sweet and creamy, with a nutty cinnamon-spiced date crust, and a topping of sliced late-summer peaches and a drizzle of maple syrup. It may not be anything like traditional cheesecake, but it is really delicious.

Peachy Paleo Cheesecake {Vegan & Grain-Free}Let’s talk ingredients. As you may have gathered, this cheesecake contains no actual cheese. Here, the smooth and creamy filling comes from a combination of coconut cream, coconut oil, and cashews that have been soaked in water. When those three ingredients are combined in a food processor with some Grade B maple syrup, lemon juice, vanilla extract, and a touch of salt, the result is ultra-velvety, coconut-scented magic.

Peachy Paleo Cheesecake {Vegan & Grain-Free}The filling gets poured over a simple three-ingredient crust. To make the crust, combine 13 dates, a cup of almonds, and four tablespoons of cinnamon* in the bowl of your food processor. Whirl everything until the almonds are completely broken down, and the mixture holds together when you pinch it between your fingers. Then press it into an even layer on the bottom of a springform pan and top it with the filling.

*Yes, I said four tablespoons of cinnamon. When I first made this recipe, I thought that had to be a typo, but it’s not. I promise that this crust is not overly-spiced.

Peachy Paleo Cheesecake {Vegan & Grain-Free}This cheesecake requires a long chill: eight hours in the refrigerator. It will seem absolutely endless. Lucky for you, I am the queen of impatience when it comes to waiting for my desserts to set up, so I found a little shortcut. The cake pictured was frozen for two hours after assembly, and looked and acted just like the paleo cheesecakes I’ve chilled in the refrigerator. Once your cheesecake is nice and cold, top it with sliced peaches (or any fruit you like) and drizzle it with a little more maple syrup!

This Peachy Paleo Cheesecake is delightfully smooth and creamy, with a crumbly crust and delicious fresh peaches. It’s absolutely delicious and guaranteed to be a hit with your paleo and non-paleo friends alike! Peaches will only be in season for a few more weeks, but I already have plans to try this recipe with sliced pears over the coming months.

Peachy Paleo Cheesecake {Vegan & Grain-Free}Let me know if you try this or any of my other recipes! I’m on Facebook, Instagram, Pinterest, and Twitter @e2bakesbrooklyn 💗

Peachy Paleo Cheesecake {Vegan & Grain-Free}
adapted from Brown Eyed Baker
makes one 9-inch round cheesecake

Crust:
13 Medjool dates, pitted
1 cup raw almonds
4 tablespoons ground cinnamon

Filling:
2/3 cup raw cashews
1 14 ounce can coconut cream* (not cream of coconut)
1/3 cup Grade B maple syrup (or raw honey)
juice of 2 lemons
1 tablespoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
2/3 cup coconut oil, melted and cooled

Topping:
2 large peaches, thinly sliced
Grade B maple syrup (or raw honey), for drizzling

Place cashews in a small Tupperware. Cover with water. Refrigerate for 4-12 hours.

Place coconut cream in the refrigerator for 4-12 hours.

Lightly grease a 9-inch springform pan with coconut oil.

Make the crust. Combine dates, almonds, and cinnamon in the bowl of a food processor, and process until the almonds are broken down (about 15-20 seconds). Mixture will look dry, but should hold together when pinched. Pour crust mixture into prepared pan, and press it to the edges to form an even layer. Set aside.

Wash and dry the food processor, or wipe it out very well with a paper towel.

Make the filling. Drain cashews and place them in the food processor. Open coconut cream. Scoop the chilled cream from the top of the can, and discard the water accumulated in the bottom. Add coconut cream, maple syrup, lemon juice, vanilla, and salt to the food processor. Process until the mixture is completely smooth. With the food processor running, drizzle coconut oil through the feed tube. Continue processing until everything is fully combined.

Pour filling mixture over crust. Refrigerate for 8 hours (or freeze for 2 hours). Release the cheesecake from the springform pan, and allow it to sit at room temperature for 10 minutes. Top with sliced peaches and a drizzle of maple syrup, and serve immediately.

Leftovers will keep covered in the refrigerator for up to two days.

Note:

If you cannot find coconut cream, use two 13.5-ounce cans of full-fat coconut milk. Chill them and scoop off the coconut cream, as written in the recipe.

Peachy Paleo Cheesecake {Vegan & Grain-Free}