Roasted Peach Tart

Roasted Peach Tart

This is a great treat to whip up for your friends and family who are trying to be gluten/grain/sugar-free. It’s simple and delicious.

The natural flavor and sweetness of peaches make them the perfect choice for a sugar-free dessert! (And if you have any peaches left over after you decorate the tart you can throw them on some yogurt or ice cream!)

I found a recipe for graham crackers in The Heal Your Gut Cookbook, halved it and used it as the crust for this tart. If you don’t have any objections to sugar & gluten, you can use the tart pastry from this recipe because it’s awesome.

Here’s how ya do it:

For the crust:

2 1/4 cups almond flour

1/2 teaspoon gelatin

1 teaspoon Poudre Douce

1/4 cup honey

1/4 cup coconut oil

1/2 teaspoon H2O

Preheat your oven to 350°F. Grease your tart pan and set aside.

In a small bowl combine the dry ingredients. Add the wet ingredients and stir together until a crumbly dough is formed. Turn this out into your pan and gently press it down to form an even crust. Bake 12 to 15 minutes or until the edges become nice and brown.

Remove from the oven and let cool. Keep the oven on and make your topping!

For the topping:

4 peaches, peeled and sliced

1 teaspoon Chinese 5 Spice

Line a baking sheet with parchment paper. Peel and slice your peaches into a small bowl. Sprinkle with the Chinese 5 Spice and stir to coat. Lay the peaches out in one layer on your baking sheet. Bake for 10 minutes.

Remove from oven and let cool a bit. Pick out a few of the less attractive slices and with an immersion blender or food processor blend them up into a nice paste. Spread this paste onto your tart crust and layer the remaining slices on top!

Roasted Peach Tart

Stay sweet,

XO

Charleston Spice Co.

Chocolate Sugar Cookies

These cookies are pretty darn tasty.

If I had to describe them in the most succinct and accurate way, I’d say they are the love child of a sugar cookie and the crispy edge of a brownie.

Chocolate Sugar Cookies

And they come out so perfectly smooth and delightful!! Each cookie was just flawless. I found the recipe here, and the author has some great tips for baking, I highly recommend you check out her blog!

The cookies looked like a blank canvas to me, so I added some Chipotle Royal Icing. YUP. 1/4 teaspoon chipotle powder + 3 cups confectioners sugar + just enough H2O to make a thick icing.

Chocolate Sugar Cookies

Here’s the recipe for these lovely cookies:

6 cups all purpose flour

1 1/4 cups cocoa nib powder

1 teaspoon salt

2 cups unsalted butter

2 cups granulated sugar

1 cup light brown sugar, packed

3 eggs, cold

2 teaspoons pure vanilla extract

In a large bowl sift together flour, cocoa nib powder, salt.

In an electric mixer with the paddle attachment, cream butter and sugars until fluffy and pale (about 5 mins). Beat in eggs until just combined.

On low speed, add flour mixture and blend until completely combined. Make two discs with the dough. Wrap separately and chill for at least 45 minutes.

Roll out the dough on parchment paper or a silicone baking mat. This cookie recipe is where I found the fun tip about using dowels to make lovely cookies that are all the same thickness – if you place a dowel on either side of the dough and roll it out until you are right up on the dowels you will be on your way to cookie perfection. Once dough is rolled out, transfer to a baking sheet and chill in refrigerator for 15 minutes.

Preheat the oven to 325° F.

Cut out your cookies and place them on a parchment paper lined baking sheet (wrap scraps back up and chill before rolling out again). Place in your freezer for another 15 minutes.

Bake for 15 minutes, or longer depending on the thickness of your cookie.

Cool on the baking sheet for 10 minutes then move to a wire rack to continue cooling. Will last a few days in an airtight container.

Chocolate Sugar Cookies

Stay sweet,

XO

Charleston Spice Co.

Chocolate Ice Cream

Chocolate Ice Cream

 

Chocolate Ice Cream!!!!!!!!!!!!

Here’s a recipe for ice cream that is just bursting with rich decadent chocolate flavor:

1 cup cocoa nib powder

2/3 cup vanilla bean sugar

1/2 cup firmly packed brown sugar

1/2 cup heavy cream

1/2 cup water

3 1/4 cups heavy cream

Place cocoa nib powder and sugars in a bowl and stir to combine. Add 1/2 cup of heavy cream and 1/2 cup water and stir until sugars and cocoa are dissolved. Add the rest of the heavy cream. Pour this into your ice cream maker and follow your machine’s instructions!

As you can see we topped ours off with fresh peaches, homemade chocolate sauce, and bacon! But this ice cream is tasty enough to eat it all by itself!

Enjoy!

XO

Charleston Spice Co