Peach Almond Bread

This post is sponsored by Bob's Red Mill.

Ohhhhh, peach almond bread.... You gave me a run for my money. I was |thisclose| to giving up on you. But thankfully, on Friday at 4pm, I conquered you and then stuffed my belly full of your peachy, bready goodness. After the photo shoot, of course.

But who am I kidding? I stuffed my belly full during the failed attempts as well. And in all seriousness (this is really serious stuff), this was one of the hardest baked recipes I've ever tried to tackle. There are similar recipes in the archives, but once you throw fresh, juicy fruit in the mix, it changes everything. I was really striving for a dense, but moist, but sturdy loaf. So many of the trials just didn't want to fully bake and were wet in the center. I think it had something to do with the peaches on top, which in a few attempts the peaches were caving in to the loaf after coming out of the oven. In one attempt, I tried adding an extra egg, but that led (I just typed "legg") a noticeable eggy flavor. And no one wants and egg-loaf!

My go-to baking mix as of this year is a mix of oat flour, sorghum flour, and almond flour. I used to use buckwheat instead of sorghum, but I wanted the more subtle flavor of sorghum flour in this loaf. I've found they bake very similarly, at least in my tests so far. I also chose almond flour instead of almond meal for a lighter texture and color. Almond meal contains the ground skins of raw almonds as well as the almonds, whereas almond flour is ground from blanched almonds. I love adding almond flour to my baked goods because it lends moisture and a delicate, soft texture to baked goods (due to the fat content). 

It's so convenient that you can go to most grocery stores now (not just natural food stores) and find the eye-catching display of Bob's Red Mill flours in the baking aisle. I feel like they've really changed the flour-game and offer so many options for gluten-free and gluten-filled bakers. They've been my favorite flour (and grain) supplier for awhile now, and a large part of that is because of the variety they offer, and of course, the quality. I've been using BRM flours for years + years now (hello, doughnut cookbook!), so it only made sense that I'd partner up with them this year to show you all just how much I love them. 

Don't forget to read the notes under the recipe, which will help guarantee your baking success!

Print Recipe!

adapted from my: banana bread + triple chocolate quick bread

Peach Almond Bread

gluten-free/dairy-free, yields 1, 8x4/9x5 loaf

• 3 medium peaches (just starting to ripen and slightly soft to the touch)
• 1 cup gluten-free oat flour
• 3/4 cup sorghum flour
• 3/4 cup almond flour
• 1 tablespoon ground flax meal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup lightly packed muscovado sugar (or brown sugar), plus 1 tablespoon for dusting
• 2 large eggs
• 1/3 cup unsweetened almond milk (or soy/whole milk)
• 1/3 cup applesauce 
• 3 tablespoons refined avocado oil (or other baking oil)
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon almond extract
• sliced almonds, to top

Preheat your oven to 350° F. Place one strip of parchment in an 8x4 or 9x5 pan that overhangs the wide sides of the pan. Grease the short ends of the pan. 

Dice 1-2 of the unpeeled peaches into 1/4-inch cubes and measure 3/4 cup. Take another peach and cut 4 large pieces around the pit. Place cut side down and make about 16, 1/8-inch slices (no larger). 

In a large bowl whisk together the flours, flax, baking powder, salt, and sugar. Set aside.

In another bowl, whisk the eggs until the whites are completely dispersed (30sec). Whisk in the milk, applesauce, oil, vanilla, and almond extracts. Pour the wet into the dry and stir until you no longer see dry flour. (Batter will be thick.)

Fold in the diced peaches until evenly dispersed. Pour/scrape batter into your loaf pan and spread evenly. Place sliced peaches in 2 pinwheel patterns, trying not to overlap the peaches too much. Make sure to leave open space on top of the loaf. Sprinkle almonds in open areas and then dust the top of the loaf with about 1 tablespoon muscovado sugar.

Bake for 55-65 minutes (9x5 may take slightly less time) in the center rack of your oven. Toothpick test for doneness. You want the toothpick to be slightly moist (not fully dry or sticky). Let cool in the pan for at least 30 minutes, then carefully pick up by the overhanging parchment and let fully cool on a wire rack. Once cooled, gently slice with a sharp bread knife on a cutting board. Loaf holds together best once fully cooled. 

Keep stored in a sealed container at room temp (or in the fridge) for about 4 days.

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Notes:

• Sub flours at your own risk. 
• Do not sub flax-eggs for the eggs.
• Avoid adding more than 3/4 cup diced peaches to the bread or it will have a hard time cooking through.
• If peaches are too ripe, they will not allow your loaf to cook properly. If peaches are rock hard, they won't have much flavor.
• Avoid fully covering the top of your loaf with sliced peaches.
• Melted coconut oil will work in this recipe. Best if other wet ingredients are at room temp when you whisk in the coconut oil.

Summer isn't over until you've eaten at least 2 dozen peaches and made this loaf. Plenty of time left!

Thank you for all the LOVE on my last post. You are all the best! Happy Wednesday!

Ashley

Today's post is sponsored by Bob's Red Mill, and I received compensation + product for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Pumpkin Spice Hemp Milk

Can we not talk about the embarrassing amount of time that's gone by since my last post? 

Perfect! Thank you. I love you guys so dang much for understanding.

Part of the reason it's been awhile since my last post is that my recipe ideas have been few and far between. For the past few months all of my creative energy has been going into photography. So rather than try and force a recipe I waited until I came up with something that was worth sharing. And also until I had time to share it. 

Although it still feels like summer in Colorado, I have fall on the brain. Possibly my favorite time of year. Jeans, sweatshirts, pumpkin in everything. The absolute best. 

I was trying to think of how to use pumpkin in a fresh, new way this year. In the past I've used it in a single serving muffin, buckwheat bakes, breakfast cookies, granola, the best ever pumpkin oatmeal, pumpkin oatmeal cookie s'mores, milkshakes, pumpkin spice swirl brownies, soft batch cookies, and almond butter cups.  For the love of pumpkin.

So how could I change things up this year?

Um. Hello. Pumpkin spice hemp milk! I was thinking about hemp milk and how it has a naturally earthy flavor. And also how it's loaded with healthy fats and so many other nutritional benefits. But I know some people aren't the biggest fans of its earthy taste. So my thinking was, maybe the pumpkin spices would compliment but also help mask the hemp flavor. And it did just that!

You can still taste the hemp but the pumpkin spice flavors blend together perfectly.

But juuuust in case you think hemp milk tastes like dirt (it's fine, I understand), I also made pumpkin spice almond milk using blanched almonds. (Check the tips below the recipe!)

BTW - If you didn't know, blanched almonds are THE WAY TO GO when making homemade almond milk. (I discovered this when I made Vanilla Bean Almond Milk awhile back.) Using blanched almonds will avoid that bitter, funky flavor caused by the skins of almonds. You can either buy blanched almonds or soak raw almonds for 8+ hours and easily remove the skins. You won't believe the taste!

The milk (both versions) thickens up quite a bit, especially once refrigerated. The thickness lands somewhere between your average nut-milk and a smoothie. I have been pouring it over granola, using it when cooking oatmeal (with a bit of water), and enjoying it as a post-workout recovery drink. The hemp version is especially packed with protein, healthy fats, magnesium, iron, and other important minerals. It also gets a big boost of vitamin A from the pumpkin and anti-inflammatory properties from the turmeric.

Plus it tastes like liquid pumpkin pie!!!!!!!!

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Print Recipe!

Pumpkin Spice Hemp Milk

gluten-free, vegan, nut-free, refined sugar free // yields: appx. 32oz

• 4-5 medjool dates, pitted
• 3 cups water 
• 1 cup hulled hemp seeds (aka: hemp hearts)
• 1/2 - 3/4 cup unsweetened pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 1 - 1 1/4 teaspoon cinnamon
• 1/2 - 3/4 teaspoon ginger
• 1/2 teaspoon turmeric (optional)
• 1/4 - 1/2 teaspoon nutmeg
• 1-2 small pinches clove
• pinch of salt

Soak the pitted dates in a small bowl of hot water for 10-20 minutes. Make sure you're using fresh dates (they should be sticky/gooey) for this recipe.

Place the soaked dates along with all other ingredients (starting with the lesser amount for the pumpkin + spices) in your blender. Turn on low and work up to high, blending for about 1 minute. You want to make sure the dates are fully incorporated. Taste and add more spices if desired. (I preferred the higher measurement for each.) For a slightly thicker texture, add another 1/4 cup of pumpkin.

Pour into an airtight jar and keep refrigerated for up to 3 days. Shake well before using. 

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Tips:

• This will also work with sweet potato puree and butternut squash puree.
• The turmeric was added for its nutritional benefits and to enhance the yellow-orange color.
• If you're not going to use all of the milk, pour into ice cube trays to freeze then store the cubes in a freezer bag. Or, pour into a freezer bag and squeeze excess air out. Lay flat on a freezer shelf until frozen. Thaw in the fridge when desired.
• For less hemp flavor, blend the water and hemp seeds together first. Then strain the hemp milk into a large bowl using a nut milk bag. Save or discard the hemp pulp. Rinse out your blender. Pour the strained hemp milk back into your blender and proceed with adding the other ingredients.
• For the Pumpkin Spice Almond Milk version: Use 1 cup blanched almonds instead of hemp seeds. Use 3-4 medjool dates. All other ingredients stay the same. First, blend the almonds and water together. Place a nut milk bag over a large bowl and pour the milk through. Gently squeeze to help strain the milk. Save or discard the almond pulp. Rinse your blender and place the strained almond milk back in the blender. Proceed with adding the other ingredients and blending. Taste and adjust as desired. Refrigerate for up to 3 days in an airtight container.

I'm already working on a few new breakfast recipe ideas for the coming weeks. I am not anticipating another 1 1/2 months of silence, so check back soon! Somewhat soon. Like in a week! Hopefully! You guys rule.

Happy Monday. Now go make this milk.

Ashley