334. Spicy Spinach Egg Bake [Dairy Free]

This dish was inspired by my Care Group.  R made some wonderful Mediterranean egg “muffins” (crustless quiches) that were fantastic, and Mrs. R brought a spinach casserole to our house I immediately had to know how to make. I modified it so it’s now dairy free.  I also took the opportunity to use two of the lovely eggs our CSA gave us that week.  The panko on top is optional.  The first time I used two pint-sized baking rounds with my panko mix on top and it turned out nicely colored but kind of moist.  The texture was still enjoyable, though.  I wanted to avoid adding another fat source so I stuck with my nut/egg mixture.  The next time I used a pie dish and it came out golden brown without the panko.  So depending on your dietary needs, go with what you want!

Spicy Spinach Egg Bake
Preheat oven to 350
Grease a pie dish or two approx. pint-sized dishes

• 4 cups frozen spinach, defrosted – I poured my spinach (very nice quality, the leaves were frozen but separate) in a 4 cup Pyrex and microwaved it for 2 minutes.
• ¾ cup raw cashew (pieces), soaked and rinsed
• ¾ c water
• 3 Tb nutritional yeast
• 2 eggs
• 1 spoonful garlic-chili sauce – if you don’t like spicy food try 2 cloves of garlic or some garlic powder
• salt and pepper
• optional:  2 Tb panko

Place the spinach in the bottom of your dish(es).  In a blender, combine the cashews, water, eggs, nutritional yeast, chili sauce, and salt & pepper.  Blend until smooth.  If using panko, pour a splash over the panko in a small dish, stir to combine.  Pour the rest of the eggy mixture over the spinach.  Sprinkle the top with your panko if you like.  Bake for around 25 minutes at 350.

192. How to make Simple Cashew Cream

 

…

I do not make health claims for any of my recipes/practices.  This theoretical conversation illustrates why:

Friend:  Do you seriously eat like that?

Me:  Yeah.

Friend:  So how’s that working out for ya?

Me:  Well… [makes sucking teeth sound]

…

287. TVeganE: Persimmon Porridge

Aren’t you astounded that this recipe does not include a banana?  Don’t get me wrong – I love bananas, especially in porridge.  But there was only one lonely banana in the kitchen and I wanted to save it for a smoothie later (unless Tanpo finds it first – I’d be totally fine with that).  But we have several persimmons – YAY!  And persimmons lend themselves nicely to my new self-imposed fruit-cooking criterion.  In fact, they made such a nice bowl of porridge that I made this two days in a row.  This morning will likely be 3.

Persimmon Porridge (Vegan)

Serves 1

Bring to a slight boil

• ½ c nondairy milk – I used unsweetened almond
• splash of vanilla
• dash of cinnamon

Add

• 1 persimmon, sliced thinly
• ¼ c rolled oats or cooked quinoa

Simmer on low, stirring occasionally, for 3 minutes.  Turn off the heat, cover, and let cool for a few minutes while you do something else.

Optional, if using quinoa:  after it cools a bit, mix a heaping teaspoon of arrowroot with a little of the heated milk.  Add back into the porridge.  Simmer, stir and cool again.  This part is optional of course – I just wanted mine to be a bit thicker.  You could try cornstarch or omit it altogether.  The oatmeal does fine on its own.

This is what it looks like with quinoa:

281. Flourless Maple Pecan Brownies (Gluten Free, Vegan)

I got thrown a curve-ball yesterday:  Dr. G (Dad’s ENT)’s office called yesterday to say that she’s moving, but that I could see her yesterday afternoon.  WAH!  My plans for getting treated by her have been foiled.  But happily, I did see her yesterday, got scoped twice, and she explained everything in detail to me and was very thorough.  I also met the speech therapist (Dad has also been her patient, too), since the current verdict is more ST (specifically for voice and swallowing), and then I’ll check in with the ENT in 2-3 months.  Ed snuck in to the office.  (Mommy didn’t notice that I had him (riding on my purse) until we were in the elevator.  So Ed was there for moral support, I got my questions answered and I know what to do next (sign up for ST) – a successful appointment, I’d say!

Moving on, let me share these flourless brownies with you.  I know, you must be like – how many treats can one girl eat?!?!?  Well, I don’t eat ALL of them…Okay, I eat many of them, I admit it – but not all at once.  I put many in the freezer as soon as I can.  I made these this summer at Tim and Ai Ai’s when I was on my maple kick.  I haven’t quite gotten past the maple thing yet, mind you – it’s so good!

Flourless Maple Pecan Brownies [GF, Vegan]
Preheat oven to 350, grease a loaf tin (you’re not making a brownie loaf , this just makes a nice bar in a loaf pan)

▪          3 flax eggs – room temperature.  I just put 3 Tbsp of flax seed in a bowl, added 9 Tbsp of water, mixed it up and let it sit and thicken for about 15-20 minutes.
▪          1 c cocoa
▪          3/4 c maple syrup
▪          3 Tbsp coconut oil
▪          generous splash of vanilla
▪          generous splash of natural maple flavor
▪          a handful of chopped pecans for sprinkling on the top
▪          optional – pecan cream for serving – pretend like you’re making cashew cream, but use pecans.  Sweeten with maple syrup.

Mix everything, pour into loaf pan, bake at 350 for about 30 minutes.

 

275. Creamy Green Apple Smoothie [Dairy Free]

Mommy picked up a big bag of hemp seeds for me one day at Costco since she heard they might be good for me. And they are – they are a good way for me to get some non-dairy protein without protein powder (I prefer the taste of whey protein powders anyway, but I’m trying to abstain overall). My brand has 10 grams of protein per 3 Tbsp serving. I went through a hemp-milk making phase recently. Yeah. That didn’t work out so well. Technically, the seeds blend up to a lovely rich white milky state, but I just don’t like the taste. I have never tasted the kind of hemp milk you buy in the store, though – that might be delicious, but my homemade variety didn’t tickle my fancy. This smoothie, however, is dominated by the taste of fresh green apple, and I LOVE green apple juice. There are juice bars at almost every food court in Singapore and Malaysia, and although there were piles of gorgeous tropical fruits I’d always order the classic green apple – it’s that tasty. And one of the benefits of the Vitamix (and whole-fruit juicers) is that it pulverizes what you put in it so you get to enjoy all the nutrition/fiber of the whole fruit or vegetable – not just the juice. And the hemp adds a nice creaminess. Don’t be afraid of the hemp. Just do it.

More smoothies with protein without powder: click here.

example:

173. “I’m Getting Healthy” Smoothies

272. Roasted Veggie Chowder with Chicken or Clams [Dairy Free]

I love soup. Now that the weather is getting cooler I feel like it’s more appropriate for hearty, rich soups that warm your insides and cheer you up. This chowder tastes hearty and rich, but there is no cream in it. It’s chowder without the dairy – fun times for my lactose-intolerant friends, and those of us who have committed to a no/low-dairy diet.

The first time I made this soup I left a pot of it to cool on the stove while Daddy and I went for a walk. Mommy came home and enjoyed it thoroughly for lunch. The second time I made it we fed it to Tanpo – and even HE liked it!! VICTORY. Score one for me. Normally, Tanpo does not favor my creations, not since that PBJ sammy he let me make for him eons ago. He swallowed the whole thing (it took like, 45 minutes) and he looked like he was chewing sawdust the whole time, but he ate away at it because it was one of the first times I had made anything outside of OT (they have kitchens for you to practice in), and he was proud that his baby had made him something to eat.

He is no longer so easily coaxed into consuming something that might turn out not to his taste. My kitchen mobility skills have progressed, and we live with Mommy – so he knows where the good chow really comes from. But he liked it!! I was thrilled. And I can’t wait to make it for E&R&Co. the next time I see them.

Notes:

• I used my Vitamix to puree the base for 90 seconds. It was velvety and creamy after this. If you don’t have a high-speed blender, make this anyway. The first time I did this I pureed the base only for a few seconds – (my bad). It was smooth enough to still be delicious, but just a little grainy. We still devoured the entire batch, and it was a big batch. So even if your blender (I would even try an immersion blender, too) doesn’t get this soup super- smooth, it’s still a winner.
• If you want to make this vegan, try subbing veggie stock and just eliminate the chicken/clams/bacon.
• I used primarily frozen veggies (my cauliflower was some leftover florets frozen in a Ziploc), which adds to the easy-peasiness of this soup. Feel free to use fresh, though – go with whatever you’ve got on hand.

 

Roasted Veggie Chowder with Chicken or Clams [Dairy Free]

Preheat oven to 400, get two pans out for roasting veggies, and put a large soup pot on the stove. These measurements are flexible – I’m just giving you the amounts I used, and I got a BIG pot. I’m sorry I can’t be more specific than that.

Roasting pan 1: “Creamy” Base

• ½ of a medium-large or 1 small whole head of cauliflower, in florets
• ½ of a 16 oz block of firm tofu, sliced
• ½ c pearl onions (I used frozen) or ¼-1/2 fresh onion
• 2-3 whole cloves of garlic
• oil, salt and pepper for roasting

• 3 c chicken stock + 1 c water (if making chicken chowder), or 1 small can of chicken stock + 1 can of water (if making clam chowder)

Roasting pan 2: Veggie Add-Ins

• 1 c corn
• 1 c carrots
• 3-4 baby portabella mushrooms, sliced
• 2 celery ribs, sliced
• oil, salt, and pepper for roasting

For the Pot:

• 4 slices of leftover bacon (or you could cook fresh), torn into little bits
• 1 cup shredded rotisserie chicken (I used the remnants left over from a bird from Sam’s Club) or 2 small cans of clams and their juice.

Method:

Roast Pan 1 (Cauliflower, tofu, onions and garlic) for 30 minutes at 400. Once Pan 1 is safely in the oven, crisp the bacon in the bottom of your dry soup pan.

When Pan 1 is finished, pop Pan 2 (the rest of the veggies you’re NOT going to puree) in the oven for 30 minutes at 400. As soon as you’re comfortable enough to handle the hot cauliflower etc. puree the contents of Pan 1 along with the stock/water. (I used the Vitamix’s highest setting – the scary one – for 90 seconds.) Pour this creamy soup base into your pot over the bacon, and bring to a simmer. Add your chicken or the clams + juice. When Pan 2 is done, add those veggies in, too. Simmer and enjoy!

Another favorite:

199. Roasted Carrot Soup

267. Pumpkin Spice Mocha

Yes, I like to put marshmallows on top of my coffee.  It’s my lazy-person’s dairy free whipped cream.  Let the record show that Mommy was not in the kitchen to observe my marshmallow topping – she had no part in this and will likely wish to distance herself from my shenanigans.

But let me just say that they really are delicious.

I haven’t topped my drink with marshmallows in a couple of years.  I feel like I might have done it once or twice when I first came home, but I have cut back on the special treats lately, especially since Ed is allergic.   But I gave in and put a handful of marshmallows on top of this mocha, sprinkled some nutmeg on top and stuck a cinnamon stick in for kicks.  I really did use the cinnamon to stir my drink bc I ended up adding some hot water to my cup since this drink was very rich.

This recipe assumes you want to make the whole thing from scratch, but feel free to just season a mug of your milk of choice + a shot of espresso, some leftover coffee, or some instant crystals – it’s up to your own taste and whatever you have on hand.  I’ve actually done one with herbal coffee (brewed strong) – stop laughing, JPAS – (Okay, you can laugh,) and it was delightful.  If you want to follow the recipe use the blender – but if you’re in a rush, just use some ready-made milk and a mug (stir everything well, though).

The thing about this is not to reference the recipe every time you want one, but to just remember that you can put a spoonful of pumpkin puree in your coffee and season it like a pie and be a happy, Autumnal-feeling, person.  Do not fear the pumpkin.  I learned this from A(N)D a few years ago – she was telling Ruthie about it as we pushed baby Ezzie in the swing at GWH.  I flew home to OR and immediately purchased a can of pumpkin specifically for coffee-making purposes.  I was hooked after the first cup.  So, since it’s October 1 and I’m celebrating Fall by dressing Ed in his Great Pumpkin costume, I figured I’d also share this Pumpkin Spice Mocha.

Pumpkin Spice Mocha [Dairy Free]

Serves 1

• 2 Tbsp raw almonds (soaked and rinsed)
• ½ Tbl unsweetened shredded coconut (I added this for extra richness but you could probably skip it.  In any case, I couldn’t taste any coconut in my final drink.)
• water (use about 1 cup or more, depending on the size of your mug)
• ½ Tbsp unsweetened cocoa (omit for a PSLatte)
• shot of espresso (for alternatives see above, or omit to make a PS Hot Chocolate)
• 1 Tbsp maple syrup (or to taste)
• splash of vanilla
• heaping Tbsp pumpkin puree (not pie filling)
• dash of nutmeg
• dash of ginger
• 2 dashes of cinnamon

Combine and blend until smooth in your blender.  Finish heating in the microwave for about a minute.

1. Oktoberfest

FYI, this is what PumpkinEd looks like.  I got this costume from Amazon.  I ❤ Amazon.  And I love this time of year.  Thank you, Mom and Dad, for tolerating Ed.  (Daddy calls him, “Your animal,” “Your horse,” or “This.”)

266. Sun or Almond Butter Scones [Grain and Dairy Free, No Sugar Added]

I love scones.  It’s impossible to grow up in this house and NOT love them.  Baker Smurf is a prolific producer of fantastic scones.  And I’m not talking about those huge doughy wedges you buy at the coffee shop or local bakery – not that I’m utterly opposed to these (esp. the strawberries n cream one at Panera) – they’re just…different.  Mommy’s are flaky, tender triangles (or little mountains if they are blueberry drop scones) with a light dusting of sugar on their golden tops.

I baked scones often in Oregon.  I always used all whole-wheat flour, and I used to always be surprised by how good Mommy’s scones were (all white flour) when she’d come to visit and leave some scones in my freezer for me.  I used to add a tablespoon of cocoa powder and some dried strawberries so I had delicious chocolate-strawberry scones.  That’s the only flavor I made.  And I used to brush the tops with half-and-half and sprinkle a little turbinado sugar on top from a little jar I kept in my cabinet solely for that purpose.

These are the first scones I’ve made since getting sick and I’m very excited about them.  I can make these since they are so simple – they are basically two ingredients:  sun butter (or almond; I haven’t tried PB yet, but I want to), and dried fruit. There is no need for butter, cream, flour, or sugar.  This is a small batch since I’m home again and I need to be able to fit things in my toaster oven since our home configuration doesn’t allow me to use the oven safely.  So you’ll get 6 scones out of this.  You have two choices:  1)Drop:  use a spoon or two to drop 6 mounds of batter onto a parchment lined (or greased) baking sheet, or 2) Wheel:  Pat the dough into one wheel/mound.  Use a butter knife to cut it into 6 wedges.  Place the wedges on your baking sheet.

They bake up in 10 minutes, so you can make these in a flash.

Sun Butter Scones or Almond Butter Scones (Grain Free and Dairy Free, NSA)

Preheat oven to 350
Line a small baking sheet with parchment paper
Yield:  6 scones – this is a small batch

 

• ½ c sun butter or almond butter (I haven’t tried peanut butter, but that’s next.  Sun tastes like PB to me, which I love.  Almond butter has a milder taste, and smells SO good as it bakes, so that is a fabulous choice, too.  It just depends on what you have on hand.)
• 10 apple rings (dried), or scant 1 cup mixed (larger) dried fruit (by larger I mean that raisins probably aren’t a good choice.  I had a mix of prunes, apricots and apples I wanted to use up – you want things to be kind of chunky.)
• 1 egg
• ½ tsp baking soda
• splash of vanilla (if using almond butter, feel free to add any other extracts you like, e.g. maple or almond)
• 6 DF Chocolate pieces for garnish – optional – I did these on the sun butter version but dispensed with them the second time around

Combine everything except the fruit in a small food processor or the Ninja small cup (that’s what I used).  Blend well for about 30 seconds.  Add the fruit in.  Pulse about 10x.  You want things to still be chunky, not pulverized.  Remove the blade (careful!) and stir by hand.  Make drop scones or do a wedge wheel (see above).  Bake at 350 for 10-12 minutes.  Serve warm.  (I like baking mine for 10 and then toasting them as needed in the morning for breakfast.)

 

Click HERE for more Grain Free treats.

244. Grilled Pizzas

If I’m unable to procure a grain free option for myself I’ll at least try to eat gluten free.  I tend not to consume packaged gluten-free products, though, but I made an exception when we made grilled pizzas this summer bc I was too tired to make a  crust of my own.  And I must say that the GF store-bought crust was yummy!! Thanks for finding it, Boo Boo.  For the regular pizzas we just used some lovely flatbread from Harris Teeter.  Basically, we put a bunch of leftovers on our pizzas.  But the end results were fabulous so I wanted to share them with you.  If you throw a pizza on the grill, exercise freedom in choosing your toppings, and watch the cooking time.  Timmy grilled the flatbreads for 4 minutes, and my GF crust (not pre-cooked) for 13.  But your grill and crusts will vary.

White Butternut Veggie:  (Gluten & Dairy Free, Vegetarian)

Top a GF pizza crust with

• savory cashew cream (leftover from my Shepherd’s pie)
• sautéed onions
• grilled zucchini and eggplant (pre cooked frozen packages of nice slices at Trader Joe’s make this a snap.)
• a few pieces of butternut squash (I used frozen cubes from Target)
• tomato slices
• a few basil leaves

BBQ Chicken:

Top a flatbread, or the crust of your choice, with

• Tomato sauce
• Shredded bbq chicken (or use plain chicken and squirt some BBQ sauce on the whole)
• Tomatoes
• Fresh mozzarella
• sauteed onions, bacon and mushrooms (leftover from my Shepherd’s pie)
• basil

If you’d like to have leftovers like we did, cook this earlier in the week – just add a little to the quantities for the cashew cream, onion, bacon and mushrooms.

 

239. Flourless PB Bread and PBJ Bars [Grain Free, Dairy Free]

130. Flourless Peanut Butter Muffins

This is actually an update of the popular “Flourless Peanut Butter Muffins” I posted a long time ago.  It was one of the first recipes I shared and it was clear from how I was throwing things in the blender that cooking/baking with me is not an exact science.  I’ve heard that you should be more precise when baking, but I’m sorry, I can’t.  However, I did manage to make the muffins more replicable by simplifying the recipe.  I took out the chestnuts, agave, and Greek yogurt!  Plus, this time you just need a bowl and a spoon, and I’ve updated the old post accordingly.

My compliments to The Detoxinista – I tried baking with just nut butter after looking at her recipe for PBCC blondies.  She used natural/thinner/oily peanut butter for her blondies, but I used “regular” (like Skippy or JIF) for all of my baking.  I think this resulted in a fluffier (not fudgey) result.  So go for the regular PB.

I baked flourless peanut butter things quite a few times this summer.  Here are two instances:

Flourless Peanut Butter Bread
(pictured at the top of this post)
Grain Free, Dairy Free, No Sugar Added | Preheat oven to 350, Grease an 8×8 square

I made these for Mrs. T, who is trying to avoid flour and sugar for health reasons.  After some coffee-break recon one Sunday I learned that she’s partial to peanut butter.  I did a “practice” batch for our family, and those among us who quite enjoy sugar liked these sugarless squares.  Personally, I liked them with some jam smeared on top, like in the picture.  I used a fruit-sweetened strawberry spread.

• 1 c peanut butter (not natural-style or homemade)
• 1 egg
• pinch of salt
• ½ tsp baking soda
• splash of vanilla

Combine everything in a bowl.  Pour into your square.  Bake at 350 for around 20 minutes.  I’m sorry, I honestly can’t remember how long I baked them – just start checking at 20, and let them go a few minutes longer if they don’t look done.

Flourless PBJ Bars
Grain Free, Dairy Free | Preheat oven to 350, Grease an 8×8 square

229. Flourless “Nutella” Bars

These were the treats I made originally to take to The Gym.  I had a batch in the oven before breakfast that morning.  I found out later, though, that peanuts are on the allergen list, so I switched gears and tried the Flourless “Nutella” Bars.  Thankfully my parents arrived that day so Baker Smurf could advise me when my test batch turned out too soft.  Basically, these are similar to the bread, but this is a thicker, double batch, and the jam is swirled on top so it’s baked into the bar.  Yay!!  Fun times.  My swirl would have been prettier, but Mommy hadn’t arrived yet.  Also, I sweetened these bars so they are more in the “PB Cookie” category than the “bread” category.

• 1 c smooth peanut butter (not natural-style or homemade)
• 1 c chunky peanut butter (not natural-style or homemade)
• 2 eggs…I think I used flax eggs
• pinch off salt
• 1 tsp baking soda
• ½ c honey or agave
• splash of vanilla

• 2 Tb jam of choice (for the top)

Combine everything except the jam.  Of course you can use all smooth or all chunky PB if you like.  Pour into your square.  Gently warm the jam (I put mine in a small dish) in the microwave.  Dot the top of your batter with the jam.  I made 9 globs.  Drag a toothpick or butter knife through the jam and batter to achieve a feathered effect.  Bake at 350 for around 25-30 minutes.

236. Peachy Crisp [Grain Free / Dairy Free]

One of Mommy’s favorite stories from my inpatient life concerns my interaction with an unsuspecting customer service person on the phone at RIO (3^rd Hospital).  I was very much in the “unconvinced” state of mind (I didn’t think anything or anyone was real, required proof for everything, and acted rather badly since everything was fake anyway and I was extremely uncomfortable).  Mommy recently told me I should go through all the pictures from my inpatient life and just look at my facial expressions.  I scrolled through a couple last night and Mommy’s right – they are a riot when viewed from this perspective.  It’s funny since she knows what was going through my mind so she can read my face – I’m either staring blankly, smiling unknowingly, or humoring my PT with a very blasé sort of attitude.

So one night Daddy was making some calls on my behalf, probably to my bank or credit card company.  Institutions will often desire to speak to the account holder to verify that it’s okay to speak to the person placing the call.  In this case my job was to simplify confirm that I was ill and that Tanpo was an authorized person who could act on my behalf.  This was my first non-family phone call and Mommy handed me the phone.

“Miss Tan,” the lady began chirpily, “How are you today?”

“Peachy,” I said, my voice dripping with sarcasm and my face so glum that Mommy quickly took the phone back.  That was the first and last time I spoke to a customer service representative while in the hospital.

Heh heh.  Sorry, Mommy.  This was the beginning of Mommy starting to apologize for me.  Incidentally, she and Daddy had no idea that when I woke up I’d be so incredulous (and ornery).  My incredulity was a surprise.  But they were just thankful that I woke up in the first place and because they are extremely emotionally robust (I learned that term from NP1) people they were/are able to roll with the punches as we make our way through RecoveryLand together.

49. Did she really just say that?

My siblings are also emotionally robust people –when I came home I called them ASAP to make them tell me the story of what happened to me (I was looking for corroboration). It must have been distressing to them but they were both very obliging about it.  I talked to Ai Ai first, and then Ernie.  When their stories matched I was like, Okay, fine.  Whatever.

Meanwhile, it’s been a couple years and I know this really happened.  Several months ago a man in the waiting room at VT was on the phone and used the word, “Peachy.”  Mom and I immediately cracked up because that word has become part of the Tan family lexicon and it elicits an immediate reaction when we hear it.  “Peachy” is somewhat of an old-fashioned expression, I think, and peach crisp, cobbler and pie are classic desserts that I would consider old-fashioned, but also always welcome – they never go out of style with my palate.  I made some modifications to accommodate my new eating habits this summer, but I enjoyed the peaches at Tim&Ai Ai’s thoroughly.  Today you have 2 choices:  Single Serving PC or PC for the Family.  Obviously I made both!  But I have to admit that I was the primary consumer of the family-sized crisp.  Hey – a girl’s gotta eat!

Single-Serving Peachy Crisp [Grain Free & Dairy Free]

• 1 ripe peach, halved with the stone removed – place in a ramekin face-up
• handful of hazelnuts – I toasted mine briefly in a dry pan
• 2 dates
• small spoonful of coconut oil
• dash of cinnamon
• splash of vanilla
• dash of nutmeg

Actually, this could serve 2, or just make one now, and save the other half peach for later.  Pulse the nuts and dates in a little food processor or Ninja.  Add in the small spoonful of coconut oil, vanilla, and the cinnamon.  Pat the topping down over the peach in the ramekin.  Sprinkle the whole with a slight dusting of nutmeg.  Bake in the oven at 350 for 5-15 minutes, broil for 3-4 minutes.  Watch it so it doesn’t get too brown!  Let it cool a bit.  I tried baking it for both 5 minutes (it was hot through, but still relatively firm) and 15 (it was super hot and soft so my spoon cut through the peach like the sharpest knife) – but it’s really up to your preference.  Let it cool a bit bc the peach and ramekin will be very hot.  Serve with vanilla yogurt or ice cream (I used coconut yogurt).

Peachy Crisp for the Family
serves 5 (ish)

• 4 ripe peaches, cut into chunks
• 1 c hazelnuts – I toasted mine briefly in a dry pan
• 4 dates
• spoonful of coconut oil
• dash of cinnamon
• splash of vanilla
• dash of nutmeg

Grease your baking dish (I’m sorry I don’t know how big mine was – I used a small round casserole – just eyeball it), and preheat the oven to 350.  Pulse the nuts and dates in a little food processor or Ninja.  Add in the coconut oil, vanilla, and the cinnamon.  Pat the topping down over the peaches.  Sprinkle the whole with a slight dusting of nutmeg.  Bake in the oven at 350 for 20-25 minutes.  Watch it so it doesn’t get too brown! Serve with vanilla yogurt or ice cream (I used coconut ice cream).