The sun is beating down on us with a vengeance it seems. With the heat and dust, comes the generous blessings of glorious bounties of summer. Bright, vivid, sweet stone fruits are a sight for sore eyes and undoubtedly make this weather bearable.
Now hot or not, bake I must. And bake I must with these gorgeous fruits. So first thing this morning, before the day took over, I quickly put together gluten-free Peach & Plum Crumb Bars. These were certainly a scrumptious mid-morning treat, lightly sweet and tart with a soft buttery crust and a crunchy crumb topping!
I made up this recipe completely on the fly. I wanted to use a mix of all-purpose flour and whole-wheat flour, by the time I took them out, I had a brain wave to use buckwheat instead. A quick look in the pantry produced a small bag of coconut flour and some wonderful cardamom that came all the way from Kochi. Ditched the original plan and went the grain free way. Egg and butter were also put away instead got some coconut milk and coconut oil out!
It’s so fun to do some impromptu baking especially if the end product is as delicious as this! I love the way fruit juices ooze out while getting baked and get all jammy, how the gentle fragrance of cardamom wafts through the house…its pure bliss.
They are absolutely non-fussy to make with minimal cleanup…One bowl for all your mixing, that’s it! Use any fruit of your choice..I’d also thrown in a handful of cherries that were about to be spoiled! Great for all-day snacking or you could even serve a warmed up bar with a scoop of vanilla ice cream to make an indulgent dessert!!
- I like to store these bars in an airtight container in the refrigerator. The coconut oil /butter would make them too soft in our hot weather.
- If you don’t have coconut flour, please use all buckwheat. Alternatively, you could mix in some all-purpose, whole-wheat or even oat flour.
- You can add oats or any nuts, seeds of your choice to the crumb topping.
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