Monday, August 17, 2015

Amaretti Baked Nectarines

This is an adaptation of one of my Mum's amazing dessert recipes. She always makes it with peaches and traditional Italian Amaretti biscuits - they're absolutely gorgeous. So I've decided to adapt it slightly to create a more guilt-free version, which is gluten free, dairy free and refined sugar free. The filling is not quite as crunchy as my Mum's traditional biscuit recipe, but it still has that incredible almond flavour that pairs so well with the lovely baked fruit...

This recipe is fab because you can use any kind of fruit you like; peaches, nectarines, even pears would work brilliantly. They're absolutely delicious and would make an impressive finale to any dinner party, or even your Sunday roast. If you did want to make the filling slightly more crunchy, then you could use some granola in the place of the oats. You can find my really easy recipe for healthy, homemade granola here.

Amaretti Baked Nectarines 
Gluten free, Dairy Free, Refined Sugar Free. 
(Makes 8 halves) 

4 Nectarines/Peaches
75g Rolled Oats (or crunchy granola, recipe here)
1 big tbsp Nut Butter
1/2 tbsp Chia seeds
1 tbsp Agave Nectar
A generous pinch of cinnamon
Flaked Almonds to garnish
*the amount of mixture you have left over may vary according to the size of the fruit

Preheat the oven to 160°. Lightly grease an oven proof dish with a little coconut oil to prevent the fruit from sticking in the oven. Halve the nectarines, remove the stones and place equally spaced in the dish. With a spoon, carefully shell out some of the flesh from each nectarine half around the hole that has been left by the stone. Make sure to leave some of the flesh behind - this only makes the hole a little bigger for the filling. 

Place the flesh into a bowl and mash into a pulp using the back of a fork. To this, add the oats, nut butter, and agave nectar, chia seeds, cinnamon and mix until combined. Spoon the mixture into the nectarine shells and garnish with a few flaked almonds. Bake in the oven for 20 minutes, or until the nectarines are a lovely golden brown. I think they're best enjoyed warm from the oven with greek yoghurt, or a cheeky spoonful of creme fraĆ®che!

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