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