Rosemary Pound Cake with With Baked Peach Topping
Ingredients
- 6 large peaches, apricots, or a combination of both
- 1 small sprig of rosemary
- ¼ cup arrowroot or tapioca flour
- ¼ cup rice flour
- 1 cup old fashioned gluten-free oats
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- ¼ cup maple syrup
- ½ cup dark brown sugar
- ½ cup coconut oil
- 2 eggs
- juice of half a lemon
- ½ cup coconut milk
Instructions
Rosemary Pound Cake with With Baked Peach Topping serves 10 original recipe by Honest Cooking.
Organization Tags
Tags easily organize your Recipe Library
Comments