I’m finishing up my peach weeks posts with one more sugar free peach treat! This one also involves another of my favorite fruits that is in season right now, and that’s raspberries. 🙂 We have an awesome local raspberry patch nearby that I visit frequently during these months. My freezer is already stocked with peach raspberry jam. I highly recommend trying to make it with honey instead of sugar (you get the low or no sugar pectin for that). I LOVE the flavor and you use so much less honey than you would sugar. It’s a win win. Give my other peach recipes a try!
Sugar Free Peach Lemonade Ice, Skinny Grilled Peaches and Cream, Peach Blueberry Chicken Salad
So for this simple single or double serving treat or snack, you will need a fresh peach, fresh raspberries, oats, almond butter, egg whites, and slivered almonds. Along with some stevia, almond extract, and cinnamon.
Preheat your oven to 350 degrees, and spray 2 small ramekins with non stick spray.
Peel and dice up your peach into a small bowl. Add your fresh, rinsed raspberries. Now add the almond extract, squirt of stevia, and a dash of cinnamon. Give it all a gentle toss to coat.
In another small mixing bowl, add your oats, slivered almonds, cinnamon, and pinch of salt. Toss together until well mixed.
Ok, one more small bowl, now mix together your wet ingredients, the almond butter (slightly warmed if too stiff, but not hot), egg whites, and stevia. Mix until smooth. Pour that into the bowl with the oat mixture and stir together. It will resemble gooey cookie batter. Spread the batter evenly in drops over both ramekins. I used my hands for this and spread little chunks out with my fingers. Sorry I don’t have a picture of this!
Bake for 25-30 minutes and let cool slightly before diving in. Apparently, I couldn’t even wait long enough for the photo shoot as you will notice one of the ramekins is empty. Deciding weather to give the other to my husband or just enjoy myself. 🙂 The topping is almost like a warm oatmeal cookie on top of warm peaches and raspberries. Nuff said…. 🙂 The awesome thing is that it’s healthy! No sugar or flour or oil! You could east this for breakfast! Love that.
Ingredients
- FOR THE FRUIT MIXTURE:
- 1 peach (about 150g)
- 1 C fresh raspberries
- 1/4 t almond extract
- dash cinnamon
- 1/8 t liquid stevia
- FOR THE CRUMBLE TOPPING:
- 1/2 C rolled oats
- 1/4 oz slivered almonds (or 1/4 serving)
- 1/8 t cinnamon
- dash of salt
- 2 T liquid egg whites
- 2 T almond butter
- 1/4 t liquid stevia
Instructions
- Preheat your oven to 350 degrees and spray two small ramekins with non stick spray
- Peel and dice up your peach into a small bowl. Add your fresh, rinsed raspberries. Now add the almond extract, squirt of stevia, and a dash of cinnamon. Give it all a gentle toss to coat. Divide evenly between the two ramekins.
- In another small mixing bowl, add your oats, slivered almonds, cinnamon, and pinch of salt. Toss together until well mixed.
- Ok, one more small bowl, now mix together your wet ingredients, the almond butter (slightly warmed if too stiff, but not hot), egg whites, and stevia. Mix until smooth. Pour that into the bowl with the oat mixture and stir together. It will resemble gooey cookie batter. Spread the batter evenly in drops over the fruit in both ramekins. I used my hands for this and spread little chunks out with my fingers.
- Bake for 25-30 minutes and let cool slightly before diving in.
Notes
Macros: Calories 270; Fat 12.8; Carbs 32; Protein 10
Leave a Reply