This delicious but very simple dessert is a great way to enjoy peaches while they are in season. The spelt flour gives the crust a delicate nutty flavor that goes well with this fruit.
Spelt is one of the earliest domesticated grains; it hasnt changed since ancient times. It remains untouched by modern concepts such as genetically modified, hybridization and cross-breeding, words that dominate todays food supply. Spelt is a close relative of wheat, with one very important difference, spelt kernel possesses a strong protective outer husk. Modern wheat has been bred to lose its husk during harvesting, in order to facilitate harvesting and increase yield. Spelt has to be mechanically de-hulled which makes it more costly to grow and process. The tough outer husk protects the grain from insects, eliminating the need for toxic pesticides. Spelt also requires a lot less fertilizers. All this, plus a higher percentage of protein, minerals, vitamins and smaller quantity of gluten than ordinary wheat are the reasons for increasing popularity of Spelt.
Preparation time: 30 minutes
Cooking time: 20 minutes
1 cup spelt flour
cup rolled oats
cup cold coconut oil
2 tbsp maple syrup
2 tbsp cold water
4 medium peaches, sliced
1 tbsp almond slices
2 tbsp maple syrup
To prepare the pastry, place the flour, rolled oats, coconut oil, maple syrup and water into a food processor.
Pulse several times until you get a non sticky dough.
Wrap in a plastic film and chill in a refrigerator for 30 minutes.
Preheated oven to 350 F.
Place the pastry on a baking paper and roll it out to an 11 inch diameter round.
Arrange the peach slices over the pastry in an overlapping pattern, leaving a 2 inch border.
Gather up the edges of the pastry to partly cover the filing.
It should be open in the middle.
Sprinkle the pastry with almond slices and bake for 20 minutes until golden.
Remove from the oven and brush the peaches with maple syrup.
Serve warm or cold.