I write this sitting at my son’s soccer practice. I figured I would utilise this time to do something productive because lately, I seem to have no time to devote to my site. I am very sad that my schedule has been, so brutally, upset.
I enjoy my site and I enjoy the ‘me’ time I devote to it. It’s the only ‘me’ time I get and I treasure it. I love planning the recipes I will share, I enjoy (sometimes) setting up the paraphernalia to photograph the end product and I enjoy writing. However, what I thoroughly enjoy is what my blogosphere friends have been up to and the comments they share.
It never ceases to amaze me that some of my blog friends, friends I have never met, take the time to write such thoughtful comments and share such great insights. I know they read so many blogs but to take the time and personalise each comment; I admire that greatly. So, to think that I may miss out on my weekly conversation with them is saddening. Life is so busy that a comment from a friend is sometimes all the conversation I can have during the day or even the week. So, my blog is important to me, and the fact that I can’t seem to dedicate time to it, is now frustrating and infuriating me!
Today however, before life got really hectic, I took some time to accept a lunch invitation and chill for a bit. I almost didn’t because of the impending doom of unfinished chores and errands but I decided that this was way more important, especially for my sanity!
I dropped all my children to school, told my uni student she needed to figure out her own way to the college (she rode her bike!!), headed off to find a coffee roaster that I discovered online that was on the way to my friend’s house. Since I was a bit early, and I hadn’t had my coffee this morning (hubby’s on a work trip so I did the morning school run too), I searched for a proper coffee shop and not the usual green siren that tempts the poor, uninitiated, frou frou coffee drinker with her mediocre brew and exorbitant prices. What a find this place turned out to be! I am ecstatic because it’s so close to me and they roast their own coffee from small Fair Trade farms and they have a retail shop to sit and enjoy.
I am hoping to go back and try more of their coffee and maybe write a piece on them. They were so nice and the guy behind the counter was thrilled to tell me about the farms and their suppliers. Coffee people, we’re so nice and friendly and readily available to impart our knowledge of coffee beans! I ordered a large cappuccino, that came complete with coffee art, and a pound bag of some Guatemala coffee beans. Can’t wait to dig into that bag. So, if anyone is around the Denver area, specifically Lafayette, check out Proper Grounds Coffee Roasters.
So, today’s recipe has been in the works for weeks. I’ve gone through multiple batches of fresh, Western Slope peaches but all the ideas just never materialised. There was fresh peach ice cream, a no show, a peach crostata, never made it, a peach crumble, peach flaugnarde….and so on. Finally, enough was enough, I set out some time and made these Peach and Blueberry Crisps; nothing new or fancy, but they are gluten free and delicious, and they use beautiful, Colorado fresh peaches.
I am using coconut flour to replace regular flour but not everyone, unless you’re on a Paleo Diet, will have coconut flour. This can be Paleo if you replace the raw sugar with raw coconut sugar. To make these gluten free without coconut flour, just substitute a GF flour or a gluten version with regular flour.
- 1 cup/120g almond flour
- ½ cup/65g coconut flour
- ¼ cup/55g raw Turbinado/Demerara sugar
- ½ cup/70g almonds, slivered or chopped
- ½ cup/113g butter, chilled and in small cubes
- 5 peaches, sliced (I left the skins on)
- 6 oz punnet blueberries
- 1 teaspoon cinnamon
- 2 tablespoons raw sugar, Turbinado or Demerara
- 1 teaspoon vanilla extract
- Toss the almond flour/ground almonds, coconut flour and the Turbinado sugar together.
- Add the butter cubes and blend in roughly into thick streusel like crumbs.
- Add the slivered almonds and mix.
- Toss the peaches with the sugar, cinnamon and add the vanilla.
- Divide between 6 ramekins and add blueberries to each.
- Cover each ramekin with the streusel mix.
- Bake at 325℉/160℃ for 30/40 minutes until brown on top and juices are bubbling.
- Serve with a dollop of cream or a scoop of ice cream.
A dollop of whipped cream or a scoop of vanilla ice cream is the only other thing you need, and maybe a spoon.
I made the time to bake these but I wasn’t afforded any time to photograph them properly, so please excuse the mediocre photos. Lots of negotiations being made in the Coffee and Crumpets kitchen lately!
Hope to see you all at your sites very soon. Hope you are having a great week thus far. Laith’s soccer games start this Saturday, there goes my baking day……