Gluten-Free, Dairy-Free, Serves 8
- 1/2 cup Coconut flour
- 1/4 cup Almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 oz non-instant dairy-free pudding mix
- 1 egg
- 3 Tbsp vegan butter room temp
- 1/2 cup coconut milk
- 29 oz can peach drained and syrup reserved
- 8 oz vegan cream cheese room temp
- 1/2 cup coconut sugar
- 1 Tbsp stevia sugar
- 2 tsp cinnamon ground
Directions:
Preheat the oven to 350 degrees F. Pretreat a 10-inch cake pan with a non-stick option of choice. In a medium bowl, mix together flour, salt, baking powder, and pudding mix. Mix in butter, egg, and milk. Whisk together for 2 minutes and pour the mixture into the pie pan. Arrange the peaches on top of the pudding mixture. Into a small bowl, beat cream cheese until fluffy, add 1/2 cup sugar and 3 Tbsp of the syrup. Spoon the cheese mixture over the peaches. Combine the cinnamon and stevia then sprinkle the cinnamon mixture on top. Bake for 30-35 minutes or until golden brown. Chill before serving.