Instructions: In a mixing bowl, combine coconut flour, almond flour, 1/4 cup arrowroot starch, baking powder, salt, cream of tartar, sugar and cinnamon. Add in milk, vanilla and mix until just combined.
Toss peaches in 1 Tbsp arrowroot starch and fold into cake mix.
Grease a 9x9 baking dish with coconut oil. Pour in peach mixture.
Meanwhile, heat water, honey, nutmeg and oil until just boiling and well blended. Pour honey mixture over peaches in pan. Bake at 400F for about 50-60 minute or until browned and center has set. Remove from oven and let rest for about 15 minutes. Top with coconut cream.
To make coconut cream: whisk together ingredients in a mixing bowl. Store leftovers in a sealed container.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
Just right for...:Great for kids, Elegant evenings, Crowds/parties, Comfort food, Thanksgiving, Fall favorites, Winter favorites, Holiday Sweets & Treats
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):45-60 minutes
Substitution ideas:You can use a simple gluten-free flour blend. Just replace 1 cup flour with with the almond, coconut and arrowroot starch. You can also use brown sugar in place of coconut sugar.
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