I love a summer kitchen! The heat transforms appetites and suddenly things like peaches and watermelon and strawberries are all anyone needs to be perfectly satisfied. Some variation using any of these three ingredients has been our table for nearly every meal this past week.
One of my new favorites breakfast recipes evolved from this Peach Tart recipe I found. The original recipe looked perfectly delicious but I was missing some of the ingredients and I don’t have a tart pan. But I did have a bowl full of fresh, ripe peaches so I figured out how to make it work.
Peachy Breakfast Cakes
1/2 cup Rolled Oats
1 1/2 cups Spelt (freshly ground is best)
1 teaspoon Baking Soda
1/4 teaspoon Salt
4 large ripe Peaches
8 Medjool Dates
Preheat oven to 350
Grind Oats in blender until they make a coarse flour mixture
Mix Oats with Spelt, Baking Soda, and Salt in a medium mixing bowl
Blend 3 of the Peaches and the 8 Dates in blender until smooth
Stir blended Peaches-Dates into the flour mixture until just blended – don’t over stir.
Spread the batter into Four 4.5 inch souffle dishes.
Slice the remaining Peach and top each dish with Peach slices.
Bake for 20 minutes.
Eat warm and top with freshly whipped, very lightly sweetened Cream!