Peaches, Peaches and more peaches!!

Tis the season--peach season! Yum!
We had a large box of peaches that we bought at the farmers market and we were simply not able to eat them quickly enough. So I made the following two recipes:

Peach Coffee Cake:
1 cup gluten free flour mix
1 cup  light brown sugar
3/4 cup almond meal
1/2 cup tapioca starch 
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
2 large eggs, beaten 
1/4 cup canoloa oil
2 teaspoons vanilla extract
5-6 tablespoons almond milk, as needed
1 1/2 cups sliced fresh peaches (about 12 oz.)

For the streusel topping:

1/3 cup light brown sugar
5 tablespoons almond flour 
3 tablespoons canola oil 
1 teaspoon ground cinnamon

As you can see from the links below I got this recipe from the gluten free goddess blog and I modified the ingredients slightly based on what I had on hand but the assembly was the same so I will direct you there for that.

Read more: http://glutenfreegoddess.blogspot.com/2011/08/gluten-free-peach-coffee-cake-with.html#ixzz2cp94VLDI

With the rest of my peaches I made pavlova--
Any recipe should do--just substitute arrowroot for the corn starch if you need it to be corn free.  I am also making dulce de leche to serve on top of that with the peaches. For the dulce de leche you simply remove the paper from a can of sweetened condensed milk place it in the crockpot with a metal ring under it (I used a canning jar lid)and cover it with water by at least a couple inches. Simmer on high for 5-6 hours and then allow to cool completely before opening. Enjoy!