Eating fresh from the garden is the ultimate treat in the summertime, isn’t it? You can’t beat the flavor or the nourishing elements in food grown and prepared properly. Last month I shared with you one of our family favorite recipes, cabbage skillet pizza. At that time, I made a promise to do the same for each month we encounter as we continue on our grain-free journey. How does a roasted stone fruit dessert sound?
It is a simple to prepare and even can be made in advance for the family camping trip. Also, it’s also versatile so that you can please every member of your family with their favorite stone fruit (peach, apricot, plum, cherries).
Also, half of the fun of making s’mores is the roasting, and this sweet treat is just as fun! (psst…mom will feel better that there’s no sugar-high too.)
Just a few simple ingredients are needed.
You can source the ingredients here: (pecan meal, arrowroot, vanilla, Rapadura, sea salt, grass-fed butter) or your local health food store or co-op.
Mix it up…
… then press it in and bake. Easy!
While I typically am animate on removing phytic acid from nuts by soaking and dehydrating them beforehand, I did not do this to the pecan meal. The reason being my family and I really do not consume many nuts or grains so this limited amount is doable. Plus, most nut flours are already blanched which has already removed some. Read more on phytic acid and how it blocks mineral absorption here.
Not into the fruit or dairy? This crust is good enough to just cut and eat plain as a bar cookie, but the roasted stone fruit topped with our homemade raw milk ice cream is da bomb. YUM. You can get the full printable recipe below. I also have this grain-free cookie option too.
LIGHT IT UP
To make this recipe even easier I want to show you my new secret. hee hee. Because we burn fires all year round, inside in our fireplace, and outside for fun, I can’t tell you enough how much I love my new tool. It looks like a giant curling iron, but…oh my…it is a dream! Finally, meet the ElectroLight Fire Starter. (enter in a “Tim the Toolman” laugh)
I am a lady who tires of starting a fire because, like I said, we burn one all.the.time. And…guess who is the one who starts it in the bleary-eyed mornings? Me. Plus, it seems like we never have enough paper or cardboard to start one and my chemical-free self doesn’t use lighter fluid or starters. Likewise, I wish I had a camera on my face when I used the ElectroLight to start my campfire. It was lit in a flash…literally! No extra papers, no blowing, no stoking. wow.
First, just stick the tip into your pile of dry wood and hold until you see a glow. Also, it only takes a couple of seconds.
Once you see the glow, pull back and continue to press the button. Meanwhile, in less than three minutes I had a full-blown fire! Yeah, baby! (it’s the little things, right??)
I cannot wait to start our winter-time fires. No more 5 am fighting that box of matches. That ridiculous box will be the first thing I ignite. Ha! You can best bet we’ll be roasting stone fruit in our fireplace this winter too. However, I almost wish for fall to start…almost.
I hope you’ve enjoyed not only my roasted stone fruit recipe, but also my new tool. In addition, share to spread the foodie love! ♥
Roasted Stone Fruit Dessert
This easy-to-prepare summertime treat is not only sure to please, but is nourishing as well. Finally, say goodbye to the s’more as the only campfire dessert we know.
- 3 cups pecan meal
- 1 cup butter (melted)
- 1 Tablespoon vanilla
- 1/2 teaspoon sea salt
- 1 cup arrowroot
- 1 cup Rapadura
Pecan Meal Crust
- Preheat oven to 325 degrees. Mix the dry ingredients in a large bowl.
- Pour in the melted butter and combine with a pastry blender.
- Grease a 9″ x 12″ baking pan with butter and lightly dust with arrowroot or bulgur flour.
- Press nut mix into pan with a spatula. Bake for 30 minutes. Let cool on wire rack.
- Once cooled, cut into 15 squares. Store in an airtight container.
- Wash and halve your choice of stone fruit, allowing for one half of fruit per bar for larger fruits like peaches, plums, and nectarines, two halves per for apricots and cherries.
- Roast fruit over hot embers until skin is darkened and fruit flesh is soft.
- Add to crust square and top with homemade raw ice cream (coconut cream ice cream) or your own favorite topping. Share and enjoy!
Next, I have a fun makeover for you using this wooden box I found at a garage sale. Any guesses? Head HERE to see the after.