This Summer treat was inspired by Deborah Madison’s Seasonal Fruit Desserts. My beautiful Aunt Nancy always finds fun ways to spoil me. She bought this for me at an adorable little bookstore in downtown Santa Cruz the last time we catered a retreat together. Insight Retreat Center has a beautiful orchard and garden and any time there is fresh fruit picked from the trees we turn it into some sort of fruit crumble or tart for the yogis. It just wouldn’t be Summer without a warm bubbly peach crisp or berry tart to dive into. This cookbook emphasizes just that. I love how Deborah Madison really appreciates the importance of eating fruit seasonally and locally. If you’ve ever bit into a piece of fruit that was farmed with loads of pesticides and was then shipped from thousands of miles away to a locale where that fruit could have never grown in the first place, then you’ll understand her take on fruit and how to really enjoy it. In this book, Deborah emphasizes trying all of the less widely known local fruits in your area each season to really start to experience what fruit is supposed to taste like. If it doesn’t grow in your area, chances are it isn’t going to be worth eating by the time it shows up in your super market. The best place to try new seasonal fruits is at your local farmer’s market. After reading this book cover to cover, the only choice I had was to find a new local fruit to try and turn into a delicious dessert (or breakfast for that matter). I stepped into Trader Joe’s and right there at the front of the produce section were these beautiful organic locally-grown Apriums, a cross between an apricot and a plum that more closely resembles an Apricot. Some of you may have tried pluots, another cross between these two fruits. It was the perfect fruit to do some experimenting with! They were so naturally sweet on their own, this cake needed little added sweetener. Any great seasonal fruit should shine on its own in all of Deborah’s recipes. If you don’t have Apriums in your area, use any other local Summer stone fruit you can find, such as plums, apricots, nectarines, or peaches. Get creative! Aprium Upside Down Cake (Difficulty-Intermediate; Serves 6) 6 organic apriums, or stone fruit of choice ⅓ cup + 2 tablespoons organic coconut flour 1 Tbsp arrowroot powder ¼ tsp baking soda ¼ tsp sea salt 3 organic cage-free eggs ½ c organic coconut milk 2 Tbsp organic coconut oil, melted 2 Tbsp raw honey 1 tsp organic vanilla Grease a 6-cup Pyrex dish or bread pan and preheat oven to 350°F. Rinse and thinly slice the apriums or stone fruits and place evenly to cover the bottom of the baking dish or bread pan. In a medium bowl, whisk the eggs well, then mix in the coconut milk, coconut oil, honey and vanilla. In a separate bowl, mix together the coconut flour, arrowroot powder, baking soda and salt. Slowly […]
The post Aprium Upside Down Cake (Paleo) appeared first on The Kitchen Faerie.