Peach Pound Cake
Adapted from Minimalist Baker
Ingredients
1 ½ tsp flaxseed meal (make the flaxseed meal by grinding flaxseeds)
1 ½ tbsp water
1/4 cup unsweetened dairy-free milk (I used almond milk)
1 tsp vanilla extract
1 ¼ cup almond flour
3/4 cup potato starch
1/2 cup oat flour
2 ½ tsp baking powder
2 tbsp organic coconut sugar
1/4 tsp sea salt
3 tbsp cold vegan butter (I used Earth Balance)
3/4 cup diced fresh peaches
1/2 cup chopped pistachios (or any other nut for topping)
Instructions
Preheat the oven to 400° F and line a 9x5 loaf pan. Set aside.
In a small bowl, prepare the flax egg by combining flaxseed meal and water. Stir and let sit for a few minutes to gel. Then add the dairy-free milk and vanilla.
In a separate, larger mixing bowl, add almond flour, potato starch, oat flour, baking powder, coconut sugar, and salt.
Cut the cold vegan butter into cubes and add it to the dry ingredients. Using a fork or pastry cutter, cut the butter into the dry ingredients until only small bits remain.
Whisk the dairy-free milk and flax mixture one more time and add to the dry ingredients, stirring with a wooden spoon until combined.
Place chia seeds in a mixing bowl 2 tbsp of water. Mix well and set aside to thicken. You should end up with a very thick mass when they’ve had a chance to rehydrate.
Next, add the diced peaches and gently stir until evenly distributed. The moisture from the peaches will bind the dough more. Using extra ripe peaches may make it more moist, while using firmer, less-ripe peaches may make it more dry. You want the dough to be evenly moist but not overly sticky. If your dough is too crumbly, add a tablespoon more dairy-free milk at a time. If it's too wet/sticky, add more almond flour a tablespoon at a time.
Transfer the mix into the mold and add the pistachios on top. Bake for 30-40 minutes until fluffy and golden on the edges. Let cool on the baking sheet before digging in.
