Simple Peach Pie Energy Balls

We love energy balls. Seriously, we really love them. We make them as snacks all the time. They seem small and unassuming, but they’re little dense bites of deliciousness, and they help stave off the hunger that creeps up between breakfast and lunch. As filling snacks go, these peach pie energy balls fit the bill quite nicely.

It’s also the end of summer and the beginning of fall, even if the weather hasn’t quite gotten the memo. Peaches feel like a summer food, but peach pie is what you make in the fall from all the peaches you thought you were going to eat and didn’t. These energy balls are the perfect fusion of summer flavor and fall comfort.

Peach Pie Energy Balls

This recipe really couldn’t be simpler. If you’ve got some measuring cups, a food processor, and five minutes, you’ve got everything you need to make these. When you’re getting meals ready for the week and there are three kids underfoot, it’s a small blessing to have a recipe that’s so simple. And one that doesn’t involve opening a hot oven when the kids are running around and curious.

These are also the kind of thing that makes packing lunches at 5:15 am a breeze. The more we’ve got already packed, that we can just grab and go, the better.

Peach Pie Energy Balls

Ingredients:

1 cup dried peaches
1 cup cashews
1/4 cup coconut
1 Tbsp coconut oil

Directions:

Just dump all of the stuff into a food processor, blitz until it’s crumbly, and then make it into balls and refrigerate. Eat one for a quick, delicious pick-me-up when you’re feeling hungry in the midmorning. That way you won’t be tempted to run out for a coffee and a donut because Royal Farms has Krispy Kremes and they’re delicious. Not that I’ve ever done that. Of course not.

Gluten-Free Low Sugar Summertime Peach Crumble

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Big brother helping feed little sister.

About a week ago we decided to take the kids peach picking. It was a gorgeous day and they were in uncommonly good spirits. We saddled up and got to our local orchard, grabbed a box, and started picking. The kids, to our surprise, loved the peaches, both to pick and to eat.

Unfortunately for us, we wound up a few days later with a box full of rapidly softening peaches, some of which started to go profoundly bad. We needed a way to get as much use out of the peaches we had left as we could. We’ve been pretty good about eating healthy lately, so a vegan, gluten free dessert treat felt right up our alley. With peaches as sweet as ours, this feels like an extravagance even though everything in it is healthy!

Ingredients:

5 peaches
1 Tbsp cornstarch
2/3 cup almond meal
2/3 cup spelt flour
1 Tsp almond extract
1/4 cup olive oil
2 Tbsp maple syrup

Directions:

Preheat the oven to 400° F. Slice the peaches into pieces as big or small as you want, and peel them or don’t according to your preference. We peeled about half of ours and then got lazy with the rest. Toss the sliced peaches in a baking dish with the cornstarch. You can add some sugar or maple syrup to taste, but our peaches were sweet enough that we didn’t need it.

In a medium bowl, stir together the almond meal, spelt flour, almond extract, olive oil, and maple syrup, until it is well combined and crumbly. Sprinkle this mixture over the peaches in the baking dish. Bake the whole thing for 25-30 minutes, or until the top is golden brown and the peaches are bubbling, or until the smell drives you crazy and you can’t stand it anymore and just need some peach crumble in your face.