Peaches and Cream Tart

Contributed by our good friend Sara. Check out her blog at: or see this gluten free AND vegan recipe on her blog at: Peaches and Cream Tart


3 large peaches
For the crust
1/2 cup vegan buttery spread
1/3 cup turbinado sugar
1/2 teaspoon almond extract
1 teaspoon cinnamon
3/4 cup almond flour
1 teaspoon xanthan gum
For the filling
1/2 cup turbinado sugar
1/4 cup vanilla coconut milk
2 tablespoons Namaste Foods Organic Sorghum Flour
1 cup brown rice flour
1 Namaste Foods Egg Replacer egg, follow directions on package or 1 large egg
1/2 cup sliced almonds


  1. To make removing the peach peel easier: Bring a large pot of water to boil. Carefully lower the peaches into the boiling water, remove after 2-3 minutes. Set on a plate to cool while you prepare the crust.
  2. In a large bowl combine the vegan buttery spread and sugar using an electric mixer. Add in the almond extract.
  3. Sift together the cinnamon, almond flour, sorghum flour and xanthan gum. Beat into the butter mixture.
  4. Press the crust into a tart pan or springform pan. Bake at 400° F for 12-14 minutes or until it is just beginning to brown. Remove from oven.
  5. Peel and slice the cooled peaches and arrange on top of the crust.
  6. In a small bowl, combine 1/2 cup of sugar, coconut milk, sorghum flour and egg replacer. Pour over peaches.
  7. Top with sliced almonds and a few teaspoons of sugar. Bake for 30-35 minutes or until the filling is set. Cool completely before serving.