Believe it or not, cooking and working on my books on the road is much easier than you may think. Without “my” kitchen, and “my” typical surroundings, I have to make new things, and create from whatever is available to me.
This sparks so many new ideas, and I love what I’ve come up with so far. One of my favorites from my most recent travels, read: when we fled FL to escape Irma, were these baked peaches. I had extra walnuts from dinner the night before, and I have a love for fresh peaches. Plus my MIL LOVES peaches and she’s amazing (in general, and to me as well,) so I’m always thinking of delicious, healthy recipes for her.
These are quick, easy, and so tasty! Plus, they feel, and taste like Fall, so all in all, they’re pretty much perfect. Oh and, they work for any meal including dessert, topping oatmeal, or even as a fresh, and yummy snack.
Baked Peaches with Walnuts and Raspberry Sauce
- 2 peaches, cut in half and cored
- 6 walnuts, broken up
- 1 tablespoon coconut sugar (or vegan preference)
- 8 oz of raspberries
- ½ lemon, juiced
Place the peaches in an oven-safe dish, sprinkle the walnut pieces and the coconut sugar on top. Bake for 20 minutes at 400 degrees. While they’re in the oven, use a small stove top pan for the raspberries and lemon juice. Smash the berries and cook on medium-low for about 10 minutes. Set aside.
When the peaches come out, spoon the raspberry sauce on top, and enjoy!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!