This all came about because I bought peaches at Costco and they all became ripe at the same time! Necessity is the mother of invention and that is often how things come about in my kitchen. This isn’t a traditional pie of course – no fattening ingredients were used in this Pie. No added sugar either just lots of delicious fresh peaches, some oats, amazing Gingerbread spice from Local Spicery and a couple bananas and some other ingredients and ooh la la that is how we end up with a Perfectly Peachy Pie!
Of course a slice of Perfectly Peachy Pie is even better when served warm, a la mode with delicious Banana Nice Cream made in the Champion Juicer!
I got out a deep dish pie plate and cut those washed peaches into bite size pieces until the deep dish pie plate was heaped with peaches! I didn’t count how many it took. Maybe 6 -8. Just use as many as it takes to fill your pie plate.
I tossed the peaches with 2 teaspoons of Local Spicery Gingerbread Spice, (could sub cinnamon – write Nutmeg Notebook in the comments section at check out when ordering from Local Spicery and they will include 2 free samples with your order! Check out their SOS FREE Spice Blends) 1 tablespoon of California Balsamic Fig vinegar and 1 tablespoon of white chia seeds to thicken the peach juices. You can use any flavor of balsamic vinegar you like the best but use one that is thick, syrupy and sweet. If you order from California Balsamic put Nutmeg Notebook in the comments section at the check out and you will get 2 free sample size bottles with your order! Put the flavors you want to try in the comment section as well. If you don’t have a sweet vinegar that’s ok it will still be delicious!
The white chia seeds look prettier in this than regular black chia seeds. I found white ones at Whole Foods and I like to use them to thicken things that are lighter in color.
The topping was easy to put together using my Quinoa Banana Oat Muffin Mix. Two cups of muffin mix plus 2 small bananas mashed and about 1/4 cup unsweetened apple sauce, 2 teaspoons Local Spicery Gingerbread Spice mix (could sub cinnamon), 2 tablespoons date paste – optional mix all together and spread evenly over the top of the peaches. Preheat oven to 350 degrees and bake until golden brown – about 40 minutes.
It smells so delcious as it is baking – the aroma fills the house with warm spices. Put the tea kettle on and enjoy a hot cup of herbal tea along with …
… a slice of warm Perfectly Peachy Pie a la mode with Banana Nice Cream. We made frozen banana “nice cream” in our Champion Juicer and it’s so creamy – just like soft serve you would get in a specialty shop! You can make frozen fruit “nice cream” in your mini food processor, Vitamix or Blendtec or in the Yonanas machine and they all turn out good. Our favorite is the Champion juicer – the texture is unbelievable!
Pure peachy delciousness! I am thinking pears and apples with some cranberries would be good too. I baked it in my Breville Smart Oven Air which is a toaster oven, an air fryer, a dehydrator a broiler and so much more! We use it everyday.
Try using a combination of fruits as well. Peaches and strawberries or peaches and blueberries, peaches and cherries. No peaches – try mango – yum!
Perfectly Peachy Pie SOS Free
- Oven, Pie Plate
- 6-8 each fresh peaches not peeled cut into bite size pieces
- 1 tablespoon California Balsamic Fig Vinegar or your favorite flavor of sweet vinegar -optional – it will be good without this.
- 1 Tablespoon White Chia Seeds
- 2 teaspoons Local Spicery Gingerbread Spice or cinnamon
Crust – Top Only
- 2 cups Quiona Banana Oat Muffin Mix see recipe below
- 2 teaspoons Local Spicery Gingerbread Spice Mix or cinnamon
- 2 small Bananas mashed
- 1/4 cup Unsweetened applesauce
- 2 tablespoons Date paste – optional
- Wash and cut the unpeeled peaches into bit size pieces. Fill the pie plate with them. How many peaches will depend on how big your pie plate is and how big your peaches are.
- Add the Gingerbread spice mix or ground cinnamon, vinegar and the white chia seeds to the peaches – stir to combine.
Crust – Top Only
- Preheat the oven to 350 degrees.
- Mash the bananas, stir in the applesauce and the Gingerbread Spice mix or ground cinnamon. Add the mashed banana mixture to the 2 cups of Quinoa Banana Oat Muffin Mix and stir well to combine.
- Spread over the peaches and take it all the way to the edge of the pie plate to help keep the peach juices from bubbling over.
- Bake for about 35 – 40 minutes or until crust is lightly golden brown.
- Let cool before trying to cut. Store leftovers in the fridge. Serve a la mode if desired. I am thinking this could be good with fresh pears or apples and cranberries!
I mix up the Quinoa Banana Oat Muffin Mix to keep in my pantry as I use it in so many recipes not just muffins!
If you want to make the muffins or one of the other scrumptious recipes using this muffin mix check out this blog post on Quiona Banana Oat Muffins. You can make Jammie Bars, Cherry Peach Cobbler, or Minnie Jammies.
For the muffin mix you can use all old fashioned or rolled oats in place of the ground quinoa, quinoa flakes or the quick cooking steel cut oats. That would be 5 cups total of rolled oats for the muffin mix. I just like the nutritional profile of using the different grains but it does still work with all rolled oats.
I think bananas work best because of their sweetness and moisture content. But if you can’t use bananas, try pureed or mashed very ripe mango or plantains or very moist and sweet oven roasted Hannah Yams or Japanese Sweet Potatoes. If you use the sweet potatoes or yams you might need more applesauce added to the batter to make it spreadable. You might have to add more date paste for sweetness.
Quinoa Banana Oat Muffin Mix
- 1/2 cup prewashed quinoa -dry – uncooked ground into a powder – see video for making the muffins – if you can’t find prewashed quinoa* try using ground millet instead or quinoa flakes or quinoa flour or 1/2 c oats
- 2 cups Quick Cooking Steel Cut Oats** see note below recipe – (you can use old fashioned oats instead)
- 2 1/2 cups Old Fashioned Oats or Rolled Oats – use certified gluten free oats to make these gluten free
- 1/4 cup ground golden flaxseed meal
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder – optional it only helps them rise a little and it adds sodium so now I skip it.
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon nutmeg – freshly ground is best – you can use the pre-ground
- 1/2 teaspoon vanilla powder or vanilla extract
- Mix all of the ingredients together in a storage container with a tight lid. I usually make up 4 muffin mixes at a time and store them in my pantry so I can always make a special dessert, bars or muffins at a moments notice.
**If you don’t have Quick Cooking Steel Cut Oats you can put regular steel cut oats in your food processor and using the pulse function you can cut them smaller which is what has been done at the factory to make them quick cooking. You can use all old fashioned oats or rolled oats instead of the quinoa flakes and quick cooking steel cut oats. This would be a total of 5 cups of rolled oats for the recipe. I would grind 1/2 up of the oats into a flour in the blender.
- 8 ounces Medjool dates – pitted
- 1/2 cup boiling water
- 1/2 teaspoon vanlla powder or vanilla extract
- Soak the pitted dates in the water over night or at least 4 hours to help them soften. Place in a mini food processor and blend until smooth. It can be refrigerated or frozen. I freeze mine because I don't use it very often. It can be used to sweeten baked goods and desserts.
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Hi Tami, can you just use regular chia seeds if you can’t get white chia seeds, if you don’t care about looks?
Yes of course go ahead and use the regular chia seeds!
This looks so delicious Tami! Thank you for sharing!
GREAT Post, Tami!! ALL look delish and all your additional comments are SO HELPFUL!!!
Thank you (and sometime Tom 😉 – for all you do!!
I just got my Yonanas machine and quickly put it to work. It was yummy!! What a great invention!!!
You left a link for a 5″ pie plate for 5-6 peaches. That seems pretty small. Wouldn’t you need a 9″ or even a 10″ pie plate?
That recipe looks so delicious! I can’t wait to try it!
Oh rats – I linked to the wrong pie plate. I am out of town so I can’t correct it bu yes you need a 9 inch pie plate for this recipe! Thanks for letting me know — I will fix it when I get home next week.
I have a question about making your nice cream in a juicer (mine is an Omega)…..
I have been making it in my VitaMix and enjoy adding powdered cacao or powdered lucuma and vanilla extract for flavoring. How can I add these flavorings to nice cream made in the juicer?
Thanks for all that you do. I enjoy your Tuesdays with Tami and Tom on youtube as well as your blog posts.
Hi Tami, I have another question for you. Do you have or know of a plant based recipe for gingerbread cookies using the Local Spicery’s gingerbread spice? I have some but need things to use it in! I’m not real great in the kitchen. Thanks!
I don’t – I made some Gingerbreak Cookies with my granddaughter last year but now I don’t recal what recipe we used! I like to sprinkle the Gingerbread spice on cooked oatmeal, use it in my Quinoa Banana Oat Muffins, use it in place of cinnamon in the Cherry Peach Cobbler or I use it in the Perfectly Peachy Pie I just recently posted. Sprinkle it over a hot sweet potato – delicious!
I don’t know how you would do that unless you mash the bananas and add the cacao and other flavorings to them and then freeze the mixture in silicone ice cube trays. That might work. Or maybe Google it and someone may have blogged about doing something along the lines of what you want to do! Happy Cooking!
Do you make your own date paste or purchase it?
I make my own date paste. 8 ounces dates soaked in 1/2 cup boiling water. Then process in a food processor until smooth. Regfrigerate or freeze it.
Thank you! You’ve inspired me to return to cooking as soon as I recover from foot surgery (by Jan. 1st!).
Wishing you all the best during your recovery.
Hi Tami – if I use frozen bananas in the crust, do you think I still need the applesauce for moisture or would adding the juice from the thawing be enough (or too much?) I was thinking of straining the liquid but for the Quinoa Banana Oat muffins I normally just use it in the mix. Thinking since this is a crust though, it might be too moist.
Site note: Thanks for your site and posts! Your site is well organized and so much nicer than most of the ones I hit when looking for recipes. Yours is so much cleaner and less busy without tons of ads going all over the place! I do try to support your affiliates because of that – it makes a huge difference in viewing 🙂
It is hard for me to say if you should skip the applesauce or not – just depends on how much liquid those frozen bananas produce. You want the crust to be thick like the muffin mixture so just use your best judgement – start with just the bananas and see how moist it looks. If it’s too moist just add some more oats – that is what I do.
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