6-8each fresh peaches not peeledcut into bite size pieces
1tablespoonCalifornia Balsamic Fig Vinegar or your favorite flavor of sweet vinegar -optional - it will be good without this.
1TablespoonWhite Chia Seeds
2teaspoonsLocal Spicery Gingerbread Spice or cinnamon
Crust - Top Only
2cupsQuiona Banana Oat Muffin Mix see recipe below
2teaspoonsLocal Spicery Gingerbread Spice Mix or cinnamon
2small Bananas mashed
1/4cupUnsweetened applesauce
2tablespoonsDate paste - optional
Instructions
Filling
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!