The other day, my favorite grocery store had a sale on peaches. And, since it’s peach season in my neck of the woods, I took the plunge and bought a couple of pounds. I should have saved my money! Though pretty to look at, these peaches were absolutely flavorless. You see, for me, a peach should be firm, fragrant and bursting with flavorful juice when you bite into it. A great peach should delight all the senses.
When you find a good peach, close your eyes and inhale that wonderful aroma…it smells so good you can almost taste it! That sweet, tangy scent of a sun-warmed peach is a quality rarely found in grocery store peaches.
Sadly disappointed, but now craving a good peach, I took myself off to the local Farmer’s Market. There, I found my ideal peach! Juicy and bursting with flavor! The sweet lady selling the peaches was named Ginger 🙂 and, right there at the N.C. State Farmer’s Market, I found the inspiration for today’s recipe… Ginger Peach Pudding.
Peaches and ginger!
One of my favorite flavor combinations combine into a cool, delectable, sweet treat! Just perfect for a hot, summer day!
Ginger Peach Pudding
A cool and delicious Vegan and Gluten-Free Pudding with juicy peaches and spicy ginger; the perfect treat for a hot summer day!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 people
- 4 Ginger Snap Cookies (Can use store bought Ginger Snaps or can make the ultra-delicious Vegan and Gluten-Free -Triple Ginger Snaps featured on this blog; )
- 1 1/3 cups Crushed Ginger Snaps ((See Above Note))
- 1 can Coconut Milk (It is important to use full-fat coconut milk for this recipe)
- 1/2 -3/4 cup Coconut Sugar (Can substitute organic cane sugar, but I find that coconut sugar gives this pudding a nice caramel flavor)
- 1/4-1/2 cup Tapioca Flour (Can substitute corn starch if desired or if that’s what you have on hand)
- 3 tsp Vanilla Extract (Make sure it is GF and Vegan and don’t even think about using any of that “imitation” stuff)
- 7 medium-sized Ripe Peaches
- 1 TB Ginger, freshly grated
- 1/2 TB Lemon Juice, fresh squeezed (I’ve been known to substitute Balsamic Vinegar in a pinch.)
- 1/3 cup Maple Syrup
- Place 1/3 cup of crushed Ginger Snaps in bottom of each of 4 glass bowls. (Bowls should be about 1 cup size)
- Wash, peel, pit and rough chop 6 peaches. Put in medium, heavy bottom sauce pan and add ginger, maple syrup and lemon juice. Cook over low heat for 10 minutes, stirring occasionally to prevent sticking. Remove from heat and let cool. When cool, mix to a chunky, jam-like consistency with an immersion blender. Layer 1/3 cup of Ginger Peach “Jam” over Ginger Snap crumbs. Set aside while you prepare the pudding.
- In a heavy-bottomed sauce pan, whisk together the tapioca flour, coconut sugar and salt. When thoroughly mixed, add 1/3 cup of coconut milk at a time, whisking until thoroughly mixed. Once all milk has been added, add Vanilla Extract and cook over medium heat, stirring constantly to prevent burning. Cook for about 10 minutes (more or less as needed), until thickened and bubbly. Lower heat and cook for 3 more minutes. Remove from heat and ladle 1/3 cup pudding over Ginger Peach Jam and Ginger Snap Crumbs. Cover each container with plastic wrap and refrigerate for at least two hours (or overnight) before serving.
- Before serving, thinly slice the remaining peach and arrange the slices over the 4 cups of pudding. Add a Ginger Snap to each cup, for garnish, and dig in!
Ultra-Delicious Triple Ginger Snaps (Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free)
The Ginger Snap for true ginger lovers! Powdered, fresh grated and candied ginger combine to give this delicious Gluten-Free and Vegan cookie a “snappy” taste that will keep you coming back for more!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- 2/3 cup Candied Ginger, finely chopped
- 1 cup Almond flour, superfine ((I used Bob’s Red Mill))
- 1 cup Golden Flaxseed Meal ((Also, Bob’s Red Mill))
- 1 tsp Powdered Ginger
- 1 tsp Fresh Ginger, Peeled and Grated
- 1/8 tsp Baking Soda
- Pinch Sea Salt
- 1/4 tsp Ground Allspice
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 2 TB Organic Molasses
- 2 TB Organic Maple Syrup
- Prepare a cookie sheet by lining with parchment paper.
- Combine all ingredients (reserving 1/3 cup candied ginger for topping) into a food processor fitted with a metal blade. Pulse, scraping down the sides as needed, until combined and smooth.
- Once combined, remove dough, scraping the sides and bottom to get all the dough, and place on a sheet of parchment paper. Roll the dough into a parchment paper covered log. Place into the fridge for 15 minutes to chill. This will make the dough easier to handle.
- Remove dough from fridge and unwrap, leaving the parchment paper on the bottom. Cover with another sheet of parchment paper and roll out evenly with a rolling pin or glass. Try to get dough as thing as possible. Once rolled out, cut with a 1.5 inch cookie cutter (or a similar sized glass rim will do in a pinch). You should get at least 2 dozen cookies. (If you don’t eat all the dough first…did I mention that this dough is delicious raw 🙂 ! ) Lightly press remaining 1/3 cup candied ginger onto top of cookies.
- Bake in preheated 350 degree oven for 10-12 minutes on the prepared parchment covered baking sheet. Bake on middle rack of oven to help prevent overcooking the bottom of the cookies.
- Let cool on a cooling rack and then ENJOY! Great with a glass of almond milk or as a topping for the Ginger Peach Pudding!