80gcane sugar or coconut blossom sugar, as desired
100galmondsground
100 grice flourwholemeal
50gfood starchgluten free
10gtartar baking powder
ground psyllium husk
1/2tspbaking soda
1pinch ofsalt
remaining ingredients
5littlepeaches (ca. 450 g )
1/2vanilla pod
125 gapple pulp
75golive oilextra vergin
1-2tspaniseed
2tbspmaple syrup
Instructions
Preheat oven to 180 degrees (convection oven 160 degrees). Line a baking pan with baking paper. Mix all dry ingredients well in a bowl. Cut the peaches in half and pit them. (if you do not want to bake the skin of the peaches, blanch the peaches whole, peel off the skin and only then cut them in half).
Cut the vanilla bean in half lengthwise and scrape out the pulp. Add the vanilla pulp to the flour mixture together with the apple pulp and olive oil and mix thoroughly for a short time. Pour into the baking dish and smooth out. Spread peaches evenly on top and press into batter. Sprinkle aniseed evenly over batter. Bake in the lower third of the oven for about 25 - 30 minutes until golden brown. remove and let cool on a cooling rack for 10 minutes. Lift out of the pan with the help of the baking paper and let cool completely on a cooling rack.