Welcome to my new site! I am so excited about this next step in my personal and professional life, and am honoured that you are here to celebrate it with me.
My goal for this new website and growing social media pages, is for it to be a caring community, and source of information, coaching, and, of course, yummy recipes. Please feel free to share with me any topics you would like me to write about, or any questions you have.
I am here to support you, just as you support me.
For those who made their way here through Sex, Food & Kettlebells, thank you for continuing onto this new stage with me. You will to see my recipes on the SF&K blog moving forward, however here on this site, you will find a greater variety of posts and topics covered.
But back to the torte - I really hope you enjoy the recipe! It is a beautiful, summery dessert that is quick to make, and that will please even your more traditional relatives. No more need to be tempted by non-primal desserts when company is over. Treat them to this, and enjoy some yourself!
This torte is also an homage to a song called Peaches and Cream by one of my favourite bands, the John Butler Trio. The song is dedicated to John's daughter and wife, and every time I hear it, it fills my heart with love to hear this man singing with such passion about his family. Recently, the band performed in Calgary, and one of my close friends had the pleasure of being there. Myself, since I was not able to attend, instead felt inspired to bake! This is the result.
So, my dears, please cut yourself a mental slice of this lovely torte, and raise it - to new beginnings for us all.
TIME: 1 hr+ cool time
YIELD: Serves 8
1/2cup organic coconut flour
6 free range eggs
1/2 cup melted organic/grassfed cultured butter, unsalted
1/2 cup local raw honey
1 tsp ground vanilla bean
1/4 tsp baking soda
1 1/2 tsp lime rind
2 tbsp organic whole whipping cream
1 cup chopped local peaches (approx 1.5-2 peaches)
dash sea salt
1 cup whole organic whipping cream, whipped
1/4 tsp ground vanilla bean
2 tsp honey
2 peaches, cut into slivers
rind of 1 lime
1. Preheat oven to 350 F
2. In a large bowl, mix coconut flour, eggs (I recommend cracking them in a separate bowl before adding), 1/2 cup honey, 1 tsp vanilla, salt, baking soda, and 2 tbsp cream. Melt butter in a pan, and then add to bowl. Mix using a hand mixer thoroughly.
3. Prepare lime rind, and using a spoon stir it into the mixture.
4. Chop peaches, yielding 1 cup. Using a large spoon, add to batter.
5. Using a spring board 8 inch pan, grease the bottom and sides with coconut oil. Then cut parchment paper in a sphere to fit the bottom. Place on the bottom, the grease paper with a bit of coconut oil.
6. Pour batter into pan, smooth out surface evenly, and place in oven on the bottom rack for 35-40 min, depending on the oven. Keep an eye on it and use a toothpick to check progress. The torte will be a nice caramel colour when done.
7. Remove from oven, and let cool, then place in the fridge (overnight is good).
8. When ready for serving, whip 1 cup whipping cream, 2 tsp honey, and 1/4 tsp ground vanilla in a bowl. Spoon onto torte, and smooth decoratively.
9. Slice peaches, and arrange nicely on top of the whipped cream. Grate the rind of one lime directly over the torte.