Status: Not so PEACHy keen/low key CRUMBling inside over this cool front.🍑
As a daily outdoors restaurant server in a mask and gloves 103 with the heat index was beyond brutal, we all endured a few mini breakdowns.
—PLEASE TREAT YOUR SERVER WELL—
…but I do not apPREACHiate 70s in August either. 👎🏻
WHATS YOUR IDEAL TEMP?!
☀️83-85 super sunny + a V light breeze (hate wind) is just PEACHY to me.
Toss me near water with some PEACHY treats and I’ll be CRUMBling with joy.
✔️NO BAKE
✔️GLUTEN FREE
✔️VEGAN FRIENDLY
✔️LAYERED WITH LOVE
They just sound so RIPE you know … 😉
| Servings |
bars
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Ingredients
- Crust
- 1.5 c almond flour
- 1 tbsp Coconut Oil
- 1 tbsp Date Syrup
- 1 tsp Cinnamon Powder
- Filling
- 1 cup Peach Compote
- Crumble:
- 1 baf Pretzels Kays Naturals Cinnanmon Toast
- 1/3 c Oats Quick Cooking
- 1 tbsp Date Syrup
- 2 tbsp Oat Milk
- Topping: Nuts or Granola
Ingredients
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Instructions
- To prepare the filling, gently toss together peach compote by stove top cooking OR you can just use the diced peaches!
- To make the crust, combine all the crust ingredients in a food processor and blend until almost totally mixed. It should be slightly crumbly when poured out, but should be sticky enough to hold together.
- Spread the crust mixture evenly across the bottom of a square pan, and freeze while you make the crumb topping.
- To make the crumb topping, mix together all the ingredients in a medium bowl.
- Take out crust layer, pour compote over and add crumb topping.
- If desired add any extra toppings now then gently press down with a spatula over top layer.
- Freeze for a minimum of 45 minutes.
- Cut the bars carefully to serve!
Recipe Notes
Kay's Naturals high protein gluten free cinnamon toast pretzels can be purchased here: https://shop.kaysnaturals.com/gluten-free-protein-pretzels-s/1829.htm