Spiced Peach Buckle

buck·le (bŭk’ǝl) noun.

  1. a traditional, cake-like batter layered underneath fruit.
  2. the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards.
    Yields: 1 8 x 8” buckle

3 pastured eggs

½ c. organic full-fat coconut milk

1 T. organic virgin coconut oil

½ c. Date Paste (recipe below)

1 t. vanilla extract

1/3 c. coconut flour

1 T. ground flaxseed

½ t. baking powder

¼ t. baking soda

½ t. sea salt

2 peaches, sliced

1 lemon, juiced

1 T. cinnamon

¼ t. ground ginger

¼ t. freshly ground nutmeg

1 T. organic virgin coconut oil, melted


Preheat the oven to 350F.

In a small bowl, combine peach slices, lemon juice, cinnamon, ginger, and nutmeg. Toss well to coat and set aside.

In the bowl of a stand mixer, mix eggs, coconut milk, coconut oil, date paste, and vanilla on medium speed until combined. Add coconut flour, flax, baking powder, baking soda, and sea salt. Mix on medium high speed until mixture is smooth and no lumps are apparent.

Place the melted coconut oil in the bottom of an 8 x 8” baking pan. Pour the coconut flour batter mixture on top of the oil and gently spread to coat the bottom. Take the peach slices and one by one, arrange them in the batter in 2 rows (as shown in the picture).

Bake for 40-50 minutes, or until center is set and the top is golden brown. Serve warm as-is or topped with coconut milk.

Date Paste

15 dried medjool dates, pitted

¾ c. warm filtered water


Combine the dates and filtered water in a high-powered blender. Cover and let soak 10 minutes. Blend on high for 1-2 minutes, or until mixture becomes a thick, smooth paste.