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I think of my first summer with Nick. Relentless heat, filling up bottles with tap water to put in the fridge, piles of sugar on our cheap IKEA kitchen table and boxfuls of ripe, juicy peaches to make jam.
That was the moment that reality hit. We are in a legit relationship thing and we enjoy spending our Sunday evenings making jam to last us through the winter.
Ever since, (and it’s been 15 years) I always get that fuzzy peachy feeling when I think of peaches.
when we get peaches in abundance and I can’t help but having them for breakfast, lunch and dinner. I was craving a decadent yet light fruit bread and I couldn’t sleep.
I’m not sure but I can tell you this: Having peach bread for breakfast almost, makes up for a sleepless night…
1 flax egg (1 tbsp. ground flax + 3 tbsp. water)
2 – 3 ripe bananas, mashed
¼ cup vegetable oil
6 tbsp. (3/8 cup) maple syrup or honey (non-vegan)
1 tsp vanilla extract
1½ tbsp. baking powder
Pinch of salt
2 cups plain flour
½ cup blueberries (fresh or frozen)
2 ripe peaches, 1 cut into small chunks and 1 sliced
Preheat oven to 350F, grease either a cake tin or a loaf tin with oil and set aside.
Mix together the ground flax and water and let sit until the mixture reaches an egg-like consistency.
Add the mashed bananas, coconut oil, maple syrup, vanilla extract, baking powder and salt and whisk until well combined.
Sift in the flour and stir until just combined.
Fold in the peach chunks and most of the blueberries, reserving a few for topping
Pour the batter into the prepared loaf tin and top with sliced peaches and more blueberries, if desired.
Bake for 50 – 60 minutes or until a toothpick inserted into the middle comes out clean
Allow to cool fully in the tin on a wire rack before removing and slicing.
TO ME THAT’S WHAT SUMMER TASTES LIKE. HOW ABOUT YOU?
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Ella Norris
Monica Quinn
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