INGREDIENTS
1/4 cups almond flour
1/4 cup millet flour
3 3/4 tablespoons half-complete rice flour
4 tablespoons cornstarch (or potato starch) + 1 tablespoon (15g) for the fruit
½ teaspoon of xanthan gum
1 teaspoon of baking powder
½ teaspoon of bicarbonate
1 pinch of fine salt
2 3/4 tablespoons cold butter, cut into small cubes
150 ml cold whipping cream
1/2 cup brown cane sugar: 50 g sugar for the dough & 50 g for the fruit (you can use more sugar, depending on whether the fruit is naturally sweet or not)
7 nice ripe peaches
PREPARATION
Heat the oven to 175°C.
Peel the peaches and cut them into pieces. In a large bowl, place them and sprinkle them with cornstarch and sugar. Mix gently and set aside.
In a large bowl, mix together the dry ingredients: almond powder, flour, cornstarch, xanthan gum, baking powder, sugar, and fine salt. Mix well. Sift over a large bowl.
Add the cold butter cubes and mix with your fingers (not too long as the butter should not melt between your fingers).
Pour in the whipping cream and mix with a spoon until the gluten-free mixture forms.
Place the fruit in the bottom of a dish, using a tablespoon, form equal-sized dough balls, and place them on the fruit.
Bake for about 35 to 40 minutes, depending on the oven.
Let cool for about 20 minutes
