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Celtic Gray Salt
New product
A flavorful, naturally produced gray salt that is hand harvested in Northern France. It contains more calcium and less sodium than other salts. There are also many trace minerals.
More info
PEACH CRISP
Inspired By: recipe featured on www.celtic-sea-salt.com
Ingredients:
Filling
2 pounds peaches, 5 to 6 cups, peeled if desired and thinly sliced
2 tbsp PureSpice ®arrowrooot powder
1/2 tsp PureSpice ®cinnamon
1/2 tsp PureSpice ®mace
1/4 tsp PureSpice ®Celtic Sea Salt
1/2 cup Chi Cuisine barley malt syrup
Zest of a small lemon, chopped
1 tbsp lemon juice
1 tsp almond extract
Topping
3/4 cup rolled oats
1/4 cup whole wheat pastry flour
1/4 cup almonds, toasted and finely chopped
1/8 tsp PureSpice ®Celtic Salt
3 tbsp light vegetable oil (sunflower or almond)
3 tbsp Chi Cuisine brown rice syrup
1.Preheat the oven to 400 degrees. To prepare filling, combine fruit with dry ingredients, then stir in wet ingredients. Transfer to a 1 1/2 or 2 quart baking dish or a deep-dish pie plate. To prepare topping, mix dry ingredients.
2.Stir in oil, then sweetener. Rub the mixture between your palms. Distribute mixture over fruit. Cover dish with foil and bake until fruit is tender when tested in the middle, about 45 minutes.
3.Uncover and return to oven to bake until topping is golden, about 10 minutes more.
Inspired By: recipe featured on www.celtic-sea-salt.com
Ingredients:
Filling
2 pounds peaches, 5 to 6 cups, peeled if desired and thinly sliced
2 tbsp PureSpice ®arrowrooot powder
1/2 tsp PureSpice ®cinnamon
1/2 tsp PureSpice ®mace
1/4 tsp PureSpice ®Celtic Sea Salt
1/2 cup Chi Cuisine barley malt syrup
Zest of a small lemon, chopped
1 tbsp lemon juice
1 tsp almond extract
Topping
3/4 cup rolled oats
1/4 cup whole wheat pastry flour
1/4 cup almonds, toasted and finely chopped
1/8 tsp PureSpice ®Celtic Salt
3 tbsp light vegetable oil (sunflower or almond)
3 tbsp Chi Cuisine brown rice syrup
1.Preheat the oven to 400 degrees. To prepare filling, combine fruit with dry ingredients, then stir in wet ingredients. Transfer to a 1 1/2 or 2 quart baking dish or a deep-dish pie plate. To prepare topping, mix dry ingredients.
2.Stir in oil, then sweetener. Rub the mixture between your palms. Distribute mixture over fruit. Cover dish with foil and bake until fruit is tender when tested in the middle, about 45 minutes.
3.Uncover and return to oven to bake until topping is golden, about 10 minutes more.