This paleo maple peach bread is made with almond and coconut flours and filled with sweet maple roasted ripe peaches for a delicious grain-free summer treat.
At the end of April, I was invited on a trip called Camp Gathering Vermont. The itinerary was basically tasting our way through all the traditional things Vermont has to offer from cheese to chocolate to maple syrup and more, while Top Notch Resort (one of the nicest ski lodging places I’ve ever been) hosted us. It wasn’t really a hard decision to go…
We started the trip off with a happy hour at our hotel which included tasting the very famous Heady Topper beer. Apparently, if you’re into beer you know this beer. I’m not a beer person, I’d never heard of it and while it was definitely more delicious than most, it was still just beer to me and in the order of alcoholic preferences it goes cocktails – wine – beer for me so I apologize to all who were offended by my lack of enthusiasm for what is supposed to be the #1 craft beer in America or something like that. It’s me, not you.
The next day we headed to Stowe Mountain Lodge for one of the best brunches of my life. From a basket of carb love to perfectly poached eggs and deliciously fun juice concoctions, that was a breakfast I’ll never forget. We toured the resort with our bellies full, were wowed beyond measure by the spa and accommodations and swore we were all coming back next year. I’m usually one of those people who thinks skiing sounds way better than it actually is. Once I’m on the mountain, it’s great but the prep, drive to, the rentals, the walking around in your boots, the gear…all of that is actually quite miserable to me. Stowe Mountain Lodge is the only ski in – ski out resort on the mountain and they even have services to get your gear ready, warm up your boots and send you on your way. If we do another snowmobile/ski trip next year like we did this year, you can bet we’ll be staying here. That alone is worth the extra hour drive to Stowe instead of Okemo.
As our day continued, we drove over to Butternut Mountain Maple for a lesson in maple syrup tapping and a tasting. Raise your hand if you’re confused by the different grades of maple syrup? (*raising hand high over here*) I found out it’s not just me who thinks the entire grading system is completely whack and they’re actually streamlining and standardizing it as we speak (yay!) so it’s much easier to understand. We tasted everything from sap (which is way less sweet than you’d imagine) all the way through the darkest maple syrup there is, got a quick tour of their facility where they boil the sap and turn it into syrup and then of course, we feasted. There was a jar of pickled ramps with shrimp, donuts and sugar on ice, a very eclectic but apparently very traditional Vermont thing. If you’ve never had sugar on ice, you really haven’t lived. It was life changing. Next winter I implore you to try this. Fill up a baking sheet with snow, drizzle hot maple syrup on top with a ladle and on impact, the syrup hardens from the cold of the snow into this soft caramel taffy-like candy that you just pick up and eat. It’s absolutely amazing.
We headed out to Burlington after that to see some chocolate making at Lake Champlain Chocolates and then dinner at the Hilton overlooking Lake Champlain at sunset, another gorgeous experience.
Our after dinner excursion to the Trapp Family Lodge (although, it was pitch black and I almost drove up the backyard of one of the lodges thinking it was a dirt road) was my favorite experience of the whole day. Vermont Creamery put out the most amazing cheese spread I’ve ever seen and I’m pretty sure I sat next to that table with the fire going in the background eating my way through each and every option for an hour straight. I also looked about 5 months pregnant when I got back to the hotel for the night, but it was worth it. We tasted Shacksbury Cider (amazingly different cider than you’re used to), Whistle Pig Whiskey, Stonecutter Spirits gin and Lincoln Peak wine and chatted in the most authentic New England atmosphere I could imagine until almost midnight. Vermont perfection.
Before heading home the following day, we stopped by the Ayers Brook goat dairy, Vermont Creamery’s main supply of goat milk where we learned all about goat farming, saw day old baby goats, male goats trying to make more baby goats (they take that job pretty seriously) and the cutest farm dog ever. Having been on a lot of farms in the past year or so, I have to say goats are wayyyyy cleaner and smarter than cows and make for some pretty kick ass cheese.
I’ve always imagined taking a trip like that to Vermont (in my head it involves skiing too so I’ll have to make that part happen next year) considering it’s NY’s neighbor and I’m so glad it finally materialized. At the end of the day though, when I think of the one food that epitomizes Vermont to me, it’s maple syrup. This paleo maple peach bread celebrates the ingredient in a grain free summer treat using the delicious maple syrup and maple sugar Butternut Mountain Farm gave us. It’s a little bite of Vermont in each slice.
- 3 ripe peaches, quartered
- 1 tablespoon maple sugar, plus more for topping
- 1 1/2 teaspoons vanilla extract, divided
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 3 tablespoons melted coconut oil
- Preheat oven to 350 degrees.
- Toss quartered peaches with 1 tablespoon maple sugar and 1 teaspoon of the vanilla extract in a small bowl. Place peaches on a baking sheet and bake for 15 minutes until softened and starting to caramelize around the edges. Remove from oven and let cool.
- Meanwhile, combine the flours, baking soda, cinnamon and salt in a large bowl.
- Whisk together the eggs, applesauce, maple syrup, coconut oil and remaining 1/2 teaspoon vanilla extract in a small bowl until smooth.
- Add the wet ingredients to the dry and stir until just combined.
- Finely chop one of the peaches and add it to the batter, mix until combined.
- Transfer the batter to a parchment lined bread loaf pan.
- Slice the remaining peaches and place them on top of the bread batter in the loaf pan in two staggered lines. Dust the top with a little more maple sugar and bake for about 45-50 minutes until the middle is set.
- Remove from the oven and let cool for about 10 minutes before removing it from the pan. Let cool another 10-15 minutes before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 137mgCarbohydrates: 14gFiber: 3gSugar: 10gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
A big thanks to Lexus/Toyota who also let us drive a 2014 Toyota Highlander to and from the event (and has now subsequently made me want a new car). My trip, meals and accommodations were taken care of but this is not a paid sponsored post, just my experiences I wanted to share!