Gluten-Free Mango and Peach Tea Cakes

Published on September 20, 2014

If you’ve been passing by the yummy looking dried mango in the bins at the store, you have an excuse now to buy some. It’s delicious. I’ve also always loved the taste of dried peaches. The first time I baked with them was to add them to banana bread. That was years ago before I was paying attention to nutrition and the additives in food. Much of the dried fruit that you find out there have sulfites added to preserve them, keeping them from losing flavor and turning dark brown. Sulfites have been used for centuries to preserve food, and they also occur naturally in fermented foods like wine, but there is a lot more found in dried fruit than any other kind of food.
During this week’s visit to the farmers market I asked a farmer about sulfites and he said that his company was putting a lot less sulfites in his fruit so if I bought his colorful and flavorful dried fruit, it would be this year’s crop, recently dried, and it would stay colorful and flavorful for a short time.

Another farmer said that they sulfites in their dried fruit came from being dried over volcanic material. More “natural” he said. Both of these options may be a lot better than what you buy at the store. I’m going to be asking some naturopathic doctors their thoughts on this. You can find freshly dried and organic dried mangos and peaches online for those who have allergies to sulfur.

Gluten-Free Mango and Peach Tea Cakes

Ingredients

Instructions

Put dried fruit, honey and water in a small saucepan and bring to a boil, turn down heat and let simmer 15 minutes. Remove from heat and cool. Butter a muffin tin and set aside. Mix flour, baking soda and salt and set aside. Whisk the oil, eggs, milk and flavorings together. Whisk the eggs, oil, dried fruit mixture, coconut milk and flavorings together. Mix both mixtures together along with the chia seeds. Bake in a 350 degree oven for 25 minutes or until tops springs back when you touch them with your finger. Let cakes rest a few minutes in the pan. Then loosen the sides with a rubber knife and remove from pan and cool on a wire rack.

ingredients for mango and peach tea cakes

Gluten-Free Peach and Mango Spice Tea Cakes

Ingredients

Instructions

Put dried fruit, honey and water in a saucepan and heat until mixture begins to boil. Turn heat down and simmer 15 minutes. Remove from heat and cool.

Butter a muffin pan and set aside. Whisk all dry ingredients together. Whisk all wet ingredients together. Pour both mixtures into a large bowl and mix together. Pour into the muffin pan and top each muffin with an almond. Bake in a 350 degree oven for 23 minutes or until brown around the edges and the middle springs back when you press it with your finger. Let the muffins rest a few minutes in the pan. Then loosen the sides with a rubber knife, remove from the pan and cool on a wire rack.

ingredients for mango and peach bran muffins
almonds at farmers market
peaches at farmers marketmangos
Mango and Peach Tea Cakes