Pecan Pistachio Peach Crumble
1/3 cup raw or roasted pecans (For the healthiest dessert, use raw organic pecans that have been soaked and dehydrated.)
1/2 cup raw pistachios
3 ripe organic peaches (or nectarines)
3 Tbsp ground golden flax seeds
1/2 tsp cinnamon
4 tsp virgin unrefined coconut oil
3 Tbsp cultured cashew cream
1 Tbsp filtered water
6 tsp raw local honey
Chop pecans and pistachios in a food processor. Slice the peaches and arrange the slices in a small baking pan. I used a 7×7 corningware with a glass lid. Drizzle the coconut oil over the peaches. Sprinkle the cinnamon over the fruit and stir. Top the peaches with the flax seeds and chopped nuts. Cover the pan and bake the peaches at 375 degrees Farenheit for 20 minutes. Remove the lid and bake uncovered for an additional 5 minutes, to crisp the topping.
Mix the cultured cashew cream with water and honey and drizzle liberally over the crumble. Serve immediately.