Fresh Peach Cake (Gluten Free)

• FRUIT MIXTURE
• 1/2 cup brown sugar
• 1/4 cup canola oil
• 1 egg
• 1/2 cup almond milk (or other milk, maybe rice milk)
• 3/4 cup brown rice flour
• 1/4 cup rice flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 3/4 teaspoon guar gum
• 2 teaspoons gluten free baking powder
• 1/4 teaspoon sea salt
• 2 cups fresh sliced peaches
• CRUMB MIXTURE
• 1/2 cup white sugar
• 1/3 cup brown rice flour
• 1 teaspoon cinnamon
• 1/4 cup blanched slivered almond
• 1/4 cup canola oil

1. Preheat the oven to 350u0b0F.
2. Mix dry FRUIT MIXTURE ingredients besides fresh peaches. (I prefer to sift the flours together).
3. Add the canola oil, egg and milk and stir to incorporate.
4. Fold in the fresh peach slices.
5. Grease a large loaf pan and pour mixture inches.
6. Toast the blanched slivered almonds in a small dry pan over medium high constantly watching over them as they suddenly brown quickly. Shake the pan a few times until evenly golden.
7. Mix all ingredients of crumb mixture together and press on top of the batter.
8. Bake for 45 minutes or until done.
9. Enjoy a slice with a cup of tea.

mixture, brown sugar, canola oil, egg, almond milk, brown rice flour, rice flour, tapioca starch, potato starch, guar gum, baking powder, salt, peaches, crumb mixture, white sugar, brown rice flour, cinnamon, blanched slivered almond, canola oil

Taken from www.food.com/recipe/fresh-peach-cake-gluten-free-391520 (may not work)