Almond Cornbread with Homemade Peach Ginger Chia Jam, Grilled Stone Fruit and Almond Whipped Cream

Nothing screams summer dessert like cornbread, grilled fruit, peach ginger jam and fresh almond whipped cream. A little hearty, a little sweet, and a whole bunch of YUM!! Whip up this entire “sweet” of desserts or choose 1-2 recipes for a fantastic treat to serve your guests post-ride (or just selfishly keep and eat it all for yourself)

Recipes based on some of my favorites from Eating Purely and The Feed Zone Table.

Almond Cornbread

Ingredients

• 2 cups all-purpose flour (I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour)

• 2 cups fine cornmeal

• 4 eggs

• 1/2 cup coconut sugar

• 2 tsp ground cinnamon

• 1 tsp baking soda

• ½ tsp salt

Directions

Heat oven to 350 degrees. Mix all ingredients together in a large bowl until well combined. Let the batter rest for 30 minutes, if possible. Pour cornbread batter into a lightly greased 10 inch cast iron skillet. (You can also use a baking dish) Bake for 60 minutes or until the center is set (Mine took about 45 min in high altitude) Keep about two days at room temperature, and up to a week in the fridge. For longer storage, go with freezing. 

Homemade Peach Ginger Chia Jam

Ingredients

• 2 lbs or roughly 6-8 peaches pitted and cut into slices

• 1 Tbsp ginger, minced

• 1/2 cup coconut sugar

• 1 lemon, juiced

• 1 Tbsp chia seeds

Directions

Add peaches, coconut sugar, ginger, chia seeds and lemon juice to a large skillet over low medium heat. Bring to a simmer and let cook for 45 minutes to an hour. Stir occasionally. For a smoother jam, add to a blender or food processor when cooled. Store in an airtight container or mason jar in the fridge.

Grilled Stone Fruit

Ingredients

• 8 pieces peaches, apricots or nectarines pitted and halved

• Olive oil for brushing

• A sprinkle of coconut sugar 

Directions

Heat the grill to high. Brush the fruit with olive oil and a sprinkle of sugar. Place fruit on the grill cut side down for about 3-5 minutes or just enough to warm and form grill marks. Serve with almond cornbread, jam, and/or whipped cream. The choice is yours!

Almond Whipped Cream

Ingredients

• 1 8oz of heavy whipping cream

• 1/2 tsp almond extract

Directions

Place a medium-sized stirring bowl into the freezer for at least 10 minutes. Add in heavy whipping cream and vanilla extract. Whip cream with whisk until stiff peaks form, but be careful not to over whip (unless you want butter!) Serve on top of almond cornbread or on top of your favorite fruits like peaches, apricots, or strawberries. Store leftover cream in an airtight container in the fridge.

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