# of Servings: 4-8
Recipe Entered By: AmyH
Recipe Created By: Amy Hugon
12 oz soy or dairy sour cream
1/2 cup gluten-free flour blend
1/2 cup sugar
2 tsp vanilla
29 oz can sliced peaches, drained
1/2 tsp almond extract (optional)
slivered almonds (optional)
1 Tbsp sugar
|Blend eggs, sour cream, flour, sugar, and vanilla extract (and almond extract if using).
Pour into a greased 2-quart casserole dish.
Set peach slices over custard evenly. These will sink in slightly; that's fine.
Bake at 350F for about 50 minutes.
If using slivered almonds, sprinkle them on custard now, along with an additional tablespoon of sugar. Bake another 10 minutes.
|This recipe cannot by dairy, soy and corn free at the same time. If you can have dairy sour cream, you could make this corn and/or soy free by using corn-free canned peaches & corn/soy free gluten-free blend. But, this cannot be made dairy and soy free because the Tofutti soy sour cream contains corn.
Do not substitutes the eggs out of the recipe. It will not work.
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