# of Servings: 4-6
Recipe Entered By: AmyH
Recipe Created By: Amy Hugon
|1/2 cup sugar
1-2 Tbsp sweet rice flour or cornstarch
1/3 cup rice flour
1/3 cup tapioca starch
1/3 cup potato starch or cornstarch
3/4 cup sugar
1/4 cup dairy & soy-free margarine or shortening
1/2 cup rice milk
1 1/2 tsp baking powder
1 tsp xanthan gum
1 tsp salt
1 tsp vanilla
3 Tbsp Egg Replacer
3 Tbsp water
1 16 oz can sliced peaches, chopped a bit smaller (reserve liquid)
|In medium saucepan over medium heat, stir together 1/2 cup sugar and 1 Tbsp cornstarch/sweet rice flour, and stir in peaches and peach liquid. Cook, stirring occasionally, until it thickens and boils. If it doesn't look thick enough, add another Tbsp of cornstarch / sweet rice flour and continue stirring til it thickens. Pour into ungreased 2 quart casserole dish and place into oven to keep warm.
Mix egg replacer and 3 Tbsp water. Stir together all cake ingredients until well mixed. Pour over hot peaches, and bake all at 350 degrees F until top feels done, approximately 35-45 minutes.
This is good hot, good warm, and won't last til it's cold.
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