Where this recipe came from, I have no real idea. I looked in my fridge and saw about 3 slices of peaches from a can and a quart of frozen peaches in my freezer and thought….”Well, sure, I could do something with those!” This is the results:
Whole Wheat Peachy Poppers Recipe
- 1 Cup Strained Peach Puree
- 3 TBS Heavy Cream
- 1/4 tsp Almond Extract
- 1 tsp Coconut Oil
- 1 TBS Evaporated Cane Crystals (Sugar)
- 3/4 tsp Sea Salt
- 3 Cups Hard White Wheat Flour
- 2 TBS Vital Wheat Gluten
- 1 tsp Instant Active Yeast
Extra Ingredients: More sugar! 🙂
Now add the 2 TBS Vital Wheat Gluten and one cup of flour. Then add the yeast and mix until smooth.
Now add one cup of flour at a time until it’s all in there. Cover and let knead for about 10 minutes until the two finger poke bounces back almost immediately.
Let dough rise in a warm place (80-90 degrees) until doubled in size. Remember, this is a cold dough so it will take a while, up to an hour and a half. Just be patient! 🙂
Separate dough into small balls and roll until round.
Roll them in some sugar to coat and place in mini-muffin tins or on a baking sheet. Any extra dough can be made into min loaves of bread (pictured below).
Bake at 350 for 15 minutes (too much longer and they will be dry). Serve with home-made peach syrup for dipping!
The mini-loaves slice and are served with cream cheese or made into french toast to dip!