Ingredients
7 large farmers market peaches
4 tbsp Zen Basil seeds
2 cups green tea
Dash of saffron
1 cup almond flour
1 cup allulose sweetener
1 tsp vanilla bean extract
½ cup heavy cream
3 eggs
¼ cup olive oil
Dash of salt
1 tsp cinnamon
1 tsp pumpkin spice
¼ tsp nutmeg
1 tsp baking powder
Instructions
Hydrate the Zen Basil seeds in 2 cups of green tea with a dash of saffron and chill overnight.
Preheat oven to 350°F. Line and grease a 12 × 9-inch pan with parchment paper.
Whip the eggs until light and frothy. Add the almond flour, allulose, vanilla, heavy cream, olive oil, salt, cinnamon, pumpkin spice, nutmeg, and baking powder. Mix well, then fold in the hydrated Zen Basil seeds.
Slice the peaches and gently mix them into the batter. Pour into the prepared pan and arrange additional fresh peach slices over the top.
Cover the top loosely with a layer of parchment paper and slow bake at 350°F for about 2 hours, or until the center is set and the peaches are tender.
Allow to cool before slicing. Enjoy warm or chilled!
