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Roasted Peach & Nectarine Butter Squares (Gluten, Oil & Sugar Free) Place on Parchment Paper. A square with a bite taken stacked on another square with a piece of cake on a fork on the side. More squares shown in the background. Shown from front.
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Roasted Peach & Nectarine Squares (Gluten, Oil & Sugar Free)

These fudgy squares with roasted peach and nectarine jam and dollops of curd cheese are the perfect summer bake that are just as good to have for breakfast, as a snack or to serve as a dessert.
Course Afternoon Snack, Dessert, Healthy Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Gluten-Free, Healthier, Low Fat, No Added Sugar, Oil Free, Sugar Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

For the curd cheese

  • 100 g Curd/farmers/ricotta/cottage cheese (see note 1 for recioe)
  • 2 tbsp Yogurt/quark/Greek yogurt
  • 1 Egg
  • 2-3 tbsp Monk fruits sweetener
  • 1/2 tsp Cinnamon

For the cake

  • 2 Eggs
  • 1 1/2 (2/3) dl (cups) Monk fruit sweetener
  • 1/2 (1/5) dl (cups) Brown monk fruit sweetener
  • 1 (2/5) dl (cups) Unsweetened applesauce
  • 1 (2/5) dl (cups) Plain yogurt
  • 1/2 (1/5) dl (cups) Milk or water
  • 6-7 Vanilla stevia drops
  • 1 1/2 (2/3) dl (cups) Oat flour
  • 1 (2/5) dl (cups) Rice flour
  • 1 tsp Cinnamon
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/3 tsp Salt
  • 1 (2/5) dl (cups) Peach & Nectarine Butter (see note 2 for the recipe)
  • 1 Peach pitted and sliced
  • 1 Nectarine pitted and sliced

Instructions

  • Make the farmers cheese according to note 1, unless using ricotta or cottage cheese.
  • Make the peach & nectarine butter according to note 2.
  • Preheat the oven to 175 degrees Celsius.
  • Line a 20*30 baking pan with parchment paper.
  • Make the sweet cheese filling by combining all the ingredients in a bowl. Taste to check if more sugar or cinnamon is needed. If using cottage cheese you might want to mix the cheese mixture using a stand mixer.
  • Combine the dry ingredients in a bowl.
  • Add eggs, both monk fruit sweeteners and beat using a hand mixer for about 2 minutes to another bowl, until the mixture turns pale and fluffy.
  • Add the applesauce, yogurt, milk/water and vanilla drops. Mix just until combined.
  • Add dry ingredients to wet and stir just until combined.
  • Pour about half of the batter into the lined baking pan. Dollop peach and nectarine butter into the batter, then swirl gently using a knife.
  • Pour the remaining batter into the baking pan.
  • Dollop the cheese mixture over the cake batter.
  • Add sliced peaches and nectarines on top of the cake.
  • Bake in the middle of the oven for 25-30 minutes.The cake is ready when it is golden brown on the top and an inserted toothpick comes out almost clean.
  • Let the cake cool completely before slicing it.

Notes

Note 1 - This is my farmers cheese recipe (is using it you might start by skipping the yogurt/quark for the cheese mixture).
Note 2 - This is the recipe for the Peach & Nectarine Butter I used.