A delicious gluten, grain and refined sugar-free appetizer of baked peaches with brie topped with pecans and almond butter. Paleo and Specific Carbohydrate Diet (SCD).
1/3 cup (40g)
Pecans, roughly chopped
Extra virgin olive oil
Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
Cut the peaches and lay them on a baking tray lined with parchment paper. Fill each peach half with a slice of brie and a handful of the chopped pecans.
Drizzle the peaches lightly with the olive oil and honey. Season with a pinch of sea salt and bake for 10-12 minutes. Keep an eye because the nuts can burn easily.
Once baked, drizzle them lightly with almond butter and serve.