We usually start with strawberries in mid-late June – and, let me tell you: you’ve never really had a strawberry until you’ve had an Oregon Hood strawberry straight out of the field.Then, in July we move to the berry varieties: blueberries, blackberries, raspberries… and, once I get picking, you almost have to pull me off the fields before I stop.But come the last days of July into August, we move to peaches. When we went just a couple of days ago, the peaches were dripping off the trees. We picked, and picked, and picked – and, while we picked, we discussed all the great things we could turn the peaches into: peach smoothies, peach tarts, peach scones. 

 

For me, though, I was excited to get home with my peaches and make these:

YOU’LL NEED:

• 2 cups precooked quinoa
• 3 eggs
• 1 heaping cup of finely diced peaches (or other fresh fruit)
• 1/4 cup flour
• 1 TBSP organic raw honey
• 1 tsp vanilla extract
• 1 tsp baking powder

NOTE: Here are a few other of my favorite variations for these fruity quinoa cakes:

bananas and cinnamon
strawberries and walnuts
blueberries and lemon zest

STEPS:

Crack your eggs into a large mixing bowl, then whisk until smooth.

 

Slice up your peaches and remove as much skin as possible. Finely dice/mash the fruit.

 

Add your quinoa and finely diced peaches to the whisked eggs, then add your flour, baking powder, and vanilla – and stir to incorporate completely.

 

Heat a fry pan and lightly butter the bottom. With pan a little higher than medium heat, use a 1/3 cup measuring cup to make patties in pan. After 3 – 3 1/2 minutes, carefully flip patties.

 

Isn’t that easy? And – DELICIOUS.

Now, seriously – don’t skimp! Use REAL organic maple syrup for these… or, maybe a drizzle of some warm honey.

 

These will become a new favorite around your house… I’m willing to bet on it.