Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may all be substituted in place of the white whole wheat flour.
For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1½ teaspoons xanthan gum.
Coconut oil may be substituted for the butter. Honey or agave may be substituted for the maple syrup. Any milk may be substituted for the nonfat milk.
Peaches that are fresh, frozen and thawed, or canned in 100% juice and drained will all work.
{gluten-free, clean eating, low fat, low calorie}