The past few weeks have been very busy for me at school but it's paying off! In my last lab we were making peach pie but the recipe was much to syrupy so I had to scoop all the extra syrup out of the pies. I brought this syrup home in hopes I could find a good use for it and then I was struck with the inspiration to make a peach custard! I have never made custard before. Okay that's not true I made a custard once before and it ended in a frightfully clump mess. Since then I've been adverse to custard; yet, struck with this inspiration all aversion was gone.
So I made the custard. Now what? Will I just have custard? No I'll have a peach custard pie! But it seemed something was missing and this was... meringue! Which I might add I'm not a fan of but I was feeling experimentative so I went ahead and made it anyway.
So the recipe below is the fruit of my creativity I hope you enjoy making/eating it as much as I enjoyed creating it!
This recipe is based off a GF pita recipe I used bake in October when making a traditional Greek meal GF (find recipe here). I highly recommend giving both this bun recipe and the pita recipe a try because there both definite keepers! Infact I recommend making them in large batches and freezing them (uncooked, they will still rise after being thawn). Or, mix up the drys in batches ahead of time, so that it will be quicker when you go to make either these recipes (note the pita recipe has 1/2 cup more Oat Flour).