1. Remove peach skins by dropping them, one by one, in boiling water for about 15 seconds (or until skin splits). Immediately remove from the boiling water. Peach skin should rub off easily.
2. Preheat oven to 350° F.
3. Place a circular piece of parchment paper at the bottom of a 9 inch cake pan. Liberally grease the sides of the pan with coconut oil.
4. Slice peeled peaches carefully. Place them in the bottom of the cake pan. Any leftovers can be chopped up and sprinkled on the top of the cake.
5. Carefully sprinkle in a few dried hibiscus flower petals, making sure the petals are on the bottom of the pan between the peaches. Put at least one dried petal by each peach.
6. Mix dry ingredients together: the buckwheat flour, ground flax seeds, the collagen hydrolysate powder, baking powder, baking soda, cinnamon, stevia, and salt.
7. Mix the wet ingredients together: the extra virgin olive oil, lemon juice, vanilla, coconut milk, and honey.
8. Combine wet and dry ingredients by slowing pouring the wet ingredients into the dry ingredients. Mix well. Batter will be thicker.
9. Carefully pour the batter over the peaches in the cake pan, using a spatula to even the batter.
10. If you have a few extra peach slices, chop them, and sprinkle them on the top. Press them down into the batter. Since the cake will be flipped upside down, the top of the cake needs to be even.
11. Bake for 40 to 45 minutes at 350° F.
12. After the cake has cooled for 15 minutes, carefully flip the cake out of the pan and onto a cake stand or large plate.
13. Serve hot or cold.

Notes:

• I grind my own buckwheat flour in my dry Vitamix container.
• If you are not used to the stevia taste, you may want to try using less in the recipe. I’m a stevia addict, so I tend to use more.