Day 150 / 365

My blogger buddy Faye, from Sustaining Life who has kindly shared her amazing plant based recipes on this blog before, and has generously offered to share a few more which will help you get creative and make use of seasonal produce available this side of the equator. 

You can find Faye's incredible creations and awesome outfit posts, amongst other stories, on her blog, Sustaining Life, here. Below are her words and creations.

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In the height of summer, there is nothing more enticing than a juicy, bright yellow peach. Just the thought of biting into that soft, fuzz-covered flesh and licking the sticky juices off my hands makes me sigh with delight! To be honest, I’ve been taking advantage of the season’s bounty by indulging in at least one peach per day, and yet, I still end up with a little bowl full of them at the end of the week. So, of course, with extra peaches, one must make peach pie.

Luckily, my French friend, Marie, is an expert at baking and can work wonders with summer fruits. I called her up and asked Marie to put this recipe together for you, but be forewarned, much like myself, this baking whiz is occasionally bad at following recipes to the T. Instead, the two of us had a blast concocting this recipe from scratch, adjusting and re-evaluating as we went along. We’ve done our best here to compile a real, workable recipe for you all to follow, but if something doesn’t look quite right to your eye, please, please feel free to play with it! If you like your pie extra sweet, toss in another handful of sugar. If you’re feeling creamy, mix in some extra almond paste. Whatever you do, make sure your peaches are ripe and good quality (local and organic if you can get it!) for maximum flavor impact and good feels all around.

Peach Almond Pie

Prep time: 1 hour. Cook time: 1 hour.

You'll need: An oven. A pie pan. A blender, I use the Vitamix Professional Series 500.

Ingredients for crust:
1 1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup turbinado sugar
1 tsp salt
1/4 tsp baking soda
1 cup coconut oil (cold enough to be completely solid *ideally, you'll measure out a cup and set it in the fridge the night before you bake)
3-7 tbsp cold almond milk (can substitute ice water)


PHOTO: Hint Of Vanilla