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.
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.
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.
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.
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.
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)
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
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