Hope you're Tuesday is treating you well....and if it isn't, then I have the perfect dessert recipe to cheer you up.
But first, I wanted to let you know about an amazing initiative called the 21 Day Vegan Kickstart.
And now onto sweeter matters. I hit up the market today and couldn't resist loading up on fresh Ontario peaches. Which of course made me crave a good old peach crisp for after dinner tonight. Here's a cleaned up version of this classic for you to try:
KRISPY PEACHY KEEN:
8 peaches, sliced
2 tbsp agave nectar
1 tsp vanilla
3 tablespoons brown rice or coconut flour
1/2 cup coconut flour
2 cups oats, (I used Bob’s Red Mill Gluten Free)
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup slivered almonds
1 flax egg, (1 tbsp ground flax mixed w/3 tbsp water)
4 tablespoons earth balance butter, melted
Heat oven to 350.
Place peaches in large bowl. In separate bowl, combine agave & vanilla. Pour over fruit, sprinkle with flour. Transfer to casserole and set aside.
Toast almonds for about 10 minutes then add to flour, oats, sugar & cinnamon. Mix flax egg with butter and add to dry mix. Spread nut & flour mixture over peaches and cover loosely with foil and bake for 30 minutes. Remove foil and bake another 20 min or until peaches are soft. Remove from oven and serve warm with coconut icecream! Add water as needed.
*adapted from the Clean Food cookbook
To your swellbeing,