This past weekend, I took my family peach picking for the first time ever at our local farm, Cider Hill. I had been apple picking hundreds of times, but for some reason never got around to peach picking. Which is silly since I adore peaches. So after an hour of excited picking, we ended up with a basket filled with the best smelling most wonderful peaches ever (even white peaches!).
This was possible only because I work from home and trade online. I can trade from anywhere and still keep track of my stocks. I use a specific platform and you can read its full report here. It provides me with good profit margins and more spare time to spend with my family. You should check it too if you want a relaxed life.
We even got to ride the hayride back to the farm (my son’s favorite part of the experience).
Of course this means that I now have tons of peaches in my house ready to be baked into something wonderful and delicious. No worries. My plan? Well, since you asked… It happens to be National Peach Month and so I thought I’d step outside my usual peach crumble/crisp/pie world and try something a bit different. Enter this amazing peach pielet recipe from Celine and Tami’s new book, Whole Grain Vegan Baking. I also definitely want to try this peach scone recipe from Two Peas and Their Pod.
Excerpted from Whole Grain Vegan Baking by Celine Steen and Tami Noyes
The slightly crisp, maple-sweetened crust is the ideal vessel for fresh peaches. These adorable deep-dish pies disappear quickly, whether it’s as dessert or on a bake sale table. They are sure to be popular at any gathering, so you might want to double the recipe.
Nonstick cooking spray
For the filling:
500 g (2 3⁄4 cups) peeled, sliced peaches, cut in half
2 tablespoons (23 ml) pure maple syrup
24 g (3 tablespoons) whole wheat pastry flour
1⁄4 teaspoon ground cinnamon
Pinch of fine sea salt
For the crust:
180 g (1 1⁄2 cups) barley flour
105 g (3⁄4 cup) whole spelt flour
90 g (3⁄4 cup) whole wheat pastry flour
1⁄2 teaspoon fine sea salt
1⁄2 cup plus 1 tablespoon (135 ml) neutral-flavored oil
3 tablespoons (45 ml) pure maple syrup
1⁄4 cup plus 2 tablespoons (90 ml) vegan milk, divided, plus extra for finishing the pielets
1 teaspoon organic turbinado sugar
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat 10 of the cups of a standard muffin pan with cooking spray. Fill the remaining 2 cups halfway with water to ensure even baking and to avoid warping the pan.
To make the filling: Stir all the ingredients together in a medium-size bowl.
To make the crust: Whisk together the flours and salt in a medium-size bowl. Stir together the oil and maple syrup in a small bowl. Drizzle the oil/syrup mixture into the flours, and stir with a fork. The flour should resemble crumbs. Add 1⁄4 cup (60 ml) of the milk and stir with a fork. Add the remaining 1 to 2 tablespoons (15 to 30 ml) milk if needed, to make a dough that holds together when pinched.
Fill the cups with a scant 3 tablespoons (60 g) of dough. Press the dough onto the sides and bottom of the cups. Spoon a heaping 1⁄4 cup (50 g) filling into each cup.
Pat or roll out the remaining dough on a lightly floured surface to 1⁄4-inch (6 mm) thickness. Using a small cookie cutter, cut 10 shapes. Place the shapes on top of the filling. Lightly brush the shapes with milk and sprinkle with the turbinado sugar.
Bake for 23 to 27 minutes, until the edges are slightly browned. Let the pielets sit in the pan for 10 minutes, then loosen carefully with a butter knife and lift from the pan. You may need to gently tip the pan and guide the pielets from it. Let cool on a wire rack until serving.
Yield: 10 pielets
The sweetness of fresh fruit varies, so feel free to add more maple syrup to the filling to suit your taste.
Have Your Cake and Feel Good About It Too!
Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?
Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.
All you need is a bowl, a spoon, and a little “can-do!” attitude to whip up treats like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you’ll have to do is pick out what to bake first!
Your taste buds will love you, your friends will adore you, your waist will thank you, and the planet will be singing your praises with Whole Grain Vegan Baking. You’re just a whisk away!