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Peaches Pie with Crunchy Crisp

Peaches Pie with Crunchy Crisp

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Peaches with crunchy crisp! Sweet summer peaches baked in a creamy coconut sauce with a crispy nut crumble topping. This is simply one of the best pies I’ve ever eaten and it’s vegan, gluten-free, diary-free and without refined suger. You just have to try this!

Makes: 1 8″ (24 cm) springform pan

Ingredients
4-5 sliced peaches
3 tbsp coconut sugar
2 tbsp potato flour
1 tbsp lemon juice
1 cup (ca 2 dl) full fat coconut milk

Crumble
1 cup (2,3 dl) shredded coconut
½ cup (1 dl) oat flakes
½ cup (1 dl) nuts/seeds of choice (I used almonds and hazelnuts)
2 tbsp nut/seed butter of choice (I used 1 tbsp almond butter and 1 tbsp peanut buter)
2 tbsp maple syrup
½ tsp salt
1 tsp cinnamon
1 tbsp water

Method
Preheat the oven to 180°C. Add peaches, coconut sugar, potato flour and lemon juice in a large bowl. Stir gently to combine and add the coconut milk. Pour into the pan. Mix shredded coconut and nuts in a food processor. Add the nut/seed butter, maple syrup, salt, cinnamon, oat flakes and water. Process to form a sticky crumble. Crumble on top of the peaches and bake for 40 minutes or so. It will be golden brown on top when it's finished. Cool completely before serving. Spoon into bowls and serve with Oatly’s oat ice cream. Enjoy!

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