This is such a beautifully simple recipe. I created it during a month when we were in lockdown, and out of peach season, so I used tinned peaches in juice. They still count as one of your five a day, and are cheap and convenient.
But you don't even have to use peaches: you could use any fruits you like, fresh, frozen or tinned. Blueberries are another favourite of mine, which work particularly well here – but really, you can take this recipe in whichever direction you like!
200g plant-based milk – I used oat
1 tbsp vanilla extract or bean paste
1 tbsp apple cider vinegar or lemon juice
350g self-raising flour
4 tbsp caster sugar
1 tsp baking powder
Pinch of salt
100g plant-based butter, cubed
2 x 415g tins sliced peaches in juice, drained, juice reserved.
½ vanilla pod, seeds removed, or 1 tsp vanilla bean paste
2 tbsp granulated golden or brown sugar
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