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
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.