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Vegan Peach Slump

4 cups peaches (approx. 4 peaches peeled and sliced, either fresh or frozen)
1 tablespoon light brown sugar
18 teaspoon almond extract
18 teaspoon strawberry extract (optional)
14 teaspoon cinnamon
14 teaspoon salt
34 cup flour (spelt or unbleached)
1 teaspoon baking powder (non-aluminum)
2 tablespoons raw sugar
14 cup vegan margarine (cold and vegan)
14 cup soymilk
18 cup soy yogurt (or other non-dairy)
1 egg substitute


NOTE:. If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice. Preheat oven to 400'F. Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole. Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon. Put the peach mixture in the casserole dish and spread out evenly. In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture. Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency. In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor. Pulse a few times to incorporate. This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches. Spread it evenly over the peaches. If a few spots don't get covered that's ok. Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish. Cool on a wire rack for 5 minutes. At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate. Top with your favorite non-dairy topping. Bon Appetit!

Source: www.food.com