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FRUIT
4 peaches, finely diced
1 TBSP lemon juice
SAUCE
1/2 cup water (or fruit juice)
4 medjool dates, pitted and chopped
2 TBSP lemon juice
1/2 tsp cinnamon
1/4 cup rolled oats, blended into flour
CRUST
1 1/2 cups rolled oats, blended into flour
1/2 cup pecans
1/2 tsp cinnamon
7 medjool dates, pitted and chopped
1 TBSP plant milk
Preheat oven to 350. Toss peaches with lemon juice and set aside. Blend SAUCE ingredients until smooth and toss with the peaches. To make CRUST, add rolled oats, pecans, and cinnamon to a food processor and process until the texture of a coarse flour. Add dates and milk and process until it starts to clump (add another TBSP plant milk if it's too dry to clump). Scoop 1 TBSP of the CRUST into each well in a silicone muffin tin, pressing lightly so it covers the bottom and partway up the sides. Spoon the peach mixture evenly into each and pack down. Crumble remaining CRUST onto the top of each muffin, lightly pressing to keep it in place. Bake 25 minutes and let cool for at least 15 minutes before serving.
Makes 12 muffins. 262 calories, 6g fat, 2mg sodium, 54g carbs, 4g protein
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/farmerlynn/52119691021/in/pool-74921284@N00
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