Baked Peach Bars

Preheat the oven to 350 F.

In a bowl mix the following ingredients: flour, whole wheat flour, almond flour, salt, and sugar. Mix until well combined.

Using a pastry cutter (or a fork), cut in the coconut oil, vegan margarine, and vanilla extract. The mixture should resemble crumbs. Make sure not to over-mix. Try to squeeze a handful to see if it holds together; if it seems too dry, add 1-2 tablespoons ice water.

Remove 1/3 of the crumb mixture, and place in a cake pan (8-inch square) lined with parchment paper. Press down with your hands to make a strong foundation. Make sure to get the mixture into the corners.

Set aside.

Next, prepare the filling by mixing the cubed peaches, sugar, cornstarch, lemon juice, ginger and cinnamon in a medium-sized bowl. Add to the cake pan tin and spread evenly across the bottom layer.

Finally, add the rest (2/3 crumb mixture), but instead of packing it, as with the bottom layer, sprinkle it on top as you would a crumb topping.

Bake at 350F for 50-60 minutes. The topping should have a golden brown color.

Let cool on a wire rack. It is easier to cut when cooled completely.

I usually cut these into 9 bars. If desired, garnish with a glaze.