Gimme da Negatives

Vegan Buttermilk Pancakes 1 1/4 cup sifted whole wheat pastry flour 1 tablespoon Ener-G Egg Replacer powder 3/4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cup almond milk + 1 teaspoon apple cider vinegar 2 teaspoons canola oil 1 teaspoon agave nectar 1 peach, thinly sliced In a large bowl, stir together flour, egg replacer, baking powder, salt, and baking soda. In another bowl, combine almond milk and apple cider vinegar, stir, and let sit for a few minutes until milk curdles. Add oil and agave nectar and mix. Stir dry ingredients into wet ingredients until just combined. Heat cast-iron griddle on medium-low heat with a little canola oil or Earth Balance. Pour 1/3 cup of batter onto heated griddle and arrange sliced peaches on top. Flip when bubbles form and cook other side until lightly browned and cooked through.

I have been obsessed with this pastry for a few weeks now. I've made at least ten different versions of it in an effort to achieve the right custardy texture. You can use any fruit you like (I even used frozen blueberries in the tart pictured below), but my favorite is white peach because stone fruit in summer is the jam. The filling consists of equal amounts almond flour, sugar, and butter, which will result in a custard-like texture, perfect for pies or tarts. Reduce butter to a 1/4 cup if you'll be spreading on a puff pastry. Vegan Frangipane 1/2 cup sugar 1/2 cup (1 stick) Earth Balance Vegan Buttery Sticks, softened 1/2 cup almond flour 2 tablespoons flour 2 tablespoons arrowroot powder 1 tablespoon vanilla paste or vanilla extract 1 teaspoon almond extract 2 peaches (or any stone fruit, cherries, or other berries), sliced Puff Pastry Sheet  or  Press-In Almond Crust  from PPK Prepare crust according to the directions and freeze for 30 minutes. Or allow pu