Directions

1. In a food processor, combine flour, sugar and salt. Pulse a couple of times to mix.
2. Add the chilled coconut oil and pulse until the coconut oil is cut into pieces just smaller than a pea. Over-processing will result in a crust that isn’t flaky, under-processing will result in an oily crust.
3. Transfer mixture to a bowl. Add water and mix with your hands. The dough should easily stick together when pinched between 2 fingers. Knead 3-5 times on a floured surface, form it into a disk and wrap it in cling wrap.Refrigerate for 1 hour.
4. In a medium sized bowl, sprinkle sliced peaches with sugar, flour and vanilla. Set aside until ready to use.
5. Preheat oven to 425F.
6. After an hour, allow the dough to sit out at room temperature until soft enough to roll out.
7. On floured parchment paper, roll the dough out into a large circle, about 1/8” thick.
8. Dot the center with 1 tbsp vegan butter. Top with layers of peach filling. Dot the top with remaining vegan butter.
9. Fold the edges of the dough inwards, encouraging small, pretty folds. Brush the pastry with aquafaba and sprinkle with coarse sugar. Bake for 25 minutes or until the pastry is a deep golden brown.
10. Let sit for 10 minutes before slicing and serving with coconut whip and a sprinkle of Qi’a Cranberry Vanilla Chia, Buckwheat & Hemp Cereal.

1. Open chilled coconut cream and scoop out the thickest portion. Discard or save the remaining coconut water for smoothies.
2. Beat the thick coconut cream with 2 tbsp berry sugar and 1/8 tsp of cream of tartar. Beat on high speed until coconut cream is thick and airy.
3. Chill until needed.