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California Strawberry and California Cling Peach Frost


1-1/2 cups California strawberries

2 small, ripe bananas, broken into 1-inch pieces

1 cup canned California cling peach slices

1 cup apple juice

1 tablespoon honey

1 cup ice cubes


In container of blender, combine all ingredients except ice cubes; blend until smooth. Gradually add ice cubes with motor running; blend until smooth.

Makes: 2, 2-cup servings

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Peach Wellness Smoothie

This smoothie is gluten-free, oil-free, raw/no-bake, soy-free, refined sugar-free but full of flavor and nutritional punch!

1/2 can (7 oz) California Cling peaches, drained
1 1/2 cup  vanilla almond milk
1 frozen ripe banana
2 tbsp honey
1 tsp chia seeds
1 tsp flax seeds
1 tsp hemp hearts
1/4 cup gluten-free rolled oats
1/2 tsp ground cinnamon

1. Combine all ingredients in a blender.  Cover and process until smooth.
2. Pour into chilled glasses and enjoy immediately.

Makes 2 smoothies.

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Peach and Oat Crumble Muffins

These are gluten-free and delicious! And baking them in a take-along cup makes them an easy, fun snack.

* A combination of brown rice flour, almond meal, oat flour and potato starch are used in this recipe to create a lightly sweet and nutty flavor that works well to compliment the sweet peaches and nutty topping of this muffin. If you prefer, you can substitute 2 cups of your favorite all-purpose gluten-free flour for the flour combination below.

1/4 cup gluten-free rolled oats
2 tbsp chopped almonds
1/4 cup almond meal
2 tbsp light brown sugar
1 tbsp butter, softened

1 cup brown rice flour*
1/2 cup almond meal*
1/4 cup oat flour*
1/4 cup potato starch*
1 tsp chia seeds
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup butter, softened
1/2 cup light brown sugar, packed
2 large eggs
1 tsp vanilla
1/2 cup yogurt
1 tsp lemon zest
1 tsp lemon juice
3 tbsp almond milk
1 can (14oz) California Cling sliced peaches, drained and patted dry, diced into 1/2-inch chunks

1. Preheat oven to 350 F.

2. Combine oats, chopped almonds, almond meal, and brown sugar in a small bowl. Add butter and combine with fingertips until crumble forms.

3. Whisk brown rice flour, almond meal, oat flour, potato starch, chia seeds, cinnamon, baking powder, baking soda, and sea salt in a medium bowl and set aside. In the bowl of an electric mixer beat together butter and sugar. Add eggs, vanilla, yogurt, lemon zest, lemon juice and almond milk and mix on low until combined.

4. Gradually mix wet ingredients into dry ingredients and stir until just combined. Gently fold in peaches.

5. Lightly spray a 12 cup muffin tin, or line with muffin liners. Spoon the muffin batter evenly into muffin tins. Press a handful of crumb topping onto each muffin. Place in the oven and bake for 22-25 minutes or until a toothpick inserted comes out clean.

6. Remove pan from oven and allow muffins to cool to room temperature, about 30 minutes. Loosen muffins and remove from tins.

Note: Leftovers may be kept refrigerated in a re-sealable container for up to 3 days, or in the freezer for 1 month.

Makes 12 muffins.

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Peaches and Cream Muffins


Muffin Topping Ingredients:
3 tablespoons sugar
1-1/4 teaspoons cinnamon
1/2 cup sliced almonds, finely chopped

Muffin Batter Ingredients:
1, 15 ounce can California cling peach slices, drained
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 whole eggs
1/2 cup vegetable oil
1/4 cup water

Cream Cheese Filling Ingredients:
1, 8 ounce package cream cheese
1 whole egg
1/2 cup sugar
1/8 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon lemon juice


Preheat oven to 375°F.

1. Prepare the muffin topping by combining sugar, cinnamon and almonds in a small bowl. Mix well and set aside.

2. Puree one half cup of the California cling peach slices and set aside. Dice the remaining California cling peach slices (about one half cup) and set aside.

3. To prepare the muffin batter, combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate large bowl, mix the eggs, vegetable oil and water. Add the flour mixture to the egg mixture and blend well. Stir in the pureed peaches. Then, fold in the diced peaches. Set aside.

4. To prepare the filling, beat the cream cheese until soft. Add the egg, sugar, almond extract, salt and lemon juice. Beat until completely smooth and set aside.

5. In paper-lined muffin pans, scoop a heaping tablespoon of muffin batter into the bottom of each muffin mold. Then, scoop two teaspoons of the cream cheese mixture into the center of each muffin. Cover cream cheese mixture with a second scoop of batter.

6. Sprinkle each muffin with topping mixture and bake in the 375°F oven for 15-20 minutes. Remove from oven, allow to cool, and serve as desired.

Makes: 12 muffins


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Tropics Peach Smoothie


1-14 oz can Chilled California Cling Peaches in light syrup (398 mL)
1 cup chilled coconut milk (250 mL)
1 sliced ripe banana 1
1 tsp rum extract (5 mL)
1/2 tsp vanilla (2 mL)
Nutmeg, optional


1. In blender, combine peaches (with syrup), coconut milk, banana, rum extract and vanilla. Blend until smooth.

2. Serve cold with a pinch of nutmeg, if desired.

Makes approximately 3 cups (750 mL).

Option: Use a splash of rum instead of rum extract.

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Buttermilk Pancakes



1 can sliced California cling peaches 28 oz/796 mL
1 lemon 1
1/2 cup pure maple syrup 125 mL
3 cinnamon stick 3
8 slices fresh ginger 8
2 tsp vanilla 10 mL


1 cup each whole-wheat and all-purpose flour 250 mL
2 tsp baking powder 10 mL
1 tsp baking soda 5 mL
1 tsp salt 5 mL
2 cups buttermilk 500 mL
2 egg 2
1/4 cup melted cooled butter or vegetable oil 50 mL
2 tsp vanilla 10 mL
vegetable oil
cinnamon (optional)


1. Set peaches in a sieve set over a bowl and drain well. Add about half the liquid to a medium pot. Remove 2 wide strips of peel from lemon and squeeze out 1 tbsp (30mL) juice. Add to peach liquid along with maple syrup and spices. Bring to a boil, then simmer uncovered stirring occasionally until thickened slightly, about 10 – 20 minutes. Add peaches and vanilla.

2. Place flours, baking powder, soda and salt in a large bowl. In a separate bowl, whisk buttermilk with egg, butter and vanilla. Pour into flour mixture and stir just until blended.

3. Heat just enough oil in a large frying pan to coat bottom over medium-high heat. When hot, ladle about 1/3 cup (75 mL) batter into pan for each pancake. Cook until batter bubbles and pancake is golden on the underside, a couple of minutes. Turn and continue on other side a couple of minutes. Repeat with remaining batter. Serve compote over top and dust with cinnamon if you wish.

Serves 6

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