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Peachy Power Bars

Gluten-free, oil-free, soy-free, refined sugar-free, these are a perfect take-along snack or dessert for those with diet restrictions! Note, these are not nut-free.

2 cups gluten-free rolled oats
2 tbsp chopped almonds
1/4 cup hemp seeds
2 tbsp chia seeds
2 tbsp sunflower seeds
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
3 tbsp maple syrup
3/4 cup almond milk
1 tsp vanilla
1/4 cup chopped dates
1 can (14oz) California Cling sliced peaches, drained and patted dry, diced into 1/2-inch (4 cm) chunks

1. Preheat oven to 350 F.

2. Combine oats, almonds, hemp seeds, chia seeds, sunflower seeds, baking powder, cinnamon and salt in a medium bowl and set aside. In a small bowl, stir together maple syrup, almond milk, vanilla, dates and peaches.

3. Gradually mix wet ingredients into dry ingredients, until combined (mixture will be very thick).

4. Line a 8 x 8-inch (20 cm) baking pan with parchment paper*. Place mixture into pan and press down firmly with the back of a spoon to spread into corners and level top. Place in oven and bake for 25 minutes.

5. Remove pan from oven and allow bars to cool to room temperature about 30 minutes.

6. Loosen bars and turn slab out onto a cutting board. Cut into 8 bars (2-inch x 4-inch) (5cm x 10cm), and wrap individually.

Leftovers may be kept refrigerated in a re-sealable container for up to 4 days, or in the freezer for 1 month.

Makes 8 bars.

*note: leave some parchment paper overhanging the sides of the pan to use as ‘handles’ when removing the bars from the pan later.

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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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Gourmet Peach, Brie and Chicken Grilled Cheese

2 tbsp butter, for grilling
4 slices thick-cut rustic bread
2 tbsp basil pesto
4 oz brie cheese, cut into 8 equal slices
2 small handfuls of fresh arugula
1 chicken breast, cut lengthwise into two slices, and grilled
1/2 can (7oz) California Cling sliced peaches, drained and patted dry, cut in half lengthwise
2 tsp fresh thyme leaves

1. Lightly butter all flour slices of bread and place butter side down on a cutting board or platter.  Spread two slices of the bread with pesto, and layer on top each;  half of the brie cheese, arugula, grilled chicken breast, sliced peaches, thyme leaves, and remaining brie cheese.  Top with remaining slices of bread, butter side out.

2. Heat skillet over medium-low heat.

3. Place the sandwiches, butter side down in the skillet and cover with a lid.  Grill until golden brown, about 4 minutes.   Flip sandwiches over and grill another 4 minutes, or until cheese is melted and sandwich is warmed through.

4. Remove from skillet, slice in half, and serve immediately.

Makes 2 sandwiches.

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Have fun with your kids and make these easy frozen fruit treats, (that drip much less than most) together year round.
1 can (28 oz/796 mL) California cling sliced peaches or peach halves, in light syrup or fruit juice
2 tbsp (30 mL) liquid honey
4 tsp (20 mL) lemon juice
1/2 tsp (2 mL) vanilla
¼ tsp (1 mL) ginger (nutmeg)
1/2 cup (125 mL) vanilla yogurt, preferably thick Greek-style
8 small paper cups or popsicle containers
8 wooden sticks (optional)
Drain peaches, then place in a food processor or blender along with honey, lemon juice, vanilla and ginger. Puree. Add yogurt and whirl just until blended.
Pour into paper cups or popsicle containers. If using paper cups, set on a tray and freeze about 45 minutes. Then insert wooden sticks, mixture should be frozen enough that stick will stand. Continue to freeze until firm, a couple of hours.
To serve, remove from freezer and let stand a few minutes. If using paper cups, peel off paper and enjoy.
Makes 8 peachsicles

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Roast Salmon with Savory Peach & Basil Sauce

This is fancy enough for entertaining but fast enough for a midweek dinner. Individual fillets work well too and they’ll take about 5 minutes less roasting time. Just roast the peach mixture a little bit earlier so everything is ready at once.

1 1/4 to 1½ lb piece wild salmon, halibut or black cod, at least 1-inch (2.5 cm) thick, or 4 fillets
Finely grated peel of 1 lemon
1/2 tsp each paprika (preferably smoked), dried thyme leaves and granulated sugar
¼ tsp each salt and black pepper
1 can California Cling peach halves, in fruit juice or light syrup
1 cup cherry tomatoes
2 green onions, cut into 1-inch pieces
1 garlic clove, minced
2 tsp olive oil
Pinch of salt
3 tbsp coarsely chopped fresh basil or mint


Preheat oven to 400˚ F. Line a baking sheet with foil for easier clean up. Place fish at one end of baking sheet. Stir lemon peel with seasoning and sugar. Sprinkle over fish and rub in. Roast fish 10 minutes.

Drain peaches well and cut into quarters. Place in a bowl along with tomatoes, green onions and garlic. Add oil and salt. Stir.
After 10 minutes of roasting fish, place peach mixture at other end of pan. Continue to roast 8 to 10 more minutes until fish flakes. Toss peach mixture with basil. Cut fish into serving-size pieces. Serve peach sauce spooned over top.

Serves 4 to 6.

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Tex Mex Bean, Sweet Peppers and Peach Salad

1/2 cup frozen corn
1 can California cling sliced peaches
1 can mixed beans, rinsed and drained
2 sweet peppers, preferably red and green, cut into bite-size chunks
2 green onions, thinly sliced


2 tbsp olive oil
1 tbsp red wine vinegar
1 large garlic clove, minced
2 tsp chili powder
1/2 tsp each salt and dried oregano leaves
generous pinch cayenne pepper
1/2 cup chopped coriander


1. Thaw corn. Drain peaches, reserving 1 tbsp juice. Then chop peaches into bite-size chunks and add to a large bowl along with corn, beans, peppers and green onions.

2. In a small bowl, whisk reserved peach juice with oil, vinegar, garlic, chili powder, salt, oregano and cayenne. Stir into salad along with coriander. Add more salt and cayenne if needed.

Serves 4 to 6

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Sweet Chicken Wraps with Peaches

1-14 oz can California Cling Peach halves in light
syrup, drained and coarsely chopped
1 cup sour cream
1 lb boneless, skinless chicken breasts
2 tbsp barbecue sauce
1/2 cup sautéed onions
1/4 cup chopped cilantro
1-1/2 avocados, sliced into 12 slices
12 8” to 10” flour 12 tortillas, warmed


1. Stir peaches into sour cream. Refrigerate until using.

2. Lightly brush chicken breast with barbecue sauce and grill until cooked through, 12 to 15 minutes. Let cool; cut into strips.

3. Toss chicken strips with sautéed onions and cilantro.

4. Top each tortilla with 1/4 cup chicken strip mixture, 1 slice of avocado and 2 tbsp (25 mL) peach sour cream mixture. Roll up tortilla and serve warm.

Makes 6 wraps

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Peach Cobbler


2 cans (28 oz) California Cling Peaches in extra light syrup or 100% juice
1/4 cup granulated sugar
1/2 tsp almond extract
1 lemon

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt
1/3 cup cold butter, cut into cubes
1/2 cup milk
1 egg


1. Preheat oven to 400F (200C). Lightly butter an 8×8-inch (20×20-cm) square baking dish. Drain peaches well, reserving 1/2 cup (125 mL) juice. Slice peaches into wedges then place in baking dish along with reserved juice, 1/4 cup (50 mL) sugar and almond extract. Finely grate lemon peel over peaches and squeeze out 1 tbsp (15 mL) lemon juice. Stir to mix. Place in oven while preparing topping.

2. In a large bowl, stir flour with 2 tbsp (30 mL) sugar, baking powder and salt. Using your fingers or a pastry cutter, cut in butter until coarse crumbs form. In a separate bowl, whisk milk with egg until blended. Stir into flour mixture just until moistened.

3. Remove peaches from oven. Drop batter onto peaches, leaving spaces for syrup to bubble up during baking. Sprinkle remaining 2 tbsp (30 mL) sugar over batter. Set on a baking sheet to catch any drips. Continue to bake, until biscuits are baked and golden, 35 to 40 minutes. Let stand 10 minutes before serving.

Serves 4 to 6

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Old-Fashioned Peach Pie

Pie Crust:
4 cups All-purpose flour
1/2 cup Sugar
1/2 tsp Salt
1 lb Cold, unsalted butter, cut into half-inch cubes
2 tbsp Pure vanilla extract
1/4 cup Ice water
1 Whole egg, beaten with 1 tbsp of water (for glazing)

California Cling Peach Filling:
3 cans (14oz) California Cling Peach slices in light syrup, drained
1/2 cup Sugar
1/4 tsp Ground cinnamon
1 Lemon (juice from lemon)
1/3 cup All-purpose flour


Preparation for Pie Crust:
1. Measure out all ingredients. Place the flour, sugar and salt into the mixer bowl fitted with paddle attachment. Place the chilled butter in a separate bowl. Refrigerate flour mixture and butter separately for at least 30 minutes.

2. With the mixer on low speed, blend the sugar, salt and the flour for 30 seconds. Then, add the butter and continue to blend on low speed until the butter is well blended but still remains in separate, visible, oatmeal-sized pieces. Add the vanilla. Then, add the ice water all at once and let the dough come together. Do not over work.

3. Next, turn the dough out onto a lightly floured surface and separate into four equal portions and shape each piece into a flat disk. Cover each disk with plastic wrap and refrigerate for at least one hour. Once chilled, roll out into desired circles for the pies.

Hint: This pastry can be frozen for up to three months.

Preparation for the Peach Filling:

1. Place the well-drained peach slices in a work bowl. Add the sugar, cinnamon and lemon juice and combine thoroughly. Sprinkle the flour over the peach mixture and toss well. Reserve.

Hint: This may be done in advance.

Preparation for the Pies:

1. Pre-heat the oven to 425°F.

2. Roll out the pastry dough into two rounds about three sixteenths inches thick.

3. Place one of the pastry rounds carefully into the bottom of the pie pans.

4. Fill pan with peach filling. Cover the filling with the remaining pastry circle, crimp the edges as desired and use a paring knife to make several vents in the top crust. Or, cut the top crust circle into half-inch strips and fashion a lattice on top of the filling.

5. Paint the top of the crust with the egg wash.

6. Bake in the 425°F oven for 10 minutes. Then, reduce heat to 350°F and bake for 35 to 45 minutes or until golden brown and the filling is bubbling and thickened.

7. Remove from oven and allow pies to cool before serving.

Makes 9-10 servings

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