Nanas Mini Peaches Pies
5 vegan graham crackers
1/2 teaspoon of cinnamon
1 teaspoon of nutmeg cinnamon blend
1 teaspoon of flax
1 ounce of oats
1 teaspoon of wheat germ
1 ounce of chopped pecans
4 peaches – pits removed cut into chunks
4 ounces of fresh blueberries
4 teaspoons of lemon juice
2 teaspoons of agave nectar
pinch of brown sugar
Low or no fat whipped topping or cream
Nanas Mini Peach Pies are a great way to get some pie into your life without the calories. To get started you will need a six mini pie tins treated with cooking spray and a large bowl. If you don’t have mini pie tins, you can make super mini pies by using 12 cup muffin tins. Also preheat the oven to 300 degrees. The fruit along with the brown sugar, agave, lemon juice and the nutmeg/cinnamon spice go into the bowl. Mix them well.
Then in a smaller bow break up the graham crackers and mix in the oats, cinnamon, wheat germ and flax. Sprinkle a bit of this at the bottom of the tins, and then add in the fruit, and then topping the fruit with the rest of the crisp. Place the mini tins on a baking pan, and slide it into the oven to bake for 40 minutes or so, until the fruit is tender and the topping is crispy and brown. Remove them from the oven and let them cool.
To keep this dish abdominal workouts friendly, we usually top it with low fat whipping cream, and a sprinkling of cinnamon.
Our Nanas Mini Peach Pies contain just 200 calories, and offer lots of nutritional bang because you used fresh fruit – and blueberries in particular containing more than their fair share of antioxidants, minerals and vitamins. This dish is also relatively free of refined sugar, since we used agave nectar and contains about 10 grams of fiber.