An adaptation of strawberry shortcake, this dessert captures the fragrant nature of ripe peaches.  Using the biscuit recipe outline found in Ratio, I made the dough from spelt and white flour, coconut oil and almond milk.  I enhance it with little sugar, vanilla, cinnamon and nutmeg. I like to prepare the dough in a food processor.  It's quick, but can overwork the dough.  Just be sure to agitate the dough as little as possible.  I take the easy route and cut the dough into squares.  Bake on parchment paper at 400˚F until golden brown.

While the pastry bakes, prep the peaches by chopping about 4 medium-large peaches.  Simply sprinkle them with castor sugar and mix until all the pieces are coated.  If the peaches won't be served right away, also mix in a splash of lemon juice.

While the shortbread is still warm, cut in half and pile in peaches.  Add the other half of shortbread and top with slices of peaches.  Garnish with a sprig of mint.  Some vegan ice cream or whip can kick it up a notch, too.