Makes 12 servings, and the recipe can be easily doubled. The recipe uses 5 to 7 very ripe or overly ripe peaches, depending on the amount of bruised fruit that must be removed. This is my friend Andrea's recipe - I merely veganized and Esselstynized it.

Prepare almonds:
Finely dice sliced almonds to make 1/4 cup diced almonds.

Prepare peaches:
Cut away any badly bruised fruit and discard. Slice off lightly bruised fruit and place in blender or food processor to make 1 1/2 cups peach purée. Coarsely chop the remaining firmest fruit to make approximately 1 1/2 cups of peach chunks.
This recipe is forgiving if you do not have the exact amounts for the peaches. If needed:
-for purée, add applesauce or pumpkin to the peach purée to make 1 1/2 cups
-for chunks, add other fruit or grated vegetable with the peach chunks to make approx 1 1/2 cups

This recipe can be made in one mixing bowl, if you take care to layer the baking powder in between the bran and the flour (so that it doesn't come into contact with the wet ingredients too soon which would reduce rising during the baking). You may also use two bowls to mix the dry and the wet ingredients separately, especially if you might have interruptions while preparing the recipe, and then combine together at the end.

Prepare egg replacer in mixing bowl:
Grind flaxseeds to make 2 Tbsp ground flaxseed meal. Whist into 6 Tbsp warm water with a fork and let sit for 10 minutes.

Layer ingredients on top of flaxseed gel in mixing bowl:
1 cup wheat bran (or wheat germ), spread to cover flaxseed meal
1 Tbsp baking powder, sprinkled evenly over bran
1 1/2 cup whole wheat pastry flour, spread to cover baking powder
1/4 cup diced raw almonds or raw almond meal
1/4 cup brown sugar or honey
1/4 cup unsweetened soy or almond milk
1 1/2 cups peach purée (approximately 3 medium peaches, or applesauce, or 15-16 oz can pumpkin)
1/2 tsp salt
1/2 tsp almond extract (or 1 tsp if you like stronger almond flavor)
slivered almonds, optional for sprinkling on top

Stir together until blended, then fold in:
1 1/2 cup fruit chunks (approximately 2 medium peaches or apples) or dried fruit (dried papaya), or grated vegetables (carrot or zucchini), plus any other ingredients you might wish to add (almonds or other nuts)

Pour into nonstick pie pan or muffin cups.
If desired, sprinkle slivered almonds on top.

Bake pie pan at 350F for 45-50 minutes, until browned on top and a knife inserted in the center, the whole way to the bottom, comes out clean.

Bake muffins at 425F for about 15-20 minutes.