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Fresh sliced peaches are lightly touched with a sprinkle of almonds and almond extract. Amaretto or vanilla could work in a pinch instead.
On my quest to create a mesquite, vegan, gluten-free dessert for Tucson Food Day, I created these almond based delights using both almond meal or flour with almond butter. They are reminiscent of a peanut butter cookie with their own unique mesquite infused flavor.
The dressing is cinnamon-spiced and simple to toss together. Raw or candied pecans can be used in this recipe. Candied are easy to purchase or try making them from scratch by following our simple recipe for Citrus Candied Pecans.
The bite of radishes are mellowed by sweet apples to become a playful topping or scoop-able goodness for tortilla chips.
Apples are sweetest and crispiest in autumn, but they store well into the summer and therefore you will see them available throughout the winter into spring. Because they are not quite as farm-fresh in the winter, we prefer chopping them up and cooking them. We also leave the skin on since this is the source of the greatest fiber and nutrients, but that of course is optional.
