• Preheat the oven to 350 F
• In a bowl mix the following ingredients: flour, whole wheat flour, almond flour, salt, and sugar. Mix until well combined.
• Using a pastry cutter (or a fork), cut in the coconut oil, vegan margarine, and vanilla extract.  The mixture should resemble crumbs. Make sure not to over-mix.  Try to squeeze a handful to see if it holds together; if it seems too dry, add 1-2 tablespoons ice water.
• Remove 1/3 of the crumb mixture, and place in a cake pan (8-inch square) lined with parchment paper.  Press down with your hands to make a strong foundation.  Make sure to get the mixture into the corners.
• Set aside.
• Next, prepare the filling by mixing the cubed peaches, sugar, cornstarch, lemon juice, ginger and cinnamon in a medium-sized bowl.  Add to the cake pan tin and spread evenly across the bottom layer.
• Finally, add the rest (2/3 crumb mixture), but instead of packing it, as with the bottom layer, sprinkle it on top as you would a crumb topping.
• Bake at 350F for 50-60 minutes.  The topping should have a golden brown color.
• Let cool on a wire rack.  It is easier to cut when cooled completely.
• I usually cut these into 9 bars.  If desired, garnish with a glaze.

Glaze:

• 1/4 cup powdered sugar
• couple drops of water or fresh lemon juice

Mix.  Add drops of liquid until you get the right consistency.  It does not take much.