Grain free peaches galette

An almonds based grain free galette with a peach filling: I chose this juicy fruit but this galette is good with red fruits or apricots, too. This simple vegan and gluten free recipe requires some manual skills to form the “galette” shape, but don’t worry, just pay attention to the process and the photos.

Grain free peaches galette

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Course: DessertCuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Ingredients

  • 150 gr almonds

  • 1 apple (150 gr)

  • 2 peaches

  • 2 spoons tahini or other seed butter

  • optional: chopped hazelnuts/almonds

How to

  • Soak the almonds in lukewarm water for 30 minutes. Pre-heat your oven to 200°C / 400°F.
  • Peel and remove the seeds from an apple, then blend it until it becomes creamy.
  • Remove water from the almonds and ground them untile they are finely granular, but not yet powder/flour.
  • Mix the almonds with mashed apple and one spoon of seed butter, I chose tahini but also peanut butter makes a great job here.
  • Place the dough between two parchment papers and press it with a rolling pin or with the bottom of a glass. If any parts of dough come off, just stick it to the main piece and roll it again, trying to get a round like thin layer.
  • Remove the paper above and spread the left seed butter spoon in the center of the dough.
  • Cut the peaches in thin slices and place them evenly on your pastry, leaving 2-3 cm from the border free.
  • Holding the parchment paper, fold the borders of your dough on the filling.Folding a peach galette with parchment paper.
  • Optional: you can sprinkle the tart with sliced almonds or chopped hazelnuts.
  • Bake at 200°C / 400°F for 45 minutes. Allow to cool down completely.

Notes

  • You can replace the peaches with apricots, plums or figs, following the season.

As this galette is naturally gluten free, dairy free, paleo and sugar free, you are allowed to bake it every week. You can experimenting with the filling variety: apricots, raspberries, strawberries…whatever is in season. Once you learn the process, you will never stop.

Extra juicy summer peaches

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