Peach Galette {GF- Dairy Free}
What do you make when you have a bunch of Palisade peaches left in your fridge from the farmers market? You make this INCREDIBLY DELICIOUS peach galette. This was my very first making a galette, and I was amazed by how good it turned out! It’s made with a delicious buttery grain free crust and filled with juicy peaches sweetened with honey. You also can’t forget the vanilla ice cream on top because it brings it all together. You wouldn’t believe it’s dairy, gluten, grain, and refined sugar-free
Why you will love this recipe
- It’s gluten, dairy, grain, and egg free.
- It has a delicious flakey pie crust that you can’t tell is gluten free.
- It’s sweetened with coconut sugar and honey instead of ultra processed and refined sugar.
- The peaches caramelize when baked into the galette which brings out such a delicious flavor.
- It’s a great dessert to share for brunch or for a fun family occasion!
- It’s really not too complicated to make compared to other baked goods.
What you will need to make the peach galette
GF/Paleo All- Purpose Flour – To make things easier I recommend using a ready to go all purpose flour instead of worrying about getting flour ratios exact! I love the Bob’s Red Mill paleo flour.
Coconut Sugar – This is a great sugar alternative that contains more essential vitamins and minerals. It almost has a brown sugar like taste which I love.
Butter – You can use grass fed or vegan butter!
Gelatin – If you can’t eat eggs, making a gelatin “egg” works so great as an alternative! If you don’t have gelatin on hand you can use 1/4 tsp xanthan gum instead as a binding agent.
Filtered Water – We will use cold water to hydrate the crust dough.
Peaches – I love the time of year where we get fresh Palisade peaches here in Colorado! I recommend going to your local farmers market to get good quality peaches.
Honey – This is what we will use to sweeten the peach filling. You can substitute with maple syrup instead.
Tapioca Starch/Flour – This is what we will use to help thicken the peach filling and absorb a lot of the juices so the galette wont be soggy.
Lemon Juice – This adds a nice tang to the filling.
Vanilla Extract – This adds another delicious flavor note to the galette
Coconut Milk – Instead of doing an egg wash on the crust, we will use full fat coconut milk which works well.
Salt – We will add a touch of salt to the crust dough.
DF Vanilla Ice Cream – My absolute favorite DF vanilla ice cream is by the brand Cosmic Bliss!
How to make the peach galette
1) First, In a bowl, whisk together the all purpose flour, coconut sugar, and salt. Cut the butter into small cubes and work it into the dry ingredients using your fingers or a pastry cutter until the butter is the size of peas.
2) Slowly add in the water 1 tbsp at a time to hydrate the flour. it might look a little crumbly and that’s ok. (Be careful not to overwork the crust because the butter will get too warm and the crust will be less flakey.)
3) Next, make the gelatin “egg” by mixing together the gelatin with the 3 tbsp water in a small bowl and let set for a few seconds to bloom. Quickly add the gelatin into the crust mixture and work it in.
4) Form the dough into a ball and place in the fridge for 30 minutes. Take the dough out of the fridge and roll it out into a rectangle over parchment paper.(if the dough is too sticky, add some tapioca flour on top.) Fold the crust towards the center on all side like an envelope. Wrap it up again and place in the fridge for 15-30 minutes.
~ Don’t forget to top the peach galette with some vanilla ice cream ~
5) While the dough is chilling, cut your peaches into thin slices and add to a bowl along with the honey, lemon juice, vanilla extract, and tapioca flour. Coat the peaches evenly and set aside.
6) Then, once the crust is chilled, take it out of the fridge and roll into a about a 13-14” round size circle on a floured piece of parchment paper. Add a thin layer of tapioca flour in the center of the crust.
7) Add the peaches to the center on the crust leaving about 2 inches of the outer crust. You can either place them in a pretty formation or just place them randomly in an even layer. (I personally love to make a pretty pattern.) Carefully fold over the crust and patch up any large cracks to prevent the juices from leaking out while baking.
8) Brush the pie crust with the coconut milk and add the granulated monk fruit or coconut sugar on top. Place the galette onto a baking sheet with the parchment paper.
9) Heat your over to 400 degrees and bake on the lower rack for 20 minutes then switch the middle/upper rack for 25-30 minutes. The galette will be done when the crust gets golden brown and the peach juices start to bubble.
10) Lastly, once the galette is done, let it cool down for a few minutes. Slice it into pieces then top with some vanilla ice cream and a honey drizzle then enjoy!
Other recipes you will enjoy
Gut Friendly Ginger Peach Mocktail
Peach Galette {GF -Dairy Free}
Equipment
- Parchment paper
- Mixing bowl
- baking sheet
Ingredients
For the crust
- 1 1/2 cups GF/Paleo all-purpose flour
- 3 tbsp coconut sugar
- 1 tbsp gelatin(plus 3 tbsp room temp water)
- 1 stick grass fed or vegan butter(cold)
- 1/4 cup cold water
- 1/4 tsp salt
For the each filling
- 3-4 medium peaches
- 1/4 cup raw honey
- 3 tbsp tapioca starch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Toppings
- 2 tbsp full fat coconut milk for brushing the crust
- 2 tbsp granulated monk fruit or coconut sugar
- Dairy free vanilla ice cream
Instructions
- In a bowl, whisk together the all purpose flour, coconut sugar, and salt. Cut the butter into small cubes and work it into the dry ingredients using your fingers or a pastry cutter until the butter is the size of peas.
- Slowly add in the water 1 tbsp at a time to hydrate the flour. it might look a little crumbly and that's ok. Be careful not to overwork the crust because the butter will get too warm and the crust will be less flakey.
- In a small bowl mix together the gelatin with the 3 tbsp water and let set for a few seconds to bloom, then quickly add into the crust mixture and work it in.
- Form the dough into a ball and place in the fridge for 30 minutes. Take the dough out of the fridge and roll it out into a rectangle over parchment paper.(if the dough is too sticky, add some tapioca flour on top.)
- Fold the crust towards the center on all side like an envelope. Wrap it up again and place in the fridge for 15-30 minutes.
- While the dough is chilling, cut your peaches into thin slices and add to a bowl along with the honey, lemon juice, vanilla extract, and tapioca flour. Coat the peaches evenly and set aside.
- Once the crust is chilled, take it out of the fridge and roll into a about a 13-14'' round size circle on a floured piece of parchment paper. Add a thin layer of tapioca flour in the center of the crust.
- Add the peaches to the center on the crust leaving about 2 inches of the outer crust. You can either place them in a pretty formation or just place them randomly in an even layer.
- Carefully fold over the crust and patch up any large cracks to prevent the juices from leaking out while baking.
- Brush the pie crust with the coconut milk and add the granulated monk fruit or coconut sugar on top. Place the galette onto a baking sheet with the parchment paper.
- Heat your over to 400 degrees and bake on the lower rack for 20 minutes then switch the middle/upper rack for 25-30 minutes. The galette will be done when the crust gets golden brown and the peach juices start to bubble.
- Once the galette is done, let it cool down for a few minutes. Slice it into pieces then top with some vanilla ice cream and a honey drizzle then enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
Leave a Reply