Easy rustic peach galette that’s vegan, gluten-free, and refined-sugar-free. Serve with a scoop of vegan ice cream for an easy summer plant-based dessert!
How was your week?
I’ve been fighting a major case of writer’s block that’s got locked three recipes in the cue without an accompanying intro.
But it’s selfish to keep all of that deliciousness to myself just because I’m tongue-tied, right?
So I’m going to release them, starting with this Vegan Peach Galette.
Because I’m pretty sure we’ll all have a lot more to say after dessert, right?
This galette is sweet with ripe baked peaches and a gluten-free vegan crust.
You’re only SEVEN ingredients away from making the vegan and gluten-free galette of your dreams!
Have you ever made a galette before?
This was my first galette and I love the way it effortlessly comes together, tasting like a pie with a simple not cut crust.
Here’s what you need:
- Bob’s Red Mill Gluten-Free Oat Flour
- Bob’s Red Mill Super-Fine Almond Flour
- baking powder
- coconut milk lite
- coconut cream
- pure maple syrup
- ripe peaches
Coconut milk and coconut cream add healthy fats without any added oils.
Maple syrup naturally sweetens things up and adds stick-to!
Mix everything in a big bowl with HALF of the coconut milk listed.
Stir well and add more coconut milk in slow 1 tsp increments until you achieve a sticky kneadable dough.
Now, roll out the galette crust.
I like to roll mine between two sheets of parchment paper to reduce any potential for the dough to stick to the rolling pan.
Roll the dough into an oblong shape, then transfer the bottom parchment sheet.
The oval doesn’t need to be perfect; an asymmetric look is OK here and even desired.
So, now let’s add some peach filling!
Fresh peaches are preferred, here, skins on or off.
I love leaving the skins on here to enhance the rustic look.
If using frozen peaches, I recommend thawing them completely before incorporating into the recipe to ensure your bake time is consistent.
Maple syrup adds sweetness to the peaches while keeping the recipe refined sugar free.
If you prefer a less sweet galette, you can omit the maple syrup here as well.
Mix the peaches and maple syrup in a large mixing bowl and then pile them into the center of the galette crust.
Pat them into a compact pile then gently fold in the galette crust in on itself so you have a sealed pastry.
Now it’s time to bake!
The baking time will depend on your oven and size of your galette, so watch carefully after the 45 minute mark.
The galette is done when the peach filling is bubbling and the folded crust is lightly browned and firm to the touch.
If some of the liquid leaks out and around the sides of the galette, this is OK and totally normal.
The liquid will turn sticky and syrupy as it cools, making it easy to scrape up and enjoy.
Don’t serve it right away!
You want to allow the galette to cool for at least 10-15 minutes to allow the inside to thicken up a bit.
Try out. this Vegan Peach Galette for an easy sweet summer treat.
Enjoy it with a scoop of dairy-free ice cream or coconut whipped cream for a wholesome dessert.
I also think it’s a fantastic option for breakfast served solo or with a side of coconut yogurt or fresh fruit!
If don’t have peaches on hand, try subbing any fruit in its place, like berries, figs, or cherries.
The galette is best enjoyed fresh out of the oven as the crust will soften and absorb moisture over time.
However, leftovers will keep in the fridge for several days, and you can easily reheat it with a little time in the microwave or oven.
Enjoy the first taste warm and gooey, then repurpose leftovers in sweet breakfast bowls for the following days.
Be sure to leave a comment and rating below so I can use your feedback to make more yums.
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Easy rustic peach galette that’s vegan, gluten-free, and refined-sugar-free. Serve with a scoop of vegan ice cream for an easy nutritious summer plant-based dessert!
- 1 cup Bob’s Red Mill Gluten-Free Oat Flour
- 6 TBSP super-fine almond flour
- 1/4 tsp baking powder
- 1/4 cup coconut milk lite
- 3 TBSP coconut cream
- 1/4 cup pure maple syrup, divided
- 3 peaches, sliced
- Preheat the oven to 350°F and prepare a baking sheet.
- Mix the oat flour and super-fine almond flour until well combined. Add in the coconut cream and maple syrup and mix using a fork.
- Add in half of the coconut milk and mix until you have a rough crumble. Add in additional coconut milk to achieve and stiff but pliable dough. Shape the dough into a large sphere and set aside.
- Dust a parchment paper lined surface with oat flour and add the dough to the floured surface. Top with an additional sheet of parchment. Roll the dough into a thin oval.
- Carefully transfer the bottom parchment paper to the baking sheet.
- Add the sliced peaches to a large mixing bowl and drizzle maple syrup on top. Mix well to ensure all of the peaches are coated in maple syrup. Spread them evenly onto the center of the dough, leaving about an inch from the edge.
- Fold in the edges of the dough to make the crust of the galette. Brush the edges with coconut milk and maple syrup.
- Transfer the baking sheet to the oven and bake for ~45-55 minutes, until the crust is golden brown and the peaches are bubbling. Some liquid leaking is normal and won’t affect the taste.
- Remove from the oven and allow the galette to sit for 5 minutes before slicing. Slice and serve with whipped coconut cream or ice cream. Garnish with optional fresh mint.
- Store leftover peach galette in the refrigerator for 2-3 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!