Description
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!
Ingredients
- 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
Instructions
- 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