simple gluten-free peach galette

this simple peach galette is the ideal way to use up those in-season peaches (while they’re still here!) it’s much easier to prepare than a homemade pie but just as delicious! for the ultimate summer dessert, serve it à la mode.

*note that we added a couple options for ingredients—this is to provide you options depending on your liking. these are valid substitutes, listed out for you so you don’t have to go searching!

ingredients

for the dough:

• 1.5 c. almond flour

• 1/2 c. coconut flour

• 1/4 c. coconut oil or unsalted butter; melted

• 2 tbsp honey or pure maple syrup

• 1/4 tsp salt

• 1 egg (optional, for binding)

for the filling:

• 4-5 ripe peaches; pitted, and sliced

• 1/4 c. coconut sugar or raw honey

• 1 tbsp arrowroot powder or tapioca flour

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1 tbsp lemon juice

• 1 egg, beaten (for egg wash)

• 1 tbsp coarse coconut sugar (for sprinkling, optional)

instructions:

make the dough

1. in a mixing bowl, combine the almond flour, coconut flour, and salt.

2. stir in the melted coconut oil or butter and honey or maple syrup until the mixture resembles coarse crumbs.

3. if the dough is too crumbly, you can add a beaten egg to help bind it together.

4. press the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

prepare the filling:

1. in a large bowl, mix the sliced peaches with coconut sugar or honey, arrowroot powder, cinnamon, nutmeg, and lemon juice. toss until well coated.

assemble the galette:

1. preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. roll out the dough between two sheets of parchment paper into a rough 12-inch circle. the dough will be a bit delicate, so handle it gently.

3. transfer the rolled-out dough to the prepared baking sheet.

4. arrange the peach mixture in the center of the dough, leaving a 2-inch border around the edges.

5. fold the edges of the dough over the peaches, pleating as you go to create a rustic look.

bake:

1. brush the dough with the beaten egg (if using) and sprinkle with coarse coconut sugar for a bit of sparkle.

2. bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

cool and serve:

1. allow the galette to cool slightly before slicing. enjoy it warm or at room temperature, and for a special touch, top with a scoop of your favorite vanilla bean ice cream, heavy whipped cream or coconut whipped cream.