Paleo Ginger-Peach Galette (Gluten-Free, Dairy-Free, AIP Option)

Peach season is the best season of the year! So I combined one of my favorite fruits with my favorite spice- ginger- and made this delicious gluten free, dairy free, and paleo Ginger Peach Galette. There is also an AIP option, so it’s very allergy friendly.

Summer fruits are my absolute favorite, so I’m trying to take advantage by baking lots of delicious fruit-based recipes. I have a few more ideas to test out with peaches before the season comes to an end!

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Paleo Ginger-Peach Galette

Galette’s are basically easier versions of pie so you don’t have to fussy and worry as much about the crust. This delicious Ginger-Peach Galette is completely allergy friendly and the perfect summer dinner party dessert!

Course Dessert

Cuisine American

Keyword ginger, peaches, Simple, summer

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 people

Author Victoria Faling

Ingredients

Crust

• 1 cup cassava flour
• 1/4 cup Tigernut flour *can use more cassava or almond flour
• 1 tsp cinnamon
• 2 Tbsp coconut sugar
• 1 egg whisked (use 2 tbs. of pumpkin puree for AIP)
• 5 Tbsp butter or coconut oil
• 2 Tbsp maple syrup

Filling

• 4-5 peaches pitted and sliced
• 2 tsp vanilla extract
• 1 Tbsp fresh grated ginger
• 1 Tbsp arrowroot or tapioca starch
• 2 Tbsp maple syrup
• 2 Tbsp coconut sugar

Topping

• 1 Tbsp of olive oil
• 1/2 Tbsp ground ginger
• 1 Tbsp coconut sugar

Instructions

• Preheat oven to 400F.
• Toss sliced peaches with the remaining filling ingredients and set aside.
• Whisk dry ingredients for crust together then add whisked egg and remaining wet ingredients. Use a fork to cut the wet ingredients into the dry for a couple of minutes, then switch to your hands to combine everything fully and get a ball of dough.
• Roll out the crust between 2 pieces of parchment paper. You can make whatever shape you want, but it should be about 12inch in diameter if it’s a circle.
• Line your peach slices over the crust, leaving about 1/2-1inch of space around the border. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together.
• Brush the edges of the crust with the olive oil, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
• Bake for 40-50 min, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!