Gluten Free Ginger Peach Galette
Galette's are basically an easier versions of pie so you don't have to fuss and worry as much about the crust. This delicious Ginger-Peach Galette is completely gluten free, dairy free, refined sugar free with a paleo option.
Servings 6 people
Equipment
Ingredients
Filling
- 5 large peaches pitted and sliced
- ¼ cup coconut sugar
- 2 tablespoon arrowroot or tapioca starch
- 1 tablespoon fresh grated ginger
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Crust
- 1 cup 1:1 gluten free flour*
- ¼ cup Tigernut flour or almond flour
- ½ teaspoon cinnamon
- 2 tablespoon coconut sugar
- 1 egg, whisked**
- 5 tablespoon cold coconut oil, cubed or butter
- 2-4 tablespoon ice water
Topping
- 1 tablespoon olive oil or 1 whisked egg
- ½ tablespoon ground ginger
- 1 tablespoon 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 cut in the coconut oil with a pastry cutter or fork. Add the whisked egg and 2 tablespoon cold water. Use a fork to cut the wet ingredients into the dry adding more water if needed to bring the dough together. Switch to your hands to combine everything fully and get a ball of dough.
- Roll out the crust between 2 pieces of parchment paper to a ~10 inch circle.
- Scoop peach filling over the crust, leaving about ½-1inch of space around the border. Reserve 10-15 peach slices to arrange in a nice circle on the top. 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. Pour any leftover juices from the bowl onto the top of the peaches.
- Brush the edges of the crust with the olive oil or an egg wash, 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 about 50 minutes, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!
Notes
*Use cassava flour for a paleo option
**use 2 tablespoon pumpkin puree for a vegan option