Peaches & Cream Galette (Dairy/Grain/Gluten-Free)

Peach season, you guys. Peach season.

Living in Ontario’s Greenbelt means I have access to a plethora of local produce in the summer months. I pick up fruit from a local farm stand every week and always load up on peaches.

Why?

1. They’re delicious
2. See A.

Okay, they’re also packed full of antioxidants like vitamins A and C.

These two powerhouses do a number of things in the body. But when it comes to acne sufferers, these are the best benefits:

• Promote healthy skin (and we’re ALL about that around here)
• Fight free radicals that promote disease, aging and breakouts
• Reduce inflammation (big time acne cause)

That’s it for this blog, though. Short and sweet.

You can learn more about peaches in last summer’s post, Seared Peaches & Cream with Cinnamon Toasted Almonds. And if you’re a big fan of galette, try my savoury one with sweet potatoes, leeks and pesto. Both recipes are a big hit with my clients in The Clear Skin Solution.

Peaches & Cream Galette

Sweet galette filled with ripe Niagara peaches and a lemon-vanilla cashew cream.

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Author: Katie Stewart Wellness

Ingredients

For the crust:

• 1 ½ cups almond flour
• ½ cup arrowroot starch
• 1 tsp cinnamon ground
• 2 tbsp coconut sugar
• ¼ tsp unrefined salt
• 1/3 cup cold ghee or coconut oil
• 1 egg whisked
• 1 tsp apple cider vinegar
• 1 egg yolk with a little water whisked (for egg wash)

For the cashew cream

• 2 cups soaked cashews see notes
• 1 cup filtered water
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• Pinch unrefined salt

For the filling:

• 6-7 medium peachs sliced
• 2 tbsp coconut sugar or more depending on desired sweeteness
• 2 tsp arrowroot starch
• Drizzle olive oil
• Sprinkle with coconut sugar
• 1 tbsp fresh mint chopped (optional)

Instructions

For the crust:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Add all the ingredients for the crust (minus the second egg for the wash) to the food processor. If you don’t have a food processor, mix together in a bowl with a pastry blender. Pulse or blend until well combined.
• Press the dough together and semi flatten on the lined baking sheet.
• Place a second piece of parchment paper over the dough and use a rolling pin to flatten to ¼” thick. Set aside.

For the cashew cream:

• Add all the ingredients for the cashew cream to the blender. Blend on high until smooth — adding a little extra water if needed. Set aside.

For the filling:

• Place sliced peaches in a bowl and sprinkle with coconut sugar and arrowroot starch.
• Gently mix to coat the peaches.

To assemble:

• Pour desired amount of cashew cream in the centre of the flattened crust. Use a spatula to spread the cream about 1 ½” from the edge.
• Arrange the peaches in a single layer on top of the cashew cream.
• Fold the edges over the peaches and brush the crust with the egg wash.
• Drizzle with avocado or coconut oil and sprinkle a little coconut sugar on the crust.
• Bake at 350F for 30-35 minutes or until the crust is golden brown.

Notes

Soak the cashews overnight in a bowl with filtered water. Make sure there’s 2 inches of water past the cashews. You can do a speedy version by soaking them in water hot off the kettle for 4 hours.