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Peaches & Cream Galette

Sweet galette filled with ripe Niagara peaches and a lemon-vanilla cashew cream.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 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.