This Honey & Peach Gluten-Free Galette is Rustic & BEElicious! The texture of the crust is pie-like and the honey peach filling has the perfect amount of sweetness and moisture.
The almonds, raw honey and sesame seeds decoration mixture adds a wonderful earthy flavour and crunch.
Honey & Peach Gluten-Free Galette
Dessert / Snack
Ania's Roots & Bees
This Honey & Peach Gluten-Free Galette is Rustic & BEElicious! The texture of the crust is pie-like and the honey peach filling has the perfect amount of sweetness and moisture. The almond, raw honey and sesame seeds decoration mixture adds a wonderful earthy flavour and crunch.
2 cups almond flour
1 cup tapioca flour
2 tbsp coconut sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
8 tbsp cold grass-fed butter cubed
1 egg cold
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp raw honey
1 tbsp fresh lemon juice
1 tbsp cornstarch
1 tsp vanilla extract
1/4 cup almonds
1 tsp raw honey
1 tsp raw sesame seeds
Dry Crust Ingredients
Wet Crust Ingredients
Add all dry ingredients first for the crust in a bowl or use a pastry blender bowl.
Mix the dry ingredients with a whisk.
Before using your hands to work everything in or pastry blender add the wet ingredients.
When the dough is mixed and it sticks into a ball, use a plastic or beeswax wrap and refrigerate it for at least 1 or 2 hours.
Wash peaches, remove pit then slice it. Unless the peaches are frozen.
Add the filling ingredients and gently mix it.
Preheat oven to 375F.
Roll the dough out between two pieces of parchment paper into a circle, about 1" across. You want the dough to be thick enough to be able to hold the filling and fold up the sides.
Within the dough circle gently mark the outline with your fingertip where the filling will go and where the dough will fold up the sides.
Place the filling in the middle of the circle and then gently fold the sides up with your fingers. You can also use the sides of the parchment paper to help you fold up the dough so it doesn’t break.
Then add the decoration mix on where the dough edges fold and where the filling starts in a circle pattern.
Place it in the oven on top of the parchment paper and bake for 40min until the edges are starting to brown.
You can drizzle some more raw honey on top of the galette before serving it.
You will need:
- bowl or pastry blender bowl
- measuring spoons & cups
- plastic or beeswax wrap
- parchment paper
- glass storage container
LOVE. PEACE. HONEYBEES,