A crisp and flaky grain-free galette filled with juicy peached. This Paleo Peach Galette is the perfect gluten-free summer dessert!Sooo let’s talk about this galette situation. I’ve never had a galette in real life, like, one that wasn’t Paleo or that someone else made for me. But I have had a long life of pie experiences to go off of, so I’m calling this one a win. It’s flaky, crispy, and full of sweet juicy fruit. And it’s way easier than pie because you only need one crust! Is galette just a code name for lazy pie? Oh, BTW, Sunday was my birthday, so this recipe was supposed to be a cake…. clearly, that didn’t happen. I bought some of the ingredients and then realized how freaking time consuming and expensive it was going to be to make a Paleo cake, and that I didn’t want to have to do it. And thus a galette was born. I’m not a dessert person anyways, my big goal for my birthday was to have curry and stir fry. Because food from Asia beats any cake I could ever imagine. And I love salt on a dangerous level. That’s not to say that I’m not taking gifts of Paleo cake if you would like to send them my way. I have a very flexible cake policy.
Oh, also! I used my brand new Material Knives to slice this baby to perfection, and you have have to check them out. I’m a little obsessed with how much I love these knives (and no, I’m not getting paid or compensated to tell you this.) Best. Knives. Ever.
Tips for making this Paleo Peach Galette:
- Use ripe, juicy peaches! Peaches don’t lie, so make sure you have some good ones.
- Paleo batter can be awkward to work with. I like using wet palms or a dusting of tapioca starch between sheets of parchment paper to press the dough myself, instead of using a rolling pin.
Paleo Peach Gallet
- 1 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup arrowroot powder
- 1/2 tsp sea salt
- 1 egg
- 1/4 cup coconut oil
- 2 peaches sliced
- 2 tbsp brown sugar
Line a baking sheet with parchment paper.
In a large bowl mix together almond flour, coconut flour, arrowroot powder, and sea salt. In a separate bowl whisk together egg and melted coconut oil. Make a well in the dry ingredients and the pour in the coconut oil mixture. Stir well to combine until the batter forms a ball. Chill the dough in the fridge for 30 mins- 1 hr to make it easy to roll.
Once the dough is chilled, preheat oven to 350 F, and roll the dough out into a circle with a rolling pin, or use wet fingertips to press the dough into a flat disc on the prepared baking sheet.
Mix peaches with brown sugar and then layer in a circle in the prepared crust. Fold the edges of the galette in slightly to hold in the filling, leaving a hole in the middle.
Bake for 40-45 minutes until the crust is golden and crisp.
Allow to cool for 10-15 minutes, then top with ice cream and enjoy!
Did you make this recipe?
Don’t forget to tag @moriah.brooke #ellefaiteats!