Ingredients
Scale
- 6 tablespoons plant-based milk (like soy, oat, or almond milk)
- ¼ cup solid coconut oil
- 1 tablespoon coconut sugar
- 1 + ¼ cups gluten-free all-purpose flour
- ¼ teaspoon table salt
- ¼ cup peach jam
- 2 large peaches (about 1 pound, sliced thinly)
- 2 tablespoons coconut sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Pinch of salt
- 2 tablespoons peach jam (for glazing)
Instructions
- Blend plant-based milk, coconut oil, coconut sugar, gluten-free flour, and salt in a food processor to form a dough.
- Shape the dough into a ball and roll it out between parchment paper into a 12-inch circle.
- Chill rolled dough on a baking sheet until ready to use.
- Preheat the oven to 400°F (200°C).
- Slice peaches and mix with coconut sugar, cornstarch, lemon juice, and a pinch of salt.
- Spread peach jam over the chilled dough, then add the peach filling.
- Fold the edges of the dough over the filling.
- Glaze with a mix of peach jam and water, then bake for about 30 minutes until golden.
Notes
Ensure coconut oil is solid for the best flaky texture.
Allow the peach filling to rest for enhanced flavors.
Store leftover galette at room temperature for up to 2 days or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 100
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 2
- Cholesterol: 0