This Gluten Free Vegan Peach and Blueberry Galette is such a simple, delicious, crunchy treat, totally guilt free. If you like pastry, this treat will be something you will love.
This Vegan Peach and Blueberry Galette is:
- Gluten free
- Refined sugar free
- Vegan
- Whole real food
- So simple and delicious
The crust is so crunchy, buttery (although there’s no dairy inside). Rice and tapioca flour give it the crunchiness, and vanilla and coconut sugar give it such delicious and subtle flavour, perfectly paired with sweetness and tartness of fruits and spiciness of ginger and cinnamon.
I just love making galettes. Such small amount of work for such a lovely treat. I especially love stone fruit galettes.
The first galette I ever made
The first galette I ever made was a Plum galette, still one of my favs 🙂 And first I ever even saw a galette (and learned that it was a “Galette” was on Instagram. I instantly became intrigued to try making it myself. Never looked back (or made a classic pie since…like, why bother, when this is so simple and perfect)
Are you a “I like making the super complicated cakes/treats with multiple layers/fillings/frostings” kind of person or “The simpler the better, but also pretty and delicious” like me?
Here I used my Buckwheat Crust Galette pastry recipe but instead of buckwheat flour I used tapioca, tigernut and then also rice flour as per original recipe.
Making the crust – What’s important
Here are important tips I cannot stress enough and it’s concerning the making of crust:
- Make sure that all the ingredients you use are cooled – and cold, especially butter and water. It’s best to use ice water. You can also chill the bowl with dry ingredients in the fridge, though it’s not necessary.
- Also, it’s best to work with the ingredients as quickly as possible when making the crust to avoid warming it up with your hands.
- All this is important for getting that crunchy melt in the mouth crust 🙂
The Filling
For the fruit filling in this galette I went with combination of sweet peaches, plums and a little tarty blueberries. I added to them  some tapioca flour so when the fruits release the fluid during baking it forms a nice thick sauce (or you can use aru powder or just any flour) and lots of spices. I sweetened them with coconut sugar and some maple syrup. But there are endless combinations you can go for. All the berries, pears, apples, peaches – just let your imagination flow 🙂
Why Am I adding Salt to Fruits?
Maybe you’ll wonder why I’m adding salt to fruits. I always do, in all cakes or sweet treats with fruits. Why? Because salt enhances the sweetness of food that contains natural sugars, in this case fruits.
Making the Galette in Pictures
Rolled out pastry 
Add the fruity filling
Sprinke with more coconut sugar 
And Carefully fold the pastry
Ok, I think I’ve told you all the important stuff so we can proceede to the actual recipe.
Gluten Free Vegan Peach and Blueberry Galette
Ingredients
- Crust
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1/3 cup tigernut or use more flour if you want to omit tigernut
- 1/2 tsp xantan gum
- 1/3 tsp salt
- 1,5 tbsp coconut sugar
- 1/2 cup vegan butter
- 4-5 tbsp ice cold water
- Filling
- 1 cup sliced peaches
- 1/2 cup blueberries
- 1/2 cup sliced plums
- Fruit seasonings
- 2 tbsp tapioca flour
- cinnamon
- vanilla
- ginger
- a small pinch of salt salt enhances sweetness of the fruits
Instructions
- Sift flours and all other dry ingredients into a bowl
- Add chilled vegan butter crumbling it between fingers until the mixture is crumbly and slightly moist
- Then add ice cold water tbsp by tbsp and work the mixture carefully and lightly until it forms a dough
- Chill in a freezer 10-15 mins.
- In mean time prepare the fruits: slice it and add the spices and flour. Mix with hands until evenly coated.
- Roll the dough with rolling pin between two pieces of parchment paper dusted with a little bit of flour
- Place fruits on it and fold the pastry over.
- Do it very carefully. Don’t worry if it breaks. It’s supposed to be a bit messy.
- (If you want, you can spread some blueberry jam on the pastry before you add fruits)
- Sprinkle the done galette with more coconut sugar
- Bake in the oven warmed at 190 degrees Celsius, 30-33 minutes until nice and golden.
- Use fan assisted mode or a steam mode like I did in my Electrolux onve
- If using fan assisted mode, first bake it for 15 minutes on a regular mode and then turn on fan assisted mode for another 20 minutes, for more crunch and colour
- Sift some icing sugar on top – optionally
There you go! Guys, it’s so easy! If you make it let me know. I’d love to know how you liked it 🙂
Love,
Maja xx
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