Gluten Free Vegan Peach and Blueberry Galette
If you like pastry, this Gluten Free Vegan Peach and Blueberry Galette will be your new favorite. The super crunchy delicous crust with gorgeous sweet and tangy fruit filling.
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