Ginger Peach Galettes
Ginger-infused, graham-style mini pie crusts folded over allspice and cinnamon peaches garnished with sliced almonds. Drizzle with maple or agave syrup and top with a scoop of dairy-free vanilla ice cream for the most delicious gluten-free, vegan dessert!
A spontaneous craving for peaches hit. And what do you do when you can’t stop thinking about it? Well… you indulge your tastebuds and give the heart what the heart wants! So that’s the quick resolution to how these Ginger Peach Galettes came to be. The journey to get there, though, was much more involved than what I was expecting. Fortunately, these galettes turned out amazing so it was totally worth the extra effort.
Now when I say extra effort, it certainly wasn’t in creating the recipe- so don’t fret, these Ginger Peach Galettes are super simple to make. My issue was that I couldn’t find fresh peaches anywhere for the life of me. I know that technically peach season is May, June, July… I get that. But hello?! We live in 2020, where we can usually find peaches in stores whenever we want. And don’t think I take that for granted for one second. After I checked the fourth local grocery store with no luck, I decided to just try it with canned peaches.
Ok, so hold up… I know. Please don’t dismiss this recipe because of that. I promise it’s delicious, even with the canned peaches. And you know what? If you really can’t bring yourself to used canned, I hope that you’ll have better luck at finding fresh peaches, especially as we head into peach season. Don’t hate the recipe because my body was a bit ahead of schedule, lol.
I did make sure that when I bought canned peaches, they had no added sugar and were packed in juice/water and had minimal ingredients. I don’t have anything against canned personally, but yes, I always opt for fresh too. Anyway, I don’t think these really look like canned peaches, do you?!
So now that we got that out of the way, let’s dive into making these gorgeous Ginger Peach Galettes. These are some of my favorite photos too… I have a feeling that all kinds of magical, fruity galettes will be hitting’ the blog this summer. They are fun, simple, delicious, and the whole family loves them!
I originally developed this recipe for Nairn’s using their Ginger Stem Oat Grahams (watch the recipe video to see), which makes this recipe even easier! But I’ve included a homemade “graham-style” crust as well, so there are 2 ways to make these Ginger Peach Galettes in the recipe card below! You can purchase the grahams on Amazon. The peach filling is made with peaches, canned or fresh- if you use fresh, make sure the skins are removed.
So if you’re up for a peachy adventure, I’d love to hear all about your peach hunt and galette excursions! Leave a review and comment below. I’d also love a tag on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles. Sending you lots of well wishes and hugs!
Ginger Peach Galettes
Ginger-infused, graham-style mini pie crusts folded over allspice and cinnamon peaches garnished with sliced almonds. Drizzle with maple or agave syrup and top with a scoop of dairy-free vanilla ice cream for the most delicious gluten-free, vegan dessert!
Ingredients
Ginger Graham-Style Crust
- 2 cups granola
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- pinch salt
- 1/2 cup cassava flour
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract/paste
Nairn's Ginger Oat Grahams Crust
- 1 box (5.64 oz, 160 g) Nairn's Ginger Stem Oat Grahams, ground into flour (1+1/3 cups)
- 1/4 teaspoon ground cinnamon
- 1/2 cup cassava flour
- 1 teaspoon psyllium husk
- 1/4 cup vegan/plant butter
- 1 teaspoon almond extract
- 6 tablespoons cold water
Filling
- 2 cups peaches, sliced (fresh or canned)
- 1/2 tablespoon arrowroot/tapioca starch/cornstarch
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 2 tablespoons coconut/date sugar
Garnishings for crust
- plant milk
- sliced almonds
- cinnamon
Instructions
Oat Graham Version:
- Preheat your oven to 400 degrees F.
- Using a food processor, grind your Nairn's Ginger Stem Oat Grahams into a fine flour.
- Pour your oat graham flour into a large bowl. Whisk in the cassava flour, psyllium husk, and ground cinnamon.
Using your hands, massage in the plant/vegan butter until your flour is crumbly (not dry) and then add in the water. - Once your dough forms, place it onto a floured parchment paper.
- Divide the dough in half, then roll out each half into 7-inch circles using an oiled rolling pin and your hands
**NOTE if the dough breaks apart when rolling, put it back in the bowl and add more water, 1 tablespoon at a time - Next, add your sliced peaches in a separate bowl.
- Add the arrowroot/tapioca/cornstarch, allspice, cinnamon, and coconut/date sugar and stir gently to combine.
- Moving clockwise, layer the peach slices in a fan-like pattern in the center of both galettes leaving a border to fold the crust over the ends of the peaches.
- Fold the dough over the ends of the peaches using a knife to help you fold the dough smoothly. If it breaks, just pinch the dough back together with your fingers.
- Continue in either a clockwise/counter-clockwise pattern until all the dough is folded over.
- Repeat with the other galette.
- Next, spray the peaches with coconut oil and brush some plant milk over the crust and garnish with sliced almonds.
- Sprinkle the crust and peaches with more cinnamon if desired.
- Bake for 40 minutes.
- Serve with dairy-free vanilla ice cream and maple/agave syrup or honey if not vegan.
- Process all of the dry crust ingredients in your food processor, pour into a bowl and add the maple syrup, vanilla, and almond butter and stir until you have a dough. Add a little more flour if it's too sticky. Then continue with step 4 from above.
Homemade Graham Crust Version:
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