Oat Graham Version:

1. Preheat your oven to 400 degrees F.
2. Using a food processor, grind your Nairn’s Ginger Stem Oat Grahams into a fine flour.
3. 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.
4. Once your dough forms, place it onto a floured parchment paper.
5. 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
6. Next, add your sliced peaches in a separate bowl.
7. Add the arrowroot/tapioca/cornstarch, allspice, cinnamon, and coconut/date sugar and stir gently to combine.
8. 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.
9. 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.
10. Continue in either a clockwise/counter-clockwise pattern until all the dough is folded over.
11. Repeat with the other galette.
12. Next, spray the peaches with coconut oil and brush some plant milk over the crust and garnish with sliced almonds.
13. Sprinkle the crust and peaches with more cinnamon if desired.
14. Bake for 40 minutes.
15. Serve with dairy-free vanilla ice cream and maple/agave syrup or honey if not vegan.

Homemade Graham Crust Version:

1. 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.