Peach Blueberry Galette
A nutty and flaky crust enclosed around fresh summer fruits is exactly the dessert that belongs on your dinner table. The rustic approach makes it fool proof and modifiable.
Ingredients
For the Crust
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 3 tbsp ground flax seeds
- 1 tbsp coconut flour
- 1/4 tsp salt
- 1/4 cup coconut oil (solid)
- 2 tbsp cold water
For the Filling
- 3 large peaches
- 1/2 cup blueberries
- 1 tbsp tapioca flour
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
For the Crust
- Preheat the oven to 350 degrees F.
- In a large bowl mix together the almond flour, tapioca flour, ground flax seed, coconut sugar and salt.
- Add in coconut oil and stir until mixture clumps. Add in the cold water and stir until combined. Use your hands to create a ball with the mixture.
- Place the ball between two sheets of parchment paper and use a rolling pin to roll the dough into a 12 inch circle.
- Place bottom parchment with crust on top onto a baking sheet.
For the Filling
- In a large bowl mix the peaches, blueberries, vanilla extract, coconut sugar and tapioca flour together.
- Add the fruit filling to the center of the crust, leaving at least a 2 inch perimeter.
- Slowly fold the crust over the fruit all around the edges by using the parchment paper and folding it over the peaches. It is alright if the crust breaks, just repair it with your hands.
- Place in the oven to bake for 25-30 mins or until it is golden brown around the edges.
Notes
