I don’t usually bake for 2 reasons.
1) I have a wicked sweet tooth and if its in my house I will eat all the sweets 2) I’m a HORRIBLE baker.
When I’m in the kitchen I’m definitely more the Swedish Chef than Martha Stewart (where are my Muppets fans at?). Baking is more of an exact science and I’m not good with EXACT. But I was inspired by a recipe for a galette I saw in the Sweet Laurel Bakery cookbook. This particular galette crust requires very little effort, doesn’t require having any baking talent, has four simple ingredients, is vegan, and is supposed to look a bit freeform (or “rustic”). That’s my kind of baked good!
.
If you don’t follow @SweetLaurelBakery or have their cookbook I recommend you check out their gorgeous Instagram page (and buy their cookbook!). All of Sweet Laurel’s recipes are made with organic, whole ingredients which are grain-free, dairy-free and refined-sugar free. This crust, for example, is simply made with almond flour, coconut oil, maple syrup and vanilla. The filling was my own creation featuring in-season stone fruits. Since the almond flour and coconut oil make the dessert higher in fat, this is definitely still very much a dessert, but one that’s plant-based and wholesome! We’ll call this “healthyish”….
A few tips:
- I refrigerated the dough but then found it to be difficult to roll out. However, if its too warm in your kitchen, the dough would be too sticky since the oil would liquify. My recommendation is to ensure your coconut oil is solid when you make the dough and put in the fridge for 10-15 minutes.
- I used date sugar for the filling. I love that date sugar is simply granulated dates, which is a fruit. If you prefer a sweeter filling, up the date sugar to 1/2 cup and/or use a different sugar such as coconut sugar or brown sugar.
Summer Stone Fruit Galette
A super simple, elegant dessert utilizing Sweet Laurel Bakery pie crust recipe.
Ingredients
- 2 cups almond flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon Himalayan pink salt
- 1/4 cup coconut oil, solid
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted
- 1 cup ripe peaches
- 1/4 –1/2 cup date sugar
- 1 tablespoon lemon juice
- 1 teaspoon arrowroot power
- 1/4 teaspoon salt
Instructions
For the filling:
- Thinly slice the peaches (about 10 slides per peach)
- Pit cherries and slice in half
- In a bowl, combine sugar and arrowroot powder
- Add peaches, cherries to sugar/arrowroot powder mix. Add lemon juice and gently fold ingredients with a spatula.
For the crust:
- Pre-head oven to 350 degrees F.
- In a bowl, whisk together the flower, arrowroot powder and salt. In a separate medium bowl, combine the coconut oil, vanilla and maple syrup. Add the dry ingredients into the wet, a little at a time, stirring until the dough comes together.
- Refrigerate dough for 10-15 minutes.
- Plan dough between two pieces of parchment paper and roll, starting in the center, outwards, in different direction until it forms a circle about 1/8 inch thick and 10 inches wide.
- Remove the top piece of paper and spoon filling into the center, leaving about a 1 inch border.
- Fold the sides on top of the filling. Press down on sides to ensure filling is secured
- Bake for 25 to 30 minutes.
- Serve immediately. Rewarm if you serve later.