Paleo Peach Thyme Galette
Servings: 5
Ingredients
For the crust:
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1 tbsp coconut sugar
- 6 tbsp cold butter (or room temperature solid coconut oil)
- 1 egg
- 1/4 tsp salt
For the filling:
- 4-5 small peaches cored and sliced
- 1/3 cup maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1 tsp thyme chopped
Instructions
- Preheat oven to 375F and line two baking sheets with parchment paper.
- In a food processor, combine all crust ingredients except the egg, and blend until smooth. Add egg and blend low until mixture comes together into a ball. Wrap the ball of dough in plastic wrap and place in the fridge to set for one hour.
- Meanwhile, combine all peach ingredients. Set aside.
- When the dough is chilled, divide into 5 equal balls. On a piece of parchment, roll out each ball until it's a flat circle, about 1/4 inch think. With an offset spatula or bench scraper, gentle transfer to parchment-lined baking sheet (3 on one, 2 on the other).
- Divide filling amongst the galette circles. Reserve any liquid. With the same offset spatula or bench scraper, slide under the edges of the crust and gently fold over the filling. The raw crust is quite delicate and may break, but just pinch it back together at the end!
- Bake the galettes on the middle oven wrack for 15 minutes. Let cool.
- To serve, drizzle with leftover maple-peach syrup and a dollop of coconut cream.