Mini Peach Ginger Galettes

First signs of fall have arrived in Vancouver and instantly I am craving comforting food. The most delicious and juicy peaces are in season right now and I though I would use them for a healthier version of the buttery galette. Instead of wheat flour and butter I am using a mix of oat flour, almond flour and buckwheat flour, coconut oil (you could use butter) and maple syrup. There is even a filling, making it extra moist, consisting of almond butter and fresh ginger. 

First of all, Peaches are in season right now, so grab some at a local market!! Secondly, they provide good levels of potassium, carotenes, and flavonoids. The latter are great antioxidants that protect your cells from damage. Diets rich in potassium are associated with lower blood pressure, it is also important in maintaining electrolyte and pH balance and affects the nerve cell excitability.

Mini Peach  Ginger Galettes (4 pieces)

1 cup oats, ground into flour  

1/2 cup almonds, ground  

1 pinch of salt

1/4 cup maple syrup

1/4 cup coconut oil or butter

1/2 tsp ground cinnamon

1 tbsp buckwheat flour


2 ripe peaches


80g almond butter

1 thumb sized piece fresh ginger, grated

1 heaped Tbsp brown sugar


1 egg yolk

In a food processor add all ingredients for the dough and pulse until dough comes together

wrap in cling film and store in the refrigerator for a minimum of 20minutes 

for the filling, add almond butter, grated ginger, and brown sugar into a small bowl and whisk to combine, set aside 

half peaches and slice thinly

preheat oven to 180C

remove the dough from the refrigerator and cut the dough into four equal parts

between two sheets of cling wrap, roll out each piece of dough into a circle, about 6 inches

divide the almond butter - ginger mixture between the four dough disks 

arrange peach slices on top of the almond butter mix,  in the center of each galette, leaving a 1-inch border

fold the border over the peach, overlapping where necessary and pressing gently to adhere the folds

place on a baking tray, lined with parchment paper 

slightly brush the edge of the dough with the egg yolk and sprinkle crust and peach with brown sugar

bake the galettes for 30-40 minutes, or until the crust is golden brown

serve warm or at room temperature.