A peachy addition to your morning cup or tea or coffee
Ingredients
For the Crust
3 c GF Flour Blend (Bob's Red Mill)
1 tsp xantham gum (if not using Bob's Red Mill)
1 tsp salt
1 Tbs raw sugar
1 tsp fresh lavender (optional)
24 Tbs coconut oil (or butter), about 1½ cups
⅓-1/2 c ice water
For The Filling
¼ c coconut sugar or raw sugar
1-2 Tbs GF flour
1 tsp ground cinnamon
4-6 peaches
3 Tbsp coconut oil
Instructions
To Make Crust: Pulse flour and sugar in food processor to combine.
Add in coconut oil, in batches, and fresh lavender (optional), pulse until dough begins to form. Sprinkle in the ice water until clumps or dough forms.
Transfer to bowl and knead to bring dough together. Divide dough into 4 chunks. Wrap each chunk in plastic wrap, flatten a little and chill in fridge for 30 minutes.
To Make Filling: Combine flour, sugar, cinnamon in a small bowl. Thinly slice peaches, skins on.
Preheat oven to 375 degrees. Soften dough at room temperature.
On floured surface, roll out dough into ovals, ¼ inch thick. Place on parchment lined baking sheet.
Sprinkle with sugar & flour mixture, leaving borders to fold over. Top with peaches, fold edges over and sprinkle with a little sugar (optional) and the coconut oil.
Chill 30 minutes.
Bake for 40-50 minutes or until crust is golden, rotating baking sheets half way through.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/08/12/vegan-peach-galettes-gluten-free/