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Peach Gallettes


I went to the grocery store the other day and noticed that peaches were on sale.  I am not a huge peach gal, but Tyler and I have been trying to buy fruits and veggies that are on sale and working with what we get for the week.  I bought 4 white peaches and the whole drive home that about what I could do with them.

I was then of course watching Food Network Channel when I saw a peach pie being made.   I knew I didn't have time for that kind of labor and really didn't want a whole pie sitting in my fridge staring at me.  

** insert the idea of these mini galettes***

SO much easier than a pie because perfection is NOT the name of the game here, the rustic quality of galettes mixed with making them mini versions was exactly the inspiration I needed to make these healthier versions.

I thought hard about the flour I wanted to use, wheat flour seemed to ordinary, and almond flour honestly just didn't float my boat for this recipe.  I had bought a bag of oat flour at the grocery store a few weeks back but the density of oats is sometimes too much for the delicate art of baking.  I decided to give it a shot anyways and thought that if it was horrible than who cared...the peaches were on sale right?

These little babies were PERFECT and honestly so much healthier than I thought a Gillette could get.  Using coconut sugar, oat flour, and of course butter because come on you can't not! This crust became soft and supple but also tender and a little crumbly, just like a normal Gillette...mixing in the natural sweetness of the white peaches and a dash of cinnamon and nutmeg and GAME CHANGER!


2 cups and 2 tablespoons oat flour 

1/4 cup cornmeal ( or use almond flour or wheat flour)

8 tablespoons of butter ( this step really cannot be missed, use high quality butter!)

1/4 cup of water

1 tablespoon coconut sugar

1 teaspoon salt 

Fruit Filling:
2 peaches cut, pitted, and sliced into thin 1/4 inch slices

2 tablespoons coconut sugar

1 tablespoon cinnamon

1 teaspoon nutmeg

1 pinch of salt 

Other things needed:

food processor

baking sheets

parchment paper

rolling pin

1 egg for egg wash

2 egg whites for crust stabilizer 


1. Start with the dough as it will need 30 minutes to chill.  Take all ingredients except water and pulse in the food processor until the butter is crumbly.

2. Slowly add in the water until a ball starts to form.

3. Wrap the dough in plastic and chill in the fridge for 30 minutes or up to an hour

4. While the dough is chilling preheat the oven to 400 and make the filling.

5. Take the sliced peaches, cinnamon, sugar, salt, and nutmeg and combine in a bowl and let it sit and have the flavors merry.

6. Once the dough is done chilling, take it out and cut it into 6 even little balls.  Taking two pieces of parchment paper, roll the ball into a flat 1/4 inch thick circle.

7. Using your egg whites, brush the crust until coated.

8. Add your filling, leaving a 1 to 2 inch rim.  Fold over the rim and crimp the sides together, making it a little open box package.

9. repeat for the remaining 5 mini gallettes

10. Take your egg and a splash of water and mix together and then brush the dough with this mixture, this helps the dough to get brown and crispy. 

11. Bake for 16 minutes and then take out to let cool, if they start browning earlier take them out! 

12. You can brush on a simple syrup glaze at this point for extra shine ( boil water and sugar together) but I love the simplicity of not doing these.


** If you make these using berries, definitely make the glaze as the berries will look very lackluster with out it!

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