Peaches & Cream galette on a white plate with peaches in the background.

Peaches & Cream Galette (Dairy/Grain/Gluten-Free)

Peach season, you guys. Peach season.

Living in Ontario’s Greenbelt means I have access to a plethora of local produce in the summer months. I pick up fruit from a local farm stand every week and always load up on peaches.


  1. They’re delicious
  2. See A.

Okay, they’re also packed full of antioxidants like vitamins A and C.

These two powerhouses do a number of things in the body. But when it comes to acne sufferers, these are the best benefits:

  • Promote healthy skin (and we’re ALL about that around here)
  • Fight free radicals that promote disease, aging and breakouts
  • Reduce inflammation (big time acne cause)

That’s it for this blog, though. Short and sweet.

You can learn more about peaches in last summer’s post, Seared Peaches & Cream with Cinnamon Toasted Almonds. And if you’re a big fan of galette, try my savoury one with sweet potatoes, leeks and pesto.

Serves 4-8


Peaches & Cream Galette

Sweet galette filled with ripe Niagara peaches and a lemon-vanilla cashew cream.

30 minPrep Time

30 minCook Time

1 hrTotal Time


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    For the crust:
  • 1 ½ cups almond flour
  • ½ cup arrowroot starch
  • 1 tsp cinnamon, ground
  • 2 tbsp coconut sugar
  • ¼ tsp unrefined salt
  • 1/3 cup cold ghee (or coconut oil)
  • 1 egg, whisked
  • 1 tsp apple cider vinegar
  • 1 egg yolk with a little water, whisked (for egg wash)
  • For the cashew cream
  • 2 cups soaked cashews (see notes)
  • 1 cup filtered water
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • Pinch unrefined salt
  • For the filling:
  • 6-7 medium peachs sliced
  • 2 tbsp coconut sugar (or more depending on desired sweeteness)
  • 2 tsp arrowroot starch
  • Drizzle olive oil
  • Sprinkle with coconut sugar
  • 1 tbsp fresh mint, chopped (optional)


    For the crust:
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Add all the ingredients for the crust (minus the second egg for the wash) to the food processor. If you don’t have a food processor, mix together in a bowl with a pastry blender. Pulse or blend until well combined.
  3. Press the dough together and semi flatten on the lined baking sheet.
  4. Place a second piece of parchment paper over the dough and use a rolling pin to flatten to ¼” thick. Set aside.
  5. For the cashew cream:
  6. Add all the ingredients for the cashew cream to the blender. Blend on high until smooth — adding a little extra water if needed. Set aside.
  7. For the filling:
  8. Place sliced peaches in a bowl and sprinkle with coconut sugar and arrowroot starch.
  9. Gently mix to coat the peaches.
  10. To assemble:
  11. Pour desired amount of cashew cream in the centre of the flattened crust. Use a spatula to spread the cream about 1 ½” from the edge.
  12. Arrange the peaches in a single layer on top of the cashew cream.
  13. Fold the edges over the peaches and brush the crust with the egg wash.
  14. Drizzle with avocado or coconut oil and sprinkle a little coconut sugar on the crust.
  15. Bake at 350F for 30-35 minutes or until the crust is golden brown.


Soak the cashews overnight in a bowl with filtered water. Make sure there’s 2 inches of water past the cashews. You can do a speedy version by soaking them in water hot off the kettle for 4 hours.

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