I adore galettes! They are the best type of fruit pie. Until recently I’ve been resorting to vegan puff pastry for my galettes. They do turn out amazing however I’m not comfortable eating loads of puff pastry because not only does it contain refined white flour which I try to avoid for multiple health reasons but most store-bought puff pastry is also loaded with margarine (not the healthiest) and lots of chemical preservatives. I was starting to feel bad photographing my galette for Instagram because store-bought puff pastry is definitely not up to my health standards and I don’t want to promote it as anything more than the occasional treat. But it’s been so hard for me to find a galette pastry recipe that I didn’t find too hard to make or that was vegan (didn’t require an egg) I think I’ve literally spent about a year of browsing through galette crust recipes on and off and just wasn’t happy with anything I found. So one day I just decided to get into the kitchen and make up my own and see what happens! I was so lucky to have nailed it first go! I don’t consider myself very good at baking and I’m downright terrified of making pastry (this is why I spent so long browsing through recipes) so I was beyond excited for this pastry/ pie crust recipe!
I think the trick was using psyllium husk as an egg replacer. I’ve actually never used psyllium husk ever before but for some reason that I genuinely can not remember, I had some in my pantry. I googled how to use it as an egg replacer and just sort of hoped for the best! I think it works by getting jelly-like in texture once it meets some liquid and so it acts as a great binder! I also love it because it doesn’t impart any flavour like other vegan egg replacers that I like to use (banana and applesauce) and is way easier to use than flax or chia seeds. It’s also basically straight fibre which is so important for a healthy gut provided your gut is not compromised in some way. The basic rule is one teaspoon of psyllium husk thrown in together with the dry ingredients per 1 egg that you would like to replace. Most galette recipes I’ve seen only require one egg, so 1 tsp is enough! You can, of course, use 1 tbsp of ground flax seeds mixed with 3 tbsp if water instead of psyllium husk if you prefer but in my opinion using psyllium husk it’s so much easier than grinding down flax seeds and then allowing them to sit in water to turn to jelly. My equipment is horrible at grinding flax seeds and I always end up with whole flax seeds throughout my mix which isn’t the best! I struggle to find ground flax seeds to buy and I don’t want to try out my vitamix blender on my flax seeds. I’m pretty confident it would work but I would need to use it at high speed and I’m afraid to do that ever since Bub smashed my vitamix jug! I ordered a new one online and used it at moderate speed and it overheated so now I’m treating my vitamix with the utmost care and respect because I don’t want to lose it again haha
The pastry is very easy to use, it’s stretchy and smooth without being sticky yet will hold together really well. It doesn’t rise much so doesn’t feel much like puff pastry at all, but it does resemble a dense pie crust. I’m so excited about this galette pastry recipe and I can’t wait to try more flavour combinations! Pretty sure I will be repurposing the pastry for lots of other creations as well. The recipe is low gluten, dairy free, refined sugar-free and delicious! Enjoy!
|Vegan Peach Gallette with homemade spelt and buckwheat pastry|| |
- 1 cup wholemeal spelt flour
- ½ cup buckwheat flour
- ½ cup water
- ¼ cup grape seed oil
- ¼ cup coconut sugar
- 1 tsp psyllium husk
- Pinch salt
- 2 peaches sliced
- 1 TBSP coconut sugar
- 2 tsp vanilla extract
- Fresh raspberries as garnish
- For the pastry combine the spelt flour, buckwheat coconut sugar and salt together in a large bowl.
- Add psyllium husk to the flour mixture and mix until all dry ingredients are well combined.
- Pour in water and grape seed oil and mix until a dough forms.
- Transfer dough to a floured surface and knead for a couple of minutes.
- Roll the dough out into a circle shape with a rolling pin. The dough should be stretchy and smooth and shouldn’t be sticky but you can add some extra spelt flour to your rolling pin if it helps.
- Transfer dough to baking tray.
- Add sliced peaches to a large bowl and sprinkle over coconut sugar and vanilla. Mix until peaches are well coated.
- Place peach mixture on top of rolled out pastry dough the gently pull the pastry dough over the edges of the peaches free form until you get an enclosed free form gallette shape. It should stick together very easily.
- Bake for about 20-30 mins at 180C