الترجمه بالعربي بالأسفل
We have very few weeks of peach season left, my favourite fruit and dessert ! That’s why I decided to make this recipe for peach galette that is SO much easier healthier sugar free making a pie. If you’re not familiar with galettes, it’s like a thin pie that doesn’t need a pan to bake it in. It’s really pretty and attractive with the amazing peach colours
In this recipe, I added a few extra dried cranberries on top of my peach galette an my secret ingredient is my organic apricot jam o the basement just because I had them laying around in my fridge. They’re definitely not compulsory to add or you could even swap them for any other fruit or berries you have lying around your own fridge. On the other hand, this galette can be made exactly the same but replacing the peaches with plums, apples, or apricots. It’s delicious, too 🙂
My Classic yet still the best : Dark Chocolate Strawberry Galette
Sweet, tangy, perfect with vanilla ice cream: mixed berry galette.
1/2 cup GF oat flour
1 cup whole wheat flour , for rolling the dough
1/2 tsp of cinnamon
pinch of salt
2 tbsp of coconut sugar or brown sugar
6-8 Tbsp of icing cold water
PEACHES SLICES &FILLING:
5 medium peaches
1\2 tbsp ground cinnamon
3 tbsp organic apricot jam
2 tbsp dried cranberries for topping
3 tablespoons (30 ml) honey
1 egg, beaten (or 2 tablespoons or milk with pinch of cinnamon)
3 tbsp organic apricot jam
Vanilla ice cream, for serving
Let the dough soften at room temperature if it’s very cold, 5 minutes or so, until malleable. Roll the dough between two large sheets of parchment paper, dusting it with oat flour and flipping the whole thing over as needed to prevent sticking, to make a 14-inch round that is roughly ¼-inch thick. If the dough cracks or tears, just squish it back together; it can take quite a lot of abuse. Trim the edges into a clean round, then slide the parchment and dough onto a large, unrimmed baking sheet and chill until firm, 30 minutes.
Position a rack in the lower third of the oven and preheat to 400ºF.
slice thinly the peaches , about 1/8” thick. You should have about 4 cups of peaches. In a large bowl, stir together with 1/4 cup of honey, cornstarch, and cardamom, cinnamon. Gently toss in the peaches , and salt, until the fruit is coated evenly.
When the dough has chilled, remove from the refrigerator and, leaving a 2-inch overhang, place the fruit in concentric circles, starting with the outside and working in, overlapping the slices slightly. (If you’re pressed for time, you can just dump the fruit over Fold the edge of the dough up over the fruit to form a crust , no judgement, pleating it as you go, add the apricotsjam on the basement then fold the peacheson it . Brush the edge of the dough with the egg wash (or cream or milk) and sprinkle with the sugar or some oats.
Bake the galette until the crust is golden and the fruit is bubbling, 35-45 minutes, rotating halfway through for even baking. Remove from the oven and let cool to warm, then drizzle all over with honey. Cut into wedges and serve warm or at room temperature with ice cream.
The galette is best the day of baking while the crust is crisp, but extras will keep, refrigerated airtight, for up to 3 days.
Calories: 240kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 202mg | Potassium: 165mg | Fiber: 2g | Sugar: 22g | Vitamin A: 520IU | Vitamin C: 7.2mg | Calcium: 9mg | Iron: 0.3mg
يمكن إستبدال الخوخ والتفاح او البرقوق، الكمثري ، المشمش ، البرتقال ، والمتعة معاكم قبل كدا بالفراولة
الطريقه سهله وبمكونات طبيعيه صحيه و يمكن إستبدال الدقيق القمح الكامل بدقيق أبيض بنفس الكميه
1/2 كوب طحين شوفان
1 كوب دقيق قمح كامل لفرد العجين
1/2 ملعقة صغيرة قرفة
قليل من الملح
2 ملعقة كبيرة سكر جوز الهند أو السكر البني
6-8 ملاعق كبيرة من الماء البارد المثلج
شرائح الخوخ والحشو: