Maple Glazed Peach Galette with Cashew Cream | Dairy-Free

Is it just me, or does time literally fly by?! I can’t believe this summer is coming to an end, it feels like there are so many things left on my list of “Things to do this summer”! haha But at least, this Maple glazed peach galette with cashew cream won’t be one of them anymore!

I always feel like it takes some time for my brain to get back into the routine, and especially adjust to the sunlight turning to dark earlier and earlier. It always creeps up on me every year. I’m trying to be ready, but something tells me I’ll be shocked in November again.

On a side note, I’m very excited about the Fall season this year because I was recently asked by the “Queen of Green”, from the David Suzuki Foundation, to be a Green Coach for the next 4 months, and to coach 5 families in my area to live greener lives. I’m not entirely sure of what I will have to do, but I’m feeling happy and excited that I was asked to do this. I look forward to learning tips for myself as well as sharing knowledge! [For more details, check out my Facebook page, and/or send me an email]

On to today’s recipe. If you read some of my old posts/recipes/Facebook posts on pies, you know that making pie crust is not one of my favourite things to do… haha I tend not to use wheat flour, and no white flour, which makes it a bit tricky because the gluten in my flours is very low or non-existant, so my dough never sicks together, or not enough to be able to make a nice-looking crust. So, this time, out of pure laziness, I decided to make myself a really easy pie. 🙂

I used soft wheat flour, which is still a low-gluten flour, but has more than my other kinds of flours, and as a treat, I used a mix of whole and white [unbleached] flour. I still need to work on my pie-making skills, but it was SO much easier. hahaha I’m not giving up on my healthy pies though! This was just a treat 😉 Oh yeah, and remember that cashew cream sauce I made to go with the Heirloom Carrots? Well, I had some leftover, so I just mixed some maple syrup with it and used it on top of this peach pie. SO good!

Enjoy!

ECP xo

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Maple glazed peach galette with cashew cream

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 servings

In order to minimize exposure to pesticides, herbicides, insecticides, chemical fertilizers, and/or GMOs, we always want to choose and buy as much organic ingredients as possible, especially wheat products like flours, and peaches, which are one of the most sprayed fruits.

Ingredients

• 1 cup unbleached soft wheat flour
• 1 cup soft whole wheat flour
• 1/4 tsp sea salt
• 1 tsp unbleached cane sugar
• 2 free-range organic eggs
• 1/2 cup vegan margarine (or grass-fed butter if you're not vegan or dairy-intolerant)

Filling

• 6 organic peaches (preferably local to get the best taste)
• 2 Tbsp maple syrup
• 1/4 tsp pure vanilla extract
• sesame seeds (optional)

Cream

• 1/2 cup raw cashews soaked for 1-2 hours
• 1/2 lemon juiced
• 1/4 cup filtered water
• 2 Tbsp maple syrup
• pinch of sea salt

Instructions

1. In a medium mixing bowl, mix the flours, salt, sugar, eggs, and margarine until it becomes a ball of dough. Use your (clean) hands 😉 If it's too wet, add a bit more flour, if it's too dry, you can add a tiny bit of water.
2. Keep the dough in the bowl, cover it and put in the fridge for 15 minutes to cool down while you prepare the filling.
3. Peel and slice all the peaches, put in a bowl, drizzle the maple syrup and vanilla. Mix well so that it's all covered.
4. Take the dough out onto your clean countertop, or any other clean large surface, with flour on it so that it doesn't stick, and using a roller or a bottle, press the dough until it's as thin as you can get it. It doesn't have to be super thin and perfection is not necessary here. It'll taste just as good!
5. Try to keep it relatively round, place on a cookie sheet with parchment paper, then pour the peach mixture in the middle and fold the edges of the dough all around. Use some of the peach and maple syrup juice to coat the edges of the dough (I just used my fingers).
6. Bake in a 425F oven for about 25-30 minutes, depending on how large your pie is, and how thick your dough was.
7. To make the cashew cream, simply put all the ingredients in your high powered blender, and blend until totally smooth. You can adjust the consistency by adding a bit more water if it's too thick.
8. Serve the pie warm or cold, with drizzled cashew cream on top. So good!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 426kcal | Fat: 19g | Saturated fat: 4g | Cholesterol: 54mg | Sodium: 282mg | Potassium: 563mg | Carbohydrates: 57g | Fiber: 7g | Sugar: 22g | Protein: 10g | Vitamin A: 1285% | Vitamin C: 14.7% | Calcium: 52% | Iron: 2.8%

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