As I mentioned on my last post, I have gone all homemaker over here. In my attempt to create a sweet and savory dessert to satisfy my many pregnancy cravings, I ended up creating two wonderful flavor concoctions- I mean- galettes.
The first was a Ginger Peach Pecan Galette that is just to die for and super easy to make. The other is a sugar-free option made mostly with stevia sweetened or unsweetened ingredients for my friends that are carb and sugar conscious. I struggled with pre-diabetes for over an year and know it’s pretty darn hard to find sugar-free options that are not loaded with ingredients you have no idea what it is. I still am conscious to eat less carbs, even though it seems simple carbs and sugar is all this baby wants most days.
With that in mind, all the steps are the same as the last recipe, just a change in ingredients. Galettes are so easy to make that you can just go crazy here and have a “Galette party” with friends and try different combinations of flavors. If you do, let me know your favorite, so I can give it a try as well!
But enough writing, let’s get to the recipe.
Peach Blackberry Coconut Sugar-Free Galette
1 Store bought pastry pie dough- I used the Immaculate brand found at Whole Foods
3 Large peaches
1/2 of jar of Smucker’s Sugar-Free Blackberry Jam
1 Egg white
1 tbsp of unsalted butter cut into small cubes
1/2 cup of Bob’s Red Mills dried unsweetened Coconut flakes
Agave nectar if you need a sweetner
- Preheat oven according to directions on pastry dough box. I preheated mine to 400 F.
- Bring the dough to room temperature while you rinse and cut the peaches into thin slices. Once the dough is malleable, place it on a cooking sheet lined with parchment paper.
- Spread desired amount of blackberry preserve on top of the dough, leaving about one inch around the border.
- Sprinkle the coconut flakes on top of the preserve.
- Arrange the sliced peaches on top of the coconut. It doesn’t need to be perfect, but if you want it to look good, start on the outside and overlap the slices in circles until you reach the middle.
- Brush the egg whites on the border of the crust and gently fold it inwards towards the peaches.
- Brush more egg white on the outside for a golden crust. Drizzle agave nectar on top of the peaches for added sweetness (optional). Place the butter on top of peaches in random order.
- Bake until golden. My oven runs hot and I bake at high altitude so it took about 15 mins. It may take shorter or longer for you.
- Let it cool and serve with cream or by itself.
As you can see from the pictures, the jam had quite a bit more liquid than the ginger preserve I used in the other galette and it leaked. Nevertheless it was still delicious. I think it might be even better if I use fresh blackberries next time. If I do that, I might first dust them in flour before baking to absorb the extra juice or simmer them down into a paste before baking.
I hope you give this a try. The hubby and I are truly enjoying the results of my little “Iron Chef” experiment. Lol