The peaches I bought cheap were good but not the sweetest.
And I still had some rhubarb I got from my mother-in-law’s garden left (chopped and frozen).
So this is how I utilized them.
I was sure of the flavor combination of peach and rhubarb, but what I didn’t expect was this beautiful colors created together.
I did a little experiment with the crust this time by not using oil.
I used this recipe https://www.veganricha.com/vegan-strawberry-galette-no-oil/ as a base and changed a few things.
Galette crust: 1 cup all purpose flour, 1 cup whole wheat flour, 3 tbsp. almond flour, 1/4 tsp. baking soda, a pinch of salt, 1.5-2 tbsp. sugar, 1/4 cup coconut cream; with filling, bake 350F/45 min.
This turned out delicious!
I was nervous about the crust because I’ve never made crust without added oil (well, fat is from coconut cream).
But I really liked it!
It’s rustic, slightly softer than regular galette crust, and you can really taste the wonderful whole wheat flour.
I will definitely make galette using this crust again.