After the mud fest came the calm. We left Scotland on Tuesday and drove back down into England. We literally left the rain at the Scottish border. We headed to Lancaster for a few days to catch up with Charlie’s family, who we don’t get to see often enough. I have been to that area a handful of times now, and every time I go the sky is as dark as slate, fields getting soaked in the Northern downpours. I make a joke every time we drive North that way, because the sky grows darker and darker the nearer we get, that it really does always rain up North. Expectations were low on the weather front, but the closer we got to our destination, the sunnier it was getting. This, was pure luck. We enjoyed this luck exploring waterfalls and trails around the area. Catching up with his family and enjoying long, rested nights in a real bed.
Now, well rested after a lovely few days back on our beloved boat, we are getting ready for another festival filled couple of weeks. All caught up on sleep and rest. It’s funny how you don’t realise how tired you are until you stop. Your body keeps pushing on through the long ass days and keeps you going. Like the good machine that it is. I had a to-do list the size of my arm this weekend, but as soon as I plonked my butt on the sofa, I knew that it just wasn’t gonna happen. Orange is the New Black and Kardashians were all of a sudden top priority. Yup, my body was on time out mode.
I did muster up the energy to get a little baking in. Stopping off at my parents for a night I was treated to a garden overflowing with juicy goodies. Mainly raspberries, oh the raspberries. My parents were out-of-town so I figured I’d help them with the gardening and got a big tub load of those red babies to bring home with me. All in the name of recipe testing Mum! Paired with some delicious peaches from the market and this glorious galette was born.
Balsamic Peach and Raspberry Galette (V) (GF)
For the pastry:
200g buckwheat flour
3 tablespoons peanut flour – or any nut flour
1 tablespoon coconut sugar
Pinch sea salt
3 tablespoons unrefined coconut oil
6 tablespoons cold water
For the filling:
2 peaches – slightly firm is best
2 large handfuls raspberries
1 large handful blueberries
5 mint leaves – roughly chopped
For the balsamic glaze:
2 tablespoons date syrup
1 tablespoon balsamic vinegar
Pinch coconut sugar
1/2 teaspoon orange blossom water (optional)
1 tablespoon almond milk
Preheat your oven to Gas Mark 4 / 180 C
In a bowl, mix your dry pastry ingredients. Add the coconut oil and mix with a knife to create breadcrumb-like bits. Slowly add the water and use your hands to form a dough. If too dry, add extra water to the dough.
Once you have formed your dough, cover it and let it sit in the fridge for 30 mins.
While the dough chills, make your syrup. In a saucepan over a low heat, combined all syrup ingredients and stir well. Bring to a low bubble, stirring regularly. Once the mixture has thickened, leave to once side – it will thicken up more as it cools.
Line a baking tray with parchment paper. Grab your dough from the fridge and roll it out into a rough circle. I did mine about half a centimetre thick.
Using a spatula or spoon, spread out an even coating of your syrup all over the dough.
Cut your peaches into segments and arrange them on the dough, leaving about 2 inches border around the edge. Scatter raspberries and blueberries over the peaches. Drizzle more syrup over the fruit.
Gently fold in your dough border. Don’t worry it the pastry is a bit delicate, you can stick it back down with your fingers easily.
Rub almond milk onto the bare bits of pastry crust.
Place in oven and cook for 30-35 mins, until the pastry starts to brown.
Serve warm with a dollop of coconut cream