Prep Time 45 minutes

Serves 2


  • 5 tbsp cold water
  • 1/2 tsp rice wine vinegar
  • 1/2 tsp vanilla extract
  • 200g self raising whole-wheat flour (keep 40g aside)
  • 25g ground almonds
  • Pinch of salt
  • 5 tbsp light brown sugar (coconut sugar or xylitol can be used as an alternative) 
  • 60g chilled unsalted butter
  • 1.5 tsp corn flour
  • 4 small (firm) peaches sliced finely
  • 2 tbsp maple syrup
  • 1 tbsp honey
  • 5-6 pecans chopped roughly
  • Lemon thyme
  • 1 scoop of Oppo Salted Caramel ice cream


  1. Preheat the oven to 200C/400F/Gas Mark 6. Line a large tray with cling film. 
  2. In a small bowl, combine the water, vinegar, vanilla and 40g of the whole-wheat flour.
  3. In a larger bowl, mix the remaining whole-wheat flour, ground almonds, salt, butter and half of the brown sugar until bread crumb like (don’t handle the mixture too much!).
  4. Add the contents of both bowls together and knead gently until a dough forms. Add more butter if the mixture is too dry and more flour if it is too wet.
  5. Press the dough into a flat circle that measures roughly 10cm across and transfer gently onto the cling filmed tray. Cover the galette with more cling film and freeze for 15 minutes.
  6. In a small bowl mix the remaining sugar and cornflour.
  7. Remove the tray from the freezer and peel off the cling film from the top and bottom of the galette.
  8. Line the same tray with greaseproof paper and transfer the galette onto it.
  9. Sprinkle half the cornflour mixture over the bottom of the galette.
  10. Arrange the peaches over the top leaving a 1/2 inch gap around the edges.
  11. Fold the edges in and sprinkle the remaining corn flour mixture over the sides of the galette.
  12. Combine the honey and maple syrup in a small cup and brush this mixture over the peaches and galette.
  13. Put the tray in the oven and bake for 35 minutes.
  14. Top with pecans, lemon thyme and a scoop of Salted Caramel ice cream.
peach galette 2.PNG