Peach Galette with Coconut Whip

Making this rustic peach galette is easier than pie! The flaky crust and sweet peach filling pairs perfectly with creamy coconut whip and crunchy Qi’a cereal.

  • Serves 6 - 8 servings
  • 1 hr 25 mins prep, 25 mins cook 1 hr 50 mins total
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  • 1 ½ cups (187g) all-purpose flour
  • 2 tbsp sugar
  • ½ tsp salt
  • ½ cup coconut oil, chilled
  • 6 tbsp cold water
  • 1 tbsp aquafaba (the liquid from a can of chickpeas – for “egg wash”)
  • 1 tbsp coarse sugar, for topping


  • 2 cups (280g) sliced peaches (about 2-3 peaches)
  • 3-4 tbsp sugar (depending on ripeness of peaches)
  • 2 tbsp flour
  • ¼ tsp vanilla
  • 2 tbsp vegan butter

Coconut Whip:

  • 1 – 14 fl. oz (414 ml) can of high quality coconut cream, chilled overnight
  • ⅛ tsp cream of tartar
  • 2 tbsp berry sugar
  • 2 tbsp Qi’a Cranberry Vanilla Chia, Buckwheat & Hemp Cereal, for topping



  1. In a food processor, combine flour, sugar and salt. Pulse a couple of times to mix.
  2. Add the chilled coconut oil and pulse until the coconut oil is cut into pieces just smaller than a pea. Over-processing will result in a crust that isn’t flaky, under-processing will result in an oily crust.
  3. Transfer mixture to a bowl. Add water and mix with your hands. The dough should easily stick together when pinched between 2 fingers. Knead 3-5 times on a floured surface, form it into a disk and wrap it in cling wrap.Refrigerate for 1 hour.
  4. In a medium sized bowl, sprinkle sliced peaches with sugar, flour and vanilla. Set aside until ready to use.
  5. Preheat oven to 425F.
  6. After an hour, allow the dough to sit out at room temperature until soft enough to roll out.
  7. On floured parchment paper, roll the dough out into a large circle, about 1/8” thick.
  8. Dot the center with 1 tbsp vegan butter. Top with layers of peach filling. Dot the top with remaining vegan butter.
  9. Fold the edges of the dough inwards, encouraging small, pretty folds. Brush the pastry with aquafaba and sprinkle with coarse sugar. Bake for 25 minutes or until the pastry is a deep golden brown.
  10. Let sit for 10 minutes before slicing and serving with coconut whip and a sprinkle of Qi’a Cranberry Vanilla Chia, Buckwheat & Hemp Cereal.

Coconut Whip:

  1. Open chilled coconut cream and scoop out the thickest portion. Discard or save the remaining coconut water for smoothies.
  2. Beat the thick coconut cream with 2 tbsp berry sugar and 1/8 tsp of cream of tartar. Beat on high speed until coconut cream is thick and airy.
  3. Chill until needed.