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Pumpkin Collagen Donuts

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This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Deliciously fluffy, baked Pumpkin Collagen Donuts made better-for-you with simple ingredients and the added benefits of collagen protein! These pumpkin donuts are topped with melted chocolate for a little oomph and a whole lot of flavor.

Pumpkin Collagen Donuts

These delightfully festive donuts are everything you want in a pumpkin donut. They’re tender, fluffy, and moist. They’re easy and quick to make. And they’re topped with the easiest “icing”: melted chocolate! I tweaked my recipe for pumpkin muffins and added Ancient Nutrition Collagen Peptides to this better-for-you version.

What You’ll Need + Substitutions

For the donuts…

  • Whole wheat pastry flour makes for the fluffiest muffins and baked donuts. You can also use regular all-purpose flour. If you’re looking for a whole wheat option, I recommend doing a mix of 50% whole wheat + 50% all-purpose.
  • Ancient Nutrition Collagen Peptides Vanilla is a multitasking superfood that benefits our skin, joints, and gut. The vanilla flavor pairs perfectly with the cozy spices and pumpkin in these donuts.
  • Baking powder + baking soda leaven the donuts.
  • Salt + cinnamon + ginger + nutmeg + cloves add that cozy pumpkin spice flavor we all know and love. You can also use a pumpkin pie spice mix in place of the spices (but you’ll still want to add salt).
  • Coconut sugar is a low GI sugar that can be easily used in place of traditional cane sugar, and I love it in this recipe. If you’d prefer, you can also use a white granulated sugar, raw sugar, or a brown sugar (not packed) in place of the coconut sugar.
  • Egg binds the ingredients together. I haven’t tested this recipe with any egg replacements.
  • Vanilla extract adds flavor.
  • Olive oil lends to the moistness of these donuts. Feel free to use your favorite baking oil. If you choose to use liquid coconut oil, make sure the rest of the ingredients (milk, egg, etc) are room temperature; that way, the coconut oil doesn’t solidify mid-mixing.
  • Plant-based milk also keeps things moist. You can use your favorite milk – oat, almond, cow’s, etc.
  • Pumpkin purée adds pumpkin flavor to the donuts. Be sure you don’t use pumpkin pie filling – the cans are often next to each other at the store.

For the chocolate topping…

  • Chocolate chips are easy to melt and use for the topping. You can use your favorite semi-sweet or dark chocolate chips OR chop up a bar of chocolate to melt.
  • Coconut oil thins out the melted chocolate, making it perfect for dipping the donuts. You can use refined or unrefined (refined will have no coconut flavor).

What Are Collagen Peptides?

The Ancient Nutrition Collagen Peptides add so many benefits to these donuts! The peptides help support resilient skin, flexible joints, a healthy gut, and strong nails and hair. 

I love baking with collagen, because it works seamlessly in so many recipes. You can’t detect it in any way in these donuts, and you’ll love the ease of consuming your collagen peptides via chocolate dipped pumpkin donuts 😉

More Protein Recipes

Blueberry Thyme Collagen Muffins

Salted Caramel Cinnamon Buns with Bone Broth Protein

Keto Strawberry Protein Mini Muffins

Collagen Coconut Oil Chocolate Chip Cookies

Yield: 6 Baked Donuts

Pumpkin Collagen Donuts

Pumpkin Collagen Donuts

Deliciously fluffy and moist pumpkin donuts made better-for-you with simple ingredients and the added benefits of collagen protein!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

Pumpkin Donuts

  • 3/4 cup (84g) whole wheat pastry flour (see Note 1)
  • 1/4 cup (28g) Ancient Nutrition Collagen Peptides (I used vanilla)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 cup (43g) coconut sugar (see Note 2)
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • 3 Tbsp olive oil (see Note 3)
  • 2 Tbsp plant-based milk (or regular milk - I used oat milk)
  • 1/2 cup (116g) pumpkin purée (not pumpkin pie filling!)

Chocolate Topping

  • 2/3 cup (124g) semi-sweet or dark chocolate chips (dairy-free if needed)
  • 1 Tbsp coconut oil (see Note 4)

Instructions

  1. Preheat your oven to 350°F and prepare a six-well donut pan with non-stick spray.
  2. In a medium bowl, whisk together the flour, collagen, baking powder, baking soda, salt, and spices until combined; set aside.
  3. In a large bowl, whisk together the coconut sugar and egg. Whisk in the vanilla, olive oil, milk, and pumpkin purée until everything is totally combined.
  4. Add the dry ingredients to the liquid ingredients and gently stir until just combined - do your best to not over mix the batter.
  5. Pipe the batter into your prepared donut pan, filling nearly to the top of each well. I like to add a gallon ziploc bag to a tall glass, add the batter to the bag, and then snip one of the bottom corners to pipe the batter.
  6. Bake at 350°F for 10-11 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 3-5 minutes before turning out onto a cooling rack - the donuts should pop out when you turn the pan over and shake in the air. Allow the donuts to cool completely before adding the chocolate topping.
  7. Once the donuts are completely cool, you'll melt the chocolate. In a small, microwave-safe bowl, add the chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time, until the chocolate is totally melted. If the chocolate isn't runny enough to dip the donuts, add a bit more oil.
  8. Dip the top of each donut in the melted chocolate and quickly turn over. Be careful with this step as the donuts are very tender. If you wish, you can also spoon or drizzle the chocolate over the donuts.
  9. Store leftover donuts in an airtight container at room temperature (or in the refrigerator if you don't plan to eat them all within a day).

Notes

  1. Flour: whole wheat pastry flour makes these donuts extra fluffy and tender. You can also use all-purpose flour OR a mix of 1/2 AP + 1/2 whole wheat (or white whole wheat) flour.
  2. Sugar: coconut sugar is low GI and tastes less sweet than cane sugar. You can use white cane sugar, raw sugar, or brown sugar (not packed) in its place.
  3. Olive oil: feel free to use your favorite baking oil. Melted coconut oil works, but you will need to make sure the rest of your ingredients (egg, milk, etc) are room temperature.
  4. Coconut oil: you can use a refined coconut oil for no coconut taste.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

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Poison Apple Halloween Cocktail

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This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Spooky season is upon us, and I promise you don’t want to miss this Poison Apple Halloween Cocktail! With Torani Green Apple Syrup, vodka, and a black apple cider “injection”, this delicious cocktail is the perfect adult beverage for any Halloween get together.

Poison Apple Halloween Cocktail

I have to admit, setting up the photoshoot for this recipe was hands down one of the most fun shoots I’ve ever done! I lit my fall pumpkin candle, turned up the Halloween playlist, and just had so much fun getting the black injections just right in the green apple liquid. I’m telling you, this bright green, interactive drink is going to be so much fun for you to create. And if you’re having a Halloween party then I’ll go ahead and say this cocktail is a must-have!

The Torani Green Apple Syrup steals the show with its striking color and delicious apple taste. And it’s so easy to use! It mixes right into the rest of the cocktail and brings the whole drink together. Whether you’re staying in to watch scary movies, or throwing a spooky bash, this festive cocktail is just what your Halloween needs.

Here’s What You’ll Need To Make It

  • Torani Green Apple Syrup is the star of this cocktail. The flavor, sweetness, and color all add oomph to this drink.
  • Vodka is my spirit of choice for this drink. It’s colorless, neutral, and pairs perfectly with the apple flavors.
  • Lemon-lime soda is added to bulk up this cocktail. It’s sweet, colorless, and the lemon-lime flavor is light enough to not overpower the green apple.
  • Apple cider (or apple juice) adds even more apple flavor. Plus, I think it’s safe to say we’re probably all excited about apple cider this time of year!
  • Black gel food coloring is used to give the apple cider the black poison look. I think it’s essential for this cocktail! And you don’t need much to color the cider. I have not tested this recipe with liquid food coloring or with charcoal powder (another additive that is used as a black food dye).

How to Make the Poison “Injection”

The fake poison injection is one of the reasons this drink is so fun. Your local party store should sell the kind of food-grade shot syringes you’ll need; 1oz syringes are perfect. Before filling the syringes, you’ll mix the apple cider and black gel food coloring in a bowl (or glass, depending on how many drinks you’re making). I like to dip a clean toothpick about 1/4″ into the gel food coloring. Then I dip that toothpick into the cider, swirling it around until the food coloring has dissipated. If the color isn’t dark enough, you can repeat the toothpick process.

Fill the syringes and replace the stopper caps. Store them upright (with the tip pointing up) or horizontal until you’re ready to use them. When it’s time, “inject” the green apple drinks with the black poison!

More Halloween Recipes

Halloween Charcoal Sprinkle Cookies

Tempered Chocolate Halloween Bark

Triple Chocolate Inside Out Cookies

Orange White Chocolate Chip Cookies

Yield: 1 Cocktail

Poison Apple Halloween Cocktail

Poison Apple Halloween Cocktail

A green apple and vodka cocktail made extra spooky with a black apple cider "injection". This EASY adult beverage is perfect for Halloween!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Cocktail Base

Black Poison Injection

  • 1oz (2 Tbsp) apple cider or apple juice
  • Black gel food coloring (see Note 1)

Instructions

  1. Prepare the poison "injections" by adding the apple cider/juice to a small bowl or glass. Dip a toothpick (or similar item) in the black gel food coloring. Then stir the food coloring into the apple cider using the toothpick - repeat with a clean toothpick if you'd like a darker black color.
  2. Use a food-safe shot syringe to suck up and hold the black apple cider; set aside (I recommend adding the plastic cap back to the syringe if yours comes with it).
  3. In a cocktail shaker (or drinking glass), add the Torani Green Apple Syrup, chilled vodka, and chilled lemon-lime soda. Alternatively, you can add room temperature soda and vodka to a cocktail shaker with ice in it. Shake (and strain if using ice) or stir and pour into a serving glass.
  4. Just before sipping, inject your green apple cocktail with the black poison! If serving guests, I recommend prepping the injections and having them ready to go for the guest to inject into their own cocktails. Enjoy!

Notes

  1. This recipe has only been tested with gel food coloring; I have not tested it with liquid food coloring or food-grade charcoal powder.

© Rachael | Sugared & Stirred
Category: Drinks

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Halloween Funfetti Cake with Black Cocoa Frosting

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My favorite sprinkle-filled cake all dressed up in a decadent black cocoa frosting! This festive Halloween Funfetti Cake cake is perfect for the spooky season!

Halloween Funfetti Cake

It’s officially October and I could not resist creating a cake with black frosting and loads of sprinkles! Halloween seems to bring out the kid in many of us, and this cake does exactly that. It’s loaded with festive sprinkles inside and out and topped with a dark chocolate frosting. And let me tell ya, investing in a $15 bag of black cocoa is worth it. It creates the most beautiful, natural black color in this frosting, and you’ll be able to use it all season long 😉

Here’s What You’ll Need For This Cake

All-purpose flour
Baking soda + baking powder
Salt
Butter (I use plant-based)
Cane sugar
Eggs
Vanilla + almond extracts
Milk (I use oat milk)
Black & orange jimmies sprinkles
Vegetable shortening
Natural cocoa powder
Black cocoa powder
Powdered sugar
More Halloween sprinkles

Let’s Talk Black Frosting

For a Halloween-themed cake, black frosting just makes sense. To avoid using black food coloring (and charcoal powder) I gave this cake a decadent, dark chocolate frosting made with black cocoa powder. Yes, the black cocoa powder is all you need to get that beautiful black frosting! This is the exact cocoa I used for this cake. Since black cocoa has a more bitter flavor than traditional cocoa powder, you will also use natural (regular) cocoa powder in this recipe for maximum chocolate flavor. The powdered sugar will balance out the cocoa to create a delicious and unique chocolate frosting.

It’s important to note that when you first make the frosting it will be a dark gray color. But as the frosting sits, the color darkens. By the time I finished assembling and frosting my cake, the frosting was black, and that’s what you see pictured in these photos. The black cocoa powder is like magic!

Halloween Cookie Recipes

Halloween Charcoal Sprinkle Cookies

Triple Chocolate Inside Out Cookies

Peanut Butter Monster Cookies

Orange White Chocolate Chip Cookies

Yield: Serves 8-10

Halloween Funfetti Cake

Halloween Funfetti Cake

A fluffy, moist funfetti sprinkle cake all dressed up for Halloween! With a black cocoa frosting, this grownup version of a childhood favorite will delight both kids and adults.

Prep Time 1 hour
Cook Time 25 minutes
Additional Time 2 hours
Total Time 3 hours 25 minutes

Ingredients

Funfetti Cake

  • 2 2/3 cups (347g) unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (170g) plant-based butter, softened (or regular butter)
  • 1 cup (240g) unrefined cane sugar (or 200g/1 cup regular white granulated sugar)
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 1 1/2 cups plant-based milk, room temp (or regular milk)
  • ~1/2 cup (85g) halloween jimmies sprinkles

Black Cocoa Frosting

  • 1 1/2 cups (339g) plant-based butter, softened (or regular butter)
  • 1/2 cup (96g) vegetable shortening (or more butter)
  • 2 tsp vanilla extract
  • 1 cup (80g) natural cocoa powder
  • 1 cup (112g) black cocoa powder
  • 5 cups (600g) powdered sugar
  • ~3-4 Tbsp plant-based milk (or regular milk)

Instructions

Make the Cake

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Preheat your oven to 350°F and prepare three 6" cake pans by spraying them with non-stick spray and then placing parchment paper circles in the bottoms.
  3. In a medium bowl, sift the flour, baking powder, baking soda, and salt; whisk to combine and set aside.
  4. Prepare the cup of milk and set aside. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then the extracts.
  5. Beat in 1/3 of the dry ingredients. Beat in 1/2 of the milk. Repeat until, finally, you beat in the final 1/3 of dry ingredients. Beat until batter is smooth and well combined.
  6. Stir in the sprinkles. Scoop or pour the batter into the prepared cake pans, evenly distributing the batter amongst the three pans (it's best to use a kitchen scale to weigh the batter). Bake at 350°F for 25-30 minutes (or until a toothpick inserted into a cake comes out clean).
  7. Allow the cakes to cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.

Make the Frosting

  1. Once the cake layers are totally cool to the touch, you can make the frosting. In a large bowl, beat together the butter, shortening, and extract.
  2. Sift in the cocoa powders and beat. Sift in the powdered sugar and gently beat until mostly combined (it will look dry). Add milk 1 Tbsp at a time, beating each time, until your frosting reaches a thick but spreadable consistency. If it becomes too thin, add more sugar. If it's too thick, add a bit more milk. The frosting will continue to darken in color as it sits, going from dark gray to black.

Assemble the Cake

  1. If desired, trim the tops of the cake layers with a large knife (I did this). Then begin assembling the cake by stacking the layers, adding an even amount of frosting between the layers. I like to invert the top layer of cake for a flat, smooth top.
  2. Frost the outside of your cake as desired. I started with a light crumb coat and then smoothed extra frosting around the cake and then on top.
  3. Decorate your cake however you like! I added frosting stars around the top edge of my cake and extra Halloween sprinkles at the base and around the stars.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Peanut Butter Swirl Brownie Cookies

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My favorite fudgy brownie cookies elevated with a simple peanut butter swirl. If you’re a fan of peanut butter + chocolate then these Peanut Butter Brownie Swirl Cookies are exactly what you need to bake!

Peanut Butter Swirl Brownie Cookies

Calling all chocolate peanut butter lovers!! These Peanut Butter Swirl Brownie Cookies are dreamy little cookies perfect for snacking at home or taking to your next get-together. They’re deliciously fudgy when slightly under-baked and have perfect swirls of natural peanut butter on top. I love how simple this recipe is. The peanut butter flavor is just enough without overwhelming the chocolate brownie cookie. These cookies are so good.

Since these are brownie cookies, the dough will come together just like a homemade brownie batter; that’s because it is brownie batter (with a bit of extra flour + leavening)! To make sure your cookies turn out just like mine, I have a few important tips…

  • Use room temperature eggs for proper “fluffing”
  • Don’t allow the chocolate mixture to cool too much (more than 5 min) or the cookie dough will be stiffer than we want it to be
  • Sift the cocoa powder and flour to avoid any unwanted lumps in the dough
  • Let the dough sit at room temperature for at least 30 min to allow it to stiffen (so you can scoop it!)
  • Take your time when swirling the peanut butter, making “C” an “S” shapes with a small utensil (like a chopstick), being careful not to over-swirl
  • Pull the cookies out of the oven when the centers look slightly wet – this way they’re nice and fudgy! Over-baking will produce cakey cookies

How to Get the Perfect Swirl

Once you’ve mixed up your cookie dough and let it sit for 30 minutes, it’s time to scoop your cookies and swirl them with peanut butter! The best kind of peanut butter to use is a room temperature runny peanut butter. I like to use a “natural” PB with only peanuts. I get it all stirred/mixed and use it while it’s still very runny (not refrigerated!). You’ll scoop your cookies onto your prepared baking sheet. Then, you’ll use a 1/2 teaspoon to spoon the peanut butter around the top of each dough “ball” (this dough is looser than traditional cookie dough).

After each dough ball has peanut butter spooned on top, you’ll take a chopstick (or similar item) and swirl the peanut butter into the tops of the cookies. I like to make “C” and “S” shapes with the smaller end of a chopstick. It’s important not to swirl too much as you want the peanut butter to have some small pools. After you’ve swirled the PB, you can gently re-shape the cookie dough if necessary – I like to take a spoon and just push the edges a bit until the dough balls are more round.

More Brownie Cookies!

Brownie Sandwich Cookies with Peanut Butter Frosting

Rocky Road Brownie Cookies

Olive Oil Brownie Cookies

Peppermint Brownie Sandwich Cookies

Yield: 24 Cookies

Peanut Butter Swirl Brownie Cookies

Peanut Butter Swirl Brownie Cookies

My favorite fudgy brownie cookies elevated with a simple peanut butter swirl! These delightful cookies are perfect for weekend snacking or taking along to your next get-together.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 large eggs, room temp
  • 3/4 cup (171g) unrefined cane sugar (or 3/4 cup/175g white granulated sugar)
  • 1 cup (190g) chocolate chips (dairy-free if needed)
  • 1/3 cup (74g) plant-based butter (see Note 1)
  • 1/2 tsp instant coffee granules or espresso powder (optional - see Note 2)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup (20g) Dutched cocoa powder (see Note 3)
  • 3/4 cup + 2 Tbsp (114g) all-purpose flour
  • ~1/4 cup (64g) runny, natural peanut butter (see Note 4)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Add the room temp eggs and sugar to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the mixture is light in color and looks foamy and thick. This can take a few minutes (usually no longer than 5).
  3. Meanwhile, add the chocolate chips and butter to a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until the chocolate is melted. Stir in the instant coffee or espresso powder; set aside and allow to cool for a few minutes.
  4. Return to the sugar/egg mixture to see if it's thick and foamy. Once it's ready, stir in the vanilla extract.
  5. Fold the slightly cooled chocolate mixture into the sugar and egg mix until totally combined. Stir in the salt and baking powder. Finally, sift in the cocoa powder and flour. Gently stir until all is combined.
  6. Allow the dough to sit at room temperature for 30 minutes - this thickens the batter so you can easily scoop it with a cookie scoop.
  7. Prepare your baking sheet(s) with parchment paper and preheat your oven to 350°F.
  8. Scoop cookies, 8 per baking sheet, using a 1.5 Tbsp scoop.
  9. Using a 1/2 teaspoon, spoon the runny peanut butter over the cookie dough "balls". Take the small end of a chopstick (or similar item) and gently swirl, making "C" and "S" shapes, the peanut butter into the dough. Be careful not to over-swirl as we like to have some thicker pools of peanut butter.
  10. Bake cookies at 350°F for 5-6 minutes or until the centers look slightly wet. You want to avoid over-baking these as that will lead to cakey cookies. It's better to take these out when they're slightly under-baked. If your cookies are slightly lop-sided you can immediately use the back of a spoon to gently press in the edges for neater, more circular cookies.
  11. Allow the cookies to cool on your baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 8-10 until all cookies are baked.
  12. Store cookies in a single layer in an airtight container at room temperature. Covering these cookies with foil, plastic wrap, or parchment paper may lead to the peanut butter topping transferring - avoid this by storing in a single layer.

Notes

  1. Butter: you can use tub or stick plant-based butter. Regular butter, or your favorite oil, will also work in these cookies. I don't, however, recommend coconut oil.
  2. Instant coffee: this deepens the chocolate flavor but is totally optional - don't fret if you don't have any on hand!
  3. Dutched cocoa: this has a deeper flavor and darker color than regular cocoa powder. The easiest to find in the US is Hershey's Special Dark Cocoa.
  4. Peanut butter: I only recommend using a room temperature, runny peanut butter. It's thin and easy to drizzle/swirl. The kind I use has only peanuts on the ingredient list.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Honey Peach Galette

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Slice up your summer peaches and make this simple and rustic Honey Peach Galette! With honey, brown sugar, and fresh peaches, this delicious pastry is exactly the dessert you need to make all summer long.

Honey Peach Galette

Ah, the good ole galette. I love love love these pastries. They’ve got all the goodness of a pie – sweet fruit, perfect pie crust, and an impressive appeal – but without all the work! For my easy Honey Peach Galette, there’s no need to pre-cook the fruit, transfer any pie crust, or worry that your filling will “leak”. After rolling out the single crust in this recipe, you can assemble it all on one surface. The peaches are sliced and placed right on the crust and then drizzled with a mixture of honey, brown sugar, and cinnamon. For extra appeal, you can add sparkling sugar to the crust right before baking. Oh, and you’ll want to enjoy a slice of this pastry warm…with a scoop of vanilla ice cream for extra oomph 😉

How to Assemble the Galette

  1. After chilling the dough disc, you will cut a piece of parchment paper the size of your baking sheet. With a lightly floured rolling pin, you’ll roll the dough into a large circle, about 1/8″ thick, right on the parchment paper. It’s okay if the edges of your dough circle are cracked and/or a little lop-sided. That “rustic” element gives galettes their character. You’ll transfer the rolled out crust and parchment paper to your baking sheet. If the dough circle is a little big or too lop-sided, you can trim the edge with scissors. Chill the dough again while you make the filling…
  2. Next, you’ll fan out the sliced peaches in whatever way you’d like. You can make a circle, or randomly fan them out like I did. You’ll want to leave 1-2″ of a crust that you’ll brush with whisked egg and then fold up and over the peaches. Egg wash the top of the crust and sprinkle sugar over it for extra sparkle! Drizzle your sugar/honey mixture over the peaches and then voila! Your galette is assembled and ready to be chilled for 10 minutes before baking.

More Galette Recipes

Cherry Galette with Walnut Cacao Crust

Blueberry Hazelnut Galette

Strawberry Balsamic Galette with Coconut Oil Crust

Yield: 6-8 Servings

Honey Peach Galette

Honey Peach Galette
Prep Time 40 minutes
Cook Time 50 minutes
Additional Time 1 hour 30 minutes
Total Time 3 hours

Ingredients

Pie Dough

  • 1 3/4 cups (228g ) all-purpose flour
  • 2 Tbsp (28g) unrefined sugar (or 2 Tbsp white granulated sugar)
  • 1/2 tsp salt
  • 1/2 cup (112g) cold plant-based butter (or regular butter)
  • 3-5 Tbsp cold water

Peach Filling

  • 5 ripe peaches, washed and dried
  • 3 Tbsp honey
  • 1 tsp ground cinnamon
  • 1 Tbsp brown sugar (light or dark)

Egg Wash

  • 1 large egg, beaten

Instructions

  1. Prepare the pie dough: in a medium bowl, whisk together the flour, sugar, and salt. Cube the cold butter and add that to the flour mixture. Use your hands (or a pastry blender) to gently mix/mash the butter into the flour until you have what looks like floury crumbs - some bigger chunks of butter (size of a pea) are okay.
  2. Begin adding cold water, 1 Tbsp at a time, to the dough mix. Use a spoon to incorporate the water. Once the dough reaches a point where it sticks together when you squeeze it between your fingers, you've added enough water.
  3. Use your hands to knead the dough a few times to smooth it out. Knead into a ball shape and then flatten to a disc. Wrap in plastic warp and refrigerate until firm enough to roll out (at least 30 minutes).
  4. Once the dough has chilled (the disc should feel firm to the touch), use a lightly floured rolling pin to roll the dough out into a circle on a piece of parchment paper (the size of your baking sheet). I like to roll mine slightly larger than my baking sheet so I can trim a bit of uneven dough off the edges.
  5. Place the rolled out dough onto your baking sheet, trim any uneven edges (optional), and place back in the refrigerator while you prepare your filling.
  6. Prepare the filling: halve your peaches and remove the pits. Place each peach half flesh-side down on your cutting board and thinly slice into 1/8" pieces. Set aside. In a small bowl, mix together the honey, cinnamon, and brown sugar.
  7. Pull your dough circle out of the fridge and fan the peach slices over the dough, leaving about 1-2" of crust around the edge. Brush the egg wash around the edge and then gently fold the edge up and over the peaches (it doesn't need to be perfect).
  8. Drizzle the honey mixture over the peaches. Brush more egg wash around the crust edge and sprinkle with sparkling sugar if desired. Place galette in the freezer for 10 minutes. Meanwhile, preheat your oven to 350°F.
  9. Bake the galette at 350°F for 40-50 minutes, or until the fruit is bubbling.
  10. Allow the galette to cool for 10-20 minutes before slicing to enjoy warm! Or allow to cool completely to slice and enjoy. Store any leftovers in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Category: Pastries

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