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Honey Peach Galette

August 13, 2021 by Rachael Ng Leave a Comment

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Dairy-free, Pastries, Pie, Uncategorized Tagged With: brown sugar peach galette, dairy free galette, easy galette, honey peach galette, peach galette, peach pastry, summer galette, summer pastry

S’mores Rice Krispie Treats

May 6, 2021 by Rachael Ng Leave a Comment

Take your rice krispie treats up a notch by toasting your marshmallows and adding layers of whole graham cracker and melted chocolate! If you love s’mores, then you will LOVE these S’mores Rice Krispie Treats!

S’mores Rice Krispie Treats

Get your marshmallows and graham crackers ready! These S’mores Rice Krispie Treats are calling your name and they are good. A step up from traditional rice krispie teats, these squares are made with whole graham cracker, melted chocolate, and toasted marshmallows. The best part? These delicious bars come together quickly and only have a few more steps than traditional rice krispie treats!

Step 1: Roast or toast the marshmallows in your broiler

Step 2: Add a layer of graham cracker squares to a prepared 9×13″ pan

Step 3: Add a layer of melted chocolate + refrigerate

Step 4: Melt the toasted mallows + butter and then stir in the cereal

Step 5: Gently press the marshmallow cereal mixture onto the chocolate layer

Step 6: Let set and then slice and enjoy!

The Only 5 Ingredients You’ll Need

  1. Marshmallows make up the bulk of these treats, and you’ll toast yours in the oven before melting them to get that ooey gooey rice krispie treat texture and campfire s’mores flavor.
  2. Plant-based butter (or regular butter) adds flavor and helps the marshmallow mixture spread over the cereal.
  3. Semi-sweet chocolate chips (or bar chocolate) are melted and spread over the graham cracker layer to create that classic s’mores taste. Feel free to use your favorite chocolate – semi-sweet, dark, or milk chocolate (if you’re not dairy-free).
  4. Crispy rice cereal (i.e. Rice Krispies) is the classic cereal used for rice krispie treats. Make sure you don’t accidentally get puffed rice!
  5. Graham crackers are broken into squares and placed in the bottom of the pan. You’ll arrange them neatly so you can use them as a guide to slice your finished treats.

More Rice Krispie Treats

Dark Chocolate Rice Krispie Treats

Fresh Orange Rice Krispie Treats

Pumpkin Chai Spice Rice Krispie Treats

Yield: 15 Treats

S'mores Rice Krispie Treats

S'mores Rice Krispie Treats

Made with toasted marshmallows, melted chocolate, and whole graham crackers, these rice krispie treats will impress any s'mores lover!

Prep Time 30 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 55 minutes

Ingredients

  • 6 cups + 1 1/2 cups (15oz + 2.5oz) mini marshmallows
  • 7-8 whole graham crackers
  • 12oz semi-sweet chocolate (chips or bars)
  • 1/4 cup plant-based butter (or regular butter)
  • 6 cups (7.5oz) crisped rice cereal

Instructions

  1. Preheat your broiler. Spray a baking sheet with non-stick spray (I used avocado oil) and add 15oz of the marshmallows in a single layer. Broil for a minute, keeping your eyes on the mallows (so they don't catch on fire!), until golden and toasted. Turn the mallows with a spoon and continue broiling until totally toasted; set aside.
  2. Prepare a 9x13" pan by spraying with non-stick spray + lining with parchment paper (see photo above).
  3. Break the full graham crackers into squares and add the squares to the bottom of the pan. Evenly line them up/space them out so you can easily slice the bars later.
  4. Melt the chocolate (see Note 1) by microwaving in 15 second intervals, stirring between each one, until smooth and melted. Gently spread the melted chocolate over the graham crackers, doing your best to not move the crackers. Place the pan in the refrigerator.
  5. In a medium bowl, measure out the 6 cups of rice cereal and set aside.
  6. Prepare a large pot by spraying with non-stick spray. Add in the butter and toasted marshmallows. Heat over medium-low, stirring frequently until everything is melted. Stir in the rice cereal and remaining mini marshmallows.
  7. Quickly spoon the mixture onto the chocolate-covered graham crackers, lightly pressing into an even layer. Be careful not to press too firmly as this will lead to hard rice krispie treats.
  8. Allow the bars to cool completely before removing from the pan and slicing. Do your best to slice between the graham crackers squares, but don't fret if it isn't perfect!
  9. Store treats in an airtight container at room temperature, layering parchment paper between stacks.

Notes

  1. If using chocolate bar(s), you'll need to chop the chocolate into small pieces before microwaving.
  2. You can also use the double boiler method instead of microwaving - add the chocolate to a heat-proof bowl and place that bowl atop a pan with 1" of simmering water; stir continually until melted.

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

Did you make this recipe?

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Filed Under: Uncategorized Tagged With: rice krispie treats, smores desserts, smores rice krispie treats

Salted Caramel Cinnamon Buns with Bone Broth Protein

October 9, 2020 by Rachael Ng Leave a Comment

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!

Better-for-you Salted Caramel Cinnamon Buns made with bone broth protein powder, whole wheat flour, and coconut sugar! These little buns are topped with a classic, dairy-free caramel and flakey sea salt for an extra indulgent bite – perfect with your morning coffee!

Salted Caramel Cinnamon Buns

These sweet, little pastries come together just like regular cinnamon buns, but they’re made better-for-you with white whole wheat flour, low GI coconut sugar, and Ancient Nutrition Bone Broth Protein! I topped these healthier buns with my favorite dairy-free caramel sauce and flakey sea salt to compliment the Salted Caramel flavor of the protein powder.

You’ll make a soft, yeasted dough that will be rolled out into a large rectangle and topped with a spread of dairy-free butter, sugar, and cinnamon. Then you’ll roll it all up into a log, slice the little buns, and then let the buns rise a bit before baking them. Since we’re using white whole wheat flour here, which reacts less to the yeast, these buns won’t rise much while baking in the oven. And because they’re small, they bake up very quickly. While they’re still warm, you’ll top them with the homemade caramel and sprinkling of salt.

What is Bone Broth Protein?

Bone broth has been a popular and nutritious drink and soup additive for the past few years because of its many health benefits – it had a serious moment on Instagram. But if you’re like me, then you’ll like the convenience of the Bone Broth Protein from Ancient Nutrition, which requires no boiling of your own 😉

With sweet flavors like Salted Caramel, Chocolate, and Pumpkin Spice (during the Fall), you can get the benefits of bone broth in so many more ways with a powder that can be baked into muffins or cookies! Or stirred into your morning coffee! They also offer savory flavors that can easily be mixed with water to use a delicious base for soups. So you can get the benefits (gut, skin, and joint support!) of bone broth in so many more taste-bud-satisfying ways! I obviously chose the Salted Caramel flavor for these buns, but Chocolate or Pumpkin Spice would be delicious, too! You could even mix things up and add a melted dark chocolate ganache atop Chocolate Bone Broth buns!

Tips for Successful Salted Caramel Cinnamon Buns

  • Only add as much flour and protein powder as the recipe calls for. The dough will be softer than what you’re used to. It won’t totally ball up on the dough hook, and this is okay! Resist the urge to add more flour. 
  • Make sure the place you allow your dough to rise is warm. This is very important for the yeast! If, after 15 minutes, you don’t see the dough rising at all, then you need to find (or create) a warmer environment. I like to preheat my oven to 200°F, turn it off, and then place the covered dough inside, leaving the oven door open a few inches.
  • To get 24 buns from this recipe, you’ll need to roll the dough out into a large rectangle – around 12″x19″. That way, you can easily slice the long log into 24 pieces!
  • For the caramel sauce, it’s important to follow the directions exactly. You will need to have a candy thermometer for this caramel to ensure you get it to “soft ball” stage – this allows for the caramel to be thick enough to hold its shape but soft enough to not turn into rock candy.
  • As you’re topping the buns with caramel, sprinkle the sea salt every few buns instead of waiting until the very end.
Yield: 24 Buns

Salted Caramel Cinnamon Buns with Bone Broth Protein

Salted Caramel Cinnamon Buns with Bone Broth Protein

Better-for-you cinnamon buns made with bone broth protein, whole wheat flour, and coconut sugar! These little buns are topped with a classic, dairy-free caramel and flakey sea salt for an extra indulgent bite!

Prep Time 1 hour
Cook Time 10 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 40 minutes

Ingredients

Salted Caramel Bone Broth Cinnamon Buns

  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 cup almond milk, warm (but not hot)
  • 2 Tbsp coconut or cane sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups white whole wheat flour (or all-purpose flour)
  • 1/2 cup Ancient Nutrition Salted Caramel Bone Broth Protein Powder
  • 1/2 cup plant-based (or regular) butter, very soft (but not melted)

Filling

  • 6 Tbsp plant-based (or regular) butter, very soft
  • 1/2 cup coconut or cane sugar
  • 1 Tbsp ground cinnamon

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 1/2 cup room temp or warm water
  • 1/2 cup thick coconut cream (the thick cream from a can of coconut cream)
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

Instructions

Make the Buns

  1. In the bowl of a stand mixer (or other medium bowl), quickly stir together the yeast, warm almond milk, and sugar. Cover with a towel and allow the yeast to activate for around 10 minutes - you'll know it's ready when the mixture foams up and looks a bit bubbly.
  2. With the dough hook attached, attach the bowl to your stand mixer and set the speed to low. Add half of the flour and the bone broth protein powder. Increase speed to medium. Once it's well mixed, add the soft butter, continue to mix. Finally, add in the rest of the flour and allow the mixer to mix for around 10 minutes or until the dough comes together - the dough will be quite sticky and won't necessarily become a ball of dough in the mixer.
  3. Turn the dough out onto a clean surface and knead a few times. Spray a clean medium bowl with non-stick spray and place the dough in it. Cover with a damp towel and set in a warm spot to proof for around an hour - the dough should double in size.

Meanwhile, Make the Caramel

  1. In a small bowl, combine the coconut cream and vanilla extract; set aside. Prepare a work space next to your stove with a wooden spoon and folded towel or hot pad holder.
  2. In a medium, heavy bottom saucepan, add the granulated sugar and then the water, dispersing the water over the sugar. Very lightly swirl the pan, if need be, to soak all the sugar in the water. Place on medium-high heat. Bring to a boil, without stirring or touching the mixture, and cook until sugar is amber in color - this can take up to 15-20 minutes but it will burn very quickly once color starts to form.
  3. Immediately remove the sugar from the heat and place on your towel. Slowly add the thick coconut cream and vanilla and gently stir with a wooden spoon. The mixture will bubble up and be very hot, so be careful! Gently stir the caramel until it stops bubbling.
  4. Place the caramel/saucepan back on the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F-245°F (soft-ball stage). Remove from heat and stir in the salt. Pour caramel into a heat-proof bowl to cool.

Finish the Buns

  1. Make the filling by combining the softened butter, sugar, and cinnamon in a small bowl.
  2. Once the dough has doubled in size, turn it out onto a lightly floured surface and roll into a large rectangle about 19"x12". Spread the filling over the surface of the dough. Begin rolling the dough inward, on the long side. Gently roll until you've reached the other end. Pinch the dough together.
  3. Slice the roll into 24 equal sized rolls, about 3/4" thick. Carefully place them on baking sheets lined with parchment paper, about 2" apart (I used three half sheets, with eight on each). Cover the rolls with damp towels and allow them to proof in a warm spot for another 10-20 minutes. This final proof will show you how big the buns will be - these don't continue to proof much in the oven.
  4. Preheat your oven to 400°F and bake the buns for 10 minutes.

Notes

  • It's important to proof the dough and buns in a warm spot. You may need to utilize your oven by preheating it to 200°, turning it off, and then placing the covered dough in the warm oven (and closing the door)
  • Whole wheat flours react less to yeast, which is why these buns to rise a whole lot. If you use all-purpose flour, the buns will rise a bit more as they bake.

Nutrition Information:

Yield:

24

Serving Size:

4

Amount Per Serving: Calories: 132Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 135mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 4g

calculated nutrition information may not always be accurate

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Dairy-free, Pastries, Pie, Uncategorized Tagged With: bone broth baking, caramel buns, cinnamon buns, salted caramel

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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