The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Lazycatkitchen.


For pastry

  • 200 g white flour, sifted (you can sub for GF flour)
  • 2 tbsp. powdered sugar
  • ¼ cup (60ml) extra virgin olive oil
  • pinch of salt
  • 1 tsp ground cinnamon

For filling

  • 3 ripe peaches, sliced evenly
  • 2 tbsp. peach or apricot jam (dissolved in 4 tbsp water)
  • 1 cup almond meal made with the NutraMilk*
  • ¼ cup sugar of choice
  • 1 tsp ground cinnamon
  • 3 tbsp. (45 ml) almond milk or another plant based milk made with the NutraMilk
  • 2 tbsp. almond butter made with the NutraMilk
  • handful of chopped almonds, for topping (optional)

*For almond meal made with the NutraMilk

  • 1 cup almonds


For pastry

  • In a bowl, combine sifted flour, salt, cinnamon and powdered sugar.
  • Add olive oil and incorporate it into the flour mixture with your hands. Add the water tablespoon by tablespoon (about 4 tbsp- you may need a little less or more depending on the absorbency of your flour).
  • Combine into a dough, but do not knead.
  • Roll a ½ cm thick circle of dough on a large piece of baking parchment paper.
  • Place it on a tray and chill in the fridge for about 45-60 mins.

For almond meal made with the NutraMilk

  • Place almonds in the NutraMilk container.
  • Press Mix cycle, set for 1 minute (default time).
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional minute for a finer consistency.

*If you don’t have almond butter already made- you can add one more cup of almonds and make butter after the almond meal. For instructions - see following recipe. If you don’t have a plant-based milk already made- check out our almond milk recipe.

For Filling

  • Set the oven to 350F.
  • In a mixing bowl, combine almond meal, sugar and cinnamon.
  • Incorporate almond butter and combine all together.

For galette

  • Take chilled pastry out of the fridge.
  • Put almond filling in the middle of the dough leaving 2 cm margin all around. Drizzle almond milk all over the filling to moisten it.
  • Arrange peach slices on the top and make sure there are no gaps in between the slices.
  • Crimp the pastry around the fruit in a rustic fashion. You can trim uneven edges if you want.

  • Using a pastry brush, apply apricot glaze to the pastry and fruit to give the pastry a nice shine and to prevent the fruit from drying out. Leave half of the glaze for later.
  • Protect the top with a piece of kitchen foil and bake for about 60-70 mins, depending on how dark you like your pastry.
  • After 45 minutes, remove the foil from the top to allow the pastry to brown.
  • Once the galette is out of the oven, apply apricot glaze to the pastry to give it a bit of a shine. Scatter almonds on top. Enjoy!