One year and a half ago, I tried NoMoMoo's products for the first time. I got drawn to them before tasting them (I then understood why)! It was love at first bite! They are not only exquisitely made but also the most delicious vegan cheeses (and more!) I’ve tasted! They're made with soul and you can feel it!
So here I am, wholeheartedly trying to include them in a good-looking dessert.
It is still their season, so I chose peaches! Here’s what I got! [As I baked without lactose and eggs, I also wanted a gluten-free dessert.] Its star is NoMoMoo’s Cajoont Clasic; you’ll need one.
What to use?
FOR THE DOUGH
125g gluten-free oatmeal
35g tapioca flour
2 tbsp of brown sugar
a pinch of sea salt
115g Cajoont Clasic from the fridge
1 ice cube
2 tbsp of icy water
FOR THE FILLING
4-5 medium peaches
1 tbsp of brown sugar
1 tbsp of tapioca flour
10g Cajoont Clasic
+15g Cajoont Clasic to sprinkle over the galette
How to bake it?
Use a blender to mix all the ingredients for the dough in the specified order; you can knead them into a dough, too.
Spread the dough over a ceramic tart mould (use water and tapioca flour to help you do this); leave elongated pieces of dough on purpose.
A little elf helped me clean and cut the peaches into slices. Mix them in a bowl with the brown sugar, the tapioca flour, and 10g of Cajoont Clasic.
Then, place the peach slices next to one another on the dough; fold the elongated pieces of dough over the fruit slices.
In the end, sprinkle the remaining bits of Cajoont over the galette.
Bake it for 15 minutes in the preheated oven at 220°C.
How do I know if I like a dessert? When I crave another slice immediately after the first one!
I hope you’ll try it and agree. And that you’ll also go crazy for NoMoMoo’s Cajoont!
P.S. To make it easier to bake this lovely galette, add one teaspoon of psyllium seeds to two tablespoons of spring water. Let the mixture sit for 5 minutes, then add it to the other dough ingredients.
