Make the Crust: whisk together the almond flour, sugar, salt and arrowroot powder in a mixing bowl. In a separate bowl, combine the coconut oil and coconut butter, and vanilla. Add the dry ingredients to the wet, kneading by hand until a sticky dough forms. (Add the water slowly if it feels to dry).

Form into a bowl and cover with plastic wrap. Refrigerate for at least an hour.

Remove from fridge and divide into 3 equal pieces (use a scale if you have one). On a well floured surface, roll out each dough piece to a circle 1/4 inch thick. Transfer carefully to a lined baking sheet and set aside.

Make the Filling:  combine the sugar, salt and arrowroot powder in a small bowl. Pit and slice the peaches and divide among the 3 pies. Add the berries, if using. Sprinkle the sugar mixture on the fruit. Squeeze the lemon juice over the pies.

Gently fold the edges of the dough up over the filling, pressing down slightly so it stays in place. Combine the glaze ingredients in a small bowl. Use a pastry brush to brush the wash over the crust.  Place the galettes in the freezer for around 10 minutes before baking.

In the meantime, pre-heat the oven to 350F.

Bake in a pre-heated oven for 25-30 minutes, or until the crust is golden brown. Remove the galettes from oven and allow to cool completely before transferring to a cooling rack. Serve warm, with a side of vanilla  ice cream.