MENU
CLOSE

Healthy Berry Galette

It took me a few times to get this crust to work – but once it did, it turned out beautifully!
Gluten free, Dairy free, Vegan
RECIPE:
Galette
1/2 cup Almond Flour (Almond Meal) *Bob’s Red Mill’s
3/4 cup Gluten Free Baking Flour
1 tbsp Swerve Granules (or Coconut Sugar)
1/3 cup Vegan Butter *Earth Balance
1-3 tbsp Ice Cold Water
Filling
2-3 cups Fresh Mixed Berries (strawberries, raspberries, blueberries)
1 tbsp Cornstarch
2 tbsp Swerve Granules (or Coconut Sugar)
1/2 Lemon (juiced)
Instructions:
1) In food processor, pulse together almond flour, gluten free flour and swerve to combine.
2) Add in earth balance and pulse. Once combined slowly add in 1 tbsp ice cold water at a time. Only add as much as you need until the dough becomes crumbly but moist.
3) Put the dough into a bowl and set into fridge covered with a towel for 1 hour.
4) In the mean time, prep your fresh berries of choice combining them with the rest of the filling ingredients.
5) Pre-heat oven to 350 degrees.
6) Take the dough out from the fridge and knead together a few times, warming it enough with your hands that it becomes smooth.
7) Roll it into a ball and place between 2 sheets of parchment paper.
8) Roll out dough, not too thin or it will break too easy.
9) Cut around the edges to make it a nice shape. Scoop berry mixture into the middle of the crust and leave about 2 inches from the edge. Fold the edges of the dough over the strawberries carefully. (I used the parchment paper to help fold gently)
10) Bake for 40-45 minutes or until golden brown.
11) Remove from oven and allow to sit for 20 minutes letting the dough slightly harden.
Best served with coconut vanilla ice cream!
Enjoy!
Tag me @vjnutrition #vjnutrition if you love this recipe!

CLOSE