strawberry galette (GF)

Ingredients

Gluten-Free Crust

  • 1 1/2 cup almond flour

  • 1/2 cup tapioca flour

  • ½ teaspoon salt

  • 6 Tbsp of chilled grass-fed butter or vegan butter

  • 1 large egg

  • 1 teaspoon of coconut sugar

Filling

  • 2 cups of strawberries

  • 2 Tbsp of maple syrup

  • 1 Tbsp of tapioca flour

Egg Wash for Pastry

  • 1 egg

  • 1 Tbsp of coconut sugar

 Directions

  1. First, make the crust dough. Combine all the dry crust ingredients together (almond flour, tapioca flour, salt, coconut sugar). Use a pastry cutter, a fork or your fingers to cut butter in dough. Add the egg. Mix everything with your hands. Dough will be crumbly. Make a ball with the dough and refrigerate for an hour minimum.

  2. When dough has chilled, preheat oven to 380 degrees Fahrenheit. Place dough between two sheets of parchment paper. Roll out dough into a circle that's 1/4 inch thick.

  3. At this point, the dough can feel still a bit fragile. I have noticed that if I leave the dough rolled out in the freezer for 15 minutes, it’s sticks better together. I highly recommend to leave the dough rolled out in the freezer for 10 to 15 minutes.

  4. Meanwhile you can make the filing. Combine all filling ingredients and toss to coat berries.

  5. After 10-15 minutes, remove the dough from the freezer and discard top piece of parchment paper. Keep dough on bottom piece of parchment paper and place on baking sheet.

  6. Place filling on top of dough. Spread filling around, leaving an inch or so around the edges. Use bottom piece of parchment paper to help you roll up the sides of the dough.

  7. Once edges are folded up, make egg wash. Whisk egg and brush on top of the folded up edges of dough.

  8. Next, sprinkle coconut sugar on edges of dough.

  9. Then, bake for 35-40 minutes or until edges are golden and filling is bubbly.

  10. Finally, top with desired toppings such as ice cream and serve.