Description
These grain and gluten free Mixed Berry Galettes are cute, rustic, AIP, paleo and vegan. The recipe is easy to make and an absolute favorite summer treat!
Ingredients
Filling
- 3 cups fresh berries of choice
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 1 TBSP maple or coconut sugar
- 1 TBSP Bob’s Red Mill Tapioca Starch
Pastry Crust
- 3/4 cup palm shortening, frozen
- 1 1/2 cups Bob’s Red Mill Cassava Flour
- 1/2 tsp sea salt
- 1 TBSP maple or coconut sugar
- 1 TBSP apple cider vinegar
- 1/4 cup – 1/2 cup ice cold water
- 2 TBSP ice cold full fat coconut milk (optional, for browning)
Instructions
Filling
- In a large bowl combine berries, sea salt, vanilla extract, lemon zest, maple sugar and tapioca starch and set aside.
Crust
- Preheat oven to 375F.
- Cut frozen palm shortening into 3-4 pieces and add to food processor. Pulse until it is broken up into pea-sized pieces.*
- Add cassava flour, sea salt, maple sugar, apple cider vinegar and 1/4 cup ice cold water to the food processor and pulse until dough begins to combine, stopping to wipe down the sides of the food processor using a spatula a few times as necessary. Dough is ready when it easily clumps together between your fingers.**
- Remove dough from food processor and transfer to a piece of parchment paper. Using your hands, gently knead until the dough comes together.
- Cover dough with another piece of parchment paper and use your hands to flatten it out into a disc.
- If you plan on making one large galette, use a rolling pin to roll crust out to about 12″ in diameter. Alternatively, roll crust out to 12″ and then cut 4-5 circles out of dough for mini galettes.
Assembly
- Working quickly, spoon the berry mixture into the middle of the circles of dough leaving a 1 ″ border.
- Dip your fingers in water and fold the edges of the galettes up over the berries, overlapping and pinching edges together. Don’t worry if the crust breaks apart a bit while folding, that’s the beauty of these galettes – they’re meant to be rustic. Simply patch up any cracks in the dough using your wet fingers.
- Optional – Brush the top of the dough with cold full fat coconut milk to assist with the browning.***
- Bake in middle rack of the oven for 30 minutes for mini galettes or until the crust is golden brown at the edges.****
- Serve warm as is or with with AIP compliant coconut yogurt or AIP ice cream.
Notes
* Do not overmix or palm shortening will soften and clump together.
** You may need up to a 1/4 cup more water depending on the climate you’re in so use your discretion.
**These won’t get as brown as pastry made with gluten, but the texture will still be flaky and delicious.
***Coconut milk helps with the browning but you can absolutely omit it if you want to keep this recipe coconut-free
**** Baking time is for mini galettes – if. you are making one large galette you will need to increase the baking time. The galettes are ready when they are golden brown at the base and lightly golden at the tops. I use a convection oven which often bakes hotter/quicker than conventional ovens so you might need to add more time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts