Almond Flour Berry Galette – The Wholesome Maven

Skip the pie (and the grains!) on this more healthy almond flour berry galette. Made with an almond flour and tapioca flour crust and a juicy berry filling this gluten-free galette recipe shall be successful in your subsequent celebration.

This wholesome gluten-free galette is low in sugar whereas additionally nonetheless wanting fancy. Learn on for extra…

Elements in Almond Flour Galette

There are two parts of this dessert: the crust and the filling. 

Right here’s what you want for the crust:

• Almond flour – ensure it’s flour and never almond meal!
• Tapioca flour – an amazing thickening choice that’s gluten-free.
• Coconut sugar – brown sugar works too.
• Sea salt – to style
• Chilly butter – the fats element – simply remember to ensure it’s straight from the fridge!
• Egg – I like the durability that an egg provides to a galette crust however notice that you would be able to omit it and use 2-3 tbsp of chilly water as an alternative (see notice under with directions).

Right here’s what you want for the filling:

• Combined berries – the star of the present. Be sure you’re utilizing contemporary berries and never frozen which may result in a runny filling. Blueberries, raspberries, blackberries and strawberries all style scrumptious!
• Lemon – we’re utilizing the zest and the juice as a result of they convey brightness to the filling.
• Tapioca flour – once more, a thickening agent.
• Coconut sugar – can even use brown sugar.
• Vanilla extract – brings the entire flavors collectively completely. 

Find out how to Make a Berry Galette

STEP 1: MAKE THE CRUST

Add the almond flour, tapioca flour, coconut sugar and salt to a meals processor and pulse to combine. Add within the chilly butter and pulse till the butter turns into pebbly (like small rocks). Add within the egg and pulse till the dough comes collectively.

STEP 2: ROLL OUT CRUST

Take away the dough from the meals processor and place between two sheets of parchment paper. Use a rolling pin to roll the dough right into a 12 inch circle. Take away the highest piece of parchment paper and place the underside piece of parchment paper with the crust onto a baking sheet and put it within the fridge when you make the filling.

STEP 3: MAKE FILLING

In a big bowl mix berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract, and cinnamon till berries are well-coated.

STEP 4: STUFF + BAKE

Take away crust from fridge and add filling to the middle of the crust, leaving not less than a 2 inch perimeter for folding over. Slowly fold crust over the filling throughout the perimeters through the use of the parchment paper and folding it over the berries. Use your arms to repair any damaged spots. Don’t fear if crust breaks, simply restore together with your arms and will probably be completely fantastic as soon as it’s baked. Place within the oven to bake for 25-30 minutes or till golden brown across the edges. Let cool for 20 minutes earlier than serving.

Troubleshooting Ideas

Storage Directions

Fridge: Retailer leftovers in an hermetic container within the fridge for as much as 3 days.

Freezer: You may freeze your crust for as much as 3 months then enable to thaw earlier than persevering with with directions. Alternatively you can also make the galette and freeze it then place it straight into the oven to bake however notice that you’ll have to add on a number of minutes to your bake time.

Extra Galette + Pie Recipes:

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Almond Flour Berry Galette

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Skip the pie (and the grains!) on this more healthy almond flour berry galette. Made with an almond flour and tapioca flour crust and a juicy berry filling this gluten-free galette recipe shall be successful in your subsequent celebration.

• Writer: Davida Lederle
• Prep Time: quarter-hour
• Cook dinner Time: half-hour
• Complete Time: 45 minutes
• Yield: 8 slices 1x
• Class: Dessert
• Technique: Bake
• Delicacies: American
• Weight loss program: Gluten Free

For the Crust:

• 1 1/2 cups almond flour (NOT almond meal)
• 1/2 cup tapioca flour
• 1 tbsp coconut sugar (or brown sugar)
• 1/4 tsp sea salt
• 1/2 cup chilly butter, cubed
• 1 giant egg

For the Filling:

• 2 cups of combined contemporary berries (blueberries, raspberries, blackberries, strawberries and so on…)
• zest, 1 lemon
• juice, 1/2 lemon
• 1 tbsp tapioca flour
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

To make the crust:

1. Preheat oven to 350 levels F.
2. Add the almond flour, tapioca flour, coconut sugar and salt to a meals processor and pulse to combine. Add within the chilly butter and pulse till the butter turns into pebbly (like small rocks).
3. Add within the egg and pulse till the dough comes collectively.
4. Take away the dough from the meals processor and place between two sheets of parchment paper. Use a rolling pin to roll the dough right into a 12 inch circle. Take away the highest piece of parchment paper and place the underside piece of parchment paper with the crust onto a baking sheet and put it within the fridge when you make the filling.

For the filling:

1. In a big bowl mix berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract, and cinnamon till berries are well-coated.
2. Take away crust from fridge and add filling to the middle of the crust, leaving not less than a 2 inch perimeter for folding over.
3. Slowly fold crust over the filling throughout the perimeters through the use of the parchment paper and folding it over the berries. Use your arms to repair any damaged spots. Don’t fear if crust breaks, simply restore together with your arms and will probably be completely fantastic as soon as it’s baked.
4. Place within the oven to bake for 25-30 minutes or till golden brown across the edges.
5. Let cool for 20 minutes earlier than serving.
6. Don’t overlook to serve with a scoop of ice cream!
7. Retailer leftovers within the fridge for as much as 3 days.