Description
This Gluten-Free Blueberry Galette is a delicious dessert that’s easier to make than a pie, with the same fruity filling and super flaky crust. This healthier dessert is Paleo-friendly and refined sugar-free.
Ingredients
Scale
For the crust
- 1½ cups almond flour
- ½ cup tapioca flour
- 1 tablespoon coconut sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold grass-fed butter, cubed, or use coconut oil to keep dairy-free
- 1 egg
For the filling
- 16 oz. fresh blueberries
- 1 tablespoon lemon juice, from ½ a lemon
- Zest of 1 lemon
- 2 tablespoons maple syrup, can substitute honey
- 1 teaspoon vanilla extract
- 2 teaspoons tapioca flour
- ¼ teaspoon cinnamon
Before baking
- 1 egg
- ¼ teaspoon cinnamon
- 1 tablespoon coconut sugar
Instructions
- Combine the almond flour, tapioca flour, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
- Add 1 egg and pulse/mix again until dough comes together. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat oven to 375°F.
- In a medium bowl, stir together the blueberries, lemon zest and juice, maple syrup, vanilla extract, tapioca flour, and cinnamon. Toss until coated and all the dry ingredients are moistened.
- Roll the dough out between two pieces of parchment paper into a circle, about 10” across. You want it thick enough to be able to hold the filling and fold up the sides.
- Place the filling in the middle of the circle leaving about 2 inches around the edge empty.
- Gently fold the sides up, creasing the dough together with your fingers as you go. I use the parchment to help support and fold the dough so it doesn’t break.
- Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Stir together the cinnamon and coconut sugar and sprinkle on the egg-washed crust.
- Transfer the parchment with the galette to the baking sheet and bake for 30-35 minutes, until the blueberries are burst and bubbling and the crust is golden brown. Check the galette around 20 minutes and tent with foil if the crust is browning too quickly.
- Remove from the oven and let cool for 10 minutes before slicing and serving. Store leftovers in the refrigerator for up to 3 days.
Keywords: galette, blueberry galette, blueberry pie, gluten free crust, dairy-free crust, gluten free dessert