When it comes to dessert, I am all about minimal effort in the kitchen. This Blackberry Galette is right on my level. It’s easy as pie to make and requires none of the perfecting that comes with a traditional pie (I think that’s why galette’s are making a comeback on my Instagram feed!).
The galette is made with a classic gluten-free crust, so you can feel totally fine about eating that extra slice. Plus it’s loaded with blackberries, which are chalk full of antioxidants, vitamin C, fiber and more. If you want to amp it up, add a scoop of coconut ice cream or vegan coconut cream.
Rustic Blackberry Galette
1 3/4 cup gluten free baking flour blend (Bob’s Red Mill)
1 T. coconut sugar
1/4 tsp. sea salt
1/2 cup grass fed butter or ghee, chilled and cut into cubes
2 tsp. cold water
1 pasteur-raised egg yolk⠀⠀⠀⠀⠀⠀⠀
3 cups blackberries
2–3 T. coconut sugar
1/2 T. cinnamon
2 tsp. tapioca flour (if you can’t find, you can also use organic corn starch)
Pulse together almond flour, tapioca, coconut sugar, and salt in blender or food processor. Add 1/2 cup ghee/butter and pulse until mixture is a crumbly flour texture. Slowly add cold water until mixture starts to get sticky. Form dough into a flat, circular shape and dust with tapioca flour. Chill in fridge for 2 hours minimum.
Preheat oven to 350F. Once crust is chill, prepare filling by mixing blackberries, coconut sugar, cinnamon, and tapioca flour in a bowl.
Remove dough from fridge and gently roll out. Place it onto a baking sheet. Slowly poor filling into center of crust. Spread evenly, leaving an inch and half of crust on outside edge.
Fold dough over the blackberry filling, lifting the parchment paper along with the dough to help guide it. Pleat the dough as you go. Then lightly brush the crust with egg yolk.
Bake for 35-40 minutes, until crust is golden and filling is bubbly. Remove from heat. Enjoy!