Not only is this Blueberry Galette really fun to make, it’s also the perfect way to beat the heat! If you've never heard of a galette, it's pretty much like an open pie, expect much easier! The crust is rolled out and the filling piled high. The edges are brought and folded into the center for a beautiful rustic look. In this case, it’s a crispy almond flour crust filled with a bursting blueberry filling, that caramelized in the oven. Serve up a warm slice and finished off with a scoop of vanilla ice cream. Pretty simple but darn delicious!
Blueberry Galette
Crust:
- 1 cup almond flour
- 1/2 cup cassava flour
- 4 to 6 tbsp ice water
- 4 tbsp cold coconut water
- 2 tbsp coconut sugar
- 1/2 tsp salt
In a food processor, pulse together the flowers sugar and salt. Add in the coconut oil and post to combined, about 3 to 4 times. Drizzle in the water with the processor running just until a dough forms. Formed the dough into a bar and placed in the fridge to firm up for at least 30 minutes.
Filling:
- 2 cups fresh blueberries
- 2 tbsp maple syrup
- 1 tbsp cassava flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Preheat the oven to 375°F and combined all the feeling ingredients in a large bowl.Retrieve the dough and roll out into a 12 inch circle. Working quickly, poor the blueberry filling in to the center of the crust, Leaving a border of at least 1 inch,And fold the side of the crust up towards the centerLeave about 2 inches of the middle open and brush the crust with coconut milk. Bake for about 40 minutes or until the crust is golden brown. Enjoy!
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