After being inspired by a few desserts found on Instagram, Megan requested a fruit Galette for dessert tonight. Good news…I had blueberries, strawberries, blackberries and raspberries in the refrigerator, giving me inspiration to make a Spring Berry Galette to share with all of you. This simple gluten-free pastry is truly easy to make and reminds me of a simple farmhouse dessert or breakfast for a working family.
Filled with a mix of deep, dark berries and a splash of maple syrup, this galette is rustic and delicious. Of course, I’m not a fan of serving any dessert without a simple scoop of ice cream. Shhh….it’s our little secret!
My love of ice cream has changed over the years and now only consists of vegan options with my preference changing like the weather. Of course, I’m a huge fan of making your own vegan ice cream but let’s get real, that doesn’t always happen. The creamy pick of the day for our Spring Berry Galette is from Luna & Larry’s Coconut Bliss. They make a simple vanilla that pairs so nicely with a simple piece of vegan pie, brownies or berries. Love it!
- 1/2 cup sorghum flour
- 1/2 cup almond flour
- 1/2 cup gf oat flour
- 1/4 cup tapioca flour
- 1 teaspoon psyllium husk
- 1 tablespoon coconut sugar
- pinch of fine sea salt
- 1/2 cup melted coconut oil (I melt then place in a shallow dish in the refrigerator. After solid, I cut into cubes - see photo in post)
- 4-5 tablespoon ice cold water
- 2 cups mixed berries
- Optional: Use any single berry of your choice
- 1 tablespoon maple syrup
- 1 tablespoon arrowroot powder
- sprinkling of ground cinnamon
- Preheat oven to 350 degrees F.
- Making a gluten-free "pie" dough isn't always easy, but I've found this mix works fairly well.
- In a large bowl, whisk together flours, psyllium, coconut sugar and sea salt.
- Add cold chunks of coconut oil.
- Cut cold oil into flour mixture until pea size crumbs form.
- Add cold water until dough forms into a ball.
- Optional: You can always use a food processor and pulse to combine. Be careful not to over mix.
- Place ball of dough in refrigerator for about 30 minutes.
- Using two pieces of parchment paper, carefully roll dough out into circle about 1/4" thick.
- Place circle onto a parchment lined baking sheet dusted with a little oat flour to prevent sticking.
- Combine berries, maple syrup, cinnamon & arrowroot powder. Gently toss until well combined.
- Place berries in the center of your pie dough. Gently lift sides to fit over the mound of berries.
- Place galette in oven for about 35-40 minutes. Dough should be slightly browned when finished.
- Let cool and serve with a scoop of vanilla Coconut Bliss ice cream
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.