Easy Berry Galette
Any fruit'll do!
I love fruity desserts, but I am not really a baker. So the easier a dessert recipe, the better! I think a Galette is a good option if you want a pie but don’t want to go through all the trouble. Even I can make one!
I experimented with SO many variations of oil-free crusts, one fail after the other. My fail safe recipe is from Sweet And Natural by Meredith McCarty but it contains oil. I tried subbing the oil with apple sauce but it really suffered in the texture. I think a good crust needs a little fat. So I may try Meredith’s again subbing with cashew cream instead.
Meanwhile, this one uses almond flour and a little bit of cashew cream (which I always have in the fridge for my coffee and tea – see recipe for Homemade Creamer).
Easy Berry Galette
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
Crust
1 1/4 cups almond flour
1/3 cup arrowroot flour
1/2 tsp sea salt
2 flax eggs (2 T ground flax mixed with 5 T water and set aside to thicken)
1 T cashew cream
2 tsp date, maple or coconut sugar
Filling:
1 12 oz bag mixed frozen berries defrosted (can also use fresh, about 2.5-3 cups)
2 T date, maple or coconut sugar granules
2 T arrowroot powder
1 T chia seeds (optional: I added it because there was a lot of liquid in my berries so the chia helped thicken so it wouldn’t run)
1/4 tsp lemon zest
squeeze of fresh lemon
variation: add peeled and chopped apple and cinnamon to the berries
Instructions
Preheat oven to 375.
Prepare a baking sheet with parchment paper. Have an extra same size piece of parchment for rolling.
Mix your filling ingredients in a bowl and allow to sit.
Mix your dry ingredients in a bowl. Add the flax and cashew creamer and toss around until it turns into little pieces, then gather it up and form a ball.
Place the ball of dough on the prepared baking sheet. Cover it with the other piece of parchment paper, and press down until it forms a disc. Using a rolling pin or tall bottle, roll the dough into an oval or circle, but not too thin.
Scoop the fruit into the center and spread it so there is an inch or two border between the fruit and the edge of the dough. Pick up the sides of the parchment paper to carefully lift the sides of the dough, and fold it over slightly forming an inch or two crust. The fruit will be exposed in the center.
Bake for 20-25 minutes. Allow to cool before slicing.
