Sometimes you need something sweet, just for you…to share with no one else.
Did I mention it was also dairy free and vegan? That’s right so this is a rather all-inclusive pastry calling your name!
What You Need To Make The Gluten Free Raspberry Galette
All purpose gluten free flour (I used the King Arthur brand)
Egg (sub coconut cream for vegan)
Your favorite berries
How To Make The Ideal Gluten Free Galette Crust
The key to making this dough is and getting a similar result to mine is using King Arthur’s all purpose flour (the same brand I used) as not all gluten free flours are created equally.
When it comes to forming the crust and rolling it out remember it doesn’t have to be perfect. Start by forming a dough ball in your hands and sprinkling flour on a pastry matt (or other flat surface) and a bit on the the rolling pin. Then, roll out the dough ball into a circle by using your rolling pin as a guide to create an even circle that has the same thickness throughout. Remember, it doesn’t have to be perfect. I recommend aiming for a 1/4 inch thickness (or slightly above that). The diameter should be 7-8 inches.
Once the dough is rolled into a circle, wrap it with plastic wrap and store in the fridge for at least 45 minutes.
It may seem like it’s never ending but it well worth it as the pastry dough will yield a better texture.
Creating The Filling and Folds
When it comes to the berries all your going to do is combine all the filling ingredients together in a small bowl and transfer them on top of the pastry crust, leaving a 1 1/2 -2 inch crust border, ensuring there is enough room for the folds.
For the folds, start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect.
A Galette is simple, lets keep it that way! As much as we would like to have the perfect folds they don’t have to be perfect. The main reason we fold the dough is to keep the berry filling inside the pastry. So, as long as it keeps the berries from falling outside of the pastry the folds are doing their job. And even if they bleed over a little bit, it doesn’t affect the taste in the slightest so don’t sweat it!
Before placing this Gluten Free Galette in the oven brush the outside with egg wash or coconut cream (if subbing for vegan) and sprinkle turbinado sugar on the top of the outer crust (the folds). This will add a great texture and make the edges nice and brown.
Of course, no galette would be complete without ice cream! I recommend adding your favorite vanilla ice cream as it brings the berries and crust together perfectly.
Looking for more tasty recipes? Try my latest recipes!
The simplest single serve sweet Gluten Free and Vegan Galette.
For the crust
2 TBSPs cubed cold vegan butter
1/4 cup all purpose gluten free flour (I used the King Arthur brand)
1 TBSP almond
1/2 Tbsp cane sugar
1 TBSP cold water
1 egg (for egg wash) (sub coconut cream for vegan)
2 Tsp Turbinado sugar
1/2 cup berries of choice
3/4 tsp lemon juice
1 tsp cane sugar
1/2 tsp corn starch
dash of vanilla
Combine all of the ingredients, except for the cold water in a food processor and blend.
Add the cold water to the food processor and stop once a dough forms. Once done, take out and form into a ball.
Sprinkle flour on a pastry mat and a bit on the rolling pin and the top of the pastry dough. Roll out to 1/4 inch thickness and about a 7-8 inch diameter. We want to make sure there is 1 1/2-2 inches of dough left to create folds for the berries to be covered. If it breaks that is okay, simply piece it back together using the dough.
Store in the fridge for at least 45 minutes.
While the dough is setting in the fridge, let’s prepare the filling and start the oven!
Set the oven to 400 degrees.
Start by washing your favorite fresh berries and adding them into a small bowl.
Add the remaining ingredients for the filling and combine thoroughly until no corn starch is visible on the berries. Feel free to add more or less sugar as you please based on the sweetness of your berries.
Once complete, set aside.
Take the dough out of the fridge and add the filling into the center of the dough, leaving room for the dough to fold over the galette. You can leave as little or as much room as you would like based on your preference.
When you are done adding the berries fold the dough over starting in the center of the dough and start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect.
When you are done folding the dough over crack an egg in a small bowl and mix with a fork. Brush the egg wash on the folds of the galette and sprinkle the turbinado sugar on top of it. This will add a great brown to the color and crunch to the texture as well as a hint of sweetness.
Bake for 25-27 minutes.
Let cool for 12-15 minutes and top with your favorite vanilla ice cream.
You may use oat flour in place of almond flour, but I only recommend this if you are allergic to nuts as you will have to alter the water content to slightly less than 1 TBSP. I recommend adding in the water slowly until the dough texture is achieved.
I used King Arthur’s all purpose flour. If you use a different brand I cannot guarantee the texture will be the same as all gluten free all purpose flours are created differently. In the past I have used Bob’s Red Mill 1:1 all purpose flour and yielded a similar result.
Nutritional information is loosley calculated w/o ice cream
Grab your ripe bananas and get ready to seriously up your breakfast game with my Healthy Gluten Free Banana Coffee Crumb Cake!
Thy I Love This Gluten Free Banana Coffee Crumb Cake
Hello Flavor Infusion
The hues of the banana flavor are complemented perfectly by the coconut sugar- cinnamon infusion making for a delicate combination!
So, in other words..prepare to have more than one slice.
Mixed Flours Makes An AHH-Mazing Texture
In this recipe there is a mixture of all-purpose gluten free flour (King Arthur brand), almond flour, coconut flour, and oat flour (to pair with the crumble). This flour mixture results in a fluffy, yet moist texture that gives the Crumb Cake its lift when paired with the wet ingredients.
Let’s Go Back To Childhood
Is it just me, or did everyone have someone in their life who made a breakfast coffee cake every Sunday or on special occasions when your family would come over for a large Brunch? I can almost smell the crumb cake my Mom use to make on Sundays when we would visit my Grandma and my oh my was it divine!
My hope is that this recipe either takes yo back to a similar time, or helps you create this special moment for your loved ones.
Ingredients for Gluten Free Banana Coffee Crumb Cake:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Plant based butter (normal butter should work as well)
0% greek yogurt
2 medium sized spotty bananas
Non-dairy milk (or normal milk)
Powdered sugar (for the glaze)
I would also suggest using a pie tin as well since that is what I used.
Get The Perfect Texture
When making the base of this you will notice the dough is quite thick and firm, which may seem odd but this is perfect! The texture should resemble the image below.
If you use a different flour you may find yourself adding more or less liquid to even it out. I recommend starting to add only 2-3 Tablespoons of milk and then see what that does to the consistency. If it is too watery, then sprinkle in a little more flour and if it is too thick, then I would add another 1-2 Tablespoons of milk.
For The Crumble
To get that delicious cinnamon-sugar crumb texture I would recommend mixing all the dry ingredients for the crumb cake (),and add in the butter 1 Tablespoon at a time. As you add the butter the flour will clump up more and more, which is what you want. small clumps are what we are going for here so watch the amount of butter you add.
If you add too much butter then your mixture will hold too much moisture and just be one large clump. If you accidentally add too much butter just add in more flour and coconut sugar until the texture is evened out and in smaller clumps.
When adding the crumble, you’ll be adding it in 2 separate areas; the middle and the top. You will sprinkle 1/2 the mixture in the middle and the remaining on the top before it goes into the oven.
The crumble should crisp up on the top to create a slightly hard shell outside of the banana cake base.
For The Icing
This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.
The less milk you add the thicker the icing will be.
Alrighty, now who is ready to give this a try and dig in?
A Healthy twist on a breakfast/brunch classic! This Gluten Free Banana Coffee Crumb Cake will make you the talk of the party at your next family brunch!
3/4 cup all purpose flour (I used King Arthur)
1/2 cup almond flour
3 TBSP coconut flour
1 Tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
5 TBSP plant based butter (I used this to cut down on the dairy but normal butter should do)
1 large egg
1 1/4 Tsp vanilla extract
2 TBSP honey
2 TBSP coconut sugar
1/2 cup 0% greek yogurt
2 medium bananas (just under 3/4 cups)
4–5 TBSP milk of choice
dash of salt
5 TBSP coconut sugar
1 1/2 tsp cinnamon
3 TBSP all purpose gluten free flour
3 TBSP oat flour
Dash of sea salt
2.5–3 TBSP butter of choice
1/2 cup powdered sugar
1/8–1/4 tsp vanilla (depending how strong of a flavor you want
1–2 TBSP milk (more milk= a thinner texture)
The Banana Cake
Preheat the oven to 350 degrees and line either a cake pan or pie tin with parchment paper.
In a large mixing bowl add all of the dry ingredients. Then set aside.
Melt the butter and place it in a medium-sized bowl with the other wet ingredients, except for the bananas.
Mash the bananas to a pulp and add them into the medium-sized bowl. Give it a good mix until all of the wet ingredients are combined.
Add the wet to the dry and make sure there are no bits of flour not incorporated. The batter will be very thick, but that is what we are going for. If you find your batter is not very thick, simply add more all purpose flour. Alternatively, if you find your batter is too thick, add 1-2 TBSP of milk. The texture should resemble the picture above this recipe.
Once the batter is thoroughly mixed set aside as we prepare the crumble.
Add all of the ingredients except for the butter in a small bowl.
Melt the butter in the microwave for 20-30 seconds. The amount of butter you use will vary on how clumpy you like your crumble. Butter is what clumps the ingredients, but if you add too much your crumble will not be easily dispersed as it will be very large clumps so I recommend no more than 3 TBSP of butter. If you add too much butter just add a little more coconut sugar or oat flour.
Stir in the butter by the Tablespoon. It will clump up the more you stir it. When stirring it feel free to go back and forth as well as a circular motion to distribute the butter evenly. I used 2.5 TBSP of butter which gave me the perfect amount of clumps (I prefer tiny ones). The texture should match closely to the image I have above in the blog post.
Put It Together
Spread half the batter evenly into a baking dish. Be sure all corners are covered.
Sprinkle half the crumble over the batter evenly.
Pour the other half of the batter over the crumble (that’s on the top of the lower base layer). Do this carefully as the batter should be spread out on top of the crumble without mixing the crumble. I recommend lightly spreading the batter to minimize the possibility of this.
Sprinkle the other half of the crumble over the batter and bake for 40-45 minutes. Potentially longer depending on your oven. The cake should have no batter come out when you stick a toothpick in it.
While the cake is baking let’s prepare the icing! Simply add the vanilla and powdered sugar together followed by slowly adding 1 -2 TBSPs of milk. I recommend doing this slowly as it is very easy to add too much liquid and have a watery icing. Better to add less and add more as you go until you reach the consistency you want. If you prefer a thicker icing, then I would go with 1 TBSP of milk.
Take the cake out and let it cool for 10-12 minutes. You will know it’s done when you stick a toothpick into the batter and no dough sticks to it.
With a spoon, in a criss-cross motion drizzle the icing over the cake until all of the icing is used. Then dig in! I recommend storing these in the fridge to last longer in an airtight container for a max of 3 days.
I used King Arthur Gluten Free All Purpose flour, if you use another gluten free flour blend your texture may be different as all brands are made differently.
Nutrition is a rough estimate using 2.5 TBSPs of butter and is a rough estimate.