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
- Serving Size: 1 Large gallete
- Calories: 478
- Sugar: 23
- Fat: 26
- Carbohydrates: 55
- Fiber: 7
- Protein: 6
Keywords: galette, gluten free, vegan, dairy free, berry galette, gluten free galette, vegan galette, gluten free dessert