Description
This strawberry rhubarb paleo galette is super light and flaky and so delicious with coconut whipped cream on top.
Ingredients
Units
Scale
For the Galette
- 1 1/2 cups Almond Flour
- 1/2 cup Tapioca Flour
- 1 tbsp Coconut Sugar
- 1/4 tsp Kosher Salt
- 1/2 cup Ghee cut into cubes (refrigerated)
- 2-4 tsp Water as needed to hold dough together, ice cold
- 1 Egg beaten
For the Toppings
- 8 ozs Strawberries sliced
- 1/2 lb Rhubarb sliced into 3"4 inch pieces
- 3 tbsp Coconut Sugar to taste
- 1 tsp Vanilla Extract
- 1 tbsp Arrowroot Powder to thicken (or use tapioca flour)
Instructions
- Place almond flour, tapioca flour, coconut sugar, and salt in your food processor (or blender). Pulse a few times until combined.
- Next, add your cubed cold ghee. Pulse until the mixture resembles coarse flour.
- Next, add 2 tsp. of ice-cold water. Pulse until the mixture comes together to form a dough (about 10 to 15 seconds). If it still isn’t forming, add an additional 1/2 tsp. to 1 tsp. ice-cold water and pulse again.
- Remove from the food processor and form it into a ball and wrap it in plastic wrap. Place this in the fridge to firm up, about 1 to 2 hours, or overnight.
- Preheat the oven to 375ºF (191ºC).
- Remove the galette dough from the fridge and section it into 4 to 5 balls. Place it in between two pieces of parchment paper. Using a rolling pin (or bottle of wine) roll it out into a circle or square about 1/4-inch thick, leaving it on the parchment paper. Then place this on a baking sheet.
- In a small bowl, add the strawberries and rhubarb along with the coconut sugar, vanilla extract and arrowroot powder, stir to combine. Before topping the galette with the filling, you can use a paper towel to lightly blot them of excess juice.
- Add the strawberry rhubarb mixture to the galette, leaving a 1 1/2-inch border around the edge, as this will be folded over.
- Using the parchment paper to help, gently fold the edges of the galette over top.
- In a small bowl, beat the egg. Using a pastry brush, brush the egg along the sides of the galette. Sprinkle additional coconut sugar on the sides if you want it a bit sweeter. Repeat with additional mini galettes.
- Place in the oven and bake for 35 to 40 minutes, until the galettes are crispy and slightly browned in colour and the filling ingredients have cooked, and are juicy.
- Allow it to rest for 10 to 15 minutes.
- Once ready to serve, top with dollops of coconut whipped cream.
Notes
This recipe will make about 4 to 5 mini galettes. I got 4 mini galettes from this recipe.