Mini Strawberry Rhubarb Paleo Galette

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)

Prep the Gluten Free Galette

1. Place almond flour, tapioca flour, coconut sugar, and salt in your food processor (or blender). Pulse a few times until combined.
2. Next, add your cubed cold ghee. Pulse until the mixture resembles coarse flour.
3. 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.
4. 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.
5. Preheat the oven to 375ºF (191ºC).
6. 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.
7. 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.
8. Add the strawberry rhubarb mixture to the galette, leaving a 1 1/2-inch border around the edge, as this will be folded over.
9. Using the parchment paper to help, gently fold the edges of the galette over top.
10. 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.
11. 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.
12. Allow it to rest for 10 to 15 minutes.
13. Once ready to serve, top with dollops of coconut whipped cream.