Description
Move over blueberry pie, this galette is loaded with protein, healthy fats, antioxidants, and flavour. It’s really all you need in a dessert!
Ingredients
Scale
For the Pastry:
- 1 cup almond flour
- 1/2 cup raw walnuts
- 1/2 cup tapioca flour
- 1/4 cup cold organic, grass-fed butter
- 2 tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 2 eggs, divided
For the Filling:
- 2 cups blueberries (fresh or frozen)
- 2 tablespoons arrowroot powder
- 2 tablespoons lemon juice
- 2 teaspoons cinnamon
Instructions
- In a food processor with the “s” blade, pulse together the almond flour, walnuts, tapioca flour, butter, sugar, and salt until combined.
- Add 1 egg and pulse until it begins to hold together and forms a ball.
- Wrap in beeswax and refrigerate for one hour.
- In a medium-size bowl, combine the blueberries, arrowroot, lemon juice, and cinnamon. Set aside.
- Once the dough is ready, preheat the oven to 350F.
- Use almond flour to flour your surface and roll out your dough to 1/2″ thick. Carefully transfer the dough to a cookie sheet lined with a silicone mat.
- Add the blueberry filling to the centre of the galette and spread to within 1 1/2″ of the edges.
- Fold the edges up, leaving the centre exposed. It’s rustic, so don’t worry about making it look nice!
- In a small bowl, whisk the remaining egg. Brush the egg over the pastry and dust with a little coconut sugar.
- Bake for 30 minutes.
Notes
Serving Tip
Top with a spoonful of coconut whip and a dusting of cinnamon.
Make it Vegan
Use flax eggs.