GF Strawberry Rhubarb Galette
Recipe by Megan Horsley
Ingredients
10
Time
20m
Serves
6
If you’re looking for a summery and fresh recipe that makes use of local produce, look no further! Strawberries and rhubarb are the stars of this heart-healthy, gluten-free baked treat which offer a deliciously sweet and tart flavour. The bright red hues that this fruit and vegetable combo boast are signs of their nutritional value, since the red is caused by the presence of anthocyanins, one of the many anti-inflammatory and antioxidant-rich flavonoids. This means that these two ingredients are helpful in promoting cardiovascular health, brain health and can reduce inflammation in the body.
Dessert
Gluten-Free
Ingredients
1 1/2 cup
Brown Rice Flour
1/4 cup
Almond Flour
2 Tbsp
Coconut Oil
1/8 tsp
Kosher Salt
1 cup
Rhubarb
1 cup
Strawberries
1 Tbsp
Lemon Juice
1/4 cup
Coconut Sugar
1 Tbsp
Tapioca Starch
1
Egg
Instructions
1
PREHEAT: oven to 400F.
2
COMBINE: mix the brown rice flour, almond flour, coconut oil, baking powder, 1 tbsp of coconut sugar and salt together in a bowl until a dough forms. Roll the dough into a ball and place between two sheets of parchment paper.
3
ROLL: the dough out between the two sheets until it reaches a diameter of approximately 12 inches. Move the dough to a baking sheet with parchment paper.
4
MIX: the rhubarb, strawberries, lemon juice, ¼ cup of coconut sugar and tapioca starch together and scoop into the centre of the dough.
5
FOLD: the dough toward the filling, one side at a time, using the parchment paper to lift the edges. Gently press the dough together in spots where the filling might leak out from the crust during baking.
6
Lightly beat your egg and brush it on the dough.
7
BAKE: for 20 minutes. Then lower the temperature to 350F and bake for another 20 minutes until the crust is golden.
8
COOL: for 10 minutes before cutting and eating.
9
Substitutions: No sugar? Use a sugar-free alternative such as monk-fruit sweetener. No grains? Try using a grain-free flour mix instead of brown rice flour. Vegan? Use your favourite dairy-free milk to brush on the crust instead of egg.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
