Gluten-Free Strawberry Rhubarb Galette

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.