Strawberry Rhubarb Almond Galette
Recipe by Danielle Wiens
Ingredients
10
Time
1h
Serves
8
Galettes are the perfect pastry for beginner bakers. Similar to a pie or tart, but guaranteed to cause less stress. Spelt and almond flour make up the base of this galette, giving it a lower gluten content than regular recipes. Strawberry pairs perfectly with rhubarb to create a filling with a tart kick and sweet finish.
Dessert
Ingredients
2cups
Spelt Flour
1/2cup
Almond Flour
1/2tsp
Sea Salt
1/2cup
Coconut Oil
1/2lb
Rhubarb
10oz
Strawberries
1Tbsp
Cornstarch
6 1/2Tbsp
Coconut Sugar
2Tbsp
Vanilla Extract
1/2
Egg Whites
Instructions
1
Mix the spelt flour, almond flour, and salt in a medium bowl.
2
Cut the coconut oil into the flour mix using a pastry cutter or a fork until a pea-like consistency is met with dough. Drizzle in the ice water a few tablespoons at a time. Be careful not to overwork the dough or the crust will become tough and crack.
3
Roll the dough into a ball. Wrap and let it sit in the fridge overnight.
4
Preheat the oven to 400°F. Roll out the dough on a well-floured surface to about 14”. Flour as needed to prevent sticking. Transfer to a lined baking sheet.
5
Toss together rhubarb, strawberries, cornstarch, 5 tbsp sugar, and vanilla together in a medium mixing bowl. Mix well.
6
Add filling to the center of the dough, and evenly spread it out, leaving a 3” border at the edges. Fold up the edges of the dough over the filling.
7
Brush the dough with the whisked egg half.
8
Sprinkle the dough with the remainder of the coconut sugar.
9
Bake until the galette is browned, about 40 minutes.
Explore More
More Recipes by Danielle Wiens
Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.
