Blueberry Galette  (Vegan, Gluten-Free)

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This blueberry galette bursts with a ‘just sweet enough’ fruity berry filling and crisp oat flour-based dough. 

Best of all, this recipe is also versatile; swap out the flours and fillings to your liking and make several mini- or one large vegan galette!

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WHAT YOU WILL NEED FOR THE DOUGH 

WHAT YOU WILL NEED FOR THE FILLING 

First, combine the flour, tapioca flour/starch, psyllium husk powder, and sugar into a mixing bowl.

STEP 1

Then use a fork or pastry cutter to cut the cold vegan butter into the pastry mixture.

STEP 2

Add the ice water and mix.

STEP 3

Flour a large piece of parchment paper or a silicone mat with tapioca flour. Roll out each dough piece with a lightly floured rolling pin into a circle shape.

STEP 4

If there are cracks, you can help fix them with your fingers. However, it doesn’t have to be perfect. Then transfer the parchment paper to a large baking sheet.

STEP 5

Next, divide the blueberry mixture among the mini fruit pies, making sure to leave a 1-1 1/2-inch (3-4 cm) border on each one.

STEP 6

Then, carefully, fold the borders over the filling, overlapping when needed- you can do this with your fingers, a knife, or a small spatula.

STEP 7

Brush the galette dough edges with either oil or melted vegan butter, and sprinkle with a little sugar.

STEP 8

Bake in the oven until the berry filling is bubbling, and the crust is golden brown. This usually takes between 25-30 minutes.

STEP 9

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You can eat the vegan galette warm or at room temperature alone, with some whipped coconut cream, topped with a scoop of coconut or vanilla ice cream and/or a drizzle of  caramel sauce!