Blueberry Galette (Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 16 oz Blueberries, fresh
  • 1 Lemon, Zest of

• Refrigerated

  • 2 Egg

• Condiments

  • 1 tbsp Lemon juice
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Cinnamon
  • 1/4 tsp Kosher salt
  • 2 tbsp Palm sugar
  • 1/2 cup Tapioca flour
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter, grass fed

Found on bakerita.com

Ingredients

• 1½ cups almond flour
• ½ cup tapioca flour
• 1 tablespoon coconut sugar
• ¼ teaspoon kosher salt
• 6 tablespoons cold grass-fed butter, cubed
• 1 egg, cold
• 16 oz. fresh blueberries
• 1 tablespoon lemon juice (from ½ a lemon)
• Zest of 1 lemon
• 2 tablespoons maple syrup (can substitute honey)
• 1 teaspoon vanilla extract
• 2 teaspoons tapioca flour
• ¼ teaspoon cinnamon
• 1 egg
• ¼ teaspoon cinnamon
• 1 tablespoon coconut sugar

Directions

• Combine the almond flour, tapioca flour, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
• Add 1 egg and pulse/mix again until dough comes together. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
• When ready to bake, preheat oven to 375°F.
• In a medium bowl, stir together the blueberries, lemon zest and juice, maple syrup, vanilla extract, tapioca flour, and cinnamon. Toss until coated and all the dry ingredients are moistened.
• Roll the dough out between two pieces of parchment paper into a circle, about 10” across. You want it thick enough to be able to hold the filling and fold up the sides.
• Place the filling in the middle of the circle leaving about 2 inches around the edge empty.
• Gently fold the sides up, creasing the dough together with your fingers as you go. I use the parchment to help support and fold the dough so it doesnt break.
• Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Stir together the cinnamon and coconut sugar and sprinkle on the egg-washed crust.
• Transfer the parchment with the galette to the baking sheet and bake for 30-35 minutes, until the blueberries are burst and bubbling and the crust is golden brown. Check the galette around 20 minutes and tent with foil if the crust is browning too quickly.
• Remove from the oven and let cool for 10 minutes before slicing and serving. Store leftovers in the refrigerator for up to 3 days.