Chocolate Strawberry Galette (Gluten Free + Paleo

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 cups Strawberries, fresh

• Refrigerated

  • 2 Egg

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tbsp Coconut sugar
  • 1/2 cup Dark chocolate
  • 1/4 tsp Kosher salt
  • 9/16 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
• 2½ cups fresh strawberries (cut in half if large)
• 1 tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon tapioca flour
• ½ cup (3 oz.) dark chocolate chunks (I recommend Enjoy Life or make your own)
• 1 egg, beaten

Directions

• Combine the almond flour, tapioca flour, coconut sugar, 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. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end. 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 strawberries, maple syrup, vanilla extract, and tapioca flour. Toss until coated. Add in the chocolate chunks, reserving some to put on top.
• 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. Top with remaining chocolate chunks on top.
• Gently fold the sides up, creasing the dough together with your fingers as you go. I used the parchment to help fold up the dough so it didn’t 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. Let dry for two minutes, and brush one more time.
• Transfer the parchment with the galette to the baking sheet and bake for 30 minutes until the edges are golden brown.
• Remove from the oven and let cool for 10 minutes before slicing and serving.