Strawberry & Rhubarb Galette

• Vegan

• Produce

  • 1 cup Rhubarb
  • 2 cups Strawberries

• Baking & Spices

  • 1/4 tsp Kosher or sea salt
  • 3 tbsp Palm sugar
  • 1 1/4 cups Whole wheat flour, white

• Oils & Vinegars

  • 1/2 cup Coconut oil, virgin

• Liquids

  • 4 tbsp Water

Found on skinnyms.com

Description

Ingredients

• 1 1/4 cups white whole wheat flour
• 1 tablespoon coconut palm sugar, plus 2 teaspoons for dusting
• 1/4 teaspoon kosher or sea salt
• 1/2 cup virgin coconut oil, solid
• 2- 3 tablespoons ice cold water, as needed
• 2 cups halved strawberries, hulled
• 1 cup diced rhubarb (sub 1 cup peeled diced tart apples when rhubarb is not in season)
• 2 tablespoons coconut sugar
• 2 tablespoons water

Directions

• Add flour, 1 tablespoon coconut sugar, and salt to a food processor fitted with the s-blade. Pulse to mix ingredients. Add coconut oil and pulse until there are pea-sized crumbs in the mix.
• If a food processor is not available, this can be done by hand by first whisking the flour mixture and then using fingers to incorporate the coconut oil in the mixture until pea-sized crumbs form.
• Add ice water, a couple of teaspoons at a time, pulsing in the processor.
• Dough should not be overly wet so it will come together after its refrigerated.
• Form the dough into a ball (it will crumble and be somewhat dry). Place plastic wrap tightly around it, squeezing to bring the ball together, and refrigerate for 30 minutes.
• Meanwhile, place all ingredients for the filling in a saucepan over medium-low heat. Allow to cook for about 15 minutes, stirring frequently, until rhubarb has softened. Fruit filling can be used immediately or refrigerated until ready to use.
• After refrigerating, form the dough into a disc and place between two wax paper sheets and roll flat with a rolling pin, about 1/2-inch. Place an overturned salad plate on top of the dough and trace around it with a knife to create a circle for the galette.
• Preheat oven to 350 degrees. Place the dough on a baking sheet. Add the fruit filling in the center of the dough, leaving two inches around all edges. Fold over the edges of the galette to form a crust. Sprinkle with the remaining coconut sugar.
• Bake for 20 to 25 minutes until the crust is golden and the filling is bubbling.
• Enjoy!