Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan

• Vegan
• Gluten free

• Produce

  • 1 lb Strawberries

• Refrigerated

  • 1/3 cup Vanilla or plain rice milk

• Condiments

  • 1 tsp Lemon juice
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Chocolate chips, dairy-free
  • 1/4 cup Cornmeal
  • 1 3/4 cups Gluten free flour
  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Sugar
  • 1 tbsp Tapioca flour
  • 1 tsp Vanilla
  • 3/4 tsp Xanthan gum

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Drinks

  • 1 tbsp Ice water

Found on allergyawesomeness.com

Description

Ingredients

• CRUST:
• ⅓ cup vanilla or plain rice milk
• 1 teaspoon lemon juice
• 1 and ¾ cups gluten-free flour
• ¼ cup cornmeal
• ¾ teaspoon xanthan gum (omit if your flour mix already has this)
• ¼ teaspoon salt
• ⅓ cup granulated sugar
• ½ cup coconut oil, chilled
• 1 Tablespoon ice water, if necessary
• FILLING:
• 1 pound of strawberries, washed and cut
• 1 Tablespoon maple syrup
• 1 teaspoon vanilla
• 1 Tablespoon tapioca flour
• ½ cup dairy-free chocolate chips
• Sugar for sprinkling

Directions

• Combine the rice milk and lemon juice and set aside to sour.
• Preheat the oven to 375 degrees F.
• In a stand mixer with the paddle attachment, mix together the flour, cornmeal, xanthan, salt and sugar until combined.
• Add the oil, dropping a spoonful at a time while the mixer is on slow. You will have a coarse meal, a lot like crumbled playdoh.
• With the mixer on slow, slowly pour the rice milk mixture until it begins to ball in the center. If its still too dry, add in the ice water while mixing. If not, you can just omit the ice water.
• Lay a sheet of parchment paper out on top of a cookie sheet and drop the dough onto it. Mold it into a ball and then flatten it into a disk. Place another sheet of parchment paper on top. Using a rolling pin, roll the dough into approximately a 13-inch circle.
• Remove the top piece of parchment paper.
• In a separate bowl, stir together the filling ingredients.
• Pour the filling into the middle of the dough, being sure to keep several inches of a border.
• Fold the edges of the dough toward the middle. I find its easier to just lift the parchment paper than do it with your fingers--it breaks less. If it does break, simply pinch it back together with your fingers. Make sure any cracks are sealed so that the filling doesnt ooze out.
• Sprinkle sugar on top of the crust and then place in the oven.
• Bake for 30 minutes, or until the edges of the crust are nice and brown. Let cool to room temperature before cutting.