Grain-Free Raspberry Galette

Grain-Free Raspberry Galette

This Grain-Free Raspberry Galette has quickly become one of my favorite summer desserts. It comes together with minimal effort, looks beautiful on the table, and tastes like something from a bakery.

When raspberry season arrives, I waste no time putting our harvest to good use. Our raspberry patch continues to multiply, and every summer we pick basket after basket of sweet, homegrown berries. While we enjoy plenty of fresh raspberries straight from the garden, I’m always looking for simple ways to showcase them.

We enjoy my honey-sweetened raspberry jam (found inside my Sugar-Free Canning Course), and I also freeze dry a tremendous amount of raspberries each year. Most of those end up sprinkled over bowls of my grain-free granola with fresh goat milk from our farm. Sometimes I’ll freeze berries for later, too.

But while fresh raspberries are in season, this galette makes a regular appearance on our table.

It’s one of my favorite desserts to serve when friends come for dinner, but I definitely don’t wait for company. Whenever we have enough berries on hand, I bake one just because it’s too good not to.

Served warm with a scoop of vanilla ice cream, this Grain-Free Raspberry Galette tastes like summer.

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What Is a Grain-Free Raspberry Galette?

A galette is a rustic free-form pastry that’s much easier than making a traditional pie. Instead of fitting dough into a pie plate, you just roll it into a circle, pile the filling into the center, and fold the edges over.

There’s no need to worry about perfectly crimped edges or fancy lattice work. The rustic appearance is part of its charm.

Why You’ll Love This Grain-Free Raspberry Galette

This Grain-Free Raspberry Galette has become one of our favorite summer desserts because it:

• Highlights fresh, seasonal raspberries
• Comes together much more easily than pie
• Features a flaky grain-free crust
• Uses simple pantry ingredients
• Looks beautiful enough for guests but easy enough for an ordinary weeknight
• Pairs perfectly with vanilla ice cream

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Ingredients You’ll Need

For the Grain-Free Crust

• Almond flour
• Tapioca flour (or arrowroot starch)
• Unrefined sea salt
• Coconut sugar
• Butter
• Ice water
• Apple cider vinegar

For the Raspberry Filling

• Fresh raspberries
• Coconut sugar
• Vanilla extract
• Tapioca flour (or arrowroot starch)

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How to Make Grain-Free Raspberry Galette

1. Add all of the crust ingredients except the water and vinegar to a food processor. Pulse until the butter is incorporated into the flour mixture.
2. Add the ice water and apple cider vinegar, then pulse just until the dough comes together.
3. Place the dough onto a parchment-lined baking sheet and roll it into approximately a 10-inch circle.
4. In a bowl, gently combine the raspberries, coconut sugar, vanilla, and tapioca flour.
5. Spoon the raspberry mixture into the center of the dough, leaving several inches around the edge.
6. Carefully fold the edges of the dough over the filling, working your way around the galette.
7. Bake at 350°F for 25 to 30 minutes, or until the crust is lightly golden and the filling is bubbling.
8. Allow the galette to cool slightly before slicing.

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Serving Suggestions

Our favorite way to enjoy Grain-Free Raspberry Galette is still warm from the oven with a generous scoop of vanilla ice cream.

It’s equally delicious served:

• With freshly whipped cream
• Alongside homemade yogurt
• For brunch with coffee
• As a simple dessert after a summer cookout

Tips for Success

• Use fresh, ripe raspberries for the best flavor.
• Handle the berries gently so they don’t break apart before baking.
• Don’t overwork the dough. Pulse only until it comes together.
• Bake on parchment paper for easy cleanup and serving.

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Frequently Asked Questions

Can I use frozen raspberries?

Yes, although fresh berries produce the best texture. If using frozen raspberries, don’t thaw them first. You may need to increase the baking time slightly.

Can I make the dough ahead of time?

Absolutely. Prepare the dough a day in advance, wrap it well, and refrigerate until you’re ready to bake.

Can I substitute other berries?

Yes. Blackberries, blueberries, or a combination of summer berries all work beautifully in this recipe.

More Raspberry Recipes You’ll Love

If your raspberry patch keeps producing like ours does, be sure to try:

• Honey-Sweetened Raspberry Jam (inside my Sugar-Free Canning Course)
• Grain-Free Granola topped with freeze-dried raspberries and fresh goat milk
• Raspberry Balsamic Chicken

During raspberry season, I’m determined to enjoy as many fresh berries as possible before preserving the rest for later. This Grain-Free Raspberry Galette has become one of our favorite traditions, and I hope it becomes one in your home as well.

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Grain-Free Raspberry Galette

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• Author: Kathleen | Roots & Boots
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 0 hours
• Yield: 8 servings 1x

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Description

This easy Grain-Free Raspberry Galette features a flaky grain-free crust wrapped around sweet, juicy raspberries. Rustic, beautiful, and perfect served warm with vanilla ice cream.

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Ingredients

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Crust

• 2 cups almond flour
• ½ cup tapioca flour (or arrowroot starch)
• ½ teaspoon unrefined sea salt
• 1 tablespoon coconut sugar
• 4 tablespoons butter, cold
• 3 tablespoons ice-cold water
• 1 tablespoon apple cider vinegar

Filling

• 3 cups fresh raspberries
• 1 tablespoon coconut sugar
• ½ teaspoon vanilla extract
• ½ tablespoon tapioca flour (or arrowroot starch)

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Instructions

1. Preheat oven to 350°F.
2. Add the almond flour, tapioca flour, salt, and coconut sugar to a food processor. Pulse until well combined.
3. Add the butter and pulse until incorporated.
4. Add the ice water and apple cider vinegar. Pulse just until a dough forms.
5. Place the dough between two sheets of parchment paper and roll into a 10-inch circle. Remove the top layer of parchment paper and place the dough (still on the bottom layer of parchment) on a baking sheet.
6. In a bowl, gently stir together the raspberries, coconut sugar, vanilla, and tapioca flour.
7. Spoon the filling into the center of the dough, leaving a 2- to 3-inch border.
8. Fold the edges of the dough over the filling.
9. Bake for 25 to 30 minutes, until the crust is lightly golden and the filling is bubbly.
10. Cool slightly before serving. Enjoy warm with vanilla ice cream if desired.

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Notes

Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.

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