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.
Ingredients
Scale
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)
Instructions
- Preheat oven to 350°F.
- Add the almond flour, tapioca flour, salt, and coconut sugar to a food processor. Pulse until well combined.
- Add the butter and pulse until incorporated.
- Add the ice water and apple cider vinegar. Pulse just until a dough forms.
- 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.
- In a bowl, gently stir together the raspberries, coconut sugar, vanilla, and tapioca flour.
- Spoon the filling into the center of the dough, leaving a 2- to 3-inch border.
- Fold the edges of the dough over the filling.
- Bake for 25 to 30 minutes, until the crust is lightly golden and the filling is bubbly.
- Cool slightly before serving. Enjoy warm with vanilla ice cream if desired.
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.