The dough

• Add flour, hard cold coconut oil or (vegan) butter, coconut sugar, salt and (optionally) cinnamon to the chilled bowl of a food processor and pulse to combine (pulse 8-10 times to get small floury flakes).
• Slowly pour ice water into the blender bowl while it is running until the dough comes together.
• Turn the dough onto a lightly floured surface and pat it down into a disk shape about 1 inch/2.5cm thick, wrap it in cling foil and refrigerate it for about 30 minutes.
• Preheat oven to 350F/175C
• While the dough is chilling, combine the raspberries, 2 tsp of coconut sugar and arrowroot in a bowl and gently toss to combine.
• Roll out the galette dough between 2 pieces of parchment into a 12" /30cm circle.
• Take of the top piece of parchment paper and add the berry mixture to the center of the dough, leaving about a 2-inch/ 5cm border all the way around.
• Fold up the edges of the crust by taking a section of the edge of the dough and folding it up over the berries. Repeat until all of the edge has been folded around the berries.
• Optionally brush some water or plant based milk over the exposed edges of the dough and sprinkle it with 1-1½ tsp of coconut sugar.
• Bake the galette for 35-40 minutes, until the edges are golden brown.
• Take the galette out of the oven and allow it to partially cool before slicing.