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baked galette

Rustic vegan berry galette

This rustic vegan berry galette is an easy to make dessert you will impress your guests with (without hours spend in the kitchen preparing it). Also great with all berries, stone or pome fruit.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

pie dough
  • 160 gr white whole wheat flour (approximately 1¼ cup)(or sub all purpose flour, whole wheat pastry flour or gluten free all purpose flour)
  • 105 gr coconut oil (or sub 1 stick/ 113gr of (vegan) butter)
  • 1 tsp sea salt
  • 1-2 tsp coconut sugar (to taste)
  • 1 tsp ground cinnamon (optional)
  • 4 tbsp ice water
Filling
  • 250 gr fresh or frozen raspberries (approximately 2 cups)(or other berries)
  • 1-2 tsp ground ginger (optional)
  • 2-2½ tsp coconut sugar (divided)
  • 1 tsp arrowroot powder

Equipment

  • food processor (with pre-chilled bowl)

Method
 

The dough
  1. 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).
  2. Slowly pour ice water into the blender bowl while it is running until the dough comes together.
  3. 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.
  4. Preheat oven to 350F/175C
  5. While the dough is chilling, combine the raspberries, 2 tsp of coconut sugar and arrowroot in a bowl and gently toss to combine.
  6. Roll out the galette dough between 2 pieces of parchment into a 12" /30cm circle.
  7. 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.
  8. 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.
  9. 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.
  10. Bake the galette for 35-40 minutes, until the edges are golden brown.
  11. Take the galette out of the oven and allow it to partially cool before slicing.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.