Berry Vanilla Galette Recipe

Recipe by our friend @feedinglara 

Berry and vanilla, a classic combo. This gluten free, protein rich galette recipe will impress your family and friends at your next dinner event.

We are running a giveaway for Mitchells Nutrition X Heilala products, so be sure to head to our giveaway to enter!

Berry & Vanilla Galette - GF, DFO

Ingredients

1 1/3 C almond flour (not packed)
3 Tbsp Real Strawberry Bone Broth Protein Powder
1/2 C tapioca flour
1 Tbsp granulated sugar of choice (coconut sugar works well)
Pinch of salt
7 Tbsp cold butter, cubed (100g) (could sub for vegan butter) 
1 room temp egg
2 C strawberries and blueberries (you can use fresh or frozen, if frozen ensure properly thawed so there is no juice)
1 Tbsp each of sugar and tapioca flour mixed together
1 tsp of Heilala Vanilla Extract
Squeeze of half a lemon

 

Method

1. Place the first 5 ingredients in a bowl and stir to combine.
2. In a processor combine the flour mixture with the butter, blend to make a wet biscuit crumb texture. Add in the egg and mix again till a dough ball forms around the side of the processor.
3. Wrap in cling wrap and place in the fridge for an hour. 
4. Preheat the oven to 180C.
5. Once the dough has been in the fridge for 45min, make the berry filling. In a separate bowl combine the berries, sugar and tapioca mixture, the vanilla and lemon. Set aside.
6. Between two pieces of parchment paper (option to lightly dust the lower sheet with tapioca flour), roll out the dough, ideally to a large circle or oval that is around 0.5 cm thick. Remove the top sheet and in the centre place the berry filling, leaving a gap of around 5cm on the outside.
7. Using the parchment paper, fold the sides over the berry filling, creating 6 to 7 straight edges to create a galette shape. If the dough gets too warm it will be hard to work with. It doesn’t matter if it isn’t perfect, as long as the edges are all folded over and you can still see berries in the middle.
8. Top with an egg wash (just 1 egg beaten) to allow the pastry to get golden.
9. Bake for 25-30 min at 180C, until the top is golden and you can see the filling bubbling at the top (it may come out of the pastry a little but once it cools it will be fine).
10. Remove and let cool for at least 10 min before serving, cutting into slices and topping with a scoop of vanilla ice cream if desired. Best eaten fresh.
11. Enjoy!

Want to try more recipes?

• Chocolate Protein Cookie
• Supercharged Coffee
• Decadent Chocolate Black Bean Brownie