Ingredients
- 1½ cups almond flour
- ½ cup tapioca flour
- 1 tablespoon coconut sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold grass-fed butter, cubed
- 1 egg, cold
- 16 oz. fresh blueberries
- 1 tablespoon lemon juice (from ½ a lemon)
- Zest of 1 lemon
- 2 tablespoons maple syrup (can substitute honey)
- 1 teaspoon vanilla extract
- 2 teaspoons tapioca flour
- ¼ teaspoon cinnamon
- 1 egg
- ¼ teaspoon cinnamon
- 1 tablespoon coconut sugar
Recipe Description
This Blueberry Galette is a delicious dessert that’s easier to make than a pie, with the same fruity filling and super flaky crust. This healthier dessert is gluten free, Paleo-friendly, and refined sugar free. Piles of fresh blueberries are lightly sweetened with maple syrup, brightened up with a bit of lemon juice and zest, and a sprinkle of cinnamon adds a touch of warmth. Once the berries are arranged and tucked into the crust, the crust is sprinkled with a cinnamon-coconut sugar mixture that gets all crispy, browned and caramelized in the oven, while the berries get super juicy and jammy.
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