Grain-Free Stone Fruit Galette Recipe

Grain-Free Stone Fruit Galette

Coconut Free

Gluten Free

Legume Free

Seed Free

Grain Free Diet

Egg Free

Vegetarian

Primal

54

Favorite
Share
PRINT

Description

Think of a galette as pie’s laid-back, rustic French cousin. They are easy to make, make a stunning presentation, and are every bit as delicious as a pie. This good4u^™ version is gluten free, grain free, and refined sugar free. Highlight summer’s sun-kissed stone fruit with this mouthwatering galette.

Serves

Total Time

2 hours 15 minutes (includes hands off time to chill the dough)

Ingredients

1 1⁄2 cups Natural Grocers® Brand Bulk Almond Flour

1⁄2 cup tapioca flour

1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt

6 tablespoons very cold organic butter, cut into ½-inch cubes

1-3 tablespoons ice water

3 1⁄2 cups of any combination of ripe but firm organic peaches, plums, or nectarines (about 1 1/4 pounds of whole fruit total)

1 tablespoon organic lemon juice

1 1⁄2 tablespoons tapioca flour

1/2 - 3/4 cup Natural Grocers Brand Bulk Organic Coconut Sugar

Organic vanilla ice cream, optional for serving

Directions

Add ice to a ¼ cup of water. Pulse almond flour, tapioca, and salt in a food processor, then scatter the butter pieces over the dry ingredients. Pulse three to four times. Add 1½ tablespoons of ice water and pulse twice. Check the dough: Press some of the dough between your fingers, it should hold together easily; if it doesn’t, add more water, one teaspoon at a time, while pulsing briefly until it does. Be careful not to overmix; the butter should remain in visible pea-sized chunks and the dough should just hold together when pinched.
Gather the dough into a ball. The dough will be a little crumbly but should come together when you squeeze it into a ball. Cover with plastic wrap or a beeswax wrap, and place in the refrigerator. Chill for at least one hour and up to three days.
When the crust has chilled for at least an hour, preheat the oven to 400° F.
Roll the dough out between two pieces of parchment paper to 1/8-inch thick and about 12 to 14-inches wide. Transfer the dough, still on the bottom piece of parchment, to a rimmed baking sheet. Transfer the baking sheet and dough to the refrigerator.
Pit the fruit and cut into ¼ - ½-inch thick slices. Place in a medium bowl and gently toss the sliced fruit with the lemon juice, tapioca, and coconut sugar. Use ½ cup of coconut sugar if your fruit is very ripe and/or you prefer a lightly sweetened galette, use ¾ cup for less ripe fruit and/or a sweeter galette.
Mound the fruit in the center of the dough, leaving a two-inch border around the edge. The dough is delicate so use the parchment to carefully lift up 2-3-inch sections of the dough and fold the edges over the fruit, pleating the dough to overlap each fold over the last, leaving the center exposed. Use your fingers to gently mend any cracks or breaks in the dough so the juices stay in while baking.
Bake for 35-45 minutes, or until the crust is golden brown and fruit is bubbly. Let cool for 10-15 minutes before serving with a scoop of vanilla ice cream if desired. The galette is best served warm or within a few hours of baking, although leftovers will keep for up to 48 hours covered and refrigerated.

Nutrition Information

per one serving (using peaches, no ice cream)

Calories	Carbs	Protein	Fat	Fiber
303 kcal	31 g	5 g	19 g	3 g

39.709921, -104.987224

Denver - Design District - Alameda and Broadway