Grain Free Summer Blackberry and Rhubarb Galettes
The sun is shinning. The birds are chatting away. And all the bushes here in British Columbia are bursting with berries!!! Yepp....summer is definitely here!
If you have been watching my Instagram stories you know that not even a 5 minute walk from my house there are crazy amounts of blackberries which I have been picking like crazy!!! I've actually picked over 15 pounds of them.......haha. But what can I do when nature offers me sweet, delicious and nutrient packed super foods right in my backyard?!
So anyway now that my freezer is filled, my fridge has 2 bowls of fresh berries, and I still have some left over I decided to do some baking.....and what better way to bake with berries than in the form of a galette!!! Especially if galette is grain free, low sugar (literally only 3 tbsp's of sugar in the whole recipe!), and filled with delicious super foods! This galette crust is also super versatile. You can switch up the filling to be whatever kind of fruit you want AND it can also double as a pie/tart crust....say WHAT?!
Now before we get to the recipe I just want to talk a little about blackberries and just exactly how amazing they truly are for you!!!
First off blackberries are a berry that I actually did not have too much love for until I started eating them fresh...I mean fresh anything is always better....but fresh blackberries are so much sweeter than any other ones I have EVER tried! These tasty little powerhouse's are actually not actually native to North America at all, which is hard to believe! Blackberries are actually an invasive weed species that can be a danger to certain ecosystems?!? But regardless of all that blackberries have also totally earned a super food status...and here is why:
They are super high in antioxidants which can help aid in reducing free radicals that cause cancer, increased heart health and brain health, and give you glowing skin.
They are high in fiber which makes them great for both your digestive system and skin!
They are high in vitamin K which can actually help in regulation of menstrual health as well as in purifying your blood!
Grain Free Summer Blackberry and Rhubarb Galettes
1 1/2 cups Almond Flour
1/4 cup Coconut Flour ( I love JansFoods Coconut Flour)
1/2 cup Tapioca Flour
2 tbsp Flax Seeds ground
2 tbsp Coconut Sugar
2 Eggs (save one the egg wash)
1 small Lemon juiced, or half of a large one
4 tbsp Milk of choice (I use Hemp, but grassfed dairy or a non dairy works fine too)
1/3 cup Coconut Oil (in solid state)
Pinch of Salt
1 cup Rhubarb, roughly chopped
1 cup Blackberries
1 tbsp honey
1 tbsp water
1) Combine rhubarb, honey and water in a small pot and place on the stove over medium heat. Bring to a boil and then reduce temperature to low. Let the mixture simmer until it is reduced to a fruit compote texture, stirring occasionally. This should take about 20-30 minutes. Once finished let cool in the fridge for about 15-20 minutes.
2) Place almond flour, coconut flour, tapioca flour, and salt in a food processor with an S blade (you can also do this by hand if you have a pastry cutter). Pulse a few times to combine but DO NOT OVER MIX, you do not want the mixture to turn to butter.
3) Add in 1 tbsp coconut sugar and then the flax, plant milk, and 1 egg. Pulse a few more times to combine the mixture.
4) Add in coconut oil (in solid state) and pulse to combine the mixture.
5) Remove mixture from the food processor container. Roll mixture into a ball, wrap tightly in parchment paper with all ends meeting tightly under the ball and place the wrapped ball in the fridge with the parchment paper ends resting on the bottom. Let rest for about 30-40 minutes.
6) Preheat oven to 375 degrees F and remove from fridge and divide dough into 4 quarters to make mini galette's (or roll out as is on sheet of parchment paper for 1 large galette and transfer to a cookie sheet). If doing mini galettes place 1/4 of the dough on a piece of parchment paper and flatten with hand. Place another piece of parchment over top and roll out to about 1/2 inch thickness using a pastry rolling pin. This dough is super fragile before it is cooked so to transfer mini galettes to a parchment covered cookie sheet I suggest removing top parchment and guiding dough to the cookie sheet flipping dough down last minute. If you did mini galettes you will need 2 large cookie sheets, if you do not have 2 cookie sheets place half the dough wrapped in fridge until you are finished cooking the first 1/2.
7) To fill mini galettes simply add 2 tbsp's of rhubarb compote mixture to the centre of the galette dough ALREADY PLACED ON PARCHMENT. Then add 1/4 cup blackberries on top of that. To fill the large galette simply place all the compote and blackberries in centre of rolled out dough.
8) To fold the sides in take a pastry spatula (or a regular one) and carefully folding up each side in towards the centre, and pressing down once you are there. If any of the side split from the bottom simply use your fingers to mild the bottom and side back together. Create as many folds as you need until all the sides are folded up.
9) Mix the last egg together in a small bowl and using a pastry brush dipped in the egg, brush all the dough folds then sprinkle with additional coconut sugar 1 tbsp coconut sugar (divided for smaller galettes).
10) Place in oven on centre rack and bake for 15-18 minutes or until golden brown on top. Be careful not to over bake as Almond Flour will go rancid if burnt. Let cool on cookie sheet for 15 minutes before trying to move.
11) Enjoy!! I love these with ice cream, homemade nice cream, or just as is. To store wrap each individual galette in plastic wrap BY ITS SELF, place in sealed container, and keep for 2-3 days on counter. If stored all together they will become soggy.