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Omits the cake (and the grains!) In this gallery of almond flour berries. Made with an almond flour and a tapioca flour cortex and a juicy berry that fills this gluten -free gallette recipe will be a success for your next party.
This healthy gluten -free gale has little sugar and at the same time seems elegant. Keep reading for more …
Rapid mave tips
Do not mix too much. To maintain its cake of cake with Flaky, I recommend not on micular.
Keep it cold. This goes with not on mixing, but be sure to keep the cortex cold. While mixing the filling, I recommend placing the bark in the refrigerator or freezer.
Customize the filling. Do you prefer blueberries to mixed berries? No problem! Do you want to use a different fruit? Everything’s fine! Simply wear 2 cups of your favorite fruit as filling.
Do it ahead. The gallette cortex can be done several days in advance and stored in the refrigerator.
Galettete almond flour ingredients
There are two components of this dessert: the cortex and the filling.
This is what you need for the cortex:
- Almond flour – Make sure it is a flour and not almond food!
- Tapioca flour -A great gluten -free swelling option.
- Coconut sugar – Moreno sugar also works.
- Sea salt – To taste
- Cold butter – The fat component – Make sure you are directly from the refrigerator!
- Egg -I like the resistance that an egg adds to a cortex of Galette, but keep in mind that you can omit it and use 2-3 tablespoons of cold water (see the note below with instructions).
This is what you need for the filling:
- Mixed berries – The show star. Be sure to use fresh berries and not freeze, which can lead to a fluid filling. Blueberries, raspberries, blackberries and strawberries know delicious!
- Lemon – We are using the zest and juice because they bring brightness to the filling.
- Tapioca flour – Again, an thickening agent.
- Coconut sugar – You can also use brown sugar.
- Vanilla extract – Gather all flavors perfectly.
How to make a berry gallette
Step 1: Make the cortex
Add the almond flour, the tapioca flour, the coconut sugar and the salt to a food processor and press to mix. Add the cold butter and press until the butter becomes pebbles (like small rocks). Add the egg and press until the dough is one.
Step 2: Take the cortex
Remove the mass of the food processor and place between two sheets of parchment paper. Use a roller to roll the dough in a 12 -inch circle. Remove the upper piece of scroll paper and place the lower paper of parchment paper with the cortex on a baking tray and place it in the refrigerator while performing the filling.
Step 3: Fill
In a large bowl, combine berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract and cinnamon until the berries are well covered.
Step 4: Things + Bake
Remove the cortex from the refrigerator and add filling to the center of the cortex, leaving at least a 2 -inch perimeter to bend. Slowly bend the cortex over the filling around the edges using the scroll paper and bending it on the berries. Use your hands to fix any broken point. Do not worry if the cortex breaks, just repair with your hands and will be totally well once baked. Place in the baking oven for 25-30 minutes or until golden borders. Let cool for 20 minutes before serving.
Troubleshooting Councils
A gallette is a French mass that is typically deconstructed or “free form”, which means that it is not formed in a traditional cake tray or a cake pan. Use the same squamous cake cortex that then bends over a filling with a thick edge that comes out of the exposed center. Gallets tend to be more rustic and informal and are easier to do because they require less baked and remote molding time.
Yeah! Feel free to wear 2 cups of your favorite mixed fruit or only 2 cups of your favorite berry.
It is assumed that the gallets look rustic, so do not worry if their cortex does not look perfect. Simply assemble
Yes you can. But be sure to replace it with 2-3 tablespoons of cold water. Start with 2 tablespoons and add the third tablespoon if your bark looks too dry. Some purists prefer an eggless cortex, so this is a good option.
If you prefer a vegan gallette, you would recommend using this recipe and replacing the filling with which it is listed below.
Yes, this is a gluten -free Galette recipe!
Arrurruz flour works as a great substitute. Although it will not have the same texture that could also replace with cornstarch.
Storage instructions
Fridge: Store the leftovers in a hermetic container in the refrigerator for up to 3 days.
Freezer: You can freeze your cortex for up to 3 months and then let them defrost before continuing with the instructions. Alternatively, you can do the gallette and freeze it, then place it directly in the baking oven, but keep in mind that you will have to add several minutes to your baked time.
More Galeta + Pie recipes:
Almond flour Berry Galette
Omits the cake (and the grains!) In this gallery of almond flour berries. Made with an almond flour and a tapioca flour cortex and a juicy berry that fills this gluten -free gallette recipe will be a success for your next party.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Produce: 8 slices 1unknown
- Category: Dessert
- Method: Bake
- Kitchen: American
- Diet: Gluten without
For the cortex:
- 1 1/2 cups almond flour (no almond flour)
- 1/2 cup Tapioca flour
- 1 tablespoon coconut sugar (or brunette sugar)
- 1/4 teaspoons sea salt
- 1/2 cup cold butter, cubed
- 1 Large egg
For filling:
- 2 cups of mixed fresh berries (blueberries, raspberries, blackberries, strawberries, etc.)
- Zest, 1 lemon
- juice, 1/2 lemon
- 1 tablespoon Tapioca flour
- 2 tablespoons coconut sugar
- 1 teaspoon Vanilla extract
- 1/2 teaspoon cinnamon
To do the cortex:
- Preheat the oven at 350 degrees F.
- Add the almond flour, the tapioca flour, the coconut sugar and the salt to a food processor and press to mix. Add the cold butter and press until the butter becomes pebbles (like small rocks).
- Add the egg and press until the dough is one.
- Remove the mass of the food processor and place between two sheets of parchment paper. Use a roller to roll the dough in a 12 -inch circle. Remove the upper piece of scroll paper and place the lower paper of parchment paper with the cortex on a baking tray and place it in the refrigerator while performing the filling.
For filling:
- In a large bowl, combine berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract and cinnamon until the berries are well covered.
- Remove the cortex from the refrigerator and add filling to the center of the cortex, leaving at least a 2 -inch perimeter to bend.
- Slowly bend the cortex over the filling around the edges using the scroll paper and bending it on the berries. Use your hands to fix any broken point. Do not worry if the cortex breaks, just repair with your hands and will be totally well once baked.
- Place in the baking oven for 25-30 minutes or until golden borders.
- Let cool for 20 minutes before serving.
- Don’t forget to serve an ice cream ball!
- Store the leftovers in the refrigerator for up to 3 days.
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