Blueberry Galette (Vegan & Gluten Free)

This galette has a crispy pastry and a juicy, sweet filling that will fill all your winter comfort food desires - but with added health benefits! It’s packed with antioxidant-filled organic blueberries and a wholegrain pastry made of buckwheat and brown rice flour. It so simple to make, it looks impressive and is perfect served hot straight from the oven with scoops of vegan vanilla ice-cream.

Pastry:

125 g coconut oil

1 tablespoon psyllium husk

2 tablespoons boiling water

1 tablespoon macadamia oil (or avocado oil or olive oil)

1 teaspoon vanilla

2/3 cup buckwheat 80g

1/2 cup brown rice flour 60g

1/4 cup tapioca flour 30g

3 tablespoons coconut sugar

1 teaspoon baking powder

½ tsp. salt

1 tablespoon iced water

Filling:

4 cups organic blueberries (frozen or fresh)

1/4 cup coconut sugar 45g

2 Tbs. pure maple syrup

1 tsp. finely grated lemon zest

1 tbsp. lemon juice, freshly squeezed

1 Tbs. cornflour

Generous pinch of salt

1.     Measure out the coconut oil and place in the freezer for 15-20 minutes or until cold and solidified.

2.     In a small bowl, mix together the psyllium husk, boiling water and macadamia oil and vanilla. Set aside.

3.     Place the flours, sugar, baking powder and salt into a food processor and pulse about three times to combine.

4.     Add the psyllium husk mixture and the coconut oil to the food processor and pulse another three times or until the mixture looks just slightly damp with some small chunks of coconut oil remaining.

5.     Start the machine and immediately add the iced water while it is running. After about 30 seconds or so, this should bring the mixture together. Turn the machine off and gather the pastry mixture into a ball before transferring onto a beeswax wrap or cling wrap. Wrap it up to place it into the fridge to set for 20-30 minutes.  

6.     Meanwhile, preheat the oven to 180C and make the filling. Put the blueberries in a large bowl. Toss the fruit with the 1/4 cup coconut sugar. Add the lemon zest, juice, maple syrup, cornflour and salt and toss until everything is evenly mixed.

7.     Lay a piece of baking paper on a flat baking tray and lightly dust it with tapioca flour. To roll the dough, you need to work quickly, as you want the oil to remain solid. Remove the pastry from the fridge and place in the middle of the tray, using your hands to flatten it slightly. Place a second piece of baking paper on top and, working quickly, use a rolling pin to roll the dough into a circle about 35cm wide. If you do not achieve a round shape, simply trim the edges into a rough circle shape.

8.     Heap the blueberry mixture in the centre of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 5cm wide. Work your way all around, slightly pleating the dough as you go.

9.     Brush the pastry with a little extra macadamia or coconut oil and sprinkle with some flaked almonds (optional) before placing the galette straight into the oven to bake for 30-40 minutes.

10.  Remove from the oven and serve warm with a scoop of vegan vanilla ice cream, such as Coyo