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berry

Berry galettes

28th May 2017 by bos.kitchen Leave a Comment

Summer is almost here and what better way to celebrate than with these little summer berry galettes? Luscious, jammy berries encased in a vegan flaky pastry. Perfect with a dollop of vanilla coconut cream or a big scoop of ice cream. I’ve wanted to make galettes for so long and I’ve already made three batches in one week. Making up for lost time, eh?

These are actually really simple to prepare and you’ve most likely got the ingredients in your cupboard already.  Galettes beat tarts any day for me, because your get more crust to fruit per mouthful and who doesn’t love pastry?

berry galettes

I tried making these with a mix of gluten free flours but I just wasn’t happy with the way they looked. They still tasted nice though, so feel free to sub for an all purpose gluten free flour if you wish. I’ve also put an option to use coconut oil for the pastry rather than vegan margarine, but they won’t be as flaky and golden. Coconut sugar can be used for the fruit if you’d like to make these refined sugar free. The good thing is they’ll work whichever ingredients you decide to use, it’s a pretty flexible recipe.

They’re delicious served fresh from the oven, or stored in the fridge and heated up just before serving. The perfect summer berry celebration pud.

I’ve had fun eating my way through hundreds of galettes this week to perfect this recipe, so please do let me know what you think in the comments below, or tag me on Instagram @bos.kitchen.

xoxo


Berry galettes
 
Save Print
Prep time
1 hour
Cook time
30 mins
Total time
1 hour 30 mins
 
Author: Bo's Kitchen
Recipe type: Dessert
Serves: 12 small galettes
Ingredients
  • 2¼ cup plain flour/gf plain flour
  • ½ cup vegan margarine/coconut oil
  • ¾ tsp salt
  • 1 tbsp cornstarch
  • ⅓-1/2 cup ice cold water
  • 1 tsp apple cider vinegar
  • 1 tsp almond extract
  • ½ cup raw cane/coconut sugar
  • 1 tsp vanilla bean paste
  • 1 lemon, juice and zest
  • 1.5 tbsp cornstarch
  • pinch of salt
  • 1.5 cups each of blueberries, strawberries and raspberries
  • ¼ cup nut milk
  • coconut sugar for sprinkling
Instructions
  1. Make the pastry. Chop up coconut oil or margarine into rough pieces. Add to food processor with flour, salt, cornstarch, ACV and almond extract and pulse until crumbly. Slowly add the water until a dough is formed. Take out and flatten into a disc on a floured surface. Wrap in clingfilm and chill in the fridge for 30 mins.
  2. Let the dough rest for a minute or two to come to room temperature. Roll the dough on a lightly floured surface into rounds, you can make bigger ones or 12 small ones, using a 5 inch bowl. Use a pizza cutter to trim any excess pastry. Stack the rounds on a plate, with greaseproof paper and chill while you make the filling.
  3. Pop a large lined baking tray in the oven to preheat at 220•c. Mix sugar, vanilla, lemon, salt and cornstarch in a medium sized bowl. Toss fruits in sugar mix until evenly coated. Divide the mix between pastry rounds, leaving an inch gap around the edge. Go round the dough in one direction, pinching and folding the pastry. Top with extra fruit if you need to. Pour over any juices from the sugar bowl. Brush pastry with nut milk and sprinkle with sugar.
  4. Bake for 30 mins, turning half way through until golden and the fruit is jammy. Remove immediately onto a cooling rack. Delicious on their own, or with coconut whipped cream.
3.5.3228

 

Filed Under: Cakes/tarts, Sweets Tagged With: berry, blueberry, galette, pastry, raspberry, strawberry, tart, vanilla, vegan

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
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