Spring time in Texas means an abundance of cheap strawberries, so after buying 3 big cartons of strawberries at Whole Foods, I realized that I needed to figure out something to do with them (I can only eat so many before they go bad). I thought about a strawberry crumble (might happen at a later point), but then I saw Running to the Kitchen's Paleo Strawberry Almond Galette and I couldn't resist. I'd seen Ina Garten make galettes before and anything Ina does, I want to do (minus all the gluten, dairy, etc. that I can't eat). So here's how it goes.
- 1.5 cups almond flour
- 1/2 cup tapioca flour
- 2 eggs (used at different times, so keep separate)
- 6 Tbsp cold butter (I used Earth Balance butter substitute)
- 1/2 Tbsp coconut sugar
- 1/4 tsp kosher salt
- almond slices for decorating the sides
- 3 cups strawberries (hulled and sliced into pieces)
- 1 Tbsp tapioca flour
- 1 Tbsp coconut sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Combine almond flour, tapioca flour, salt and cold butter in a food processor and pulse until it forms a coarse meal.
Add 1 egg and the coconut sugar and pulse until a dough forms. Remove dough from food processor and wrap in plastic wrap. Refrigerate dough for at least an hour.
When you're ready to bake, preheat your oven to 375F. Stir together all filling ingredients in a small bowl.
Remove crust dough from refrigerator and roll out between two pieces of parchment (don't roll too thin as you'll need to fold the sides up and you'll want the crust to support all of the berries).
Pour the strawberry filling into the center of the rolled out dough (leave 1.5 to 2 inches along the edges to fold up). Fold the sides up partially over the strawberries, overlapping and creasing the edges together as you go.
Beat the 1 remaining egg in a small bowl with a dash of water and brush on the sides of the crust. Push sliced almonds into the sides (optional: brush again with egg wash).
Transfer the parchment paper with the galette to a baking sheet and bake for 35-40 minutes (crust will turn golden brown). Remove from the oven and let it sit for about 20 minutes before cutting in.
Enjoy with a dollop of coconut whipped "cream" or some coconut milk ice cream!