• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating by Elaine
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
menu icon
go to homepage
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Shop
    • Cookbook
    • Subscribe
    • About
    • Discounts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Vegan Paleo Blueberry Galette (refined sugar-free)

    By Elaine Gordon · Published: Sep 2, 2019 · Modified: Jun 6, 2021

    Jump to Recipe
    VGGFPSFEKF

    This easier-than-pie blueberry galette is the perfect end of summer healthy dessert! Novice bakers, this is the dessert for you!  You won’t need any special equipment or pans to make this blueberry galette.  Best of all, it is vegan, gluten-free, grain-free and refined sugar-free.

    If you are wondering what a galette is, it is basically pastry dough or pie crust wrapped around fresh fruit.  This time of year you could use peaches or blueberries.  I can't wait to try this recipe out with apples next.

    Simply roll out the dough, fill it up with the blueberry mixture, fold in the edges and bake for just 25 minutes.  That's it!  It is much simpler than traditional pie and I love the perfectly imperfect rustic appeal of it, especially this time of year when you want a dessert that is easy, sweet and satisfying.  And, if it doesn't come out picture perfect, well, that is a-okay!

    Vegan Blueberry Galette Grain-Free Gluten-Free

    Vegan Blueberry Galette Grain-Free Gluten-Free

    Vegan Blueberry Galette Grain-Free Gluten-Free

    The crust is made from almond flour, coconut flour and arrowroot powder.  The combination of these grain-free baking flours makes for a tender, flaky crust that tastes amazing.

    Vegan Blueberry Galette Grain-Free Gluten-Free

    It is the perfect envelope for the juicy, sweet and tart blueberry center.

    Vegan Blueberry Galette Grain-Free Gluten-Free

    For an extra special touch, you can brush the top of the crust with coconut oil and add a sprinkle of turbinado sugar or coconut sugar.  I love it this way!

    Vegan Blueberry Galette Grain-Free Gluten-Free

    Serve this blueberry galette warm right out of the oven with a couple scoops of vegan vanilla ice cream or homemade coconut whipped cream.  I love the creamy white and purple sauce that comes from the melted vanilla ice cream over the hot juicy blueberries - heaven!

    There likely won't be any leftovers but if there is, you can omit the ice cream and enjoy it for breakfast the next morning.

    This delicious blueberry galette is vegan, paleo, dairy-free, grain-free, soy-free, peanut-free and gluten-free which makes it wonderful for serving to anyone with food allergies or food sensitivities.  It is also refined sugar-free and sweetened with pure maple syrup.

    If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your blueberry galette  creations!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan Gluten-Free Paleo Blueberry Galette

    Vegan & Grain-Free Blueberry Galette (+ gluten-free and refined sugar-free)


    5 from 1 reviews

    • Total Time: 40 minutes
    • Yield: 8 1x
    Print Recipe
    Pin Recipe

    Description

    This classically rustic dessert is ideal for stress-free entertaining.  It looks and tastes gourmet but is effortless to make.  The juicy, sweet and slightly tart blueberries are cradled in the tender crust making every bite perfection.

    Serve the blueberry galette warm and enjoy it with a scoop of plant-based vanilla ice cream or coconut whipped cream for an extra creamy touch.


    Ingredients

    Scale

    For the crust

    • 1 ½ cup blanched super fine almond flour
    • ¼ cup coconut flour
    • 2 tablespoon tablespoons arrowroot powder/starch
    • ⅛ teaspoon fine salt
    • ¼ cup coconut oil, solid
    • 3 tablespoons pure maple syrup
    • 2 teaspoons vanilla extract
    • ¼ teaspoon almond extract

    For the blueberry filling

    • 1 pint blueberries
    • 2 tablespoons arrowroot powder/starch
    • 1 tablespoon pure maple syrup

    Instructions

    1. Preheat oven to 350 degree Fahrenheit.
    2. To make the crust, add almond flour, coconut flour, arrowroot starch and salt to a food processor and pulse until well combined.  Add the coconut oil, maple syrup, vanilla extract and almond extract and pulse again until a ball of dough forms.  Place the dough in your freezer while you prepare the blueberry filling.
    3. In a large mixing bowl stir to combine the blueberries, arrowroot powder and maple syrup.  Set aside.
    4. To assemble the galette, place a sheet of parchment paper on a flat surface.  Remove the ball of dough from the freezer and place on the parchment paper.  Then, place another sheet of parchment paper overtop.  Use a rolling pin or a glass cup to flatten the dough until it is ¼-inch thick and in the shape of a circle (it doesn't have to be perfect).
    5. Place the blueberry mixture (including the juices) in the center of the dough. The edges of the crust are then folded in an overlapping pattern.  To do this, gently fold the edges of the dough over one to two inches of the blueberry mixture.  Since the dough is delicate I like to gently lift the bottom sheet of parchment paper to help lift the dough.  Work your way around the perimeter and overlap each section so that it is pleated and no blueberries can escape.
    6. Once folded, brush the dough with coconut oil and sprinkle with coconut sugar or turbinado sugar.
    7. Bake for 25 minutes until blueberry filling is bubbling and pastry crust is golden.

    Notes

    You want the dough to be well-chilled before you flatten it.  If it is room temperature it will not hold up well during the folding process.  The longer you are able to chill the dough the better.

    Please note: When I photographed this recipe I added 1 tablespoon of flaxseed to the crust.  In the final recipe test I realized the flaxseed is not needed.  You certainly could add it.  Just know that if you don't add it then your crust will not have the speckled flaxseed as shown in the photos.  I actually think it looks even better without the flaxseed from a purely aesthetic perspective.

    • Prep Time: 15
    • Cook Time: 25
    • Category: Dessert

    Keywords: grain-free blueberry galette, vegan blueberry galette, gluten-free blueberry galette recipe

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    Reader Interactions

    Comments

    1. Ana says

      February 27, 2021 at 11:26 pm

      Can you please modify the recipe to include the solid coconut oil in the instructions? I’ve never made a galette before so I have no idea how this goes. Hope to make this soon

      Reply
      • Elaine Gordon says

        February 28, 2021 at 4:29 pm

        Thank you so much for catching that error, Ana! I updated it just now :). Enjoy!

        Reply
    2. Julie Schonfeld says

      April 17, 2021 at 6:25 pm

      I love this recipe! The flavor of the crust is amazing - but my crust breaks when I put it in my pie plate. What am I doing wrong? Should I freeze it longer? Or pulse it longer in my food processor. It never seems to form a ball in my processor. Will it eventually? I appreciate your help because this is so good. I ended up pressing the crust into my pie plate and then decorating the top with small cutouts of dough in the shape of leaves or stars....






      Reply
      • Elaine Gordon says

        April 19, 2021 at 11:06 pm

        Thank you, Julie. I'm sorry to hear the dough was cracking for you. Are you able to eat vegan, soy-free butter? If so, I have had better results using that in place of the coconut oil. Other tips:

        all ingredients should be at room temperature when initially combining them together
        refrigerate the dough for 1 hour prior to working with it
        use wet fingers/hands when working directly with the dough
        use parchment paper above and below the dough when rolling it out

        Please let me know if any of these tips work.

        I happened to test this vgean/paleo dough out today and if all else fails try this dough instead: https://www.eatingbyelaine.com/vegan-toaster-pastries/

        Reply
    3. eastyn says

      May 18, 2022 at 12:42 am

      Would a sub with cassava flour for almond work for those who are allergic to nuts?

      Reply
      • Elaine Gordon says

        May 18, 2022 at 9:08 pm

        Hi, Eastyn: I'm not sure that it would. Usually almond flour is very different in terms of flavor, texture and absorption of dry ingredients so I don't usually swap it out for other flours in baking recipes. I do however have a lot of nut-free recipes on the blog. If you search the recipe page for "nut-free" or "nut-free option" and "dessert" you should get a good amount of recipes to choose from. https://www.eatingbyelaine.com/recipes/ - I hope that helps. Best, Elaine

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Get More Recipes by Category

      VGVeganGFGluten-FreePPaleoNFNut-FreeSFSoy-FreeNSNaturally Sweetened EEasy RecipesKFKid-Friendly

    Hi, I'm Elaine!

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube
    • TikTok

    Thank you for checking out my vegan and gluten-free recipes.

    Learn more about me →

    Latest Recipes

    • How to Cook Sugar Snap Peas
      Easy Sautéed Sugar Snap Peas with Garlic and Shallot
    • Pineapple-Lemonade-16
      Pineapple Lemonade with Ginger and Turmeric (no juicing or straining needed!)
    • Moroccan-Quinoa-Salad-16
      Moroccan Quinoa Salad
    • Crispy-Broccoli-12
      Crispy Oven-Roasted Smashed Broccoli
    • Lemon-Orzo-Soup-19
      Creamy Vegan Lemon Orzo Soup
    • Crispy-Brussels-Sprouts-8
      Crispy Brussels Sprouts

    TikTok

    Immunity Boosting Recipes
    Discount-Codes-for-My-Favorite-Products-1

    Footer

    ↑ back to top

    Popular on Instagram

    ABOUT

    PRESS

    POLICIES

    CONTACT

    Copyright © 2023 Eating By Elaine