This easier-than-pie blueberry galette is the perfect end of summer healthy dessert! Novice bakers, this is the dessert for you (along with my blueberry crisp)! 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!
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.
It is the perfect envelope for the juicy, sweet and tart blueberry center.
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!
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!
Vegan & Grain-Free Blueberry Galette (+ gluten-free and refined sugar-free)
- Total Time: 40 minutes
- Yield: 8 1x
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
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
- Preheat oven to 350 degree Fahrenheit.
- 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.
- In a large mixing bowl stir to combine the blueberries, arrowroot powder and maple syrup. Set aside.
- 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).
- 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.
- Once folded, brush the dough with coconut oil and sprinkle with coconut sugar or turbinado sugar.
- 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
Ana says
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
Elaine Gordon says
Thank you so much for catching that error, Ana! I updated it just now :). Enjoy!
Julie Schonfeld says
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....
Elaine Gordon says
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/
eastyn says
Would a sub with cassava flour for almond work for those who are allergic to nuts?
Elaine Gordon says
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