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Keto
PASTRY
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1 cup almond flour
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1/2 cup coconut flour
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1 teaspoon xanthan gum
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3 oz Miyokos butter
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5 tablespoons Allulose or 3 tablespoons of a sweetener of your choice
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2 oz Miyokos cream cheese
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1 Flax egg OR 1 medium egg
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1/2 teaspoon salt
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Pastry Wash- Coconut Oil OR 1 egg, beaten
FILLING
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1 cup mixed berries. Blueberries, Strawberries, Blackberries
DIRECTIONS
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Preheat the oven to 400F degrees.
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Place all the pastry ingredients in a food processor and pulse until you have a combined dough.
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Remove the pastry from the food processor and form into a dough.
- Optional: Refrigerate dough for 10-15 minutes so the dough is less sticky
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Place the dough on a piece of parchment paper and roll into a circle, using another layer of parchment paper on top
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Spoon the mixed berries onto the center of the dough leaving a large edge around the berries (about an inch)
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Carefully fold the edges of the pastry over the circle of the berries, folding the dough over to create a “crust"
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Brush the pastry edges with the pastry wash
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Protect the Galette edges with tin foil for 15 minutes of the baking process
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Bake for 15 minutes
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Remove tin foil then bake for another 5-10 minutes until golden brown
- Remove from the oven
- Sprinkle Allulose sweetener over warmed Galette.
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Serve with Vegan Ice Cream
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