I am currently driving through South Dakota with my husband, road-tripping to our friend’s wedding. This place is beyond beautiful—endless blue skies and wide open spaces truly have my heart. I am totally a mountains and open air type of girl and I may just want to stay here forever!
Driving today made me realize just how big, beautiful and glorious this world is! There truly are so many beautiful spots to visit all over the world, so I am always thankful for the opportunity to travel and explore.
Strawberries truly have my heart this season, well really every season! Berries are quite hard to come by in Hawaii and they have just been perfect so far. I have been eating bowlfuls of whipped cream topped with berries and toasted coconut and let’s just say that makes me happy!
Fresh fruit galettes are one of my favorite desserts to make because they are so simple. A galette is a traditional, rustic French style open pie. The crust is meant to be buttery and flaky and not overly sweet allowing the flavors of the fruits to shine through. So you will for sure notice that this crust is not sweet, but I love that!
I have been wanting to try Otto’s cassava flour for a while now. I don’t use tapioca at all as it really bothers me, also my dog is weirdly allergic too, however the way they process their cassava flour is much higher in quality, and I felt great after eating this!
I typically don’t bake with a lot of starch, since I have type 1 diabetes, but since this dessert didn’t have that much added sugar anyways, I wanted to give it a try. It was so easy to do, so this will probably be one of my go-to desserts to make when people come over, or let’s be real, just for me and the husband!
Topping this with my dairy free pistachio ice cream is a must, or whipped cream if you don’t have time to make ice cream. But really you should make time to make that pistachio ice cream and then treat yourself to a spoonful or two!
Gluten-Free and Grain-Free Strawberry Galette
serves 8 | approximately 24 grams carbs per slice
- 1/2 cup grass-fed butter
- 1 1/2 cups blanched almond flour
- 1 cup Otto’s cassava flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp vanilla extract, divided
- 1 tbsp raw honey
- 2 eggs, cracked and whisked in separate bowls
- 1 lb fresh strawberries
- 1 tsp maple sugar
- Slice the butter into cubes and set aside for 30 minutes to 1 hour to soften.
- Add the blanched almond flour, cassava flour, baking powder and sea salt to the bowl of a food processor and pulse three times to incorporate. Add in the softened butter, 1 tsp of the vanilla extract, raw honey, and one egg. Blend just until the dough starts to turn into a ball, but not amount longer as you don’t want the dough to become sticky.
- Use your hands to shape into a round ball and place on a large sheet of parchment paper. Flatten and shape into a circle about 1 inch high. Wrap and place in the refrigerator for 1 hour.
- Wash and thoroughly dry the strawberries. Remove the stems and slice into quarters or eights. Stir together with the maple sugar and remaining vanilla extract and set aside for 30 minutes.
- Preheat oven to 340 degrees F and arrange the baking rack to the lowest possible position.
- Place the chilled dough on a flat service with another large piece of parchment paper on top. Roll out into a even circle about 12-14 inches in diameter (use your fingers to pinch together any cracked edges while rolling out and again at the end). Discard the top parchment paper.
- Spoon the strawberries into the center, spreading out evenly but making sure to leave about 2 inches of free dough along the edges. Using the parchment paper as a guide, lift up on the paper to fold up the edges of the dough to create your galette. Use your fingers to pinch together any loose ends!
- Brush half of the egg wash all over the galette, setting aside the remaining half for later. Lightly tent with a piece of foil.
- Bake for 30 minutes, then carefully remove the foil and brush with the remaining egg wash. Bake for an additional 10-15 minutes or until golden brown.
- Cool for at least 30 minutes before slicing and serving (I know you will want to eat this right away, but resist the urge else it will crumble).
- Serve warm with pistachio vanilla bean ice cream (as pictured), creamy chocolate ice cream or lemon curd ice cream—you could also serve with whipped cream or whipped coconut cream!