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Gluten-Free Rustic Cherry Galette

Gluten-Free Rustic Cherry Galette (Sugar-Free)

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Description

This gluten-free rustic cherry galette is a delicious and easy-to-make sweet treat that is also sugar-free and lectin-free. 

Ingredients

FOR THE CRUST

  • 1 cup cassava flour
  • 3 tablespoons arrowroot OR tapioca flour
  • 1/2 cup chestnut flour
  • 1/2 cup almond flour
  • 1 tablespoon monk fruit sweetener OR inulin powder
  • 1/4 teaspoon salt
  • zest from one organic lemon
  • 2 pastured eggs
  • 1 teaspoon vanilla
  • 1/2 cup coconut oil, softened but not melted
  • 4 tablespoons ice-cold water

FOR THE FILLING

  • 4–5 cups fresh cherries, pitted
  • 1 tablespoon monk fruit sweetener/inulin powder (more if you use tart cherries)
  • 2 teaspoons tapioca powder
  • 1 tablespoon lemon juice
  • zest of one organic lemon

Instructions

  1. Preheat oven to 350F.
  2. Combine the flour, sweetener and salt in a food processor.
  3. Add the lemon zest, eggs, vanilla, coconut oil and the water and process on high until everything gets mixed together. At this point, it will look more like a crumble.
  4. Take everything out in a bowl or on a sheet of parchment paper and start working the dough with your hands. It will be a hard dough first, but it will stick together. Shape the dough in a ball and let it rest in the fridge while you are preparing the filling.
  5. Prepare the cherries: pit them and mix them in a bowl with the tapioca, sweetener, lemon juice and lemon zest. 
  6. Prepare a working surface with two parchment papers and a rolling pin. Take the dough out of the fridge (it needs about 30 minutes in the fridge), knead it a little bit so it warms up, and start to flatten it on the bottom parchment paper, spreading it into a round or a rectangular. Add the parchment sheet on top and start rolling with a pin until you get a sheet about 1/8 inch thick. The dough might crumble a little bit on the edges, but it’s easy to stick back together using your fingers. Peel the top parchment paper off and transfer the bottom one with the dough on a baking sheet.
  7. Arrange the cherry filling on top of the dough, leaving about 1 1/2 inch space all around on the sides. Leave some cherries out to add on top after you fold the edges. 
  8. Fold the edges on top of the cherry filling, using the parchment paper to lift it and fold it over. Don’t worry if it breaks, stick it back together. Add the rest of the cherries in the middle. 
  9. Bake for about 35 minutes or until the dough and top is golden brown, but keep an eye on it so it doesn’t burn.
  10. After taking it out of the oven, dust it with inulin powder or another powder sweetener. Let it slightly cool down, eat warm, or store in the refrigerator. I love both warm or cold but my favorite way to eat it is the second day, cold from the refrigerator. 

Find it online: https://creativeinmykitchen.com/gluten-free-rustic-cherry-galette-sugar-free-lectin-free/