Vegan Berry Almond Galette

If you haven't heard of a galette, well you're not alone. I didn't know what it was until my sister asked me to make it with her a couple years ago. It turned out so well back then I don't know why it took us so long to make it again! This one is extra special because there is a homemade vegan almond paste inside! While this is not a necessary component to a standard galette, it is DELICIOUS! This particular beauty uses Hot For Food's pie crust but you can use you favorite crust! I will also give you a gluten free AND a grain free crust  option if you need something like that instead! We made two versions, one strawberry and one wild blueberry, both using the same filling additions. This is super versatile you can use anything here, even apples or peaches! Any fruit you want will make this beautiful and delicious! Happy baking!

INGREDIENTS:

FILLING:

• 4 cups chopped strawberries or blueberries
• 3/4 cup coconut sugar
• 2 Tbsp gf or regular flour
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• zest from 2 lemons
• juice from 1/2 lemon

ALMOND PASTE: (optional)

• 1.5 cups raw almonds or almond flour
• 1.5 cups organic powdered sugar
• 2 Tbsp aquafaba (chickpea brine)
• 2 tsp almond extract
• 1.5 tsp vanilla extract
• 1/4 tsp sea salt

DIRECTIONS:

1. If using raw almonds, add almonds to food processor and process until completely fine. If using flour, just add that to the following ingredients.
2. Add in the powdered sugar, aquafaba, almond extract, vanilla extract and sea salt combine for about 4-5 minutes or until it is smooth. Might take some nudging.
3. Scrape out into a bowl and set aside.

CRUST:
--> I used HOT FOR FOOD pie crust from her book but use your favorite crust!

GLUTEN FREE OPTION:

• 1.5 cups gluten free flour blend (Bob's Red Mill 1:1 is good)
• 1 tsp coconut sugar
• 1/4 tsp salt
• 1/3 cup vegan butter or coconut oil, cold
• 1/4 cup + 2 tsp dairy free milk

Addition:

• 1 Tbsp aquafaba
• coconut sugar for sprinkling

Directions: 

1. In a large bowl add all the dry ingredients and mix well.
2. Cut in the coconut oil or butter with a pastry blender or fork until it resembles sand or pea sized pieces.
3. Make a well in the middle of the bowl and pour in the milk slowly. You don't want it too wet so do this in small batches. It should be a little dry.
4. Transfer it onto a sheet of plastic wrap, split it in TWO and chill in the fridge for 1 hour.
5. To make filling: add all ingredients in large bowl and mix well. Set aside.
6. Preheat oven to 400 degrees.
7. On one piece of parchment paper each, roll out both balls of dough into a 8-10 inch circle. Doesn't need to be perfect or exact, just big enough for all the filling to go in.
8. Transfer the rolled out doughs onto a baking sheet by just lifting the parchment up and placing it on the sheet.
9. Add 1/2 cup almond paste in chunks and top with half the amount of filling.
10. Fold the edges up carefully, making folds or pleats as you go.
11. Brush the edges with aquafaba and generously sprinkle with coconut sugar.
12. Bake until the crust is golden and the filling is bubbling, about 30 minutes.
13. When they’re cool you can lift and transfer them off of the baking sheets easily -- they firm up a lot. Sprinkle with chopped almonds and serve with dairy free vanilla ice cream and enjoy!

GRAIN FREE OPTION:

• 1.5 cups almond flour
• 1/2 cup tapioca or arrow root powder
• 1/2 tsp coconut sugar
• 1/2 tsp salt
• 1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
• 3 Tbsp vegan butter or coconut oil, cold
• 1 tsp water

Addition:

• 1 Tbsp aquafaba
• coconut sugar for sprinkling

DIRECTIONS:

1. In a food processor, add the dry ingredients: almond flour, tapioca flour, sea salt, coconut sugar and salt. Pulse to combine.
2. Pulse in the flax egg, vegan butter or coconut oil and water. The mixture will look like wet sand but will pinch together into a malleable dough when you squeeze it between your fingers.
3. Scrape the dough out onto a sheet of parchment paper and form it into TWO balls. Cover them separately and tightly with parchment paper or plastic wrap. Let rest 30 minutes in the fridge.
4. To make FILLING: add all ingredients in large bowl and mix well. Set aside.
5. Preheat oven to 375 degrees.
6. Form your dough into 2 balls and flatten gently into discs.
7. Set another sheet of parchment paper on top of one of the discs of dough. Roll the dough out between the two sheets of parchment in a circle until it is a quarter inch thick about 8 inches across. Smooth together broken edges with your fingers. To get the edges looking really smooth, fold and press the edges in towards the center of the dough circle using your fingers.
8. Carefully transfer dough onto one baking sheet by just lifing the parchment paper you rolled it on, and put on top of the baking sheet.
9. Add 1/2 cup of almond paste in large chunks evenly and half of the filling mixture into the middle of the 1st rolled out dough.
10. IF needed, use a scraper or spatula and gently wiggle it underneath the dough edges and use it to fold the dough towards the center of the galette, creating folds or pleats as you go. This dough is pretty delicate when it’s raw so the scraper/spatula is really important. If the dough cracks press the cracks back together with your fingers. Don’t worry if your folds aren’t perfect. Just make sure there aren’t any big holes at the seam between the bottom of the crust and where the folded edge starts (so filling doesn’t leak out everywhere). This is a rustic dessert! It’s ok that it’s messy!
11. Repeat with the other crust and put on separate baking sheet.
12. Using a pastry brush, brush the aquafaba over each galette edge, getting it into all of the crevices. Sprinkle coconut sugar generously over top of it all.
13. Bake on center rack for 14 minutes, until they are golden and firm.
14. When they’re cool you can lift and transfer them off of the baking sheets easily -- they firm up a lot. Sprinkle with chopped almonds and serve with dairy free vanilla ice cream and enjoy!