Strawberry Rhubarb Paleo Galette
Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar.
Before I even attempted one, I always viewed galettes as something really difficult to make. I don’t know why, they are SO easy to make! Easier than pie! I grabbed one of my favorite pie crust recipes I had come up with a few years ago and threw some home grown strawberries and rhubarb in it; it turned out to be the perfect paleo treat, using up all the garden’s offerings.
homegrown strawberry rhubarb galette
So far we have harvested a few gallons of strawberries from the garden! I love this season. All the sun, fresh foods, and ALL the strawberries. Using seasonal fruits only makes all the sense when there are gallons of strawberries coming out our ears!
The last time I made this recipe it was the same exact time last year. And I hid a few slices in the back of the fridge, reserved for the cook. 🙂 Because all the sugary gooey fruit filling is to die for! Especially paired with a light and “buttery” almond flour crust.
I topped off this galette with a few scoops of sugar free stevia coconut milk ice-cream (not sponsored, just love it!), which was a solid move. Because it was the perfect pair for this fruity summer dessert! Feel free to top this baby off with any other ice-cream your heart desires. I have also used chocolate chip mint and that was delicious.
It’s finally starting to feel like summer. The long days, lots of sunshine, lake days, and all the summer treats! My summer diet usually consists of lots of salads (breakfast, lunch, or dinner!). Plus, smoothies and the occasional sweet treat… usually something creamy or fruity.
More like this:
Ingredients
Crust
- 2 1/2 cups almond flour
- 1 large egg
- 4 tablespoons palm oil shortening
- 3 tablespoons water
- 3 tablespoons arrowroot flour
- 6 drops stevia liquid
- 1/4 teaspoon sea salt
Filling
- 3 cups strawberries cut in halves
- 3 stocks rhubarb chopped into 1/2" pieces
- 1 tablespoon coconut oil
- 2 tablespoons arrowroot flour
- 1 tablespoon gelatin
- 2 teaspoons vanilla
- dash of sea salt
- 3 tablespoons coconut sugar
- 2 tablespoons maple syrup
Instructions
- In a food processor or by hand, combine all the ingredients for the crust until well combined. Then divide into two balls and roll out into a thin 1/5" crust. I suggest using extra arrowroot flour for coating the rolling pin and dough ball, so it doesn't stick.
- In a large mixing bowl add the ingredients for the filling and toss together. Divide the filling between the two crusts and fill the center of the crusts with filling, leave about two inches of crust on the edges (free of filling) to fold over.
- Gently fold over the excess crust around the filling to enclose the galette.
- Bake on a cookie sheet on 400F for 50 minutes until the crust is golden brown.
- Serve or top with ice-cream and then serve!
Nutrition
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So am I understanding that this recipe makes 2 of these? Thanks and looks delicious!
Yup! 2 🙂
I was just wondering what you baked it in? After you roll out the dough do you bake it in a pie plate? Or a cookie sheet?
Cookie sheet.
I cannot tolerate stevia – what else could you use to sweeten the crust and the corresponding amount?
I would try subbing with 1-2 tablespoons of honey. 🙂