Strawberry Rhubarb +Basil Galettes

Strawberry Rhubarb +Basil Galettes

Gluten Free, Refined Sugar Free: Strawberry Rhubarb +Basil Galettes

Pie is one of my all time favorite desserts-next to ice cream which just leads me to the combo of pie with a dollop of ice cream!

I wondered if I could get that flakey goodness in a crust and make it gluten free (and without refined sugar.) I’m happy to report- it worked! Well everything but the pretty folds. I’m not very good at that yet. These galettes have more crust to filling ratio than a pie would which we all know is the best part of pie!

Gluten Free, Refined Sugar Free: Strawberry Rhubarb +Basil Galettes
Gluten Free, Refined Sugar Free: Strawberry Rhubarb +Basil Galettes

Strawberry Rhubarb +Basil Galettes

Yields 4 small galettes



1 1/2 c. fine blanched almond flour
1/4 c. coconut flour
3/4 c. arrowroot flour
1/4 tsp. sea salt
1 tbsp. coconut sugar
1 egg + 1 egg white for wash
1/2 tsp. lemon juice
6 tbsp. cold organic butter cut into small cubes
4 tbsp. cold non dairy milk
1 egg (for an egg wash) + coconut sugar for sprinkling


1 c. fresh strawberries
1 c. fresh rhubarb (cut into diagonal bite size strips)
1 tbsp. lemon zest
1 tbsp. coconut sugar
5-10 fresh basil leaves cut into strips for garnish

2 tbsp. Powdered Sugar*

Coconut Whipped Cream*

1 14oz.  can of full fat coconut milk (refrigerated overnight)
1tbsp. maple syrup
½ tsp. vanilla extract



Preheat the oven to 375.

Make dough:
To a food processor fitted with an ‘S’ blade, add the dry ingredients: almond flour, coconut flour, arrowroot flour, sea salt, and coconut sugar. Pulse to combine. Pulse in the 1 whole egg, lemon juice and butter. The mixture will look like wet sand but will pinch together when you squeeze it between your fingers.If dough is too dry add milk one tablespoon at a time. Too much milk will result in chewy crust.

Scrape the dough onto a sheet of parchment paper and form it into a ball. Cover tightly with parchment paper. Let rest 30 minutes in the fridge.

To shape the galettes:
Split the disk into 4 equal pieces. Place a large sheet of parchment paper on your work surface. Form your first dough quarter into a ball and flatten gently into a disc. Set another sheet of parchment paper on top of the disc of dough. Roll the dough between the two sheets of parchment in a circle until it is a quarter inch thick circle. Smooth together broken edges with your fingers. Make sure there are no cracks of else the filling will leak through.

Transfer the flat dough circle to a parchment lined baking sheet. Roll out the rest of the galette crust bases and distribute between two baking sheets.

Mix filling:
Be sure to do this step right before filling the dough rounds so that the fruit doesn’t release too much of the water. Combine strawberries, rhubarb, lemon zest and coconut sugar.

To fill:
Dollop approximately ¼ c. of the strawberry/rhubarb mixture in the center of each dough circle and use a spoon to spread it out. Leave about 2-3 inches of space all around the fruit so that you can fold the crust in toward the center without the crust breaking.

To fold:
Using a metal spatula, wiggle the spatula underneath the dough edges and use it to fold the dough towards the center of the galette, creating folds as you go. If the dough cracks press the cracks back together with your fingers. Repeat with the rest of the galette crusts.

To finish:
Brush the egg white wash over each galette, getting it into all of the crevices. Generously sprinkle coconut sugar over top.

To bake:
Bake both sheets on the center rack for 14 minutes, or until the galettes are golden and firm to the touch. Let cool before removing from the pan. If using basil, sprinkle it over the exposed fruit.

Top with powdered sugar and/or coconut whipped cream. (recipe below)

Coconut Whipped Cream
Freeze stand mixer bowl and whisk in freezer for 15 minutes. Remove the solid coconut cream from the can, careful not to mix in the coconut water. Add the cream to the stand mixer bowl and whisk on high speed until it begins to thicken and peaks form.

Using a rubber spatula- fold in the maple syrup and vanilla. It’s important to fold these ingredients rather than add them straight to the mixer because it will otherwise sink the coconut cream. Cover and refrigerate until ready to use.

Gluten Free, Refined Sugar Free: Strawberry Rhubarb +Basil Galettes

Powdered Sugar

Powdered Sugar

Cantaloupe Salad

Cantaloupe Salad