Berry Galette

Strawberry season is my favorite! I love snacking on them fresh and incorporating them into salads and sweets! They have a burst of flavor that makes them wonderful in many recipes, but I especially like them in this berry galette. Mixed with some fresh blueberries, this is a wonderful twist on a berry pie! 

Ingredients:

• 3/4 cup almond flour
• 1 cup + 2 tbsp tapioca flour
• 1/2 tsp salt
• 1 tbsp maple/coconut sugar
• 3.5 tbsp Nikkis Vanilla Cake Batter Coconut Butter (slightly cold but solid)
• 3 tbsp grass-fed butter, cold
• 1 egg
• 1-2 tbsp cold water
• 1 - 2 cups chopped berries
• lemon juice
• honey or maple syrup

Preparation:

1. In a food processor, combine the almond flour, tapioca, salt, sugar, coconut butter, and butter. Pulse until it resembles sand/crumbs. Add the egg, pulse to combine. Pulse in 1 tbsp of water at a time until the dough starts to pull away from the sides of the food processor. 
2. Remove dough and place on a sheet of plastic wrap. Knead in remaining 2 tbsp tapioca flour. Divide into two even portions. Wrap with plastic wrap and flatten to a disk. Let the dough chill in the fridge for at least an hour. 
3. Toss together the berries, lemon juice and honey/maple syrup to taste. Set aside
4. Preheat oven to 400F. Remove dough from plastic wrap and flour surface with a little tapioca flour. Dough will soften pretty quickly, so work fast to roll out dough. Roll dough out to about 3/8" thick (thinner the better, dough will crisp up better).
5. Add the berries in the center of the dough and fold up the edges. Brush sides of egg wash (optional) and sprinkle with a little granulated maple/coconut sugar. Bake for 20 minutes at 400F or until edges have become slightly golden and berries are soft and juicy. 

Recipe and pictures by Denise of @denimelon on Instagram.