Lindsay Kolasa

Wild blueberry galette with crispy walnut, pumpkin seed, and sunflower seed crust

My first experiment with a nut-based, gluten-free crust.  I must say.  It was very, very tasty.  Husband said it grew on him and then he was craving it.  My little one gobbled it down.  I enjoyed every crumbly, buttery bite (smile).

The crust is not as flaky and crisp as your usual wheat-based galette crust, but it sure does the trick!  And, this nut-based version has its own character, charming your taste buds and sending your gut-brain some new, nourishing signals resulting in a clear message, “more, please.”

There is only one tablespoon of date sugar in this entire recipe.  You can also leave the sugar out and add nutritional yeast to experiment with savory galettes.

As well, this galette stores well in the fridge and can be enjoyed days after (if any is left). Enjoy!

Wild Blueberry Galette (gluten-free)
8 slices

Crust
1 1/2 cups walnuts, pumpkin seeds, sunflower seeds (you can also use almond flour)***
1/2 cup cassava flour (or tapioca flour)
1 tablespoon date sugar (or coconut sugar)
1/4 teaspoon sea salt
6 tablespoons cold grass-fed butter, cubed
1 duck egg, cold (or 2 chicken eggs)

Filling
2 1/2 cups of frozen or fresh wild blueberries
1 teaspoon vanilla extract
1/4 teaspoon cardamom powder
1 tablespoon cassava flour (or tapioca flour)
1 egg, beaten
1/4 teaspoon green powdered stevia or 1 tablespoon maple syrup (if you want a touch more sweetness) (optional)

* Place the nuts in the food processor and pulse until it reaches a course meal.  Make sure to measure your nuts in this ground/meal state.  The measurement above (1 1/2 cups) is referring to this ground/meal state and not whole nut state.

* Add the cassava flour, date sugar, salt, and cubed butter to the ground nuts/seeds in the food processor.  Pulse or blend until well blended and it is a course meal.

* Add the cold egg and pulse/blend again until dough comes together.

* Place the dough in parchment paper and gently wrap.  Place in fridge for at least one hour or overnight.

* When ready to bake, preheat oven to 375.

* In a bowl stir together blueberries, vanilla extract, cassava flour, cardamom, and sweetener (if you want to add that).  Toss until blueberries are well coated.

* Beat the egg.  Add the beaten egg to the blueberries, reserving a small amount to brush the crust with.

* Roll the dough out between two pieces of parchment paper until it reaches about 10″ across.  I suggest sprinkling the bottom parchment paper piece with extra cassava flour so that the galette crust does not stick to the paper.  You need the dough to be thick enough to hold the filling and fold over the sides.

* Scoop the filling into the center of the galette crust leaving about 2 inches on the outer edges.

* Gently fold the sides up, working the edges together like a potter so that the filling is held well.  I use the parchment paper to do this so that the dough doesn’t break.  I fold the side up and then gently peel the parchment paper back.

* With your fingers or a brush, apply the remaining beaten egg to the crust of the galette.

* Place the parchment with galette on a baking sheet and bake for 30 min’s until the edges are golden brown.  Check the crust with your fingers…if not firm enough, bake for another 5-10 minutes until it is a crispy shell.

* Remove from the oven and let cool for 10 minutes before slicing and serving.

***If you are able, soak and then dehydrate the nuts to make the more digestible and tastier!  This is an extra step, but consider soaking and dehydrating more than you need for this recipe so that you have some left over to snack on.  You will taste the difference!

In the morning, place nuts in a bowl of water.  Add one tablespoon of sea salt.  Let it soak all day.  In the evening, strain and place on parchment on a baking sheet.  Dehydrate at 170 until crispy.  That will take about 6-8 hours.  So, overnight works out perfectly.