Blueberry Galette

Step 1

You can watch the video in the post for visual instructions.Mix the oat flour, tapioca flour, psyllium husk powder, and organic sugar in a mixing bowl (see notes below for other flour versions).

Step 2

Use a fork (or a pastry cutter), to cut the cold vegan butter (or the solid coconut oil) into the mixture. Add the ice-cold water and mix again.Add a bit more water if the dough appears dry, but be careful not to add too much. If it's too wet, add more flour.

Step 3

Use your hands to form the dough into a ball, wrap it in plastic wrap and chill it for at least 30 minutes (or up to 3 days) in the refrigerator.

Step 4

In a medium bowl, stir together the blueberries, lemon juice, organic sugar, and tapioca flour. Set aside.

Step 5

Preheat the oven to 390 °F (200 °C).

Step 6

Divide the dough into 4-5 portions (if you want to make mini galettes). Flour a large piece of parchment paper (or a silicone mat) with tapioca flour, and roll out each dough ball with a floured rolling pin into a circle.Note: It helps to roll out the dough between two sheets of parchment paper. You can shape the dough with your wet fingers if there are cracks, however, it doesn't need to look perfect.Transfer the parchment paper to a baking sheet.

Step 7

Divide the blueberries among the pies, leaving a 1-1 1/2-inch (3-4 cm) border all around. Carefully fold the borders over the filling, overlapping when needed.Since the dough is gluten-free, it might crumble or crack. I often use a knife to fold the edges over the berries (check the step-by-step photos in the post above).

Step 8

Brush the edges with oil or melted vegan butter and sprinkle with organic cane sugar (or coconut sugar).

Step 9

Bake until the berry filling is bubbly, and the crust is golden brown, about 25-30 minutes. Enjoy!