Berries and Cream Galette
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 serves
This must try gluten free galette is incredibly simple, tasty and the most perfect healthy dessert for those cosy winter evenings.
  • Crust
  • 1½ cups almond meal
  • ½ cup tapioca flour
  • 1 Tbsp rapadura sugar*
  • Pinch of salt
  • 80g salted butter, chopped into chunks
  • 1 egg
  • Berry Filling
  • 2 cups frozen mixed berries
  • 1 Tbsp molasses*
  • 1 tsp vanilla bean extract
  • 1 Tbsp tapioca flour
  • 1 egg, lightly whisked
  • Cream Topping
  • Thickened cream or coconut cream, chilled
  1. Crust
  2. In a high speed food processor, add almond meal, tapioca, sugar, salt and butter, pulse and blend until mixture resembles a corse crumb.
  3. Add egg and process until well combined and mixture forms a dough.
  4. Turn out dough onto a piece of plastic wrap, using your hands, form dough into a round.
  5. Cover in plastic wrap and refrigerate for 1 hour and up to overnight.
  6. When ready to bake, preheat oven to 180°C (350°F). Line a large baking tray with parchment paper, set aside.
  7. Berry Filling
  8. In a medium mixing bowl, combine berries, molasses, vanilla and tapioca, coat well.
  9. On a floured bench or board, gently roll out dough, approx. 10” across and thick enough to fold and hold in the filling.
  10. Once dough is ready, place the berry filling in the centre of the dough and approx. 2” from the edge, allowing enough room to fold over the dough edges.
  11. Gently fold the sides of the dough up and over the outside of the berries. Creasing the dough together with your fingers as you go.
  12. Brush the outside dough with the whisked egg.
  13. Transfer galette to lined baking tray with a large spatula.
  14. Bake for 20-30 minutes or until golden brown and filling is bubbling.
  15. Remove from oven and cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
  16. Cream Topping
  17. Drizzle desired amount of cream over galette. A couple of scoops of ice-cream is also delicious.
  18. Serve and Enjoy!
Store in an airtight container, refrigerated, for 1 week to 10 days.
*A suitable alternative to rapadura sugar is coconut sugar or cane sugar.
*A suitable alternative to molasses is maple syrup or honey.
Recipe by Wholesome Patisserie at