Mixed Berry Galette
Here’s a really good, rustic vegan berry galette for you.
I make this galette every year when berries are in season. It would be just as good with stone fruits in late Summer or even apples in the Fall. I’ve made this with spelt flour before, but decided to use red fife flour here and the crust turned out amazing. Red fife is an ancient grain that's growing right here in Canada. It's a wonderful replacement for all-purpose flour, as it works great for everyday baking needs, while being more flavourful, more nourishing, and less processed.
Notes: I used this Organic Sifted Red Fife Flour for this recipe, but feel free to substitute for all-purpose, whole wheat or spelt flour. I used a mix of strawberries, blueberries, raspberries and red currants, but any fruit combination would be delicious too.
Mixed Berry Galette
Makes one 9-inch pie (6-8 slices)
Crust
1½ cups organic sifted red fife flour (or all-purpose, whole-wheat or spelt flour)
½ tsp sea salt
⅓ cup coconut oil, very cold and cut into small chunks
1 tbsp pure maple syrup
¼ cup ice cold water (or as needed)
Filling
2½ cups mixed berries (I used sliced strawberries, blueberries, raspberries and red currants)
1 tsp lemon zest
1 tbsp flour
A few tablespoons of coconut sugar, to taste
A splash of almond milk (or other milk, to wash the crust)
Make the dough
Place the flour and sea salt in your food processor and pulse a couple times. Add chunks of cold coconut oil and maple syrup and pulse to combine. Then slowly drizzle the ice water, one tablespoon at a time, with the food processor running, until the dough comes together and forms a large ball (you might need more or less water - I used about 1/4 cup + 2 tbsp).
Remove the dough ball from the food processor and wrap loosely in plastic wrap. Press slightly to form a thick disk. Place in the refrigerator to chill for at least 1 hour.
Prepare the filling
Place berries in a bowl, then add the lemon zest and flour. Set aside.
Assemble and bake
Preheat oven to 400F.
Remove the dough disk from the fridge, unwrap it, and place on a large piece of parchment paper. Flour your rolling pin, and roll the dough as circularly as possible, to about ⅛-1/4" thick, flouring your pin as needed to prevent sticking. You can cut the dough into a circle using a knife if you want to, otherwise you can leave rough edges.
Add a couple tablespoons of coconut sugar to the bowl of berries - I like it not too sweet so I used about 2 tablespoons, but you might want to use more for a sweeter pie. Gently toss to coat.
Place the berry mixture in the center of the dough, leaving about 2 inches on the edges. Fold the edges up. Wash the crust with a bit of almond milk, then sprinkle with more coconut sugar.
Transfer the galette onto a baking sheet and bake for 30 to 35 minutes or until the crust is golden brown and crispy. Remove from the oven and let cool slightly before slicing it up.
Serve warm, on its own or with a scoop of vanilla or coconut ice cream.
