Pomegranate Raspberry Galette

Rustic raspberry galette with a slice removed and a gold cake server underneath

Make this Pomegranate Raspberry Galette and turn heads at your next holiday gathering. This rustic, stunner of a dessert is ready in under an hour! Golden, flaky crust made from gluten-free flours cradles a vibrant filling of St. Dalfour Raspberry Pomegranate Fruit Spread and fresh raspberries. Naturally sweetened with real fruit and totally dairy-free, this galette is perfect for any occasion. Serve warm or chilled and topped with dairy-free ice cream for an unforgettable treat!

Course Dessert

Cuisine American

Keyword christmas, dairy free, easy galette recipe, easy thanksgiving meal, gluten free, holiday dessert, refined sugar free, vegan galette

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 261kcal

Author Jackie Akerberg

Equipment

Oven

Ingredients

1 cup super fine blanched almond flour
½ cup gluten free all purpose flour
⅓ cup tapioca flour cornstarch or arrowroot powder
¼ tsp salt
3 tbsp ground flaxseed
½ cup water
1½ tbsp coconut butter or coconut oil softened
1 tbsp maple syrup
8 oz St. Dalfour Raspberry Pomegranate Fruit Spread
12 oz fresh raspberries

Instructions

Preheat oven to 350.
Add the flours, salt and flaxseed to a bowl and whisk with a fork. Add in the water, coconut butter and maple syrup and use a fork to combine until it becomes doughy. Sprinkle a bit more all purpose flour as needed if the dough is too sticky. You should be able to use a rubber spatula to shape it into a ball without it sticking to the spatula.
Lay a piece of parchment paper on a clean, dry, flat surface and sprinkle with all purpose flour. Place the ball of dough in the center and flatten into a disk. Use a rolling pin to roll out so the dough is 1/8" thick - it does not need to be perfect at all!
Spread the jam in an even layer in the center of the dough, leaving about 1.5" - 2" around the edge. Carefully fold up the edges of the crust as pictured. Lightly spray with avocado oil if desired for extra crispiness. Transfer to a large metal baking sheet and bake for 30-35 minutes until golden and bubbly.
Remove from the oven and let cool for at least 15 minutes before enjoying. It can be served hot or cold! Store in the fridge. To reheat, you can warm in a skillet, covered, for about 5 minutes or place in the oven at 350 for 10 minutes. It is delicious topped with dairy-free ice cream!

Nutrition