Gluten-free apricot raspberry galette
Galettes are so easy to make. The main thing is to prepare the dough and fruits you want to decorate the galette with. This time I prepared an amazing apricot raspberry galette.
Ingredients
Gluten-free crust
- 1/2 cup buckwheat flour
- 1/2 cup rice flour
- 1 tsp baking powder
- 4 tbsp agave
- 1 tsp vanilla
- 6 tbsp vegan margarine room temperature
- 6 tbsp soy milk
Filling
- 7 apricots
- 1/3 cup raspberries
- 3 tbsp lemon juice
- 2 tbsp brown sugar
- 1 tbsp potato starch
Instructions
- First, prepare the gluten-free crust for the galette. Combine buckwheat flour, rice flour, baking powder, agave, vanilla, margarine, and soy milk. Create a nice soft dough and let it rest in the fridge for about 30 minutes.
- Next, prepare the filling. In a larger bowl combined chopped apricots, raspberries, lemon juice, brown sugar, and potato starch.
- After 30 minutes remove the dough from the fridge and roll the dough between two parchment papers into 0.4 inches.
- Pile fruit on the dough, leaving a 1 1/2-inch border, and gently fold the pastry over the fruit.
- Bake at 200°C (400F) for about 15 minutes. Enjoy!