This Strawberry Rhubarb Galette is made with sweet strawberries, tart rhubarb and dairy free cashew cream, all wrapped into a nutty almond flour crust that you would never guess is gluten-free and Paleo friendly (with Vegan option too).
1 cup soaked cashews (soaked in filtered water overnight)
1/2 cup coconut cream (from a can)
1/2 tsp vanilla
2 Tbsp maple or honey
Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor and process until the texture of coarse meal.
Add 1 egg and process again until dough comes together.
Once combined, wrap the dough into cling wrap and refrigerate and chill for 60 minutes before rolling.
For the cashew cream, place all ingredients in a blender and process until creamy and smooth. There should be no cashew chunks left. Set aside.
For the filling, combine the strawberries, rhubarb, lemon zest, maple syrup, and arrowroot flour in a bowl. Toss with your hands to combine. Set aside.
Once chilled, roll out the dough between two pieces of parchment paper dusted with arrowroot flour. Roll it into a circle about 20-25cm wide and 0.5 cm thick. It needs to be thick enough to be able to hold the filling.
Move the dough onto a baking sheet lined with parchment paper and spread 4-5 tablespoons of cashew cream onto the middle. Leave 3-4 cm room to fold up the sides.
Then sprinkle 2 tablespoons of almond meal on top of the cashew cream.
Arrange the strawberry rhubarb mixture in the middle of the dough leaving 3-4 cm around the edge empty.
Gently fold the sides up, pressing the dough together with your fingers as you go. You can use the parchment to help fold up the dough so it won’t break.
Place the galette back into the fridge and chill for 30 minutes.
preheat oven to 180°C (356°F).
Bake at 180°C (356°F) for 40 minutes or until golden.
Let cool for 15 minutes before slicing and serving.
When ready to serve, transfer the galette to a serving plate, and top with leftover cashew cream or coconut ice cream. Enjoy!
* Tip: It is important that these ingredients are cold, don’t let them sit on the bench before using them. For best results, grab them straight from the fridge.
**Note: Arrowroot is interchangeable with tapioca flour or cornstarch.