Dessert/ Recipes

Almond Rhubarb Galette

If you aren’t familiar with rhubarb, one of the simplest ways to try it is making a rhubarb galette. Crostata, galette, free-form tart…. Call it however you like! This rustic dessert with hand-folded edges is without a doubt a true spring delight! If you consider yourself an amateur baker, have no fear! You can’t mess this job up. In fact, the messier it is, the more beautiful it’ll come out of the oven. It’s a win-win!  And with Mother’s Day coming up, what a perfect time to dust off your baking sheet, grab some rhubarb and almond flour, and give it a go?

With the local farms producing succulent rhubarb beginning in spring, it delivers the perfect warm weather sweet treat. You can essentially use any seasonal ripe fruit and with minimal effort loosely wrap the fruit in an envelope of dough. Pop it in the oven and watch the juices ooze out and run over the edges – the gooier, the better!

You can bake the galette as one large piece or devide the dough in smaller chunks and assemble them into galettes. The bright red color of baked rhubarb will look festive on any celebratory table, but you certainly don’t need a special occasion to treat  your family and friends to this spring delight. A rhubarb galette is also a picnic-worthy menu item in case you’re planing a mid-day outing. Kids will love it bunches, especially if you add a dollop of their favorite ice-cream or nice-cream on top.

It’s simple and devinely delicious!

Shop the Recipe

Heirloom Almonds Coconut Palm Sugar

 

Pink Himalayan Salt Coconut Oil

Almond Rhubarb Galette

Print Recipe
Serves: 4 Cooking Time: 2 hours

Ingredients

  • 2 cups of almond flour
  • 1 ¾ cups of all- purpose flour
  • 1 cup coconut oil
  • ¼ cup coconut palm sugar plus 2 Tbsp
  • ½ tsp Himalayan pink salt
  • 2 Tbsp vegan buttermilk (1 Tbsp lemon juice mixed with almond milk to the 1 cup line)
  • 2 Tbsp cold water
  • 1 cup chopped rhubarb
  • 1 Tbsp arrowroot flour
  • 2 Tbsp orange juice
  • 2 Tbsp almond milk
  • 1 Tbsp maple syrup
  • 1 tsp strawberry jam
  • 1 tsp lemon juice

Instructions

1

To make your own almond flour blanch almonds by boiling them for 30 seconds which makes peeling the skin off simpler. Let dry overnight on a baking pan in a dry place. Blend your almonds in a food processor until the flour is fine, but be careful or you’ll end up with almond butter.

2

In a mixing bowl add your flour, coconut palm sugar, salt and mix until it’s all combined.

3

Add in your coconut oil and mix until the mixture crumbles

4

In another bowl add your buttermilk mixture, and cold water. If you don’t have a food processor, mix with a spoon until your dough isn’t sticky.

5

Refrigerate your dough for 30 minutes to 1 hour.

6

Preheat your oven to 350°F

7

In a large bowl combine your chopped rhubarb, arrowroot flour, orange juice, and coconut palm sugar and let it sit for 5 minutes

8

Once your dough is chilled cut it into four pieces and begin to roll out your dough into 6 inch circles and transfer into your baking pan. Spoon the rhubarb mixture it and get it tightly packed in before sealing the edges into small folds. Brush on your vegan egg wash by mixing together almond milk and maple syrup and brush it on the edges.

9

Add a sprinkle of coconut palm sugar on top (optional) and bake for 40 to 45 minutes or until you see the edges slightly brown.

10

Glaze on a mixture of strawberry jam and lemon juice to give your galette a beautiful sheen.


Recipe and photos created by Sara Ali. You can visit Sara’s blog at dieteticaesthetic.com.

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