Galette sin cereales (sin frutos secos, lácteos ni azúcar)

Directions

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1. Separate egg, reserving the white for the crust later. 

2. Whisk dry ingredients—cassava flour, Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener, and salt—together in a large bowl until combined.

3. Add roughly half of the butter or coconut oil to the bowl. Mix the butter in with your hands until it resembles the texture of barely wet sand.

4. Add the rest of the butter, egg yolk, and 4 tablespoons of ice water. Blend gently with a fork until the initial wetness is absorbed, then use your hands to gently continue combining. Mix just until it all seems to come together. Remember, you want it to feel sticky when you touch it, but not too sticky to handle. In other words, the dough shouldn’t stick to you. 

5. Remove dough from the bowl and place onto a clean surface to pack into a ball. Incorporate any crumbs into the ball. If it seems impossibly crumbly, work another tablespoon of ice water into the dough by hand until it’s easier to form.

6. Wrap tightly in plastic wrap for an hour or a few days. The dough can also be frozen and then thawed in the fridge overnight. While the dough chills, make the filling.

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1. Add the cup of berries to a bowl and mix in the 1/4 cup of Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener with the berries. 

2. Zest the lemon into the berries and add the additional tablespoon of cassava flour (or any other kind of flour that isn’t a nut flour), juice of half the lemon, and a pinch of salt. Mix together. Season with additional spices if desired.

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1. Preheat oven to 400°F.

2. Rip two sheets of parchment paper. Place disc of dough onto one of the parchment sheets (dust with more cassava flour if it seems to be sticking) and flatten into a circle about 6” across.

3. Place the second sheet of parchment paper on top of the dough and begin rolling with a rolling pin until the finished dough is about 11” in diameter and about ¼ inch thick.

4. After rolling out the dough, remove the top layer of parchment paper. Pour the macerated blueberries in the center, leaving roughly 2 inches around the border. 

5. Now, using the parchment paper underneath, fold the crust over and on top of itself. You don’t cover the berries, just folding the 2-inch crust on top of itself. Using your hands like a potter and melding the dough so there aren’t any large cracks. Remember, this is supposed to look rustic—the imperfection of a galette is what makes them so wonderful. 

6. Once you’ve finished with the crust, dip your fingers or a pastry brush in the egg whites and lightly brush the crust. You’ll have some egg leftover that you can save. Generously sprinkle Lakanto Golden Monkfruit Sweetener or Lakanto Classic Monkfruit Sweetener all over the galette, making sure to get some stuck to the crust. 

7. Bake for about 30-45 minutes; baking time will vary depending on your oven and the ultimate size or thickness of the galette. Keep an eye on it; the crust should be a golden brown.