Blueberry Galette

Organic Blueberries were on sale at the store again.. The next thing I know, this beautiful Blueberry Galette appeared in my kitchen!!! (Or as my son calls it, Blueberry Pizza!😆)

Impress your family and friends with this gorgeous pie that is deceptively simple and easy to make!! This recipe uses very few ingredients and does not require any fancy kitchen tools at all. This dessert is perfect for beginners and for anyone who wants an elegant dessert that can be oven-ready in just 15mins!

Tip: To make the process even easier and quicker, I transfer the dough and roll it out directly on the baking sheet lined with parchment paper that has been generously floured. This saves me from having to transfer the dough after it has been flattened and avoid the risk of having it fall apart while transferring.

Nobody would ever guess that this seemingly indulgent treat is vegan, much less oil-free, refined sugar-free, and refined flour-free. But this dreamy dessert isn't just 'free' of the unhealthy ingredients that are usually found in pies, it's actually nutritious! It's high in fiber, vitamins, minerals and antioxidants.

WATCH HOW I MADE IT HERE:

Tip: When this comes out of the oven and makes your kitchen smell like heaven, you will feel the sudden urge to try a piece right away --- even if you know it is scalding hot. If you want to do away with having to wait for it to cool, serve yourself a slice and top it with a generous scoop of plain homemade Nice Cream to cool it right up -- problem solved! 😉

Blueberry Galette

Yield: 6 servings

Prep Time: 15 mins

Cook Time: 20 mins

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INGREDIENTS:

Dough:

• 1.5 cup flour (I used 1/2c of each: whole wheat, oat, & almond; see notes)

• 2 tbsp maple syrup

• 3 tbsp tahini

• 1/4 cup apple sauce

• 1/2 tsp baking soda

• 1/2 tsp pink salt

• 1/2 tsp vanilla powder (may sub with 1 tsp vanilla extract)

• Optional: 1-2 tsp maple syrup for brushing (may sub with aquafaba)

Blueberry Filling:

• 1 lb blueberries

• juice from half a lemon

• 1 tbsp maple syrup

INSTRUCTIONS:

1. In a bowl, lightly toss to combine all blueberry filling ingredients; set aside.

2. In a separate bowl, combine all dry ingredients for the dough.

3. Slowly add in wet ingredients; mix to combine until the dough forms a ball.

4. Transfer the dough onto a floured surface. (Tip: I transferred the dough directly onto a baking sheet lined with parchment paper that has been floured. This spares me from having to transfer the flattened dough later on, which is usually a bit of a pain 😅)

5. Flour the dough on top a bit before flattening with a rolling pin to prevent things from sticking.

6. Roll out the dough into a circular shape, a little less than 1/4 of an inch thick.

7. Transfer the blueberries to the center of the dough, spread evenly up to 1.5 inch from the edge.

8. Carefully fold the edges over the filling to envelop the blueberries and prevent it from spilling out or leaking.

9. Optional: Brush the edges with 1-2 tsp of maple syrup or aquafaba to help brown the dough nicely.

10. Bake at 375 x 20-25mins, or until edges are golden.

11. Enjoy warm --- it pairs amazingly with some plain homemade Nice Cream! 😋

Notes:

*You may use/experiment with whatever flour you prefer or have available. I choose to mix different flours for variety in nutrition and texture.