Gluten-Free Strawberry Rhubarb Galette

Name: Gluten-Free Strawberry Rhubarb Galette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: Brown Rice Flour; Almond Flour; Coconut Oil; Kosher Salt; Rhubarb; Strawberries; Lemon Juice; Coconut Sugar; Tapioca Starch; Egg

Gluten-Free Strawberry Rhubarb Galette

Gluten-Free Strawberry Rhubarb Galette

More Recipes by Megan Horsley

Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.

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Serves

6

Recipe by Megan Horsley

Ingredients

10

Time

20m

Serves

6

If you’re looking for a summery and fresh recipe that makes use of local produce, look no further! Strawberries and rhubarb are the stars of this heart-healthy, gluten-free baked treat which offer a deliciously sweet and tart flavour. The bright red hues that this fruit and vegetable combo boast are signs of their nutritional value, since the red is caused by the presence of anthocyanins, one of the many anti-inflammatory and antioxidant-rich flavonoids. This means that these two ingredients are helpful in promoting cardiovascular health, brain health and can reduce inflammation in the body.

Dessert

Gluten-Free

Ingredients

1 1/2 cup

Brown Rice Flour

1/4 cup

Almond Flour

2 Tbsp

Coconut Oil

soft

1/8 tsp

Kosher Salt

1 cup

Rhubarb

chopped into 1/4-inch to 1/2-inch pieces

1 cup

Strawberries

sliced

1 Tbsp

Lemon Juice

1/4 cup

Coconut Sugar

plus 1 tbsp, divided

1 Tbsp

Tapioca Starch

1

Egg

Instructions

1

PREHEAT: oven to 400F.

2

COMBINE: mix the brown rice flour, almond flour, coconut oil, baking powder, 1 tbsp of coconut sugar and salt together in a bowl until a dough forms. Roll the dough into a ball and place between two sheets of parchment paper.

3

ROLL: the dough out between the two sheets until it reaches a diameter of approximately 12 inches. Move the dough to a baking sheet with parchment paper.

4

MIX: the rhubarb, strawberries, lemon juice, ¼ cup of coconut sugar and tapioca starch together and scoop into the centre of the dough.

5

FOLD: the dough toward the filling, one side at a time, using the parchment paper to lift the edges. Gently press the dough together in spots where the filling might leak out from the crust during baking.

6

Lightly beat your egg and brush it on the dough.

7

BAKE: for 20 minutes. Then lower the temperature to 350F and bake for another 20 minutes until the crust is golden.

8

COOL: for 10 minutes before cutting and eating.

9

Substitutions: No sugar? Use a sugar-free alternative such as monk-fruit sweetener. No grains? Try using a grain-free flour mix instead of brown rice flour. Vegan? Use your favourite dairy-free milk to brush on the crust instead of egg.

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More Recipes by Megan Horsley

Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.

This Month on Instagram