Vegan Gluten Free Jammy Strawberry Galette

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If you’ve been wanting to make my pop tarts but are too lazy, this one’s for you: Vegan Gluten Free Jammy Strawberry Galette. Looks fancy, sounds fancy, but SO easy to make. Kinda like a pie, kinda like a pop tart, but easier, NO mess, and just as yum.

For this recipe, I adapted my pop tart dough to make the perfect crust, then filled it with a little bit of chia jam and plenty of fresh strawberries. The perfect summer recipe!

Vegan Gluten Free Jammy Strawberry Galette

An easy, summery galette with a vegan and gluten free crust and a fresh strawberry filling.
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Servings 1 galette

Ingredients
  

For the Crust

  • 1½ cups almond flour
  • ¼ cup coconut flour
  • 1½ tbsp cornstarch
  • 2 tbsp coconut sugar
  • pinch of salt
  • ¼ cup cold vegan butter (plus more to brush)
  • 1 flax egg 1 tbsp ground flax + 2.5 tbsp water
  • 3 tbsp almond milk
  • 2 tsp vanilla extract

For the Strawberry Filling

  • 1½ cups strawberries
  • 1 tbsp cornstarch
  • 1 tbsp maple syrup

For the Chia Jam

  • ½ cup strawberries
  • ½ tsp chia seeds
  • ½ tbsp maple syrup
  • ½ tsp lemon juice

Instructions
 

  • Prepare the flax egg by combining ground flax with water. Set aside to thicken.
  • Combine all dry ingredients in a large bowl. In a separate bowl, combine flax egg, almond milk ad vanilla. Combine the dry and wet ingredients.
  • Cut the vegan butter into small chunks and add it to the mixture.
  • Using a hand mixer, whisk until fully combined. You should be able to form a ball with the dough using your hands. If not, add more water or almond flour as needed.
  • Form a ball with your hands, then cover and chill in the freezer for 30 mins.
  • Preheat the oven to 350°.
  • Prepare the Chia Jam: Microwave the fresh or frozen strawberries until softened. Add in chia seeds, maple syrup and lemon juice and stir to combine.
  • Prepare the Strawberries: Halve the strawberries or cut into thick slices. Toss in cornstarch and maple syrup.
  • On a parchment lined baking tray, roll the dough into crust about ¼ inch thick. Spread chia jam, leaving room around the edges. Top with strawberry mixture.
  • Gent;y fold over the edges of the crust, covering a little bit of the filling. If the dough starts to crack, add a little bit of cold water.
  • Brush the dough with melted vegan butter.
  • Bake at 350° for 30-35 mins or until crust is ready.
  • Enjoy!