This gorgeous and delicious paleo cranberry galette is an easy and crowd-pleasing holiday dessert your guests will go crazy over. It’s amazing with whipped cream or vanilla ice cream!
I feel like it’s rare to see holiday desserts in which cranberries are the star of the dish. You can usually spot plenty of pumpkin, sweet potatoes, apples, and chocolate on the dessert table, but cranberries are usually reserved as sauce or garnish. Well, I’m here to change all that with this vibrant and decadent paleo cranberry galette recipe that you and your guests will love.
Paleo Cranberry Galette Recipe
Whether I host or not, I think I make paleo holiday desserts every year. With my gluten and dairy sensitivity, I can mostly navigate myself through main dishes and sides, but it’s harder to do that with desserts. In order for me enjoy every part of the holiday, I always try to bring a dessert recipe if someone else is hosting so I have something sweet to eat as well.
Since I don’t have a paleo cranberry dessert recipe on my blog yet, I decided to create one that even non-paleo peeps will love. This paleo and gluten free galette is so easy to make, and you’ll never guess that the light and flaky golden crust is completely grain free.
How to Make This Paleo and Gluten Free Galette
While the vibrant cranberries surrounded by flaky, golden dough may look fancy and festive, this cranberry galette recipe is actually quite easy to make. There are just two components to this paleo cranberry dessert:
- The dough is made after several pulses in the food processor or blender with simple ingredients. You then chill it to set before filling it.
- The cranberry filling is made by combining all the ingredients like cranberries, pecans, lemon juice, and spices together in a large bowl and stirring together so all the flavors and textures can meld together.
The most hands-on (and the funnest!) part is flattening out the dough and folding it over the filling. Afterwards, all you have to do is bake the gluten free galette, and you’ll have a beautiful and delicious dish to serve as one of your paleo holiday desserts!
Tips For Creating a Rustic and Beautiful Cranberry Galette
It’s important to know that since this is a grain free and gluten free galette, the dough will be different in texture to work with than from a traditional pastry dough. Here are some tips so you have the best result possible for this cranberry galette recipe:
- Make sure to use COLD butter that’s been chilled when adding it to the dough to create a proper texture. If you are strict paleo, you can substitute butter with palm oil shortening.
- Chill the dough before filling it so it can set. It’ll be much more difficult to work with if you don’t.
- The dough may be a bit stickier than what you are used to so roll it in between 2 parchment papers so it’s easier to handle.
- Make sure there is about 2 inches of space at the edges of the dough after you add the cranberry filling so you have enough space to fold the dough over the filling.
- Use the bottom parchment paper that the dough is resting on to fold the edges over the filling. This will create even, flat folds and ensure you don’t create dents or rips with your fingers.
- Before baking, don’t forget to brush the dough with whisked egg yolk for that shiny, golden finish to the dough that makes it look so drool-worthy.
Don’t Worry About Making It Perfect
The best thing about this delicious paleo cranberry dessert is that it doesn’t need to be perfect! You can even see from my photos that the cranberry galette isn’t a perfect circle, and that the folded edges aren’t even on all sides. I think these imperfections actually add to this dessert’s rustic appeal.
I think this is one of my favorite paleo holiday desserts I’ve made, and I highly recommend you enjoy it with whipped coconut cream or vanilla ice cream!
Other recipes you might love…
- Paleo Tomato Galette
- Cranberry Pistachio Paleo Chocolate Cookies
- Paleo Pumpkin Pecan Pie
- Mini Paleo Sweet Potato Tarts
Paleo Cranberry Galette
- Combine almond flour, arrowroot starch, and sea salt in a food processor and pulse a few times to combine.
- Add cold butter and pulse several times until crumbly.
- Add in an egg, maple syrup, and apple cider vinegar and pulse again until the dough sticks together when you pinch it.
- Wrap the dough in a plastic wrap and flatten it out into a disc.
- Refrigerate for 1 hour.
- While the dough is chilling, combine all ingredients for the filling in a large bowl and stir together.
- Once the dough is ready, preheat oven to 375 degrees F.
- Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.
- Place the cranberry filling in the center of the dough in an even layer, leaving about 2 inches around the edges.
- Use the bottom parchment paper to fold the dough over the edges of the filling, sealing the dough with your fingers if it rips.
- Brush the whisked egg yolk on the dough edges.
- Slide the parchment paper with the cranberry galette onto a baking sheet.
- Bake for 35 minutes.
- Cool for 5 minutes before slicing and enjoying.
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