• Almond Flour • Arrowroot Starch • Palm Oil Shortening • Raw Honey • Egg • Apple Cider Vinegar
Filling • Spinach • Cashews • Ghee • Artichoke Hearts • Garlic • Onion • Paleo Mayonnaise • Lemon Juice
Combine all galette ingredients in a food processor and pulse until the dough sticks together when you pinch it. Wrap it in plastic wrap and refrigerate.
Add cashews, mayonnaise, and lemon juice to a high-powered blender and blend until creamy.
Cook onion and garlic, add in spinach and cook until just wilted. Remove from heat, stir in the artichoke hearts, salt, pepper and cashew and mayo mixture.
Roll dough into a circle about 1/4 inch thick. Spread filling in the middle and fold the dough over the edges of the filling. Brush with egg yolk and bake for 35 minutes.
Sprinkle with red pepper flakes, and cool for 5 minutes before slicing and serving.
ENJOY!