Paleo Cranberry Galette
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!
Servings: 8 servings
Calories: 331kcal
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup arrowroot starch
- 1/4 tsp sea salt
- 6 tbsp grass fed cold butter cubed or sub with palm oil shortening
- 1 large egg
- 2 tsp maple syrup
- 1/2 tsp apple cider vinegar
- 1 egg yolk whisked
Filling
- 2 cup fresh or frozen cranberries
- 1/2 cup pecans chopped
- 1/2 cup coconut sugar
- 1 tbsp arrowroot starch
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp grated ginger optional
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
Instructions
- 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.
Nutrition
Serving: 1serving - makes 8 | Calories: 331kcal | Carbohydrates: 26g | Protein: 6g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 252mg | Potassium: 54mg | Fiber: 4g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg