Dairy-Free Raspberry Galette
Almond flour makes the galette base more filling and lower in carbohydrates than regular dough. Raspberries add acidity, fiber, and bright berry flavor, while olive oil keeps the recipe dairy-free.
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Inventory: Oven
541
Servings: 6 (1 serving ≈ 93 gram)
Digestion time: 2 hour
Recalculate the sweetener. (Erythritol)
Mix almond flour (200 g) with erythritol (50 g). Add olive oil (50 g) and warm water (60 g), then knead a soft dough and let it rest for 5 minutes.
Move the dough onto a parchment-lined baking tray and press or roll it into a circle about 4-5 mm thick. Place raspberries (200 g) in the center, leaving about 5 cm of free edge, then fold the dough edges over the berries.
Bake the galette in a preheated 180°C oven for about 35 minutes, until the edges are golden and the raspberries release a thick berry juice.
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