Vegan Strawberry Galette (No Oil)
User Reviews
5
Vegan Strawberry Galette (No Oil)
Description
This galette combines a mixture of whole wheat pastry flour and almond flour with coconut cream and milk to form a stiff dough, which is rolled into an oval shape for a rustic tart base. The crust is sprinkled with sugar before layering with thinly sliced strawberries tossed in sugar, lime zest, and lime juice. The edges are folded over the filling and brushed with coconut milk or water to encourage browning while avoiding oil.
Baked at 350°F (180°C) for 45 minutes, the galette develops a firm, slightly crumbly crust holding the tart strawberry filling that cooks down but maintains some texture. The citrus notes from lime enhance the fruit's natural flavor. This no-oil approach makes the crust lighter and less greasy while preserving structure.
Optional ingredients like oil or vegan butter can be added to the crust for a more traditional pie texture. The recipe includes suggestions for gluten-free and nut-free substitutions. The galette serves well as a dessert or with whipped coconut cream topping for added richness.
Ingredients
Crust:
- 1 cup whole wheat pastry flour or use half all purpose and half whole wheat*, (see note for glutenfree, 2 tbsp
- 3 tbsp almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp coconut cream
- 1/2 cup coconut milk
- 1.5 tbsp sugar
Strawberries:
- 1 lb strawberries thinly sliced
- 2 tbsp sugar
- lime zest of half a lime
- lime juice of 1/2
Instructions
- Mix the dry ingredients for the crust in a bowl, until well combined. Add coconut cream and mix in using a fork. ** Then add in half of the coconut milk and mix until fat crumbs. Knead into a stiff dough. Add 1-2 tsp of coconut milk as needed during kneading to make a dough. Do not overwork. Let the dough sit for 5 mins. Preheat the oven to 350 deg F (180 C)
- Using flour, shape the dough into a somewhat smooth ball, then press to make a disc. Place disc on parchment or a marble surface and Roll it out evenly to 14 inch oval.
- Place the rolled out dough on parchment lined baking sheet.
- Sprinkle 1 tbsp sugar on the crust. Add the sliced strawberries and spread them evenly leaving about an inch from the edge.
- Sprinkle lime zest and 1 tbsp sugar. Squeeze the zested half of the lime. Brush water or coconut milk on the crust edges, then carefully fold over. Brush oil on the crust for crispier(optional).
- Bake at 350 deg F (180 C) for 45 mins. Remove from the oven and let sit for 5 mins. Slice and serve with whipped coconut cream or ice cream. Garnish with more lime zest or mint
Notes
- Whole grain flour helps the crust hold strawberry juices and adds hearty texture.
- Adding oil or softened vegan butter (2-3 tbsp) with coconut cream creates a more pie-like crust.
- For gluten-free crust, use oat flour with starch and flax seed meal or a gluten-free blend.
- Nut-free option: omit almond flour and add 2 tbsp oil with coconut cream.
- Nutrition information provided excludes any whipped coconut cream topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 165mg | 7% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 45mg | 50% |
| Calcium | 23mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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