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Rustic Strawberry Chia Galette

Galettes are rustic little free-form pies. They can be easily and quickly assembled and you can eat them warm out of the oven!

Simple, humble, and beautiful.



1 cup GF flour, 1:1

1 cup Rootalive Amaranth flour, + 1-2 tbs if needed

2 tbs organic cane sugar

1/4 tsp Himalayan Sea salt

10 tbs (140g) vegan butter chilled until very firm

2-4 tbs ice cold water, plus more as needed

2 tsp apple cider vinegar

Strawberry Filling

2 cups strawberries

1 tbs maple syrup

1/2 tbs lemon juice

1 tbs chia seeds

Instructions for the Galette

1. Place the butter (divided by 1/2” pieces) in the freezer to firm up and chill.

2. Make the crust: mix the gf flour, amaranth flour, sugar, and salt in a large bowl. Add the chilled butter and using a dough blender, press the butter into the flour mixture, until the butter is broken into very small pieces.

3. Mix 2 tbs of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a tsp at a time, until the dough comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. The dough shouldn’t be wet or too sticky. ** If the dough seems wet, add a little more amaranth flour into the mix. If the dough is not holding together or appears crumbly, add more ice water, one tablespoon at a time.

4. Shape the dough into a disc. Wrap the disc in plastic, or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.

5. Once the dough has chilled, arrange a rack in the middle of the oven and preheat to 400°F. You’ll also need to bring the dough to room temperature for 30-45 minutes to make it flexible enough to roll.

6. Prepare the strawberry filling.

7. Roll out the dough.

8. Arrange the filling and fold the edges of the dough, brushing it with plant-milk a d sprinkling organic sugar on top.

9. Bake for 40 min or until the crust is nicely golden.

For the strawberry filling:

1. Add the strawberries to a saucepan and cook on low for about 10 mins, stirring occasionally. Mash some of the strawberries with a fork while they are cooking to break them up.

2. Take the compote off the heat and stir in maple syrup, lemon juice, and chia seeds.

3. Let stand until cooled, then transfer to glass jar for storage.


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