LOW-CARB BLUEBERRY GALETTES WITH MINT

llinea monk fruit blueberry mint galettes

INGREDIENTS

makes 4 servings

BLUEBERRY GALETTE DOUGH

2-1/2 cups almond flour

2 tablespoons arrowroot starch

1 teaspoon baking powder, gluten-free and aluminum-free

1/4 teaspoon salt

5 tablespoons butter, melted (or sub ghee/coconut oil if dairy-free)

1 large egg

3/4 teaspoon llinea monk fruit

1/2 teaspoon almond extract

BLUEBERRY FILLING

1-1/2 cups fresh blueberries

1-1/2 teaspoons llinea monk fruit

1/4 teaspoon arrowroot starch

1 tablespoon fresh mint leaves, chopped (optional)

GALETTE TOPPING

1 egg white

5 drops llinea monk fruit

1-2 tablespoons sliced almonds

STEPS

  1. Preheat the oven to 375°F. In a large mixing bowl, add all the dough ingredients. Use a hand mixer to mix the ingredients until a dough forms (it will be crumbly).* Using your hands, knead the dough, pressing it together until it forms a dough ball. Divide in half and set aside.

  2. In a separate mixing bowl, combine the fresh blueberries, llinea monk fruit, arrowroot starch, and chopped mint. Stir the berries until they're evenly coated with the mint/arrowroot/liquid monk fruit.

  3. Spread parchment paper or a baking mat on a flat work surface. Sprinkle on a bit of almond flour to help prevent the dough from sticking. Take one of the dough balls and roll it out until it's about 1/4-inch thick.

  4. Place half the berries in the center of the rolled out dough, leaving a 1-inch border of dough around the berries. Working in small sections, gently fold the border up and over the berries. Almond flour dough can break easily- if that happens simply place those pieces back in and reshape the dough. Pinch together any breaks at the base of the galette (this will keep berry juice from leaking out).

  5. Pick up the parchment paper and gently set it on a baking sheet. Repeat steps 3 and 4 to make the second galette. Gently transfer that one to the baking sheet- I use a wide spatula to carefully lift/slide it.

  6. In a small dish, combine the egg white with five drops of llinea monk fruit. Brush the egg wash onto the galette crusts. Top with sliced almonds and brush a little more egg white onto the almonds to set them.

  7. Bake at 375° for 15-20 minutes, or until the crusts turn golden brown. Allow the galettes to cool for 5 minutes, then enjoy warm.

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DessertLlinea Monk FruitDessert