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Blueberry Galette (Gluten Free)

Rachel Conners
  • 60 minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

almond flour

1/2 cup

tapioca flour

1 tbsp

coconut sugar

1/4 tsp

kosher salt

6 tbsp

cold grass-fed butter (cubed)

1

egg (cold)

16 oz

fresh blueberries

1 tbsp

lemon juice (from ½ a lemon)

Zest of 1 lemon

2 tbsp

maple syrup (can substitute honey)

1 tsp

vanilla extract

2 tsp

tapioca flour

1/4 tsp

cinnamon

1

egg

1/4 tsp

cinnamon

1 tbsp

coconut sugar