• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Dairy-free Blueberry Hazelnut Galette

July 4, 2018 by Rachael Ng 1 Comment

I’ve always seen galettes as the cooler, more sophisticated older sister to a traditional fruit pie. I’ve been ogling them for so long it’s embarrassing, so I’m thrilled to report (after making my first galette!) that they are actually easy to throw together! Seriously. Galettes are so much easer than making a double crust fruit pie. And with their exposed fruit and rustic look, they’re just as enticing for any pie lover! Since rustic is the name of the game, you don’t even really have to worry about making them pretty!

For this Blueberry Galette, you’ll whip up the dough in a food processor or blender, mix your berries with a few ingredients, and build your galette by wrapping the dough up and over the filling – that’s it! You don’t have to make a pretty border, cut a lattice, or worry about perfectly positioning a top crust. You just fold the dough right over, making sure to smooth together any tears and voilà! You have a beautiful dessert reminiscent of homemade pie but with half the work!

Dairy-Free Blueberry Hazelnut Galette
Serves 6-8

Crust
1/3 cup hazelnuts (with skin on)
1 2/3 cup all-purpose flour
2 Tbsp coconut sugar
3/4 tsp fine sea salt or table salt
1/2 cup coconut oil, solid
~5 Tbsp ice cold water
Filling
2 cups fresh* blueberries, rinsed and dried
1 1/2 Tbsp tapioca starch/flour (or 3/4 Tbsp corn starch)
2 Tbsp coconut sugar
3 Tbsp fresh lemon juice
Egg Wash
1 large egg, beaten

1.) Add hazelnuts, flour, salt, and coconut sugar to a food processor or blender and blend until hazelnuts are ground to a fine meal. Add the solid coconut oil and blend until combined. Add 2 Tbsp of ice water and blend, scraping down the sides as necessary. Continue adding ice water 1 Tbsp at a time until dough comes together (I ended up adding about 5 1/2 Tbsp of ice water).

2.) Dump the dough onto a piece of plastic and shape into a ball. Wrap dough ball in the plastic and flatten to a disc shape. Refrigerate for 20 minutes or until firm enough to roll out.

3.) Preheat your oven to 375°F. In a medium bowl, mix the blueberries with the tapioca starch, coconut sugar, and lemon juice; set aside.

4.) On a piece of parchment paper, roll your chilled dough out into a large circle about 1/8 – 1/4” thick (it can be a bit rectangular, too!). Use a little flour to keep the dough from sticking to your rolling pin. Pour blueberry mixture onto the middle of your rolled out crust, leaving ~1 1/2” of exposed crust at the edge for folding. Pour any extra liquid over the blueberries.

5.) Brush the exposed crust edge with the whisked egg and begin folding the entire edge over the blueberries. Work your way around the galette until you’ve folded it all up (don’t worry about it being perfect!), making sure to seal any holes or tears. Brush the top of the crust with egg and sprinkle with a bit of coconut sugar (optional).

6.) Gently transfer your galette (with the parchment paper) onto a baking sheet. Bake at 375°F for around 20 minutes or until the crust is golden brown and the fruit is bubbling. Let your galette cool a bit before topping it with your favorite ice cream. Slice and enjoy! Store leftovers in an airtight container in the refrigerator.

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Dairy-free, Galettes, Pie Tagged With: blueberry, dairy-free, fruit, galette, hazelnut, pie

Previous Post: « Dark Chocolate Zucchini Bread
Next Post: Double Chocolate Banana Cookies »

Reader Interactions

Trackbacks

  1. Strawberry Balsamic Galette with Coconut Oil Crust | Sugared & Stirred says:
    August 6, 2019 at 5:20 pm

    […] Blueberry Hazelnut Galette […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

Brighten up your White Chocolate Macadamia Nut Cookies with zesty lemon! 🍋✨ I shot these for my friends @floridacrystalssugar last year and they’re DELICIOUS. The perfect spring time cookie! Find the recipe at the link in my bio 💛
I baked up a batch of my Tahini Spelt Chocolate Chip Cookies this morning and got a little carried away testing out different sizes (and rolling some in sesame seeds!) 😅 I LOVE the way the variety looks in this shot and I can’t wait to bake these again and update my old blog photos soon 📸 You can find the recipe, along with the original iPhone photos, on the blog!
You don’t need a fancy set up to take beautiful food photos ✨ Good lighting, scrumptious food, and a little (okay, A LOT) of editing go a long way. I didn’t even have a DSLR until 2019 - I shot with an iPhone and STILL landed paid clients and had my photos featured on large accounts (like @food52). My two biggest pieces of advice?
Photographer friends! Are you signed up for the free @foodtographyschool master class today? I want to know! I chose to dive in and take my photography more seriously (goodbye, iPhone photos 👋🏼) after taking TWO of Sarah’s master classes back in 2019 - I clearly couldn’t get enough 😅 I was totally hooked and knew after the master classes that taking the @foodtography course would help me tremendously. And it did!
One of my OG muffin recipes: fluffy, moist Chocolate Chip Muffins! Made with better-for-you ingredients like coconut oil, applesauce, and low GI coconut sugar ✨ They’re loaded with chocolate and the recipe notes include instructions on how to make these vegan and gluten-free 🤗 Find the recipe link in my bio!
My favorite Chocolate Birthday Cake 🥳 This two-layer cake is fluffy, moist, and topped with a traditional American buttercream - the perfect landscape for a birthday candle or two ☺️🎂 Find the recipe in my bio!
Chocolate Orange Cupcakes topped with a dark chocolate orange buttercream 🤩 One of my all-time favorite flavor combos in cupcake form. So. Good. 🍊✨🤎 Find the recipe link in my bio!
If you’ve never tried stuffing your cookie dough with marshmallow then you’re reallly missing out 😉 These Rocky Road Brownie Cookies are one of my faves! Chocolate brownie cookies with marshmallow and salted peanuts - an absolute delight! 💞✨
Snowy, sub-zero weather calls for homemade Hot Cocoa ✨☕️❄️ I can’t remember the last time I bought pre-made hot chocolate from the store (definitely way before they offered dairy-free versions!). This 4-ingredient recipe is honestly ALL you need. It’s made with pantry staples - your fave milk, cocoa powder, agave, and vanilla extract - and takes less than 10 minutes 🙌🏼 The recipe is linked in my bio @sugaredandstirred

Top Recipes

  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Tahini Spelt Chocolate Chip Cookies
  • Chocolate Birthday Cake (dairy-free)
  • Soft Iced Lemon Cookies (DF)
  • Chewy Black Sesame Olive Oil Cookies (dairy-free!)

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.