strawberries

Name: Strawberry Balsamic Galette with Coconut Oil Crust
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups unbleached all-purpose flour; 2 Tbsp coconut sugar (or granulated sugar); 3/4 tsp salt; 1/2 cup coconut oil, solid; 3-5 Tbsp cold water; 4 cups fresh, sliced strawberries; 2 tsp balsamic vinegar; 2 Tbsp coconut sugar (or granulated sugar); 2 Tbsp corn starch; 2 Tbsp agave; 1 Tbsp fresh orange juice; Zest from 1 orange; Honey (or agave) to brush on baked berries

Strawberry Balsamic Galette with Coconut Oil Crust

August 6, 2019 by Rachael Ng 2 Comments

Hello friends! I took a bit of an unexpected hiatus from baking and blogging the past couple of months to focus on taking care of myself (and also because the sight of food made my stomach turn). Yep, Nathan and I are expecting baby #2 this coming January! I’m finally feeling much more like myself these days, and I’m happy to be getting around to sharing this delicious Strawberry Balsamic Galette with you all! I made this galette at the beginning of the summer (or was it still Spring?), but let’s be honest, strawberries are a year-round staple for lots of us in the States. So here we are!

I’ve said this before (and I’ll never stop saying it), but I love galettes! To me, they’re like an easier, dressed up version of pie. They look gorgeous, they’re relatively easy to put together, and you 100% don’t have to worry about pinching the perfect crust. My coconut oil crust is so simple and comes together quickly in a blender or food processor. And then it’s just a matter of mixing a few ingredients together for the filling and assembling your galette! If you’re new to galettes, don’t worry. You basically roll the crust into a circle, dump your filling, and then fold the edges up and over. Pop it the oven, and you’ve got a beautiful, scrumptious dessert that pairs perfectly with your favorite vanilla bean ice cream.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Coconut oil makes for a great butter/shortening replacement for pie crust. I find that the crust still comes out flakey and delicious. For me, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Corn starch thickens the fruit filling, so you’ll get clean slices.

Agave brings moisture and sweetness to this galette. If you prefer to use maple syrup or honey, go for it!

Yield: 8 servings

Strawberry Balsamic Galette with Coconut Oil Crust

An easy and delicious, lightly sweetened galette made with fresh strawberries and a splash of balsamic vinegar. With a flaky coconut oil crust, this recipe can easily be made vegan!

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Ingredients

Crust

2 cups unbleached all-purpose flour
2 Tbsp coconut sugar (or granulated sugar)
3/4 tsp salt
1/2 cup coconut oil, solid
3-5 Tbsp cold water

Filling

4 cups fresh, sliced strawberries
2 tsp balsamic vinegar
2 Tbsp coconut sugar (or granulated sugar)
2 Tbsp corn starch
2 Tbsp agave
1 Tbsp fresh orange juice
Zest from 1 orange
Honey (or agave) to brush on baked berries

Instructions

Prepare your crust by adding the flour, coconut sugar, and salt to a blender or food processor. Pulse until combined. Spoon in the solid coconut oil and blend. Add cold water 1 Tbsp at a time until dough begins to come together - slightly wet is better than dry when it comes to coconut oil crusts. Dump crust onto a piece of plastic wrap, shape into a disc, and refrigerate for 10-15 minutes (or until firm enough to roll out).
Meanwhile, prepare your filling. Slice your strawberries and place them in a large bowl; set aside. In a small bowl, whisk together the balsamic vinegar, coconut sugar, corn starch, agave, orange juice, and orange zest. Mix until combined. Pour mixture over strawberries and gently mix.
Preheat your oven to 375°F. Take your crust out of the refrigerator, remove plastic, and place between two pieces of parchment paper (the size of a baking sheet). Roll into a large circle - don't worry about getting the shape perfect!
Pour strawberry mixture onto the middle of your rolled out crust, evenly distributing the berries - be sure to leave at least a 1" border of plain crust to fold over. If your edges are really uneven or jagged, feel free to trim your galette to a more circular shape. Brush almond milk or egg wash (whisked egg) around the border. Gently fold the crust up and over the fruit, being careful not to tear the crust. If any tears occur, you can use a bit of water to help you pinch and smooth the dough back together. If you have any remaining liquid in your bowl, pour that over the strawberries.
Keeping your galette on the parchment paper, carefully move it to a baking sheet. Brush the crust with almond milk or egg wash. Bake at 375°F for 20-25 minutes or until fruit is bubbling and tender - you can use a fork to check the berries for doneness.
Once your galette is out of the oven, brush the berries with a small amount of honey (or agave, if vegan) for added shine. Allow your galette to cool before slicing up and enjoying! Or scoop your favorite ice cream on top and eat it warm, right off the pan! Store any leftovers in an airtight container in the refrigerator.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 318 Total Fat: 14g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 222mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 3g Sugar: 15g Sugar Alcohols: 0g Protein: 4g

Nutrition information may not be accurate.

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Other fruit recipes you might like:

Blueberry Hazelnut Galette

Cherry Galette with Walnut Cacao Crust

Vegan Blueberry Crumble Bars

Strawberry Chocolate Baked Donuts (vegan option!)

February 8, 2019 by Rachael Ng Leave a Comment

Since Valentine’s Day is next week, and I’ve recently been very into pink and red desserts over on Instagram, I decided I wanted to come up with a vegan-friendly strawberry baked donut. After a less-than-thrilling first recipe attempt, I came to the conclusion that the donut would just be better if I added cocoa powder. Is this my life now? Adding chocolate to anything and everything because it just makes things better? Anyways, these baked cake donuts are so light and fluffy, they’re basically cake. My toddler, who knows what a donut is, took one bite and decided all on her own that these donuts were in fact cake – she chased me around trying to get a bite of my “cake” – ha!

I added strawberry purée to both the donut batter and the icing. The icing is really where the strawberry flavor hits you, so don’t skimp on the purée! I made this recipe twice in an attempt to perfect the pink icing and both times I ended up with results that just weren’t visually appealing enough for decent photos. BUT that doesn’t mean I didn’t perfect the recipe! And since Valentine’s Day is just a few days away, I really wanted to get this recipe published for you all, even with this one photo. I hope that’s okay with you, and I promise that at some point I will make these again and get more than just a “donut in hand” pic. Happy baking!

Strawberry Chocolate Baked Donuts with Strawberry Icing
Makes 6 regular donuts or ~32 mini donuts

Donuts
1/4 cup coconut sugar
1 large egg or 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water) if vegan
2 Tbsp unsweetened almond milk
3 Tbsp neutral oil (avocado, grapeseed, light olive oil)
1/2 tsp vanilla extract
1/2 cup strawberry purée*
3 Tbsp applesauce
3/4 cup whole wheat pastry flour or all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp fine sea salt
Icing
1 1/2 cups powdered sugar
2 Tbsp strawberry purée*
1/2 tsp vanilla extract
1-4 tsp nut milk

1.) Preheat your oven to 350°F and spray your donut pan with olive oil (or other non-stick spray). For vegan donuts, prepare your flax egg.

2.) In a small bowl, whisk together the coconut sugar and egg. Add the almond milk, oil, and vanilla extract and whisk until totally combined. Stir in the strawberry purée and applesauce; set aside.

3.) In a medium bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until no white streaks remain. Add liquid ingredients to dry and gently fold until totally combined, making sure to scrape flour/cocoa off the bottom of the bowl.

4.) Add your batter to a piping bag or ziplock bag. Snip the end and pipe batter into donut pan, filling close to the top. Bake regular donuts at 350°F for 10-11 minutes and mini donuts at 350°F for 6-7 minutes or until toothpick inserted into a donut comes out with crumbs.

5.) Allow donuts to cool in the pan for 5 minutes before removing to a cooling rack. I like to turn my pan over and wave it a bit until the donuts fall out.

6.) Once your donuts have cooled, you can make your icing. In a small saucepan, add the powdered sugar, strawberry purée, and vanilla extract. Use a small spatula or whisk to combine the ingredients. If needed, add nut milk 1 tsp at a time until desired consistency is reached – I added around 3 tsp. Keep stirring/whisking until icing is totally smooth and no lumps of powdered sugar remain.

7.) Place icing over a very low heat on the stove and heat up until just warm. Turn off the heat and begin dipping the tops of your donuts. Work quickly and stir the icing as you go along to keep it from crusting. The icing will harden on your donuts very quickly, so if you plan to use sprinkles or other toppings, I recommend having a second person do that part immediately after each donut is dipped. Enjoy your donuts! Store leftovers in an airtight container at room temperature or in the refrigerator if it’s warm.

*for my strawberry purée I simply blended 2 cups of whole frozen strawberries that I had thawed at room temperature. The 2 cups of berries gave me about 1 1/4 cup strawberry purée – you’ll only need half of that for this recipe.

Keto Strawberry Protein Mini Muffins

August 7, 2018 by Rachael Ng Leave a Comment

When one of my Instagram followers messaged me about high-protein, ketogenic desserts, I knew I wanted to really branch out (y’all know I love my carbs!) and attempt something that was keto-friendly and made with protein powder! I came up with these Strawberry Protein Mini Muffins after doing a bit of Googling on what kind of foods are keto-friendly. I was looking for ingredients that were low-carb and higher in fat, so I chose to use almond flour as the base and added three large eggs, protein powder, olive oil, and a sprinkling of coconut flakes – these get nice and toasty in the oven.

I’ve had a big bag of Stevia in the Raw sitting around for a while now, so I took this opportunity to finally put it to use! Yes! I’m so excited to offer you guys a yummy, keto-friendly treat in portions that are small enough for you to decide how many carbs you want to add to your daily diet. My husband and mom (who is a major sweets lover!) both love these! Happy baking!

Keto Strawberry Protein Mini Muffins
Makes ~40 mini muffins

2 cups almond flour
1/2 cup protein powder
1 1/2 tsp baking powder
1/4 tsp fine sea salt or table salt
3 large eggs, room temp
1/4 cup extra virgin olive oil
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup Stevia in the Raw
1 cup chopped strawberries
1/2-1 cup flaked coconut for topping (optional)

1.) Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes. In the meantime, preheat your oven to 350° and line your mini muffin pan with paper liners*

2.) In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt; set aside.

3.) In a medium bowl, whisk the eggs. Whisk in the olive oil, almond milk, and vanilla extract until combined. Add the Stevia and stir until combined.

4.) Add liquid ingredients to dry and stir until just combined. Fold in the chopped strawberries until no flour pockets remain.

5.) Fill mini muffin pan 3/4 of the way full (I used a 1 Tbsp cookie scoop of batter for each muffin). Top with desired toppings – I chose coconut flakes! – and bake at 350° for 15-20 minutes or until toothpick inserted into the middle comes out clean**

6.) Allow muffins to cool in the pan on top of a cooling rack for 10 minutes before removing to totally cool on a cooling rack until ready to eat. We actually liked these better the next day, and I recommend storing them in the refrigerator. Enjoy!

*I highly recommend using liners when baking muffins with almond flour. I’ve found that this kind of flour tends to make quick breads stick to the pan, no matter how much oil spray I’ve used
**before using a toothpick, I like to lightly tap one muffin to see if it bounces back. If it does, I know there’s a good chance the muffins are done