(Healthy) Berries + Cream Galette

Ingredients:

Crust:

Berry Filling:

Cashew Cream:

Plus, you’ll need: 1

Instructions:

• To make the crust, I’d recommend preparing it the day before. This breaks up the work nicely but isn’t necessary. You’ll need to add the flour and coconut sugar to a medium or large size mixing bowl, stirring to combine evenly. Cut the butter into six chunks, then add it to the mixing bowl. Using two knives or a pastry cutter, cut the butter into the flour until it’s pea sized. The mixture should have a sandy texture, but don’t worry too much if it doesn’t look completely incorporated.
• In a small bowl, whisk together yoghurt and one tablespoon of cold water. Add this to your flour and butter mixture and stir using a wooden spoon until evenly coated. The dough should start to come together, and you should be able to form it into a ball and have it stay in place. Try not to overmix this. If the dough seems too dry, add cold water one tablespoon at a time until it forms a ball between your hands, but isn’t wet or sticky.
• Once the dough forms a ball, cover it completely with a beeswax wrap and set it in the fridge for at least one hour. I like to let it refrigerate overnight. At this point you can begin soaking your cashews.
• To make the filling, add berries, orange juice, maple syrup and tapioca starch to a mixing bowl. Remove the pitted dates from hot water and mash them with a fork, forming a paste. Add this to the filling and mix well using a wooden spoon. Crushing the berries into the mixture adds a jam-like texture to the galette. Set aside.
• Now we’ll make the cashew cream. Ideally your cashews have already been soaking for a few hours. Rinse and discard soaking water, then add cashews to a blender. Add milk, vanilla and maple syrup. Blend on high for 2-3 minutes, until very creamy. Set aside.
• Preheat your oven to 400 F. Take the chilled dough out and lay it on a piece of floured parchment paper. Use the beeswax wrap to create a barrier between the dough and a rolling pin and roll it out into a 12-inch disc about 1-2 cm thick. Scoop berry filling on the center of the dough, leaving 2 inches on all sides to fold. Begin folding the sides of the dough up on to the berry filling. This can overlap, look asymmetric, and be pretty rustic. Scoop a few dollops of cashew cream over top and use a knife to swirl it around the berries.
• Finally, brush the dough with an egg wash, then sprinkle slivered almonds around the sides. Dust with coconut sugar, then place it in the oven and let it bake for 40-45 minutes until golden brown.
• To serve, let cool for 15 minutes, then serve with fresh mint and more cashew cream.