A couple of weeks before moving day last month I bought baskets of blueberries (’tis the season!) to make a galette for Friday night dessert after an exhausting week of packing. I’m happy to finally (!) share this because I think you will love it.
Every sweet blueberry bite of it.
As beautiful as it was coming out of the oven bubbling summer goodness, I decided we needed to a la mode this big beautiful hunk of fruit dessert.
Summer blueberries have their own clout (SO many antioxidants) and can stand alone with its sweet flavor but…
why the heck not? It’s summer.
Let’s bring out the ice cream. Snickerdoodle ice cream.
Have you seen the new cashew based flavors So Delicious? The folks at So Delicious were kind enough to send me the new flavors to try and what a treat they were. I became a little obsessed with the snickerdoodle flavor. They got the flavor right on and the cashew base makes it oh so creamy.
You guys, this cinnamon sugar cookie snickerdoodle flavor is dairy, gluten, soy and egg free. It tastes similar to snickerdoodle cookies dunked in milk and the perfect addition to this blueberry galette on a summer night.
Phew. Got this photo in before the sun went down.
Some may say vanilla ice cream is the classic a la mode flavor – forget it, go for the snickerdoodle. The cinnamon/blueberry combo is too good to pass up.
By the way, their new cashew flavors are all GF, DF, SF, and Vegan. I found them to be creamier than the coconut based flavors they make. If you haven’t tried them yet you must. They have a salted caramel cluster flavor for you salty/sweet lovers (myself included) that I scooped (softened so that it can easily be sandwiched) between my chocolate chip cookies and then wrapped in wax paper and froze it for an hour. THAT is one ice cream cookie sandwich you need to try.
I love summer and can’t believe it’s almost over (whaaaaa!!)
Funny enough, a week after we devoured this luscious dessert I received the July issue of Bon Appetit with a big blueberry galette on the cover!
So if you happened to see that big beautiful galette on the July cover and wished it was gluten free, dairy free, soy free, egg free (that’s a lot of frees) consider your wish granted. #iheartyou
This is more “free form” and forgiving than pie is, so have fun with it. I pulled out dough I had prepared and froze in May (would have never remembered if I didn’t date my freezer bags!) and let it thaw overnight in the fridge.
Day of: prepared the blueberry filling …
Stirred it all together …
Then rolled out the dough on the floured parchment paper to transfer (along with the paper) onto the baking sheet.
Note: If you try to lift it off the paper it will fall apart. Gluten free will do that to ya.
Add the filling …
Then crimp the dough. If sections of dough begin to break (chilled dough is harder to work with than room temperature) you can either: overlap dough to patch up the cracks, or wait 15-30 minutes until the dough softens then crimp and chill the galette for 30 minutes before baking.
I crimped the chilled dough and patched a few spots, then brushed my wash over with a little extra on the patched areas to push the dough together.
Works like a charm, fortunately. I dread the chilling-warming-then-chilling-steps that inevitably comes with gluten free pie dough. Please don’t let it stop you from making galettes (and pies) because the rewards are worth it.
Even if you have never made a galette before you can do this!
If you love fruit desserts give this galette a try before summers’ end you will be glad you did. And don’t forget the ice cream, lots of ice cream (hehe).
Oh, and before I go I wanted to tell you about the little icon on my posts recently. It’s an app by a company called Chickory, it breaks down the recipe to give you a shopping list for the recipe. Kinda cool huh? I thought this may be helpful to you guys so I teamed up with them to make shopping easier. I did notice that if I’m not specific with the brand it will give a suggestion that may not be gluten-free, dairy-free, or soy-free or any other allergen food; so with that, if you are new to allergen free cooking please don’t hesitate to ask about brands suggested or check the ingredients – I am happy to help.
Keep in mind: I use organic ingredients (when available) but don’t note that in every recipe and reading labels is my mantra for new products, as well as existing products that are “new and improved”. Hope this little tool is helpful. Please comment and tell me if it does. 🙂
xx
Jessica
- Flaky Pie Dough Ingredients:
- 1 package Bob’s Red Mill Pie Crust
- 8 tablespoons (4 oz) organic palm shortening, cut up into pieces
- 12 tablespoons (6 oz) earth balance soy free spread, cut into pieces
- 1 teaspoon distilled white vinegar
- 7 tablespoons ice water (I leave more like ½ cup in a measuring cup with an ice cube, for easy measuring at the counter)
- *This will make two pie crusts - freeze the other for another time
- Filling:
- 4 cups fresh blueberries
- 2 tablespoons lemon juice
- ¼ cup cane sugar
- 3 tablespoons white rice flour or tapioca starch, plus extra for rolling dough
- ¼ cup So Delicious coconut milk or creamer, original flavor
- 1 teaspoon coconut oil or earth balance soy free spread, melted
- 1 tablespoon turbinado sugar (optional)
- So Delicious Snickerdoodle ice cream
- Prepare the dough and chill (see my apple pie recipe for preparation).
- Preheat the oven to 425 degrees F (220 C). Prepare a baking sheet. Lightly flour a sheet of parchment paper, roll out the dough into an oval (or round) about 14 inches long and 8 inches wide (give or take) and about ⅛ inch thick. Transfer to the baking sheet.
- In a bowl, combine blueberries, lemon juice, sugar, and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, gently overlapping sections. Gently press to close any open cracks that may allow juice to seep through during baking.
- In a small bowl, combine coconut milk (or creamer) with coconut oil (or earth balance) and brush the border with mixture. Sway the brush (with wash) over any missed cracks if needed to prevent further handling of the dough (too much touching may warm the dough!) If you like, evenly sprinkle on the turbinado sugar.
- Bake until the filling is bubbling and the pastry edge is golden brown, 25-28 minutes. Let it cool 10 minutes before serving with scoops of ice cream on top.
- Some Notes:
- Given that I don't use egg as a wash it still comes out golden on the edges due to fat added to the "milk"; without it the crust will be pale and look raw.
- I chose not to add additional sugar to the crust to keep the sugar down since the berries were so sweet already.
- This is a very easy going dessert, it will work with just about any quick baking fruit. Strawberries, raspberries, figs, cherries, or blackberries would all be delicious and compliment the snickerdoodle ice cream flavor perfectly.
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