With a rustic, cornmeal crust, strawberries sweetened with maple syrup and pockets of melty chocolate this dessert is a show stopper. It’s as beautiful as it is tasty. Free of: gluten, dairy, egg, soy, peanut and tree nuts. This is also top 8 free and vegan!
I am dying. DYING over this dessert.
I had hoped and prayed and maybe even made a sacrifice to the dessert Gods, and it all worked out!
Do you ever have a craving for something SO BAD that you make it even though there’s really not time for it? This morning I had an appointment, and then only about an hour’s break before I was watching my friend’s two boys. That meant four boys were about to take over my house and I thought–yep–I can’t hold it off any longer. I bet I can hurry and make this.
I was so nervous I would goof it up since I was in a hurry, but ain’t she a beauty? You’d never guess this is gluten-free and vegan. BOOM.
My oldest son has been begging for a “strawberry pie”, but I’m not a huge fan of forming a crust to a pan. #LazyPersonProblems
I love the look of galettes, and the extra fold of crust (bring on thick crust–YUM!). Being the chocolate addict that I am, I wanted to switch up a regular strawberry galette and put in a whole half-cup of dairy-free chocolate chips to give me pouches of pure puddles of chocolaty goodness. It was a good call on my part!
The really bad thing about galettes is that it’s SOO easy to just cut yourself a slice and not need a plate or fork…which makes them portable…which makes them easier to sneak a piece every time you walk by. Let’s just say I don’t know if there will be any left by the time my husband gets home tonight.
Needless to say it’s been a good day. I survived all four boys (including them locking the youngest out of their room and a few tears) and I had this beauty to dive into to reward myself for putting up with all of that boy-energy (PHEW!).
Lastly, one more word about the very important crust: the little bit of cornmeal you add to it makes it so incredible. It adds texture, flavor, color–it is SO good, so don’t skip that part–even if you’re not a cornbread fan, I promise it seriously elevates the crust.
Pinky swear to me you’ll make this before the summer strawberries are over. You will be so happy you did!
- ⅓ cup vanilla or plain rice milk
- 1 teaspoon lemon juice
- 1 and ¾ cups gluten-free flour
- ¼ cup cornmeal
- ¾ teaspoon xanthan gum (omit if your flour mix already has this)
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup coconut oil, chilled
- 1 Tablespoon ice water, if necessary
- 1 pound of strawberries, washed and cut
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla
- 1 Tablespoon tapioca flour
- ½ cup dairy-free chocolate chips
- Sugar for sprinkling
- Combine the rice milk and lemon juice and set aside to sour.
- Preheat the oven to 375 degrees F.
- In a stand mixer with the paddle attachment, mix together the flour, cornmeal, xanthan, salt and sugar until combined.
- Add the oil, dropping a spoonful at a time while the mixer is on slow. You will have a coarse meal, a lot like crumbled playdoh.
- With the mixer on slow, slowly pour the rice milk mixture until it begins to ball in the center. If it's still too dry, add in the ice water while mixing. If not, you can just omit the ice water.
- Lay a sheet of parchment paper out on top of a cookie sheet and drop the dough onto it. Mold it into a ball and then flatten it into a disk. Place another sheet of parchment paper on top. Using a rolling pin, roll the dough into approximately a 13-inch circle.
- Remove the top piece of parchment paper.
- In a separate bowl, stir together the filling ingredients.
- Pour the filling into the middle of the dough, being sure to keep several inches of a border.
- Fold the edges of the dough toward the middle. I find it's easier to just lift the parchment paper than do it with your fingers--it breaks less. If it does break, simply pinch it back together with your fingers. Make sure any cracks are sealed so that the filling doesn't ooze out.
- Sprinkle sugar on top of the crust and then place in the oven.
- Bake for 30 minutes, or until the edges of the crust are nice and brown. Let cool to room temperature before cutting.