Blackberry & Cranberry Galette



“My delicious winter warmer for a fantastic dinner party sweet treat. If you don’t have fresh berries you can use frozen as they are cheaper and still full of nutrients.” Tash x


Cooks InPrep time: 30 minutes | Cooking time: 25 minutes


For the Pastry:
200g gluten free flour
1tsp xanthan gum
1/4tsp nutmeg, freshly grated if you can
30g coconut palm sugar
100g vegan butter
1/4tsp Himalayan pink salt
For the Filling:
70g berries (redcurrant, blackcurrant, raspberries or blackberries work well)
220g frozen or fresh cranberries
30g coconut palm sugar
¼ cup water


  • Preheat your oven to 175°C
  • Start by making your pastry. Combine all of the ingredients in a bowl and mix until they come together to make a ball of dough. Wrap the ball of dough in the clingfilm and put it into the fridge to chill for at least half an hour.
  • While your pastry is chilling, prepare your filling by putting the cranberries and 30g coconut palm sugar and 1/4 cup water into a pan on a low heat and leave to simmer for 7-10 minutes or until the cranberries start to break down. Take off the heat and add the blackberries and leave to cool.
  • On a flat surface (in as cool a place as possible) lay out a large piece of parchment and place the pastry in the middle. Lay out some cling film over the top of the pastry and roll the pastry out between the parchment and the clingfilm into a rough circular shape until the dough is about 0.5cm thick.
  • Get a pan that is around 25-30cm in diameter. Remove the top layer of clingfilm and lift the pastry with the parchment into the pan, pushing the dough together where any holes may have appeared. The pastry may be going up the sides a little at this point.
  • Next arrange the cranberries and blackberries in the centre of the dough straining any excess juice before putting on the dough. Make sure you leave around 4-5cm of dough at the edges so that you can fold this over the top.
  • Once you have laid out the fruit fold the outer edges of the pastry over the top, creating overlapping folds as you work around the edges.
  • If you would like a shine to your pastry, you can brush it with egg wash (a mixture of 1 egg whisked with 3tbsp of rice or almond milk), but you can omit this phase if you want more of a rustic look. Lastly, sprinkle a little coconut palm sugar over the top and bake in the oven for 25 minutes or until the pastry is crisp and the fruit soft.
  • Enjoy with a dollop of coconut yoghurt or dairy free ice cream.
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