Allergy Friendly + Gluten Free + Vegan - Summer Berry Galette Recipe

Sweet cookie crust filled with warm, fresh berries, then glazed in marmalade for a delicious, allergy friendly treat.
Prep Time: 20 minutes
Cook Time: 30 -35 minutes
Total Time: 1 hour 30 minutes, including cooling (30 minutes inactive)
Makes: 1 10" galette



3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons powdered sugar

8 tablespoons coconut oil or vegetable shortening, softened, not melted

1 egg or 1 egg replacer, lightly beaten

1 teaspoon gluten-free vanilla extract

2 cups berries of choice (if using a larger berry like a strawberry, slice them 1/4" thick; blackberries should be sliced in half; most other berries can be used whole)
1 tablespoon fruit preserves


Preheat oven to 350ºF. Combine all the dry ingredients into a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.

Roll the dough out between two pieces of parchment paper until the dough is ¼ inch thick. Mix the berries with 3/4 tablespoon of preserve until they are coated. Place berries in the middle of the dough and use the parchment to fold the edges of the dough over the berries. Paint the top of the dough with the remaining 1/4 tablespoon of preserves. It's okay if some berries are peeking out. Bake for 30 to 35 minutes, or until golden brown.