top of page

Mouthwatering Gluten + Dairy Free Bosc Pear Galette with Walnuts

Galette is a French term used to designate various types of flat round or freeform crusty pastries. They are so much fun to make, and very versatile. They make a perfect fall dessert, or a lovely addition to a dinner party. Since I try and eat gluten free and dairy free as often as possible, I have created this recipe so that I can enjoy galettes as often as possible. And, don’t let the gluten / dairy free label fool you in to thinking that they are any less delicious… cause they are truly yummy! You can use most any fruit in this galette recipe, but, I chose pears, mainly because I just love them.

What You’ll Need Filling 2 large Bosc pears1 tsp of cinnamon 1 tsp cloves 3 Tbsp of coconut sugar 1/4 cup chopped walnuts (optional) Dough 1/2 cup coconut oil, solid, but, not super hard1 1/2 cups gluten free flour mix 1/4 cup almond flour 2 Tbsp coconut sugar 1/2 tsp salt 1/2 cup cold water

Preparation * Place the coconut oil into a large mixing bowl. * Add the flours and mix together with a fork until the coconut oil is in very small pieces and covered with the flour. * Add the sugar, salt, and water and mix into a small dough ball. The dough will be hard, but might still be a bit piecy. * Place between 2 pieces of parchment paper and place into the fridge for an hour. * Slice the pears and place into a small bowl. Sprinkle with coconut sugar, cinnamon, and cloves. Cover the pears as much as possible with the sugar and spices. * Once the dough is cold, split into 3-4 smaller evenly sized dough balls. Form the dough in your hands til dough is smooth. * Place them on parchment paper about 4 inches apart from each other. Place another piece of parchment paper on top of the dough balls and use a rolling pin to roll them out in flattened dough that is about 1/4 inch thick. * Place pears in the center of each dough ring. * Pull the dough up around the sides of the pears, leaving the majority of the pears exposed. * Place the galettes, on the parchment paper, on a baking sheet. * Bake at 350 degrees for about 30 minutes, or until the dough is golden brown. * Enjoy warm with coconut milk or ice cream!


bottom of page