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Paleo Strawberry Rhubarb Galette

Maybe we should begin this post by diving into what rhubarb actually is before dishing out the recipe and healthy hints… This pretty little vegetable (although legally considered to be a fruit) is a dark pink stalk, often used in pies and coupled with berries. The stems of this veggie are the only part that is edible, as the leaves actually contain poisonous toxins! We are excited to give you some inspiration as to what to do with the stalks!

For this recipe, our key ingredient is: Rhubarb

Here’s why we care about this recipe:

  • Rhubarb is naturally tart, which is why it is often paired with a sweet element such as berries or cream. This tart little veggie boasts an impressive amount of vitamins and minerals, such as vitamins K and C, as well as B complex vitamins. Vitamin K helps promote bone health, and vitamin C gives you heart a boost while also fighting high blood pressure.
  • Rhubarb stalks are also high in fiber, which means they will not only keep you full longer, but give your weight loss efforts a little bump. A cup of rhubarb contains 2.2 grams of fiber.
  • Rhubarb contains a compound called rhaponticin which actually helps fight Alzheimer’s disease. Rhubarb contains properties which help manage the plaque build up that leads to dementia.
  • Rhubarb is a source of beta-carotene, which acts as a cancer prevention. It also contains other anti-cancer properties.

Paleo Strawberry Rhubarb Galette

Course: Dessert
Keyword: dessert, paleo, rhubarb
Servings: 10
Calories: 300kcal

Ingredients

For the Crust

  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold, cut into cubes)
  • 1 egg
  • 1 teaspoon honey

For the Filling

  • 2 cups strawberries (diced)
  • 2 cups rhubarb (diced into pea-sized pieces)
  • 1 tablespoon lemon juice (approximately 1 lemon)
  • 1/3 cup coconut sugar
  • 1 tablespoon arrowroot starch

For Egg Wash & Sugar Topping

  • 1 egg (beaten)
  • 1/3 tablespoon coconut sugar

Instructions

  • Prepare the crust: In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces. Add in egg and honey and process until the dough comes together. Shape dough into one round disk, wrap tightly in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight.
  • Prepare the filling: Mix the strawberries, rhubarb, lemon juice, sugar, arrowroot starch, and vanilla together in a large bowl. Cover and refrigerate until the dough is ready. 
  • Preheat oven to 350 degrees.
  • Once dough is chilled and oven is preheated, between two sheets of parchment or plastic wrap, roll out dough to about a 12 inch circle. Move dough onto parchment lined baking sheet.
  • Spoon the strawberry rhubarb filling (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. 
  • Brush the edges of the galette with egg wash and sprinkle with coconut sugar.
  • Bake the galette for 35-40 minutes until the edges are golden brown.
  • Remove from the oven, let sit about 15-20 minutes before slicing and serving.

Notes

NUTRITION INFORMATION Yield: 10 Servings
Amount Per Serving: Calories: 300, Total Fat: 21g, Saturated Fat: 6.8g, Cholesterol: 43mg, Sodium: 126mg, Total Carbohydrates: 25.3g, Dietary Fiber: 3.5g, Total Sugars: 7.8g, Protein: 6g
The finished product! As you may have guessed, the crust is Gluten Free as well! Yum

We hope you love this recipe! Let us know your thoughts in the comments below!

XO,

Amanda and Christina

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