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Strawberry flatbread 'galette'

AIP Paleo • Vegan • Gluten free • Dairy free • Egg free • Nut free


A strawberry galette is always a crowd pleaser in my family. My AIP friendly version of a Strawberry Galette is easy to make, full of flavour, light in texture and a healthier option.


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The base of the galette is made from a AIP Flatbread. They are quick to make with a wonderful chewy texture, you can make them plain, slightly sweet with a touch of maple syrup, or even lightly herbed.

For the filling you can use fresh or frozen strawberries, heating them lightly in a pan until they are juicy and soft. Not only do they taste amazing but they also look beautiful.


AIP Strawberry flatbread 'Galette'


Cook Time : 15 - 20 minutes

Servings : 2 servings


Ingredients

Flatbreads :

• 1/4 cup cassava flour

• 2 tbsp tapioca flour

• 1 tsp maple syrup (optional)

• 1/3 - 1/2 cup coconut milk


Strawberry topping : • 1 cup strawberries (fresh or frozen)

• 1 cup natural coconut yoghurt • 1 tsp cinnamon

• 1 tbsp coconut thread


Instructions


  1. Place all dry ingredients in a bowl, make a well in the centre and add coconut milk.

  2. Mix thoroughly until the batter is smooth. Add a little water or more coconut milk if the consistency is too thick.

  3. Heat a small nonstick pan to medium heat with a little olive oil.

  4. Pour batter into the pan to cover the base or to make the size of the flatbread desired.

  5. Cook for 5 minutes each side until brown and spotty. If the flatbread still looks a little doughy in the middle then cook for longer.

  6. Turn the flatbreads onto a cooling rack and set aside.

  7. Place strawberries in a non-stick pan over a low heat. Cook until soft and warm.

  8. Top flatbreads with coconut yoghurt, warm strawberries, and sprinkle with coconut and a touch of cinnamon.

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