This recipe is barely adapted from the Rustic Summer Fruit Galette from several months ago. After a bout of rock fever I spent an autumn long weekend in Vermont and, when visiting a farmer’s market, found some end of season raspberries. I love their tart nature and the fact they are naturally low in sugar and so good for you. But I craved a flavour pairing that would bring a depth that the raspberries didn’t offer by themselves. We made a gluten and dairy free cocoa galette, and it was hands down one of my favourite desserts. It has all the deliciousness of a pastry dessert, just brightened up and allergy friendly. Enjoy with frozen raspberries all year round!


Rustic Raspberry and Cocoa Galette

2 cups of gluten free flour (I used 1 cup of brown rice flour, ¼ cup of almond flour, and 3/4 cup of a gluten free flour blend)
1 cup of organic Earth Balance (or organic butter!), cold
½ tsp sea salt
1/3 cup organic sugar or coconut sugar
1/3 cup cocoa powder (dairy free)
3 tablespoons cold water
2 cups of frozen raspberries


Preheat the oven to 350F.
Place the flour, sugar, cocoa powder and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the Earth Balance or butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water one tbsp. at a time through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and roll in a bowl.
Roll the pastry into a circle on a lightly floured piece of parchment paper. I use one piece of parchment on the bottom and one on top to avoid any sticking to the rolling pin. Gluten free flour is delicate, and rolling it on the parchment paper means you can then slide it right onto a cookie sheet to bake without the hassle of transferring.
Add the frozen raspberries and shuffle them around until they are spread out and there is about an inch wide parameter with bare dough. With your hand, use the bottom layer of parchment paper to help you fold the pastry over and onto the fruit. Once you have done all the sides it is time to bake!
Bake for 20 – 25 minutes.