Skip the pie (and cereals!) in this healthier almond flour berry cream. Fill this gluten-free buttercream recipe with peels and juicy berries made with almond flour and tapioca flour will be shocked by your next party.
This healthy gluten-free cream cream has low sugar content while still looking fancy. Continue reading for more…
Maven’s quick tips
Don’t over-mix. To keep the pie crust flakes, I recommend not over-mix.
Stay cold. This won’t over-mix, but be sure to keep the pie chilly. When you mix the filling, I recommend putting the crust in the refrigerator or refrigerator.
Custom fill. More like blueberries than mixed berries? no problem! Want to use other fruits? all is well! Just use 2 cups of your favorite fruit as the filling.
in advance. Cream shells can be made a few days in advance and stored in the refrigerator.
Ingredients for Almond Flour Butter
This dessert has two components: the crust and the filling.
Here is what you need:
- Almond powder – Make sure it’s flour, not almond meal!
- Cassava powder – A good choice for free gluten.
- Coconut sugar – Brown sugar works too.
- sea salt – Taste
- Cold butter – Fat Ingredients – Just make sure it is straight from the refrigerator!
- Egg – I like that eggs will increase the firmness of the butter peel, but be aware that you can omit it and use 2-3 tablespoons of cold water (see notes below).
Here is the filler you need:
- Mixed berries – The star of the show. Make sure you are using fresh berries instead of frozen ones, which can cause a runny nose. Blueberries, raspberries, blackberries and strawberries are all delicious!
- lemon – We use passion and juices as they bring brightness to the filling.
- Cassava powder – Again, it is a thickener.
- Coconut sugar – Brown sugar can also be used.
- Vanilla extract – Combine all flavors together perfectly.
How to make berry butter
Step 1: Make the shell
Add almond flour, tapioca flour, coconut sugar and salt to the food processor and mix. Add cold butter and pulse until the butter turns into pebbles (like small rocks). Add the eggs and pulse until the dough is combined.
Step 2: Unplug the shell
Remove the dough from the food processor and place it between two sheets of parchment paper. Use the rolling pin to roll the dough into 12-inch circles. Remove the top parchment paper and place the parchment paper and crust on the baking sheet and place it in the refrigerator as it is filled.
Step 3: Fill
In a large bowl, mix the berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract and cinnamon powder until the berries are plump.
Step 4: Things + Baking
Remove the crust from the refrigerator and add the filler to the center of the crust, folding at least 2 inches of perimeter. Fold it over the entire fill on the edge by using parchment paper and then fold it over the berries. Repair any broken spots by hand. Don’t worry about whether the crust will break, just repair it by hand and once baked it will be perfectly OK. Bake in the oven for 25-30 minutes, or until golden around the edges. Let cool for 20 minutes before serving.
Troubleshooting Tips
galett is a French pastry that is usually deconstructed or “free form”, meaning it has not become a traditional pie pot or egg pan. It utilizes the same flaky pie crust, which is then folded over the filling with a thick edge that exposes the center. Ice ages tend to be more rural and casual and easier to make as they require less baking time and picky pies.
Yes! Feel free to use 2 cups of your favorite mixed fruit or just 2 cups of your favorite berries.
The rebar should look rustic, so don’t worry about your shell not looking perfect. Just piece together
Yes, you can. But make sure to replace it with 2-3 tablespoons of cold water. Start with 2 tablespoons and if your crust looks too dry, then add a third tablespoon. Some purists prefer a shell without eggs, so this is a good choice.
If you wish to use vegan cheese, I recommend using this recipe and substituting the stuffing with the stuffing listed below.
Yes, this is a gluten-free cheese recipe!
Arrowroot flour is a great alternative. Although it won’t have the same texture, you can also use corn starch instead.
Storage instructions
refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
refrigerator: You can freeze the shell for up to 3 months and then allow it to thaw and proceed with the instructions. Also, you can make burritos and freeze them and then place them directly in the oven for baking, but be aware that you have to add a few minutes during the baking time.
More galette + pie recipes:
Almond flour berries cream
Skip the pie (and cereals!) in this healthier almond flour berry cream. Fill this gluten-free buttercream recipe with peels and juicy berries made with almond flour and tapioca flour will be shocked by your next party.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- yield: 8 slice 1x
- category: dessert
- method: bake
- gourmet food: American
- diet: gluten free
For the crust:
- 1 1/2 cup Almond flour (not almond flour)
- 1/2 cup Cassava powder
- 1 tablespoon Coconut sugar (or brown sugar)
- 1/4 teaspoon sea salt
- 1/2 cup Cold butter, cube
- 1 Big egg
For filling:
- 2 cups Mix fresh berries (blueberries, raspberries, blackberries, strawberries, etc.
- Zest, 1 lemon
- Juice, 1/2 lemon
- 1 tablespoon Cassava powder
- 2 tablespoons Coconut sugar
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Cinnamon
Make the shell:
- Preheat the oven to 350 degrees.
- Add almond flour, tapioca flour, coconut sugar and salt to the food processor and mix. Add cold butter and pulse until the butter turns into pebbles (like small rocks).
- Add the eggs and pulse until the dough is combined.
- Remove the dough from the food processor and place it between two sheets of parchment paper. Use the rolling pin to roll the dough into 12-inch circles. Remove the top parchment paper and place the parchment paper and crust on the baking sheet and place it in the refrigerator as it is filled.
For filling:
- In a large bowl, mix the berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract and cinnamon powder until the berries are plump.
- Remove the crust from the refrigerator and add the filler to the center of the crust, folding at least 2 inches of perimeter.
- Fold it over the entire fill on the edge by using parchment paper and then fold it over the berries. Repair any broken spots by hand. Don’t worry about whether the crust will break, just repair it by hand and once baked it will be perfectly OK.
- Bake in the oven for 25-30 minutes, or until golden around the edges.
- Let cool for 20 minutes before serving.
- Don’t forget to serve with a scoop of ice cream!
- Store leftovers in the refrigerator for up to 3 days.
