Delicious Pear Galette Recipe

Traditional eaters won't believe pear galette is gluten-free, grain-free, refined sugar-free, and blood sugar-friendly. 


Make the crust – 1 cup almond flour or cashew flour – 3/4 cup lupin flour – 1 tbsp arrowroot powder – 2 tsp cinnamon – 6 tbsp grass fed butter or ghee – 6-8 tbsp ice water  Make the Filling – 3 cups ripe pears (about 4 pears) sliced or cubed or fruit of choice: berries, stone fruit, fig – 1/2 cup allulose – 4 tbsp arrowroot – pinch sea salt – 1 tsp cinnamon – 1/2 tsp cardamom  Brush the pastry – 1 egg, beaten – 1 tsp allulose


Making crust Process almond flour, lupin flour, arrowroot, and cinnamon. Pulse well to mix. Mix flour with cold butter diced. Mix by pulse. Pause when butter chunks are smaller but visible.

Step 1

While pulsing, add 6 tablespoons ice water to the food processor. If your food processor stopper is holed, pour water in. Butter should bake into a tender crust. 

Step 2

This crust should be tacky and mostly intact. Yours may need more tablespoons of water if dry. Avoid wetting the crust by adding water only when needed.

Step 3

Wrap a dough circle in plastic or beeswax. Prepare your galette after 30 minutes in the fridge. Wrapping multiple crusts makes pies and galettes easy!

Step 4

Flatten crust Preheat oven to 400F. Between two parchment papers, roll the dough into a 12-inch ragged round. Refrigerate the dough on parchment paper on a sheet pan while making the filling.

Step 5

Making filling Mix allulose and spices in a small bowl. Peel and slice pears. Coat pears completely in dry mixture.

Step 6

Place fruit on dough circle, leaving a 1½-2 inch border. Hold the fruit with a pleated pastry (it doesn't have to be perfect).

Step 7

Whisk egg and generously coat pastry. Sprinkle allulose on crust.Bake 35–45 minutes until filling bubbles and crust is golden. Cool for 15 minutes. Heat or room temperature. Enjoy!

Step 8

See Also

See Also

Spanish Pork Stew Recipe