This vegan berry galette is the best way to celebrate the spring! It is filled with a perfectly sweet, mixed berry filling and baked to perfection. The best part is that it’s made with wholesome ingredients, it’s high in fiber, protein, and 100% gluten-free!
Vegan Berry Galette
A galette (galette des rois), is one of the most popular desserts in France. It is a simple, flat, round cake typically made of pastry dough and very visually appealing! Galettes can be sweet or savory, and after making this delicious vegan apple galette, I cannot wait to make a savory one.
In America, most people would call this dish a tart. It’s very similar to custard tarts topped with fruit that you see at bakeries. The dough is a bit different but it’s the same concept overall.
Vegan Berry Galette with 9 Main Ingredients!
Crust: Oats, walnuts, dates, and flax.
Filling: Berries, maple syrup, vanilla extract, corn starch, and lemon juice.
This is the definition of a wholesome vegan dessert! Packed with fiber, protein, healthy fats, fruit, and a bit of sugar. However, no one will even know how nutritious it is after tasting it. I’ve made this crust for pies before and it was a BIG HIT. Make this vegan berry galette for the upcoming holidays, family get-togethers, or even just for a lazy weekend to yourself. Let’s be honest, we can all probably eat the whole thing.
Tips and Substitutes:
Oats: I highly recommend using rolled oats for the crust. Using quick oats will result in a mushy crust and have never tried making it with steel-cut oats. If you are looking for certified gluten-free oats, I highly recommend Bakery on Main.
- Walnuts: You can use pecans to substitute as well as slivered almonds and cashews. If you are allergic to nuts, use sunflower seeds instead. You might need to add 1/2 tbsp of oil if using sunflower seeds.
- Dates: They play a big role in making a great gluten-free, vegan crust. They help bind as well as sweeten. Make sure you soak your pitted dates in hot water before adding to food processor.
- Flax: Egg replacement that helps bind and adds healthy fats. Use chia or tapioca starch as a substitute if needed, same measurements.
- Berries: I used strawberries and blueberries but feel free to also include raspberries and blackberries!
- Sweetener: I like using maple syrup but have also used brown sugar and coconut sugar for this recipe. You can also use regular cane sugar or a sugar substitute if you are blood sugar cautious. If using a substitute sugar try truvia or stevia for best results. Use 1/3 cup rather than 1/2 cup as it may be sweeter.
- Vegan butter: I like using earth balance, or Miyoko’s.
- Corn starch: If not gluten-free, you can use flour instead.