Soul-Satisfying Strawberry Rhubarb Galette Recipe

Summertime is here! And with it all things hot, bright, and expansive. In the Northern Hemisphere, this is the time of year when the energy of the sun invites us to get outside, enjoy the long warm days, and soak up all the sweetness life has to offer.

In Ayurveda, summer is considered pitta season. During this time of year, the qualities of heat, light, and intensity in the environment can accumulate in our bodies, minds, and in the world around us.

As long as we listen to our bodies and keep pitta in check, this is a harmless, natural part of the ebb and flow of the seasons. But if we aren’t careful, pitta can get out of hand and leave us feeling hot and bothered—literally!

Ayurveda offers countless tools for keeping pitta calm and cool in summer, many of which line up with our natural and intuitive inclinations and cravings. These include:

• eating light and cool foods
• drinking extra water
• resting during the peak heat of the day
• taking refreshing dips in cool water
• making more time for play and laughter
• gathering with friends

If summer has you feeling overheated, now is the time to let loose a little bit with the playful summertime activities that bring you the most joy. It’s also a great time to incorporate a pitta-balancing diet and focus on the sweet, bitter, and astringent tastes.

This vegan, gluten free galette recipe gives new life to an old classic—both your body and your tastebuds will be asking for more!

Pitta-Balancing Ingredients

If you’ve never tried a galette, it is a simple and delicious alternative to pie, often used as a way to transform whatever ingredients are lying around into a tasty, mouthwatering meal. While galettes can be made with almost any ingredient, savory or sweet, this version focuses on the sweet taste and makes the perfect dessert for any summertime meal.

Rhubarb is the primary ingredient in this dessert. According to Ayurveda, the rhubarb plant has a bitter, astringent, and sweet rasa (taste), a cooling virya (action on the body), and a pungent vipaka (post-digestive effect). ¹ Its astringency helps to draw heat from the body, while the bitter and sweet tastes make it a great choice for pitta dosha.

The strawberries in the recipe create a delectable harmony with the rhubarb and add more of the cooling and grounding sweet taste. Additionally, the cardamom and ginger add just the right touch of pizazz and support easier digestion.

Gluten Free & Vegan Strawberry Rhubarb Galette Recipe

Ingredients:

For the dough

• ¾ cup almond flour*
• ¼ cup oat flour*
• ⅙ cup tapioca flour*
• ⅙ cup psyllium husk*
• 3 dates, soaked for a minimum 30 minutes
• 1 teaspoon mineral salt
• ½ cup coconut oil or ghee scooped into tablespoons and chilled
• 1 teaspoon apple cider vinegar (this helps create a flaky crust)
• 3 teaspoons plant milk

*Instead of this blend, you can use 1⅓ cup 1-1 all-purpose, gluten free baking flour

For the filling

• 1 cup strawberries, halved
• 1 ½ cups rhubarb, cut into ¾ inch slices
• 1 ½ teaspoons psyllium husk
• ½ teaspoon tapioca flour
• 4 tablespoons water
• 3 tablespoons maple syrup
• ½ teaspoon cardamom powder
• ¼ teaspoon ginger powder

Directions:

For the dough:

Mix the psyllium husk and the plant milk in a small bowl and set aside.

Meanwhile, in a food processor, add all the remaining dry ingredients and pulse to combine.

Slice the dates, and then pulse them into the mixture until they are well incorporated. Then add the apple cider vinegar. While pulsing, add the chilled fat, one tablespoon at a time. When it starts to look like rough couscous, add the psyllium husk and plant milk combination. Pulse until it’s mixed well.

Because it is gluten free, you don’t have to worry about over-working the dough. When the dough comes together as a ball in your hand, you are ready to roll it out. Depending on your climate—for example, if it’s very dry—you may need a splash more plant milk to get to this stage.

Roll the dough into a disk, wrap it in plastic wrap, and set aside.

For the filling:

In a small bowl, mix the psyllium husk and water. Set aside and let rest for at least 14 minutes. This binder acts in place of eggs and helps to thicken the filling.

Toss the strawberries and rhubarb together in a bowl. Add the tapioca flour, spices, and maple syrup. Mix well, then toss with the psyllium husk mixture.

Flour a cutting board or a rolling board with oat flour and roll the dough into a large oval or circle (it’s a galette, so it doesn’t really matter!) until it’s about ⅛ inch thick. Place the dough carefully on a baking sheet lined with parchment paper.

Using a slotted spoon, place the filling in the center, leaving about an inch to the edge. Then fold the ends up towards the center, working your way around the circumference and pressing the dough gently together. Once assembled, place in the refrigerator for 30 minutes.

Preheat your oven to 400 degrees while the galette is chilling. Place the galette in the oven and bake for 40–50 minutes, or until the crust is lightly brown. Let cool slightly, then enjoy!