Raspberry Plum Galette

Directions

In a food processor, combine the almond meal, arrowroot, coconut flour, and sea salt and process for 15 seconds until combined.

Add the maple syrup and process for 15 seconds until combined and crumbly.

Add the cold coconut oil, 1 tablespoon at a time, and pulse the food processor a couple times in-between, until the butter is pea sized and the dough starts to come together.

Using your hands, pack the dough into a tight ball and flatten it into a disc. Wrap it tightly it tightly in plastic wrap and place it in the freezer for about 10 minutes to firm up so it's easier to work with, or place in refrigerator to chill for 4 hours.

Once the dough is done chilling, preheat the oven to 325ºF.

Place the dough in between two large pieces of parchment paper on a flat surface. Roll the dough out into a 12-inch diameter circle that’s approximately 1/2 inch thick. Move the dough and parchment onto a baking sheet (or can line baking sheet with a silicone baking mat, and move dough onto that).

Cut plums and saute in 1 teaspoon coconut oil (optional) and 1/4 cup water in large saucepan over low heat. Cook until soft, about 10 minutes. Let cool.

Place flax egg and water in small mixing bowl and let gel together. Set aside. Place raspberries in separate bowl with honey and mash with fork until a jam consistency is achieved.

Scoop the raspberry jam filling into the center of the rolled out pastry. Place cooked plums on top of raspberry filling (fan out and create different designs for a unique look). Fold up the sides of the pastry so that there is approximately 2 inches of pastry over top the outside edge of the filling. Pinch together any gaps or cracks.

Whisk together the flax egg and coconut milk. With a pastry brush, lightly brush the flax egg wash onto the top of the pastry. Place the galette into the preheated oven and bake for 45 minutes, or until the top is golden brown. Enjoy!