Enjoy this Rustic Persimmon Galette Paleo AIP Gluten Free recipe, perfect for an easy dinner or weeknight meal. This family-friendly paleo dessert is wholesome and naturally gluten free, making it a delightful treat for all.
Author:Julia Royale
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:60 minutes
Yield:Serves 3
Category:Dessert
Method:Baked
Cuisine:AIP, Autoimmune Protocol, Paleo
Diet:Paleo, AIP, Gluten Free
Ingredients
Scale
½ cup cassava flour
¼ cup tigernut flour
1 tablespoon arrowroot flour
1½ tablespoons granulated coconut sugar or date sugar
⅛ teaspoon sea salt
¼ cup + 2 tablespoons cold palm shortening
6 tablespoons ice-cold water
4 Fuyu pesimmons ripe
6 tablespoons unsweetened applesauce
Instructions
Chill the palm shortening and water in the refrigerator overnight to ensure they are very cold for the dough.
Mix cassava flour, tigernut flour, arrowroot flour, sugar, and sea salt in a large bowl with a whisk.
Remove the palm shortening, chop it into small pieces, and work it into the flour using a pastry cutter or knife until coated and pea-sized bits form.
Add the ice-cold water and gently combine with a spatula until a rough, chunky dough forms without overmixing.
Divide the dough into three balls and refrigerate while slicing persimmons.
Remove persimmon stems, cut in half, then slice each half into ¼ inch thick pieces.
Heat oven to 400°F and prepare a baking sheet with parchment paper.
On a lightly arrowroot-dusted surface with parchment paper beneath, flatten each dough ball under parchment with a rolling pin into about ⅛ inch thick discs.
Spread 2 tablespoons applesauce in the center of each disc leaving edges free, then layer with persimmon slices.
Fold edges of dough up around filling, pressing pleats to seal, and transfer galettes onto the prepared baking sheet using a spatula.
Bake for 35 to 40 minutes until crust is golden, turning the sheet halfway through. Enjoy warm.