Vegan Strawberry Lemon Cream Cheese Galette

 

It is the little things in life that make me happy.  For instance, when I went out for a run on Friday I was a bit tired and sluggish, but my spirits were quickly lifted.  The lilacs were starting to bloom.  Let me tell you, that is one of my favorite times of the year. They smell amazing and running past a row of them is like being in a garden.  I am so envious of anyone who has them in their yards.  Not only that, they were finally sweeping the streets in my city (sand is really hard to get traction on when you are running on asphalt), and they put the porta potties back out in the parks and along the trails.  Trust me, to a runner these things are big.  And it all made me so happy!  So I went into my day in a super good mood.  I decided after work that some baking was in order.  I like to bake when I am happy, or at least I have more motivation to!  One of my coworkers had made hand pies in the deli I work in and it made me want to make some when I got home.  Except, I am a little lazier so I went for making a galette with the same ingredients instead.  Trust me, it is a lot less work.

Ingredients:

• 1 1/2 cups organic whole wheat pastry flour*
• 1/2 cup Raw Guru raw almond meal
• 3 Tbsp maple sugar or granulated xylitol
• 1/4 tsp sea salt
• 2 Tbsp coconut oil, in its solid form
• 1/4 cup Dastony raw almond butter
• 2-3 Tbsp filtered water or as needed

• 1/2 cup full fat coconut milk
• 1/2 cup raw cashew butter
• 2 Tbsp maple syrup
• 1/4 tsp sea salt
• 1 tsp lemon juice
• 1 Tbsp organic lemon zest

• 2 cups fresh organic strawberries, sliced
• 3 Tbsp maple sugar or granulated xylitol
• juice of one small lemon
• a pinch of sea salt
• coconut sugar, for topping

1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil and pecan butter with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn't too sticky.  Add a touch more water if needed, and knead slightly until a smooth dough is created.
2. Roll it out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up. Using the parchment to move it, place on a sheet pan.
3. To make the cream cheese, whisk together all ingredients until smooth.  Set aside.
4. Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
5. Spread the cream cheese over the crust leaving a 1 1/2 inch boarder.  Spread the berries over the cream cheese, then carefully fold up edges to cover the edge of the fruit. Sprinkle with a little sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if it is very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.