1

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2

In a large bowl, mix the gluten free flour blend with the salt.

3

Cut the butter into the flour mix followed by adding in water 1 tbsp at a time – you want it to be able to form a ball without it being too crumbly or too sticky.

4

Transfer the dough onto a floured surface and divide into three balls – roll out with a rolling pin and transfer to the baking sheet (do this for each of the three galettes).

5

In a small bowl, add lemon juice, cinnamon, frozen berries, coconut sugar and arrowroot flour and mix to combine.

6

Divide the blueberry mix into each of the middle of the three galettes and roll up the ends – this will ensure the fruit stays in place!

7

Brush the ends with water and sprinkle extra coconut sugar to give it it’s golden-brown colour.

8

Bake for 30 – 35 minutes.

9

Substitutions: You can make this recipe vegan by using vegan butter. You can substitute the gluten free flour for regular flour. If you don’t like coconut sugar, you can use cane sugar.