Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar. 

• 2 1/2 cups almond flour
• 1 large egg
• 4 tablespoons palm oil shortening
• 3 tablespoons water
• 3 tablespoons arrowroot flour
• 6 drops stevia liquid
• 1/4 teaspoon sea salt

• 3 cups strawberries cut in halves
• 3 stocks rhubarb chopped into 1/2" pieces
• 1 tablespoon coconut oil
• 2 tablespoons arrowroot flour
• 1 tablespoon gelatin
• 2 teaspoons vanilla
• dash of sea salt
• 3 tablespoons coconut sugar
• 2 tablespoons maple syrup

• 2 1/2 cups almond flour
• 1 large egg
• 4 tablespoons palm oil shortening
• 3 tablespoons water
• 3 tablespoons arrowroot flour
• 6 drops stevia liquid
• 1/4 teaspoon sea salt

• 3 cups strawberries cut in halves
• 3 stocks rhubarb chopped into 1/2" pieces
• 1 tablespoon coconut oil
• 2 tablespoons arrowroot flour
• 1 tablespoon gelatin
• 2 teaspoons vanilla
• dash of sea salt
• 3 tablespoons coconut sugar
• 2 tablespoons maple syrup

1. In a food processor or by hand, combine all the ingredients for the crust until well combined. Then divide into two balls and roll out into a thin 1/5" crust. I suggest using extra arrowroot flour for coating the rolling pin and dough ball, so it doesn't stick.
2. In a large mixing bowl add the ingredients for the filling and toss together. Divide the filling between the two crusts and fill the center of the crusts with filling, leave about two inches of crust on the edges (free of filling) to fold over.
3. Gently fold over the excess crust around the filling to enclose the galette.
4. Bake on a cookie sheet on 400F for 50 minutes until the crust is golden brown.
5. Serve or top with ice-cream and then serve!