If you’re looking for a quick and easy, yet totally delicious dessert for your next family gathering or dinner, you’ll definitely want to save this recipe by Olga Miller. Not only is it free of gluten, dairy, and added sugars, but it’s also loaded with nutrients and healthy fats.



For the crust:

1 cup (140g) cassava flour

1 cup (80g) super-fine almond flour

½ cup (60g) tapioca starch/flour

1 vanilla bean, split lengthwise and scraped for seeds (reserve pod for another use)

Pink Himalayan salt

80g almond paste (marzipan), chilled

100g vanilla bean ghee, chilled

1 large egg

1 tsp. Almond extract

2 tbsp. vodka, iced 

2-3 tbsp. water, iced 


For the filling:

2.5lb / 1 kg 100 g ripe strawberries, divided

5-6 tbsp. grade A maple syrup, divided 

1 vanilla bean, split lengthwise and scraped for seeds (reserve pod for another use)

4 tbsp. super-fine almond flour

2 tbsp. tapioca starch/flour

1 tbsp. vanilla bean ghee, melted

1 large egg yolk

1 tbsp. full-fat coconut milk

2-3 tbsp. coconut sugar, optional 




  1. To make the filling: Preheat oven to 250° F / 120 C. Rinse and hull 1.5 pounds strawberries. Leave any tiny ones whole and half or quarter the rest, so they all look uniform in size. In a shallow baking pan, gently toss strawberries with 4 tablespoons maple syrup, vanilla bean seeds and salt; spread in a single layer. Roast slowly, uncovered, for 2 to 2.5 hours until berries look jammy, and their juices have reduced to syrup. Mash coarsely and let cool completely.
  2.  To make the crust: Place flours, vanilla bean seeds and salt in a food processor and pulse to combine. Add almond paste and vanilla bean ghee and pulse until mixture resembles coarse meal. In a small bowl, whisk together egg, almond extract, vodka and 1 tablespoon water; drizzle over flour mixture. Pulse until mixture just begins to hold together. If dough is too dry, add 2 tablespoons more water, 1 tablespoon at a time, and pulse. Gather dough into a ball. On a piece of parchment paper lightly floured with tapioca starch, roll out dough to a 13″ by 16″ oval, 1/4 inch thick. Do not worry if dough tears. Just patch it up and carry on. Transfer dough and parchment to a rimmed baking sheet and refrigerate for at least 30 minutes or as long as overnight.
  3. To assemble the galette: Preheat oven to 375° F / 190 C. In a small bowl, combine almond flour and tapioca starch; sprinkle over dough, leaving a 2-inch border. Spoon roasted strawberry mixture over it. Thinly slice 1 pound of strawberries, reserving end pieces for another use. Arrange decoratively on top of roasted strawberry mixture. Fold in edges, patching up any tears. Brush berries with 1-2 tablespoons maple syrup (depending on the sweetness of your strawberries) mixed in with melted vanilla bean ghee. Whisk egg yolk with coconut milk; brush over edges of galette. Sprinkle entire surface of galette with 2-3 tablespoons coconut sugar. Bake until golden, about 40-45 minutes. Transfer to a wire rack; let cool completely.


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