WFPB Italian Rustic Blueberry Crostata

Add-Ins and Substitutions

You can try sugar substitutes like monk fruit and stevia, but I personally just don’t like them. I have not tested this recipe with these sugar substitutes.

Since these cookies are super easy to make which means you can play a bit with the addition of different extract flavors by adding mint, caramel, orange, or lemon to the almond extract. I’ve also added a bit of color with a teaspoon of beet juice, spinach puree, or blueberry puree. Too fun!

Storing

Store in an airtight container for up to 5 days.

Nutrition 411

Almond flour is a good source of magnesium, omega-3 unsaturated fats, plant protein, and vitamin E — a powerful antioxidant. Keep in mind that almonds, like other nuts and seeds, are high in calories. The nutrients in this flour offer many benefits, such as improved insulin resistance, as well as lower LDL (bad) cholesterol and blood pressure. Almonds may also protect brain health, as vitamin E may reduce your risk of Alzheimer’s (trusted source).

Blueberries contain dietary fiber, which helps your digestive system run smoothly. The fruit is also an excellent source of manganese and vitamins C and K1. They also provide small amounts of copper, as well as vitamins E and B6. Blueberries are low in calories and fat. They’re mainly made up of carbs and water but also contain a decent amount of fiber. They are rich in beneficial plant compounds and antioxidants — especially anthocyanins — which may account for many of their health benefits. Blueberries may decrease your risk of heart disease, boost brain health, lower blood sugar levels, and improve insulin sensitivity. (Trusted source)

Italian Rustic Blueberry Crostata

Donna Spencer

This Italian Rustic Blueberry Crostata (aka galette in France) makes for a quick gluten and dairy-free dessert that is also heart-healthy. I have cut back to 2 tbsps of honey. Before adding the filling, spread the bottom of the dough with blueberry jam (although any kind of jam will work) to create a barrier preventing a soggy bottom. You can make one large crosata or minis. Oh, and this recipe cuts in half beautifully.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Brunch, Dessert

Cuisine American, Italian

Servings 8 servings

Calories

Equipment

• 2 Meduim Bowls
• Rolling Pin
• SHeet Pan lined with parchment paper

Ingredients

  

1x2x3x

Blueberry Filling

• 3 cups fresh blueberries
• 3 tbsps maple syrup
• 1 tsp cornstarch
• ¼ tsp cinnamon
• Grated rind of 1 lemon and juice
• 1 pinch salt

Gluten-Free Crust

• 2 ½ cups fine almond flour
• ¾ cup white or brown rice flour
• ⅓ cup tapioca starch
• ¼ cup coconut sugar plus 2 tbsp for topping
• ¼ tsp fine sea salt
• 5 to 7 tbsps water doesn’t have to be cold

Instructions

 

Blueberry Filling

• In a small to medium saucepan combine 2½ cups blueberries, honey, cornstarch, salt, lemon juice, lemon rind, and cinnamon. Bring to a boil over medium heat, and cook stirring for approximately 2 minutes until thickened, remove from heat and stir in lemon juice and remaining ½ cup of blueberries, let cool.

Gluten-Free Crust

• Sift dry ingredients together. This helps to create a lighter more delicate crust.
• Add water 2 tbsps at a time and mix. If you add too much water, add a tsp of brown rice flour AND a tsp of almond flour to counter the over-watering. You want a slightly sticky dough that can be rolled.
• Place dough between two sheets of parchment paper and roll in a round to 1/8 inch thickness. You can also divide the dough into 10 or 12 equal balls for mini crostatas which are super cute and easy for hand holding.
• Transfer rolled-out dough to a sheet pan lined with parchment paper.

Make Crostata

• Preheat oven to 375℉.
• Spread jam on the bottom of a round to within 1 inch of the edge. Spoon on the blueberry filling. Fold in the edge of the pastry overlapping the edges to form a rustic-looking edge. Press lightly to secure the seals.
• Bake for 15-20 minutes depending on your oven. Completely cool. The leftover crostata should be covered and stored in the fridge. After 2 days the crust becomes soggy.

Keyword blueberries, blueberry, cinnamon, gluten free, lemon