The Green Life is turning two years old today (!!).
Only two short years, yet it feels like this blog has been a part of me for so long. I can say without a doubt that this space has changed me, in ways I would never have imagined. I didn’t think a little online corner could bring me so much joy. Yet it does.
I spend every minute of my spare time dreaming and brainstorming new recipes and content ideas to share here. I change my mind about a million times before settling on what I’m going to make for the blog. I spend countless hours imagining all the ways I can make this space more interesting, compelling and valuable to you. It keeps me alive, inspired and fulfilled.
With this milestone are coming some exciting new projects, that I cannot wait to share with you (I can barely stand still!!). I don’t want to reveal too much just yet, but there are exciting things in the works for The Green Life. I’m working with a fabulous team to refresh the blog and logo design, among other updates. I’ve been dreaming for some time of a space that’s more in line with who I am, what I love, and what I want to share. I’m so excited that this vision is slowly taking form and I’m working hard behind the scenes to make it happen. So stay tuned, I’ll be revealing more very soon!
In the meantime, here’s a rustic pie to celebrate. Celebrate these two years you’ve been here with me, and celebrate the gorgeous summer berries too.
Thank you for your constant support. Your presence here means the world.
I was thrilled when I got word that GRAIN – a company I love deeply – was expanding its offering to include a new line of handcrafted, stone milled whole grain flours. They graciously sent me a few bags from their collection, which includes the organic Red Fife Flour I used in this recipe. I had never baked with red fife flour before, but I’m so glad I did, because this crust turned out amazing. Red Fife is an ancient grain that’s growing right here in Canada. It’s a perfect replacement for all-purpose flour, yet it’s much more nourishing and has a deep and rich flavour.
Notes: I used this Organic Sifted Red Fife Flour for this recipe, but feel free to substitute for all-purpose, whole wheat or spelt flour. I used a mix of strawberries, blueberries, raspberries and red currants, but any fruit combination would be delicious too.
Mixed Berry Galette (Vegan)
- 1½ cups organic red fife flour (or use all-purpose or spelt flour)
- ½ tsp sea salt
- ⅓ cup coconut oil - very cold and cut into small chunks
- 1 tbsp pure maple syrup
- ¼ cup ice cold water (or as needed)
- 2½ cups mixed berries - I used sliced strawberries, blueberries, raspberries and red currants
- 1 tsp lemon zest
- 1 tbsp flour
- A few tablespoons of coconut sugar, to taste
- A splash of almond milk - or other milk, to wash the crust
Make the dough
Place the flour and sea salt in your food processor and pulse a couple times. Add chunks of cold coconut oil and maple syrup and pulse to combine. Then slowly drizzle the ice water, one tablespoon at a time, with the food processor running, until the dough comes together and forms a large ball (you might need more or less water - I used about 1/4 cup + 2 tbsp).
Remove the dough ball from the food processor and wrap loosely in plastic wrap. Press slightly to form a thick disk. Place in the refrigerator to chill for at least 1 hour.
Prepare the filling
Place berries in a bowl, then add the lemon zest and flour. Set aside.
Assemble and bake
Preheat oven to 400F.
Remove the dough disk from the fridge, unwrap it, and place on a large piece of parchment paper. Flour your rolling pin, and roll the dough as circularly as possible, to about ⅛-1/4" thick, flouring your pin as needed to prevent sticking. You can cut the dough into a circle using a knife if you want to, otherwise you can leave rough edges.
Add a couple tablespoons of coconut sugar to the bowl of berries - I like it not too sweet so I used about 2 tablespoons, but you might want to use more for a sweeter pie. Gently toss to coat.
Place the berry mixture in the center of the dough, leaving about 2 inches on the edges. Fold the edges up. Wash the crust with a bit of almond milk, then sprinkle with more coconut sugar.
Transfer the galette onto a baking sheet and bake for 30 to 35 minutes or until the crust is golden brown and crispy. Remove from the oven and let cool slightly before slicing it up.
Serve warm, on its own or with a scoop of vanilla or coconut ice cream.