Summer Berry Series + Blueberry Galette with Coconut Oil Crust

As a foodie with a blog, I don’t always develop every single thing I make in the kitchen. Why is that? Well, for starters I am not that good. I’m not going to pretend that I know the ins and outs of making my own tempeh and I definitely don’t know my way around an egg free cake. Yet. The other half of it is that there is something very therapeutic to me about recreating someone else’s dish. Maybe I like following recipes because I’m type A – but whomever developed the recipe did it to share with other people, which is what I’m doing here.

So, today I’m sharing five dishes I plan on making this summer because it’s “almost” berry season (AKA – not even close to berry season but I got strawberries on sale at Target) that you should make at home, too! These recipes are from some of my favorite bloggers and I promise they won’t disappoint. Plus, I’ve included a recipe for an easy blueberry galette made with with Minimalist Baker’s coconut oil pie crust. 

 

THE RECIPES

 

Ambitious Kitchen Lemon Blueberry Pistachio Cupcakes

Um, hello these sound amazing and they are vegan so no recipe development needed. Monique became one of my favorite bloggers when I discovered her Crunchy Cashew Thai Quinoa Salad (now, one of my staples when I’m in a lunch funk). Her site has a lot of great recipes with tons of variations for people following specific diets (gluten free, vegan/vegetarian, and paleo). Also, my obsession with blueberry and lemon is not one I take very lightly so I’ll be definitely be making these for my next summer celebration.

 

Love and Lemons Coffee Cake Muffins

These are also vegan, and they don’t have any weird ingredients that would require an extra run to the grocery store. The recipe calls for spelt flour, but I usually sub for all purpose or whole wheat because that’s what is typically in my kitchen. I recently made the vegan carrot waffles out of the Love and Lemons cookbook and was blown away by how tasty they were. I found Love and Lemons more recently on Instagram (hashtag millennial) in the last couple months and now follow her blog quite religiously. The frozen blueberries in this recipe are “optional” but in my household, the words berries and optional are never used in the same sentence.

 

Faring Well Berry Spelt Scones

Oh my yum, I am drooling just looking at the photography on this post. Faring Well is another plant based blogger that I started following this year after my cousin Jessica recommended I check her out. The photography is beautiful and her harissa tomato soup instantly became my new favorite soup recipe after I made it this winter. My mom and little sister are coming into town the weekend after mother’s day so maybe I will use this post as inspiration to cook her a fancy sh-mancy breakfast (and have an excuse to make these scones).  I’m sure there will be lots of tasty foodies and bikes involved.

 

Oh Ladycakes Raw Raspberry Fudge Pops

You’ve got to be kidding me, homemade magic shell?! I can’t wait for it to be hot enough in Minneapolis for me to justify making these bad boys.. not that I need any justification. Oh, Ladycakes is another great blog I was introduced to over the last year and it doesn’t disappoint. Aside from the beautiful photography, Ashlae also travels a good deal and writes up on her trips as well. Beware, her photos will make you hungry and give you a strong sense of wanderlust.

 

Sally’s Baking Addiction Berry Vanilla Cashew Snack Bars

I first found Sally’s blog about 5 years ago in college when I developed the fine art of procrastibaking. Procrastibaking is very similar to procrasticleaning in which your entire apartment suddenly becomes clean during finals week because you couldn’t wait another four days to deep clean your kitchen. She has a lot of amazing recipes for sweets (duh) and while they are not dairy or egg free, there are a lot of helpful hints in the posts themselves for recreating your own version at home. In addition, I trust that absolutely anything and everything on this blog is 100% delicious and sure to be a crowd pleaser so SBA is my go to for party food. I’m also obsessed with granola bars so excited to whip these up at home for something new and see if they pass my bike bites test out on the road.

I hope you have time to browse some of these recipes and discover some new ones, too! I know I can’t wait to make those raspberry fudge pops, nomz.

In the meantime, you can make my easy blueberry galette. I opted to follow a new recipe for coconut oil crust rather than develop my own because sometimes coconut oil can be challenging. This tart is perfect for summer – not too sweet and amazingly fresh! I hope you enjoy it as much as we did.

 

 

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Blueberry Galette with Coconut Oil Crust

Servings: 6-8 slices

Time: 1 hour 30 minutes

 

Ingredients: 

Filling:

• 3 cups fresh blueberries
• 1/4 cup organic cane sugar
• 2 TBSP corn starch
• 2 TBSP lemon juice
• zest of one lemon

Crust:

• 2 cups (272 g) unbleached all purpose flour
• 1/2 tsp sea salt
• 2/3 cup (160 g) coconut oil, scoopable (not liquid)*
• 3-6 Tbsp (45-90 ml) ice cold water

 

Directions:

1. Mix ingredients for filling in a medium sized bowl. Cover with saran wrap and let rest in fridge for ~20 minutes.
2. Prep coconut oil crust via Minimalist Baker’s recipe, here. You may halve the recipe or freeze the second half of dough. You can also use my standard pie crust recipe, but I liked the rigidity that the coconut oil crust provided. It held up to the gooey blueberry mess and was easy to work with.
3. Roll out dough onto a (clean) dry surface that has been dusted with flour. You’ll want to form a circle, but since galettes are mostly freeform don’t worry if it’s not perfect. Place filling directly in the center of the crust with about 1 1/2″ of crust on all sides. Begin to fold the crust over in 2″ sections so they overlap. Use your finger to spread a little water on the dough on the overlapping section, pressing gently to hold them together.
4. Bake galette at 375 degrees F for 45-60 minutes. If the crust is beginning to brown too quickly, cover with tin foil or a pie crust protector. The dough should be somewhat stiff to the touch. Remove and let cool completely before serving. Ice cream is recommended but not required.