F-Factor

20/20 Rustic Fruit Galette

INGREDIENTS (serves 8):

DOUGH

  • 1 cup blanched almond flour
  • ¼ cup coconut flour
  • 1/2 cup (2 scoops) Vanilla 20/20 Fiber/Protein Powder 
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 Tbsp unsweetened vanilla almond milk
  • 3 Tbsp coconut oil (melted)
  • 2 large egg whites
  • 1 tsp vanilla extract

FILLING

  • ¼ cup (1 scoop) Vanilla 20/20 Fiber/Protein Powder
  • ¼ Tbsp coconut oil
  • ¼ Tbsp cinnamon
  • 1 medium pear, thinly slice (1/8 inch pieces using a Bartlett)
  • 1 plum, sliced thinly

GLAZE

  • 2 Tbsp sugar-free apricot preserves
  • 2 Tbsp water

PREPARATIONS:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside. 
  3. In a small bowl, whisk coconut oil, almond milk, vanilla extract, and egg whites until well combined. Pour mixture into the medium bowl and fold until a dough forms (dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry).
  4. Place dough onto parchment paper and form a disk shape, about 1/4 inch thick (use rolling pin for a more-even distribution or fingers for a more natural look).
  5. Combine 20/20 powder, coconut oil, cinnamon in a bowl and sprinkle evenly over the dough.
  6. Arrange pear and plum slices on the rolled dough, overlapping from top to bottom leaving a 2-inch boarder. Fold dough over the arranged pears and plums in a freeform fashion.
  7. Refrigerate the unbaked galette until slightly chilled (about 10 minutes).
  8. Optional: brush the galette with egg wash and sprinkle remaining filling mixture before baking.
  9. Bake in oven for 20 minutes until golden. While galette bakes, prepare glaze by mixing apricot preserves with water in a small bowl.
  10. Remove from oven, brush with glaze mixture. Slide parchment onto a cooling rack and let the galette cool slightly before serving.
  11. Cut into 8 pieces and garnish with mint (or as desired).

NUTRITIONAL CONTENT PER SERVING
Serves 8, 1/8 slice per serving. This is a Step 2 approved dessert recipe.* 

  • FOR JOURNALING ON THE F-FACTOR DIET: 15g carbohydrate, 8g fiber
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 196 calories, 8g protein, 15g carb, 8g fiber, 7g net carb, 4g sugar, 13g fat, 6g sat fat, 112mg sodium

Shop 20/20 Fiber/Protein Powders

*To make Step 1, have half of 1 serving (1/16th of galette) 

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