gluten free dark chocolate cherry hazelnut galettes {giveaway}

(Giveaway is closed.) Say hello to my new favorite mini desserts.

Hello, mini desserts!

Maybe you think you only have eyes for mini cupcakes. Maybe you’re convinced your heart only goes pitter-patter for petit fours or widdle bebe cheesecakes (I’m practicing my baby talk). For me, it’s all about the mini galettes — these especially, what with their hazelnut flour crusts and dark chocolate cherry filling, om nom nom.

One bite, and I think you might ditch those cupcakes and hop aboard my bandwagon. Just you wait.

This was my first foray into baking with Bob’s Red Mill’s hazelnut flour — which is essentially really fine-ground hazelnuts, which means it is tasty but also, gluten free. Being that I’m not strictly a gluten free baker, I was a wee hesitant to go down this road (it is a road of many battles with tough dough and tasteless food for me, I’ll admit). But this flour? It’s amazing, truly. It’s lower in carbohydrates than regular flour and provides a good amount of vitamin E and monounsaturated fats in your diet. And it makes one yummy, soft, flaky, hazelnutty pie crust that I will love and use for years to come.

I’ll speak truth here and tell you that the hazelnut flour pie dough is slightly finickier and more fragile than a regular pie dough, but only by a little bit. I mean, a widdle bit. And it’s nothing that a brief jaunt in the freezer can’t fix. So if you find yourself struggling to keep the dough together, just cover it with plastic wrap and let it chill in the freezer for a few minutes. It’ll be as good as new.

As for the filling, it’s basic: Just some dark sweet cherries and dark chocolate chips that, I will have you know, get slightly melty in the baking process and thus have been known to weaken the knees. I also brushed each galette with some egg wash and sprinkled the tops with sugar. And then baked them. And that was it (besides the eating, that is). Easy peasy.

To conclude, I came away from this journey with the following revelations: 1) I heart mini galettes, forever and ever, 2) Dark chocolate + cherries = heaven on the taste buds and 3) Hazelnut flour = easy, delicious and not at all intimidating. I need more of it in my life.

And in case you feel the same, you’re in luck! Bob’s Red Mill is generously offering one lucky reader a set of their nut flours/meals: Coconut Flour, Hazelnut Meal/Flour and Almond Meal/Flour. Yippee!

To enter the giveaway, leave a comment below answering the question: What is your favorite mini dessert? (No bonus entries if you answer mini galettes, but 1,000 brownie points and heart emojis from me.)

And that’s it! Giveaway ends Sunday, March 30 at 11:59 p.m. CST. Giveaway is open to U.S. residents only.

Good luck, friends! And happy weekend.

Update: Sarah is our winner. Thanks for playing, everyone!

Gluten Free Dark Chocolate Cherry Hazelnut Galettes

• Author: Girl Versus Dough (pie crust adapted from Bob's Red Mill)
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 4 mini galettes 1x

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Ingredients

Scale 1x2x3x

For the crust:

• 1 cup Bob’s Red Mill hazelnut meal/flour
• 1/4 cup powdered sugar
• 2 tablespoons cold unsalted butter, cubed
• 1 tablespoon plus 1 teaspoon heavy cream

For the filling:

• 1 1/4 cups pitted sweet cherries (fresh or frozen and thawed), halved
• 1/4 cup dark chocolate chips
• 1 egg white
• 1 tablespoon heavy cream
• Granulated or raw sugar, for sprinkling

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Instructions

1. Combine all ingredients for crust in a food processor. Process just until a dough ball forms. Pat dough into a disc and wrap in plastic wrap. Chill in freezer for 15 minutes.
2. Meanwhile, heat oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Uncover dough and divide into 4 equal pieces. Roll each piece between two sheets of plastic wrap dusted with cornstarch into a 4-inch circle. Transfer circles to prepared baking sheet. Return to freezer for 10 minutes.
4. Top each dough circle with cherries and chocolate chips, leaving a 1-inch border. Fold up the crust around the filling, leaving the filling exposed in the center. Whisk egg white and heavy cream together in a small bowl; brush mixture over each pie. Sprinkle lightly with sugar.
5. Bake 15 to 17 minutes until pie crust is deep golden brown and baked through and filling just begins to bubble. Cool completely on baking sheet before serving.

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Disclosure: I am an ambassador for Bob’s Red Mill and received compensation for recipe development purposes. All opinions are my own.