Vegan & Gluten-Free Galette des Rois

A lighter, modern take on the classic French galette. It's still festive and symbolic, but designed to make you feel guilt-free about eating it 😊

This recipe is vegan, gluten-free, oil-free, and made without sugar.
Instead, it uses erythritol and a soft almond-tofu frangipane.

And the best part?
You choose the fèves.

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Galette des Rois

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⏱ Time

Preparation: 30 minutes
Chilling: 20 minutes
Baking: 35–40 minutes
Total: ~1 hour 30 minutes

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🥧 Light Gluten-Free Pastry

Ingredients

• 1 cup coconut flour

• ¾ cup oat bran

• ¼ tsp salt

• ½ - ¾ cup cold water

Instructions

1. Mix oat flour, oat bran, and salt.

2. Add cold water gradually, mixing until a soft, non-sticky dough forms.

3. Roll the dough between two pieces of baking paper into a thin rectangle.

4. Fold into thirds (like a letter).

5. Chill for 10 minutes.

6. Repeat rolling and folding twice more.

7. Divide the dough into two discs and chill while preparing the filling.

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🌰 Almond–Tofu Frangipane

Ingredients

• 200 g firm tofu, well pressed

• 1 cup finely ground blanched almonds

• ½–¾ cup powdered erythritol, to taste

• 1 tsp vanilla extract

• Zest of ½ lemon

• Optional: ½ tsp almond extract

Instructions

1. Blend tofu until completely smooth and creamy.

2. Add ground almonds, erythritol, vanilla, and lemon zest.

3. Blend again until thick and spreadable.

4. Taste and adjust the sweetness if needed.

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👑 The Fèves – choose your own!

Traditionally, there is one figure hidden inside the galette.
Here, you can make it more playful.

Hide up to three fèves:

• one for the King

• one for the Queen

• one for the Third Guest (optionally)

~Ideas:

Edible

• Whole blanched almond

• Macadamia half

• Roasted pumpkin seed cluster

Non-edible (safe)

• Small wrapped charm

• Glass bead

• Clean crystal

Always inform everyone before serving!!!

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Assembly & Bake

1. Roll the first dough disc into a circle.

2. Spread the frangipane evenly, leaving a 2–3 cm border.

3. Hide the fèves in the filling.

4. Cover with the second disc.

5. Seal the edges with a little bit of water.

6. Score the top gently with a knife in a sunburst pattern.

7. Bake for 40–45 minutes until deeply golden and firm to the touch.

8. Let cool completely before slicing. The texture sets as it cools.

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Nutritional Values (approx. per slice, 1/8)

• Calories: ~120-125 kcal

• Protein: ~7-8 g

• Carbohydrates: ~12 g

• Fat: ~3-4 g

• Fiber: ~4 g

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