The Best Breakfast Galette with Maple Cream
Prep time
Cook time
Total time
Serves: 6
  • Crust:
  • 1 cup almond flour
  • 1 cup tapioca flour
  • ½ tsp salt
  • 6 Tbsp cold butter
  • 2 eggs (saving 1 Tbsp egg white in separate bowl)
  • ½ tsp white vinegar
  • 1 Tbsp icy cold water
  • Filling:
  • 2-3 Tbsp coconut oil (olive oil)
  • 1 large sweet potato, diced into ½" cubes
  • 1 medium onion, peeled and sliced
  • 1 cup mushrooms, sliced
  • 2 Tbsp maple cream
  • Salt & Pepper, to taste
  • 3 whole eggs
  1. In a bowl mix together almond flour, tapioca flour, salt.
  2. Mix in cold butter until it is the size of peas.
  3. In a separate bowl whisk eggs and stir in vinegar and cold water (if needed).
  4. Add to dry ingredients and mix well, kneading at the end to fully incorporate. DO NOT OVER WORK.
  5. Form into a ball and wrap in cling wrap and refrigerate for 1-2 hours (optional)
  6. Preheat oven to 400 degrees.
  7. Place a large skillet over low to medium heat and add 1 Tbsp oil.
  8. Add in sliced onions and cook until caramelized, about 8-10 minutes.
  9. Remove and add remaining oil and diced sweet potato cook until just beginning to brown and soften and add in mushrooms. Cook an additional 5 minutes or until mushrooms begin to soften.
  10. Add back in onions along with salt, pepper and maple cream. Saute until sticky, remove from heat and set aside.
  11. Roll out the galette dough onto parchment paper until it is 11-12 inches in diameter,
  12. Place filling in the center and roll up sides of dough around the filling.
  13. Bake on a baking sheet, air-bake pan or pizza stone at 400 degrees for 25-30 minutes.
  14. -8 minutes before it finishes baking, remove and crack 3 whole eggs. Cook until eggs just set up and remove (will continue cooking slightly after you remove it from the oven).
  15. Sprinkle with additional salt and pepper and cut and serve.
Recipe by Simple Roots at