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1
Prepare the filling by heating the strawberries, cornflour and agave syrup (or honey) together in a pan. When the mixture starts to bubble, reduce heat and let it cook for around 15-20 minutes until it has thickened and reduced down. Set aside. Preheat oven to 190u00b0C (375u00b0F).
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2
In a large bowl, mix all the flours, starch, coconut sugar, vanilla sugar and cinnamon.
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3
Chop butter into small pieces and add to the dry ingredients, rubbing it in until it resembles breadcrumbs. Beat egg and then stir in until combined. Leave the mixture for a few minutes to see whether any water is required (coconut flour soaks up liquid like a sponge, which is not always apparent when it is initially added). The mixture should pull together as a workable dough-if it is crumbly, add a teaspoon of cold water one at a time, just until the right consistency is achieved.
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4
Divide the mixture into two roughly equal bits, and roll each one out on baking paper sprinkled with a little sorghum flour (you may need to place another piece of the top if it becomes too sticky). Don't worry about rolling it out nice and accurately-rustic, remember!
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5
Place the strawberries in the middle part of the pastry, leaving a gap all the way around. Ensure there isn't too much juice, as this will make the pastry soggy (I poured some off and used it to drizzle over Greek yoghurt before serving). Gently pull the outer edges up over the fruit (again, it doesn't have to be perfect). The pastry can be a little tricky, so if cracks or holes develop, just pinch the pastry together to seal them. Top each one with a large blackberry (entirely optional, but it gives the galettes a little contrast in colour).
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6
Sprinkle with a little coconut sugar and bake for around 25-30 minutes, until pastry has browned and fruit mixture is bubbling. Remove from the oven and allow to cool for a while before serving (they also taste great cold).
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7
If desired, pour over a little Greek yoghurt and any reserved strawberry juice. Enjoy!
