Mini Strawberry Galettes
[Vegan]

To Make the Dough:

1. Combine flour, coconut oil, salt, sugar, and spices in a food processor.
2. Mix everything together until it's well incorporated and the dough is crumbly.
3. Add apple cider vinegar and pulse the mixture again.
4. Drizzle in the water, 1 tablespoon at a time until dough comes together. Alternatively, mix ingredients by hand and add the water once the dough has a crumbly texture.
5. Cover dough and refrigerate it for at least 30 minutes, or for as long as 24 hours.

To Make the Galettes:

1. Preheat an oven to 350°F and line a large baking sheet with parchment paper.
2. Roll out dough on a clean flour-dusted surface to about 1/2-inch thick.
3. Use an 8-inch round cookie cutter (or food mold or a round bowl around that size) to cut out the dough, you should get about 6-8 circles.
4. Arrange the cut-out dough (rounds) on the prepared baking sheet.
5. Combine strawberries, lemon juice, vanilla, salt and sugar in a bowl.
6. Sprinkle the cornstarch over mixture the bowl and toss the strawberries gently to mix and coat them.
7. Add a helping of the strawberry filling center of dough rounds, leaving about 1-inch border at the edge.
8. Fold the edges gently over fruit in an overlapping fashion.
9. Brush crust with olive oil and sprinkle it with turbinado sugar.
10. Bake them for 30-40 minutes until the crust is slightly browned and fruit is bubbling.
11. Transfer galettes to a wire rack to cool.
12. Serve as is or with a scoop of vegan ice cream.