Heat up the coconut oil in a large skillet. Add the diced butternut squash and leeks. Sauté the vegetables until butternut squash is tender.

Add in minced garlic, and stir for 30 seconds or until fragrant. Then remove skillet from heat. Set aside.

Preheat oven to 400ºF. 4. Combine almond meal, tapioca starch, shredded coconut, and salt in a large bowl. Mix well.

Add in melted coconut oil, water, and egg. Mix to combine.

Flour your hands with tapioca starch, then shape the dough into a ball.

Sprinkle a piece of parchment paper or a silpat with tapioca starch, and place dough on top. Using a tapioca starch-covered rolling pin, roll the dough out into a ¼” thick circle.

Place the butternut squash filling in the middle of the dough. Spread it out, leaving 2” of space between the filling and the edges of the dough.

9.To make a rustic galette, fold the edges of the dough inwards.

10.Together with the parchment paper, transfer the dough onto a baking tray. Bake for 20 to 25 mins until the edges of the dough are golden brown.

Serve immediately.