Add all the ingredients for the crust (minus the second egg for the wash) to the food processor. If you don’t have a food processor, mix together in a bowl with a pastry blender. Pulse or blend until well combined.

Press the dough together, semi-flatten on the lined baking sheet, and cut into four quarters.

One at a time, place a second piece of parchment paper over the dough and use a rolling pin to flatten it into a rough circle that’s about ¼” thick. Set aside and repeat for the remaining dough.

In a medium-sized bowl, mix together the coconut sugar, arrowroot starch and lemon zest.

Add raspberries to the bowl and coat with the coconut sugar mixture. Set aside.

Dollop the coated raspberries equally amongst the four unbaked crusts. Leave enough space along the edge to be able to fold the crust over.

Fold the edges of the dough over the edge of the raspberries to create the crust.

Gently use your hands to seal any cracks on the edges to help prevent the juices from leaking out.

Whisk the egg yolk with a splash of water and brush the egg wash on the crust. Place special attention to the edges or any remaining cracks to help “seal” the crust.

Place the mini galettes in the oven at 350F for 25-30 minutes. The crust will be a big darker because of the cinnamon and you know its done when it gets a darker golden brown color and the bottom crust holds together well.

Top with any desired toppings (see notes) and serve immediately.