Strawberry Almond Galette

I always love to be part of the german television show "Kaffee oder Tee". Showing my vegan creations just makes me happy. The crew is fantastic and I had lots of fun with the anchorman. If you're surrounded by such amazing people the baking becomes accessory.

Makes one galette (9,8 inch diameter/25cm diameter) for 8 pieces
Preparation time: 30 minutes
Baking time: 30 minutes

1 2/3 cup whole spelt flour
1 tbsp. almonds, grounded
1 tbsp. sugar
1/4 tsp. baking powder
1/4 cup oil
1/4 cup + 2 tsp. dairy free drink
1 tbsp. white wine vinegar

For the filling:
1 tbsp. almond butter
1 tsp. lemon juice
1 tbsp. sugar
1/2 tsp. vanilla
3 tbsp. dairy free milk
2 stalks of rhubarb
10 oz strawberries
1 tbsp. almond slices
In a mixing bowl mix whole spelt flour, almonds, sugar and baking powder. Add oil and vinegar and mix with a spoon. Spread flour on the worktop and knead dough with your hands until it's smooth. Roll out the dough until it reaches a diameter of 11,8 inches. Put the dough on a baking paper. In a small mixing bowl mix almond butter with lemon juice, sugar, vanilla and 3 tbsp. dairy free milk until it's creamy. Spread the cream on the dough and keep a distance of 1,9 inches to the edge. Peel the rhubarb in slices and cut the strawberries in slices. 
Arrange the strawberries in a circle and keep a distance of 1,1 inches to the edge. Fold up the edges of the dough over the fruits. Spread some dairy free milk on top of the cake edge and sprinkle almond slices on it. Put the galette with the baking paper on a baking sheet and bake at 356°F (180°C) two sided heat. Bake for 30 minutes and put a wooden spoon between the oven and the door for 10 minutes. This way the excessing water of the fruits can escape. Enjoy warm or cold with some ice cream!

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