Strawberry Rhubarb Galette - Vegan, Gluten-Free & Oil-Free
Summer is around the corner with this gluten-free strawberry rhubarb galette. It's vegan, easy to make & absolutely wholesome!
Vorbereitungszeit 30 Min.
Zubereitungszeit 30 Min.
Arbeitszeit 1 Std.
Portionen 2
Kalorien 555 kcal
Base
- 100 g oat flour
- 100 g buckwheat flour (alternative: spelt flour)
- 2 tbsp white almond butter (1 tbsp = 25g)
- 50 g oat milk
- 50 g erythritol (sugar alternative)
- 0,25 tsp tsp salt
Filling
- 300 g rhubarb
- 1 handful of fresh strawberries
- 1 tbsp lemon juice
- 2 tbsp coconut sugar
- 1 tsp carob gum
Mix all ingredients for the dough with your hands and knead it until you get a homogeneous dough.
Put the dough in the fridge while preparing the filling
Cut the rhubarb into bite-sized pieces and the strawberries in about 3-4 slices per berry.
Mix rhubarb and strawberries with lemon juice, coconut sugar and carob gum.
Preheat the oven to 180 C / 356 F (convection).
Roll out the dough on a baking tray with baking paper as flat as possible.
Spread the filling on the dough leaving 2-3cm of space on the edge. Flip up the edges on all sides. If the dough breaks, just put it into place with your fingers.
Spread some lemon juice on the dough edge and sprinkle some sugar over the galette.
Bake the galette for 30-35 minutes.
Calories: 555kcalCarbohydrates: 93gProtein: 19gFat: 16gSaturated Fat: 2gSodium: 349mgPotassium: 1047mgFiber: 13gSugar: 14gVitamin A: 206IUVitamin C: 15mgCalcium: 270mgIron: 5mg