Strawberry-rhubarb Galette
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 60 g almond (s), round
- 120 g wholemeal spelled flour
- 2 tablespoon lemon juice
- 2 tablespoon lemon zest
- 1 pinch (s) salt
- 50 g coconut fat, melted
- 4 tablespoon maple syrup
- 2 tablespoon water, cold
For the filling:
- 2 rods rhubarb
- 250 g strawberries
- 2 tablespoon maple syrup
Also:
- 4 tablespoon almond (s), ground, to roll out
Print Recipe
Pin Recipe Instructions
- For the base, put all the dry ingredients in a bowl and stir. Add coconut oil, water, lemon juice and maple syrup and make a batter. Place in the refrigerator for 30 minutes. Sprinkle ground almonds on the table and roll out the dough on top.
- For the filling, peel the rhubarb and cut into pieces together with the strawberries. Place on the galette, but leave a wheel of about 4 cm and then turn it over. Drizzle the filling with maple syrup.
- Bake in the preheated oven at 180 degrees for about 40 minutes until the dough has turned a light brown.
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