Summary

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

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Instructions

1. 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.
2. 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.
3. Bake in the preheated oven at 180 degrees for about 40 minutes until the dough has turned a light brown.