Vegan Peach Gallette with homemade spelt and buckwheat pastry
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Serves: 1
Ingredients
  • PASTRY:
  • 1 cup wholemeal spelt flour
  • ½ cup buckwheat flour
  • ½ cup water
  • ¼ cup grape seed oil
  • ¼ cup coconut sugar
  • 1 tsp psyllium husk
  • Pinch salt
  • FILLING:
  • 2 peaches sliced
  • 1 TBSP coconut sugar
  • 2 tsp vanilla extract
  • Fresh raspberries as garnish
Method
  1. For the pastry combine the spelt flour, buckwheat coconut sugar and salt together in a large bowl.
  2. Add psyllium husk to the flour mixture and mix until all dry ingredients are well combined.
  3. Pour in water and grape seed oil and mix until a dough forms.
  4. Transfer dough to a floured surface and knead for a couple of minutes.
  5. Roll the dough out into a circle shape with a rolling pin. The dough should be stretchy and smooth and shouldn’t be sticky but you can add some extra spelt flour to your rolling pin if it helps.
  6. Transfer dough to baking tray.
  7. Add sliced peaches to a large bowl and sprinkle over coconut sugar and vanilla. Mix until peaches are well coated.
  8. Place peach mixture on top of rolled out pastry dough the gently pull the pastry dough over the edges of the peaches free form until you get an enclosed free form gallette shape. It should stick together very easily.
  9. Bake for about 20-30 mins at 180C
Recipe by Talida Voinea at https://talidavoinea.au/vegan-peach-gallette-with-homemade-spelt-and-buckwheat-pastry/