Peach Plum & Blueberry Galette
Refined sugar free, guilt free, delicious fruit dessert.
Ingredients
- 1/3 Cup Whole wheat flour
- 1/3 Cup All purpose flour
- 4.5 Tbsp Coconut sugar or brown sugar
- 5 Pcs Butter cubes cut into 1 inch each Butter should be cold and not at room temperature.
- 1/4 Tsp Salt (if using unsalted butter) Optional
- 3 Tsp Ice cold water
- 4 Pcs Plum - small to medium sized
- 4 Pcs Peaches - small to medium sized
- 1/8 Cup Blueberries
- 1/4 Cup Almond powder
- 1/2 Tsp Cinnamon powder
- 2 Tbsp Milk Or whisked eggs
- Vanilla Ice cream To serve
Instructions
- In a mixing bowl - add whole wheat flour, all purpose flour, 1 tbsp coconut sugar and butter. Mix them well until the mix is crumbly.
- Sprinkle cold water and knead until moistened yet crumbly. Knead it quick into a dough. Don’t worry about the smoothness.
- On a lightly floured surface and by using a rolling pin roll the dough into a circle. Transfer it to a cut out parchment paper and put it in the fridge for 10 mins.
- Meanwhile cut the fruits into thin wedges.
- Take the dough out of the fridge, and still keeping it on the parchment paper, roll it into a thinner and bigger circle. Thickness around 1/8 inch. Don’t worry about the rough edges.
- Put the parchment sheet on to a baking tray. Now by leaving 1 inch space on the sides, sprinkle evenly a little flour on top. Then sprinkle the almond powder evenly. Sprinkle 2 tbsp coconut sugar. Arrange the cut fruits and blueberries. Sprinkle 1 tbsp coconut sugar and cinnamon powder on the fruits.
- Fold in the edges on the fruits and brush the top of the dough with milk or beaten egg. Sprinkle a little almond powder and coconut sugar on top.
- Transfer it again to the fridge. Meanwhile pre heat oven to 175 C (fan assisted)
- Bake this gorgeous beauty for 40 - 45 mins or until the crush is golden brown and the fruits look tender enough.
- Serve with vanilla ice cream.Enjoy!!!
Notes
Working fast with the dough is highly recommended so that the butter doesn’t melt. This is essential for a flaky crust.
Strongly recommend serving this with vanilla ice cream.