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Plum & blackberry galette via Fit Foodie Nutter #vegan #sugarfree #glutenfree #galette

PLUM & BLACKBERRY GALETTE (VEGAN, GLUTEN FREE)

Tania Pilcher | Fit Foodie Nutter
This refined sugar free plum & blackberry galette is a perfect way to enjoy the stone fruit and berries of the season. Crispy on the edges, whilst oozing warm fruit juices inside, it’s a perfect treat for the whole family. Enjoy it with (dairy free) yoghurt or ice cream. Vegan, gluten free, refined sugar free.
5 from 9 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine British

Ingredients
  

For the dough:

  • 1 ½ cup ground almonds
  • 1/3 cup buckwheat flour (plus more for sprinkling)
  • 1 tsp ground cinnamon
  • 3 tbsp coconut sugar
  • *½ cup cold coconut oil , finely chopped with a knife
  • ¼ cup ice cold water

For the filling:

  • 1 cup plums , stones removed, sliced
  • 1 cup blackberries
  • ¼ cup coconut sugar
  • 1 tsp ground cinnamon
  • 1 tsp arrowroot powder
  • Optional: dairy free ice cream or yoghurt for serving

Instructions
 

  • In a mixing bowl, combine ground almonds, buckwheat flour, cinnamon, sugar and coconut oil. Use your hands to mix all the ingredients together. Start adding cold water, a little at a time, until the mixture resembles dough consistency. You might need a little less water, so ensure that you’re adding it slowly until your dough forms a smooth ball. Wrap the dough in cling film and chill in the fridge for at least an hour or best overnight.
  • Whilst the dough is chilling, prepare the filling by combining all ingredients in a small saucepan. Bring to a gentle simmer and cook for around 5-7 minutes until the coconut sugar has dissolved and plums have slightly softened. Take off the heat and let the mixture cool down to room temperature.
  • Preheat the oven to 190C fan.
  • When you’re ready to assemble the galette, you have to work quickly in order for the dough not to melt too much. Place the chilled dough on a sheet of greaseproof paper, sprinkle the sheet and rolling pin with a little buckwheat flour and roll the dough into a circle, 1/8 – 1/4 inches thick. If you wish, cut the rough edges with a pastry knife (or I find it easier doing it with a pizza slice). Transfer the dough (along with greaseproof paper) onto a baking tray.
  • Scoop the plum & berry mixture into the centre of the galette, leaving 1 ½ inches crust at the edge. Gently fold the edges of the galette upwards. Don’t worry if the dough is starting to break, just pinch it together with your fingers to stop the berry juice from oozing out.
  • Bake in the oven for 25-30 minutes until the edges of the galette are brown and crisp. Serve with a generous dollop of ice cream or yoghurt.

Notes

*Your coconut oil should be very cold and solid (I normally put the coconut oil jar in the freezer half an hour before I start making the dough). Once the oil is cold, measure the right amount and chop it finely with a knife (crumble consistency).