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.
Oh dear, it’s been over a month since I posted a new recipe… The combination of the summer holidays and personal circumstances have kept me away from the blog longer than I anticipated. You know that feeling when you start making something but you’re not doing a good job because your heart is not in it at this particular moment? That was a sign for me to step away from the blog, put the camera down for a short while and take a little break to recompose myself.
It was this rustic plum & blackberry galette that brought me back to my food blog – the recipe turned out too good not to be shared with you, my friend. I must admit, I’m far from being a good baker (baking is too precise for me, I’m more of a ‘let’s throw everything together and see what happens’ kinda person), hence this recipe is really easy and requires no baking skills at all.
I’ve been lucky enough to use plums from my own garden and blackberries from a local farm (it makes me so happy to know where my food comes from, especially in this day & age when we get so many imported foods flown from different parts of the world). If I’m honest, I was very surprised that our plum tree has been so generous this year again, especially after it gifted us with so many plums last year – check out this deliciously healthy plum crumble that I kept making again and again.
Feel free to substitute plums and blackberries with any other stone fruit and berries (make the best of the seasonal fruit and berries where you live).
Just a little note on the dough. You have to make sure you chill the dough for at least 2 hours (or best overnight). Be careful when you handle the dough and don’t panic if it starts breaking off when you’re folding the galette. The beauty of the rustic galette is that it doesn’t have to be perfect – the more rustic, the better! If the dough is breaking off, just pinch it together gently with your fingers.
On this note, I’ll pass you over straight to the recipe. As always, if you make the recipe, I would be over the moon if you dropped a quick comment on the blog.
Thank you so much for popping in. Have a great day and stay healthy.
- 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
- 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
1. 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.
2. 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.
3. Preheat the oven to 190C fan.
4. 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.
5. 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.
6. 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.
*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).