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Rustic Red fruit Galette - ENG

At first glance, this cake may look a little intimidating. Guess what? It's not complicated at all to make. Just follow my simple recipe.
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 6 slices

Ingredients

  • 100 grams spelt flour
  • 50 grams Hazelnut flour (or finely ground raw hazelnuts)
  • 1 pinch gray salt
  • 10 grams Stevia Sweet Powder @Dailyhealthshop.nl
  • 80 grams Plant based butter In pieces, cold and chilled (may be lightly salted, I used Alpro)
  • 3 tablespoons Ice cold water (if the dough is still too dry you can add another tablespoon of ice cold water)

Filling

  • 2 pieces Redlove apples Over RedLove
  • 95 grams Cashew nuts (raw and soaked)
  • 2/4 teaspoon Pure vanilla powder
  • 30-35 ml Date syrup
  • Touch of lime juice (optional)
  • 70 grams coconut cream (canned)
  • 20-25 grams coconut oil (first weigh than melt)
  • 10 grams Coconut blossom sugar
  • 5 grams Cinnamon powder

Glaze

  • 10 grams coconut oil (first weigh than melt)
  • 1/2 tablespoon Date syrup
  • 1/2 tablespoon Cinnamon

Garnish

  • Handful of fresh raspberries,
  • Some mint leaves

Instructions

Necessities

  1. Electric hand mixer
    High Speed blender
    Hot air oven.
    Baking paper
    Cling film

Preparation

  1. Let the raw cashew nuts soak in water for about 3-4 hours.

Method

  1. Make the dough by mixing the flour, hazelnut flour and stevia powdered sugar in a mixing bowl with the electric handmixer. Add the butter and mix at low speed until the dough is crumbly. Slowly add the cold water until you have a loose dough ball. Wrap the dough ball in cling film and let it rest in the refrigerator for about 45-60 min.
  2. Meanwhile, make the filling. Drain the cashew nuts well and mix with all the other ingredients (except with the cinnamon powder and the coconut sugar!) for the filling to a smooth mixture in the blender.
  3. Peel and halve the apples. Remove the core and cut the half parts into small slices, keeping the slices close together.
  4. Remove the dough ball from the fridge place it on a piece of parchment paper, cover the dough with a piece of cling film and roll it out with the rolling pin into a round slice with a diameter of approximately 20-24 cm and with a thickness of about half a centimeter.
  5. Preheat the oven to 200 degrees Celsius / hot air
  6. Spread the mixture from the blender over the round dough slice and stay about 2-3 cm from the edge.
  7. Press the 4 pieces of half sliced apples into the mixture and sprinkle with coconut blossom sugar and cinnamon powder.
  8. Now fold the edge of the dough slice partly over the apples. The dough has a loose structure so fold gently. Should the dough tear, gently press and knead tightly.
  9. Make a paste with the melted coconut oil and the date syrup and the cinnamon powder and lightly coat the edges.
  10. Bake for about 35 minutes in the preheated oven at 200 degrees Celsius until the apples are soft and the gallette is colored golden brown. Check well in between.
  11. Let it cool down a bit and serve lukewarm. Use a spatula because otherwise the bottom can break quickly. Garnish with some raspberries and a few small mint leaves.

  12. Well covered the galette can be kept for 3 days in the refrigerator. Tip: This galette is lukewarm the best! Serve with some whipped coconut cream or some pure banana ice cream.

Recipe Notes

The Redlove apple is grown in a conventional manner: pure nature, no manipulation. The breeding process is based on apples, which naturally have red flesh. It isn't an organic apple perhaps. But of course you can use any other apple type in this recipe.

 

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