28/09/2025
🌱 Blueberry Galette. Making this galette was a bit of an experiment but it actually turned out pretty well considering A) there’s none left and B) everyone wants me to make it again tomorrow!!!
✖️ Mixed Berry Jam ~
200g frozen blackberries, 100g frozen raspberries, 3 tbsp maple syrup, 1 tsp vanilla extract, 100ml water, 2 tsp cornflour mixed with 10ml water to make a slurry.
- Add all ingredients except the cornflour slurry to a medium heavy based saucepan. Bring to a boil, reduce heat, add the slurry & simmer for 20 minutes stirring regularly until it thickens slightly. Set aside to cool. Store in an airtight container in the fridge for up to 2 weeks.
✖️ Dough ~
1 1/4 cups almond flour
1 1/4 cups spelt flour
1 tbsp coconut sugar
1/8 tsp salt
7 tbsps water
- Add the dry ingredients to a stand mixer. Gradually add the water (1 tbsp at a time) while mixing. Mix until a dough forms. Place on a sheet of baking paper and use a rolling pin to roll into a circle.
✖️ Assembly ~
Rind of 1 lemon
Juice of 1 lemon
1 tbsp maple syrup
550g fresh blueberries
-Add ingredients to a large bowl & stir well.
Preheat the oven, 180°C. Place the dough on a lined baking tray. Spread a thick layer of berry jam evenly (in the shape of a circle) leaving a border around the edge. Place the blueberries on top. Fold the pastry up & around the fruit making little folds pressing gently to seal. Brush pastry with plant milk & sprinkle the entire galette with a little coconut sugar. Bake for 40-45 mins, remove from oven, cover with foil & bake for a further 10 minutes. Serve warm with your favourite custard, ice-cream/nice-cream, yoghurt or cream.
