1 cup white spelt flour
½ cup almond
4 tbsp sugar
1 tbsp flaxseed
1 tsp cinnamon
½ tsp salt
¼ tsp baking powder
3-5 tbsp nut or coconut milk, chilled
3 tbsp extra virgin olive oil
Some extra scoops of ice cold water, if needed
Some almond flakes for decor
1 tbsp coconut oil
1 tsp vanilla essence
6 small plums, cut into pieces or slices (can be replaced with peaches, apricots or pears
6 tbsp almond meal
4 tbsp raw sugar, plus some to dust over the fruit
Mock egg wash: 1 tbsp raw sugar and 1 tbsp liquid coconut oil, mixed
1. Turn on the oven at 355°F.
2. In a large bowl, sift your flour. Mix in all the dry ingredients.
3. Pour the oil into a central hole and start to mix with a fork until you have a coarse consistency.
4. Add 2-3 spoons of the chilled milk with the salt. With the fork, start mixing until you have crumbs.
5. Start mixing with your hands now. Add other spoons of liquid if necessary, but one by one.
6. As you fold the ingredients together, a rough dough will form from crumbles.
7. Add just enough milk to have the crumbles stick together and press them in a relatively smooth ball. Be careful: the liquid should be JUST enough to hold the crumbles together or your pie crust will be soggy and dull.
8. When the dough is ready, press it together until a smooth ball is formed, then place it covered in a bowl. Leave to rest for 20 minutes in the fridge.
9. Meanwhile, wash your plums, remove the stone and cut into pieces. Toss into a bowl with coconut oil, vanilla and a little sugar if you like.
10. Separately, mix together the almond meal and the sugar.
11. Turn on the oven at 390°F and prepare some parchment paper on a large oven tray.
12. Divide the pastry dough into 3 pieces. On a clean and floured surface, roll down your pastry disks, but not too thin.
13. Brush the edges of the 3 galettes with 1 spoon of oil mixed with 1 spoon of raw sugar.
14. Place in the oven on the lower rack and cook for 20 min or until the crust is golden and the filling is solid.
Try to use little oil in vegan pastries; it is not necessary to replace the traditional amount of butter. Oil reacts differently from butter and makes the pastry flaky and stone hard.