The perfect treat for afternoon tea, this Apple and Blueberry Hazelnut Galette is absolutely delicious. Prepare this fruity recipe ahead of time and confidently entertain with this sugar-free not-to guilty pleasure!

This recipe comes from our brand new sugar-free cook book in collaboration with New Idea Food! There’s over 100 sweet and savoury sugar-free dishes and treats to make. Find the magazine in store now at Coles and Woolworths and get baking!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of delicious and sugar-free dessert videos over at Healthy Treats!

  • Serves 8
  • Prep 25 mins
  • Cook 45 mins
Metric | Imperial Measurement Conversions


  • 1/2 cup hazelnuts
  • 1.25 cups plain flour
  • 1/4 cup self-raising flour
  • 1 tablespoon Natvia
  • 125 g cold, unsalted butter, chopped
  • 1 tablespoon cold water
  • 1 Egg, lightly beaten
  • 250 g punnets blueberries
  • 1 Granny Smith apple, cored, thinly sliced
  • 2 tablespoons Natvia
  • 1 tablespoon cornflour
  • 2 teaspoons lemon juice
  • 0 Double cream, to serve

1/2 Cup hazelnuts

1 1/4 Cups plain flour

1/4 Cup self-raising flour

1 Tblsp Natvia

125g cold, unsalted butter, chopped

1 Tblsp cold water

1 Egg, lightly beaten

Double cream, to serve


2 x 125g punnets blueberries

1 Granny Smith apple, cored, thinly sliced

2 Tblsps Natvia

1 Tblsp cornflour

2 Tsps lemon juice


  1. Spread hazelnuts over an oven tray. Cook in a moderate oven (180C) for about 6 minutes, or until lightly browned. Cool.
  2. Process hazelnuts in food processor to form a coarse meal. Add flours, Natvia and butter. Process until mixture resembles coarse crumbs. Add water and egg. Process until mixture just comes together. Transfer to a clean bench. Shape into a disc. Refrigerate, covered, for 2 hours.
  3. To make filling, place all ingredients in a bowl. Toss well to combine.
  4. Roll dough between two sheets of baking paper to form a 30cm round. Remove top sheet of paper. Life paper and pastry round onto a large oven tray.
  5. Mound filling in centre of pastry round, leaving a 5cm border. Carefully fold pastry edges up and over to partly cover filling, slightly pleating, to create an edge. Use hands to form pastry into a neat round, sealing any cracks where necessary.
  6. Cook in a moderate oven (180C) for about 45 minutes, or until golden brown. Cool on tray.
  7. Serve with cream.


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So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

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