Plum, Cinnamon & Almond Galette
Prep time 20 minutes plus 1 hour chilling time
Baking time 30 minutes
Ingredients
150 g spelt or brown rice flour
50 g ground almonds
50 g Natvia natural sweetener
1 teaspoon cinnamon
50 g coconut oil, solid
4 tablespoon cold water
10 stoned and halved
3 tablespoon Natvia natural sweetener
1 teaspoon cinnamon
0.5 mls lemon
Method
- First, make the pastry: Mix together the flour, ground almonds, Natvia natural sweetener and cinnamon in a bowl. Add the solid coconut oil and rub in with your fingers to create a breadcrumb texture. Gradually add the water to form a dough.
- Roll into a ball then wrap in clingfilm and chill for at least 1 hour.
- In the meantime, mix together the plums with the Natvia natural sweetener, cinnamon, and lemon juice and set aside.
- Preheat the oven to 180 degrees C and grease and line a large flat baking sheet.
- Allow the dough to come back to room temperature then roll out on a lightly floured surface until about 1cm thick. Transfer to the baking sheet.
- Spoon over the fruit mixture over the base leaving a 2 cm border around the edges then use your fingers to roll up the dough roughly around the edges.
- Brush the sides with a little almond milk then bake in the oven for about 15 minutes then turn down to 160 C and continue baking for another 15 minutes until the pastry is golden. Leave to cool slightly then serve warm or cold.
