Shortbread Blueberry Galette

Recipe by Fitness Forster

A great way to kick off any Afternoon Tea – perfectly crumbly and full of fruit!

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2 1⁄2 Cups Plain Flour
1⁄2 Cup Natvia
3⁄4 Coconut Oil- melted
2 Eggs
Zest of 1 Lemon

70g Ground Almonds
1 Tbsp. Plain Flour
70ml Coconut Oil- melted
1 Egg

60g Natvia + extra for sprinkling
200g Blueberries


  1. Pre-heat oven to 175 degrees C and line a large tray with non-stick paper.
  2. Begin by making the base- In a bowl mix the flour, lemon zest and Natvia together- add the coconut oil and eggs and mix well. It should form into a ‘pastry-like’ consistency.
  3. Using your hands roll into a ball and place on the baking tray- flatten using a rolling pin until it’s roughly 2cm thick.
  4. Place in the oven for 15 minutes. Whilst the base cooks you can make the topping.
  5. Mix all ingredients EXCEPT blueberries in a small bowl- it will form a paste.
  6. Place in the fridge until the base is done.
  7. Once the base is done, remove from the oven and spread the topping evenly over the top of the base, leaving a little gap around the edges.
  8. Sprinkle the blueberries over the topping and finally sprinkle over a little more Natvia.
  9. Place in the oven for 25-30 minutes or until the base and topping begins to golden.
  • Nutritional Info

    No nutritional info supplied

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