Vegan rhubarb galette
Refreshing dessert with juicy filling and crust that just melts in your mouth.
- 180 g 1 ⅓ cup spelt flour
- 60 g ½ cup almond meal
- 20 g 2 tbsps coconut sugar
- 60 g ⅓ cup margarine
- 60 g ¼ cup plant-based yogurt
- 40 ml 3 tbsps water
- 500 g / 17 oz rhubarb
- 30 g 3 tbsps of coconut sugar
- 1 teaspoon orange peel
- 1 tablespoon beetroot juice
Put flour, almond meal, coconut sugar, room temperature margarine, plant-based yoghurt and water in a bowl and mix well.
Cover the dough and let it rest in the fridge for at least half an hour.
Put cooled dough on a baking sheet and roll it out into a circle about 30 cm in diameter.
Put the filling in the middle of the crust, a bit from the edge and fold the edges over the filling. Coat the edge with maple syrup.
Bake for 20 minutes at 180 ° C.
Once it is baked, sprinkle it with erythritol or powdered sugar if desired.