Vegan rhubarb galettes
Ingredients
- Dough
- 125 g white flour
- 0.5 tsp salt
- 2 tbsp icing sugar
- 60 g margarine, cold, cut into pieces
- 4 tbsp water, ice-cold
- Filling
- 150 g rhubarb, cut into pieces
- 50 g raspberry jam
- 2 tbsp agave syrup
- 1 tbsp chia seeds
- 1 tbsp lemon juice
- To shape & bake
- 2 tbsp coconut oil
- 2 tbsp sugar
Total time: 2hr 20m
Preparation Time: 40m
Servings
For
4 piece
Author
Nutritional Information
Contains 387 Kcal, 4g Protein, 47g Carbohydrates, 20g Fat
Ingredients
- Dough
- 125 g white flour
- 0.5 tsp salt
- 2 tbsp icing sugar
- 60 g margarine, cold, cut into pieces
- 4 tbsp water, ice-cold
- Filling
- 150 g rhubarb, cut into pieces
- 50 g raspberry jam
- 2 tbsp agave syrup
- 1 tbsp chia seeds
- 1 tbsp lemon juice
- To shape & bake
- 2 tbsp coconut oil
- 2 tbsp sugar
Instructions
-
Dough
Mix the flour, salt and icing sugar in a bowl. Add the margarine and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Shape the dough into a ball, wrap in cling film, place in the fridge for approx. 1 hr. -
Filling
Mix all the ingredients in a small pan, bring to the boil, reduce the heat, simmer for 10-12 mins. until the rhubarb is soft but not mushy. Leave the filling to cool. -
To shape & bake
On a lightly floured surface, roll the dough out into a rectangle, cut out 4 circles (e.g. using a muesli bowl). Spread the filling in the middle of the circle, fold up the edges. Transfer the galettes to a baking tray lined with baking paper. Melt the coconut oil, mix with the sugar, brush the galettes with the glaze. Bake for 35-40 mins. in the centre of an oven preheated to 180°C.
