This gorgeous, rustic galette with a crisp oat & almond pastry is filled with sliced in-season oranges and strawberries.
Ingredients
- 1 orange, peeled, thinly sliced
- 250g strawberries, hulled, sliced
- 2 tablespoons coconut sugar
- 1 tablespoon arrowroot (tapioca flour)
Oat pastry
- 75g (3/4 cup) rolled oats
- 100g (1 cup) almond meal
- 55g (1/3 cup) buckwheat flour
- 35g (1/4 cup) coconut sugar, plus 2 tsp extra
- 30g (1/4 cup) arrowroot (tapioca flour)
- 1 tablespoon desiccated coconut
- 1 small orange, rind finely grated
- 60ml (1/4 cup) solidified coconut oil, chilled, chopped
- 2 teaspoons honey or rice malt syrup
- 1 teaspoon vanilla extract with seeds
- 3 teaspoon -1 tablespoon chilled water
- 1 1/2 teaspoon melted coconut oil, extra
Method
- Step 1For oat pastry, reserve 1 tablespoon oats. Process remaining oats in a food processor until almost finely ground. Add almond meal, buckwheat flour, sugar, arrowroot, coconut and rind. Pulse until just combined. Add oil, honey or syrup, vanilla and 3 teaspoons water. Process until dough just comes together. Add remaining water, if necessary. Gently bring together. Shape into a disc. Cover. Place in fridge for 1 hour to rest.
- Step 2Preheat oven to 200C/180C fan forced. Combine reserved oats, extra sugar and extra oil in a small bowl. Set aside. Roll out pastry on baking paper lightly dusted with arrowroot to a rustic 30cm disc, pressing any cracks together with fingers. Carefully transfer dough on paper to a large baking tray.
- Step 3Combine orange, strawberries, sugar and arrowroot in a bowl. Toss until sugar just dissolves. Pile mixture in centre of pastry. Fold edge over filling, pressing together any cracks. Sprinkle pastry with oat mixture. Bake for 30 minutes or until dark golden. Set aside to cool.
- High fibre
- High protein
- Lower gi
Nutrition
1126 kj
Energy
16g
Fat Total
8g
Saturated Fat
4g
Fibre
6g
Protein
23g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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