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Strawberry and orange galette with oat pastry
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Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Beautiful rustic galette filled with juicy oranges and strawberries in an oat-almond crust.
Ingredients:
  • 1 orange, peeled, thinly sliced
  • 250g strawberries, hulled, sliced
  • 25.60 gm coconut sugar
  • 10.00 gm arrowroot (tapioca flour)
  • 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)
  • 6.80 gm desiccated coconut
  • 1 small orange, rind finely grated
  • 60ml (1/4 cup) solidified coconut oil, chilled, chopped
  • 14.40 gm honey or rice malt syrup
  • 4.40 gm vanilla extract with seeds
  • 15.00 gm -1 tbsp chilled water
  • 6.30 gm melted coconut oil, extra
Instructions:
  • For the oat pastry, set aside 1 tablespoon of oats. Grind the rest of the oats in a food processor until almost finely ground. Add almond meal, buckwheat flour, sugar, arrowroot, coconut, and rind. Pulse until just mixed. Incorporate oil, honey or syrup, vanilla, and 3 teaspoons of water. Process until dough forms. If needed, add the remaining water. Gently form into a disc, cover, and chill in the fridge for 1 hour.
  • Preheat your oven to 200C/180C fan forced. In a small bowl, mix together the reserved oats, extra sugar, and extra oil. Set aside. Roll out the pastry on a lightly arrowroot-dusted baking paper into a rustic 30cm disc, gently pressing together any cracks. Transfer the dough on the paper to a large baking tray.
  • In a bowl, mix together orange, strawberries, sugar, and arrowroot until the sugar just dissolves. Place the mixture in the center of the pastry. Fold the edges over the filling, ensuring to seal any cracks. Sprinkle the pastry with the oat mixture. Bake until dark golden, approximately 30 minutes. Allow it to cool before serving.

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