Strawberry Galette

Dough:

• 100 gr (3/4 cup) spelt flour
• 60 gr (1/2 cup) buckwheat flour (or spelt flour)
• 1 Tbsp coconut blossom sugar (or raw cane sugar)
• 5 Tbsp cold water
• 80 gr (1/3 cup) margarine/vegan butter
• 1 Tsp vanilla extract

Filling:

• 300-400 gr (11-18 oz.) strawberries
• 2 Tbsp coconut blossom sugar (or raw cane sugar)
• 4-5 sprigs lemon thyme (or regular thyme)
• 25 gr (1 oz.) ground almonds
• 1 Tbsp maple syrup

Dough:

1. Put flour and sugar into a bowl and add the butter in pieces
2. Add water and vanilla and knead to a dough
3. Place in the fridge for 20-30 minutes

Filling:

1. Wash and chop the strawberries
2. Mix them with sugar and the plucked thyme and let sit for a while

Galette:

1. Take the dough out of the fridge and roll it out round on a floured work surface (approx. ø 30-35 cm / 10-12”)
2. Sprinkle the ground almonds on top
3. Put the strawberry mixture into the middle and fold in the edges
4. Coat the edges with maple syrup and sprinkle almonds on it
5. Bake at 180 °C (356°F) for 30-40 minutes