Sweet Rainbow Fruit Galettes
Ingredients
Crust
- 2 3/4 cups whole wheat pastry flour (330g)
- 1 stick vegan butter or 113g (I used earth balance)
- 1 cup evaporated coconut milk
- 2 full droppers of stevia vanilla liquid
- 2 tsp vanilla extract
- Pinch of sea salt
Filling
- 1/4 cup blueberries + 1 tsp maple syrup + pinch cinnamon + 1 tsp cacao nibs
- 1/4 cup raspberries + 1 tsp maple syrup + pinch cinnamon + 1 tsp cacao nibs
- 1/4 cup mango slices + 1 tsp maple syrup + pinch cinnamon + 1 tsp cacao nibs
- 1/4 cup sliced figs + 1 tsp maple syrup + pinch cinnamon + 1 tsp cacao nibs
- 1/4 cup kiwi berries + 1 tsp maple syrup + pinch cinnamon + 1 tsp cacao nibs
Preparation
Cut the vegan butter in half, add it to a food processor with coconut milk, stevia and vanilla.
Process until liquid crumbly.
Measure the flour and add to a bowl with sea salt.
Pour the wet ingredients over the flour and mix until a dough is formed.
Knead the dough for 5 minutes with your hand.
Let it rest for 1 hour.
Meanwhile, prepare the fillings by mixing 1/4 cup of each of the five different seasonal fruits separately in bowls with 1 tablespoon of maple syrup each, a pinch of cinnamon and 1 teaspoon of cacao nibs.
After the dough has rested, divide it into approximately four or five balls.
Roll each ball to form a circle, add the filling in the middle, then fold the edges over the filling, leaving the center open and brush the folded part with melted coconut oil.
Sprinkle some coconut sugar.
Bake at 350F for 35 to 40 minutes or until golden brown.
Enjoy it warm or cold with some vegan ice cream!
