GALETTE WITH STRAWBERRIES AND BLUEBERRIES
For the dough:
220 g spelt flour
30 g coconut sugar
70 g sunflower oil
A pinch of salt
Put all ingredient in a bowl and mix with your hands until you obtain a dough. Wrap it in kitchen film and put in the fridge for at least 30 minutes.
For the filling:
130 g Almond flour
40 g sunflower oil
125 g vegetal yogurt
50 g coconut sugar
A Pinch of ground vanilla
Strawberries and blueberries
In a small bowl mix the almond flour, coconut sugar, sunflower oil and yogurt until you obtain a frangipane cream.
Slice the strawberries and prepare the blueberries and set them aside.
On baking paper roll the dough out until flat, cover it with the frangipane cream leaving a 3-4 cm border empty. Put the strawberries and blueberries on the frangipane cream then roll the border in.
Transfer everything on a baking tray and bake for 50 minutes at 180°C.