Speculaas galette with apple
What do you need:
160 grams of vegetable butter (wajang, packet and at room temperature),
250 grams of spelled flour,
1 tbsp linseed + 3 tbsp water (mix in a dish and soak for 10 min),
sniff Himalayan salt,
10 grams of gingerbread spices
3 apples (600 grams diced),
1 teaspoon of gingerbread spices,
1 teaspoon of cinnamon,
juice of a ½ lemon,
2 tablespoon oatmeal,
10-12 el pear sauce *,
½ el almond milk and some almond shavings.
* Pear: 700 grams of pears (peeled and diced), 2 nectarines (peeled and pitted). Everything in a saucepan with a dash of water. Bring to the boil. When it is soft, drain off excess water and puree. You keep pear sauce!
This is how you make it:
Preheat the oven to 220 degrees and cover a baking tray with parchment paper.
Put the Greensweet brown, spelled flour, gingerbread spices and salt in a large bowl and mix well.
Grab the wajang butter and cut into small pieces. Add this to the flour together with the broken linseed paste and the Greensweet liquid stevia vanilla. Knead a dough ball with your hands.
Wrap the dough ball in cling film and leave to rest in the refrigerator for 30 minutes.
In the meantime, get started with your apple mixture. Wash the apples and cut them into 4 parts. Remove the core and cut into small blocks. Add the gingerbread spices and cinnamon over the apple and hussel well together. Mix 10-12 tbsp. Pear juice through the apple mixture.
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Take your dough ball out of the fridge and press a large circle on the baking tray. Your dough may be 1 to 2 cm thick. In the middle you put down your apple mixture. Make sure you have enough space left to fold the dough inwards.
Spread the edges with some almond milk and sprinkle some almond shavings over it. Put your cake in the oven and after about 25-30 minutes your cake is ready.
Allow the cake to cool for at least 20 minutes. When you let the cake cool completely and keep it in the fridge, your bottom is nice and firm.
Source / photo: Manon from Vegan Flavors (@veganflavours via instagram)