Speculaas galette with apple

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What do you need:

Bottom:

80 grams Greensweet Brown,

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

6-8 Greensweet liquid vanilla (to taste) .

Filling:

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:

 

 

Step 1

Preheat the oven to 220 degrees and cover a baking tray with parchment paper.

Step 2

Put the Greensweet brown, spelled flour, gingerbread spices and salt in a large bowl and mix well.

Step 3

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.

Step 4

Wrap the dough ball in cling film and leave to rest in the refrigerator for 30 minutes.

Step 5

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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Step 6

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.

Step 7

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.

Step 8

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)

 

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