VEGAN SPELT SUMMER BERRY GALETTE

My dear Nana bought me a flat of fresh NS blueberries and I celebrated by making a galette and eating it for breakfast all week.

I've really fallen hard for spelt flour. There is something so wholesome and satisfying about it. It has a settle bite to it, a nuttiness. I've been replacing all white flour in my baked goods lately with spelt. You might find your dough is a little sticky- if that's the case just add a little more spelt until it resembles your usual pastry crust. It is definitely a little more crumbly then white flour and harder to work with, but lighter on the belly!

For the dough:
1/4 cup ice water
1 cup spelt flour
1/4 tsp salt
1 tbsp organic cane sugar or coconut sugar
6 tbsp cold coconut oil, chopped up (refrigerate for at least an hour beforehand)

For the filling:
2 cups of berries of your choice
1/2 of a lemon
3 tbsp organic cane sugar (use less if your berries are very sweet, mine were a little on the sour side!)
3 tbsp almond milk + 1/2 tbsp lemon juice (DF buttermilk of sorts)

  • Mix flour, salt and sugar until well combined. Work the coconut oil into the flour with your fingertips for a minute or two until the coconut pieces are the size of small peas and you have a  mealy texture to your flour.
  • Pour half your ice water on the flour, mix with your hands until combined and use your discretion for the other half of the water. If your dough is ultra sticky, add more spelt, if it's dry add the rest of the ice water, as simple as that! Form into a ball, wrap with plastic, press into a disc shape and refrigerate for an hour, at least. 
  • Preheat oven to 375F. When the dough is chilled, remove from fridge and roll out on a lightly floured surface to about 1/4 of an inch thick. Transfer to a parchment lined round baking sheet.
  • Arrange your berries however you choose, filling as much space as you can. Leave about 1/2 inch rim of dough around the outside untouched. Fold over these edges and pinch to seal overlapping bits.
  • Mix together your 'buttermilk' and let it sit for 5 minutes or so before brushing onto the crust. Squeeze the lemon over the berries and add a little zest if your feeling it. Sprinkle all the sugar over berries and crust.
  • lace in the oven and bake until the edges are golden brown. Serve warm or at room temperature. Dessert, breakfast, ice cream, coconut whipped cream. It all works!

Enjoy!