These vegan rhubarb galettes are a perfect way to celebrate Spring. Blushing stalks wrapped up in a flaky spelt crust.
Course: Dessert
Cuisine: dairy free, vegan
Keyword: galette, rhubarb, vegan
Author: Ciarra Siller
Ingredients
for the crust
2cupsspelt flour
1/2cup vegan butter, cubedcold
1/2 cup + 2 tbspfiltered watercold
2 tbsp granulated sweetenerI used Truvia
1/8 tsp salt
for the rhubarb
3stalksrhubarb
2tbsp granulated sweetener
1/2tbsp tapioca flouror corn starch
juice from half a lemon
almond milk for brushing
Instructions
Preheat oven to 375 F and prepare a baking sheet with parchment paper.Wash and chop the rhubarb into 1-1/2 inch stalks. Toss stalks in sweetener, tapioca flour and lemon juice until well coated in a shallow dish.Prepare your dough by cutting together the flour, sweetener, salt and butter using a pastry cutter or a fork. Add in half of the cold water and incorporate using your hands. Add in the remaining water 1 tablespoon at a time until a dough forms. Separate the dough into 3 evenly sized balls and place them between pieces of parchment paper. Roll the dough flat until it's roughly 1/4 inch in thickness. Arrange stalks in the center of the doughs, leaving about 1 1/2 inches around the edge. Fold the edges towards the center. Brush the edges with almond milk and place the galettes on the prepared baking sheet. Bake for 45-55 minutes or until edges are golden brown.