Almond galette with strawberries

Ingredients

For the dough:

• 90 g spelt flour
• 40 g almond flour
• 3 tablespoons liquid almond butter
• 3 tablespoons water
• 1 egg white
• 3 tablespoons coconut or cane sugar

For the filling:

• 2 tablespoons strawberry jam (e.g. St. Dalfour)
• 100 g fresh strawberries

On completion:

• 1 tablespoon almond slices (optional)
• ½ teaspoon cinnamon (optional)

Method

1. Prepare the dough: Mix the spelt flour, almond flour and coconut/cane sugar in a bowl. Add almond butter, water and egg white. Use your hands to make a compact dough. If the dough crumbles, add a splash of water. Wrap the dough in cling film and leave it in the fridge for 15 minutes.
2. Shaping the galette: preheat the oven to 190 °C. Roll the dough into a circle on baking paper (approx. 3 mm thick). Spread the strawberry jam in the middle and lay slices of fresh strawberries, leaving the edges loose.
3. Folding and baking: fold the edges of the dough towards the centre so that they slightly overlap the filling. If you want a crispier result, you can brush the edges with a little beaten egg yolk or almond butter. Sprinkle with almond slices, cinnamon and a little coconut sugar.
4. Baking: bake at 190 °C for about 20-25 minutes until the dough is golden and crispy.
5. Serving: allow the galette to cool slightly and serve on its own or with a little Greek yoghurt or vanilla skyr.