Vegan Strawberry Rhubarb Galette
This plant-based strawberry rhubarb galette is a delightful twist on a classic dessert. The flaky gluten-free crust is made with a blend of oat flour and tahini, giving it a rich, nutty flavor. The simple filling is a vibrant mix of sweet strawberries and tart rhubarb, tossed with a touch of date paste. Each bite is a perfect balance of flavors and textures, making it a wonderful guilt-free treat for a lazy afternoon.
Ingredients
Date Paste
- ½ cup dates
- ½ cup water hot
Crust
- 1 ½ cups oat flour
- 2 tbsp tahini
- 2 tbsp flax meal
- 1 tbsp nutritional yeast
- ¼ cup date paste
- 3 tsp water if necessary to get mixture to stick together
Filling
- 2 cups strawberries chopped
- 2 cups rhubarb sliced small
- 2 tbsp tapioca starch
- ⅓ cup date paste
Add Homemade Ice Cream
Instructions
Date Past
- Add all ingredients to blender and blend until smooth
Crust
- Preheat oven to 350°F.
- Add all ingredients to a mixing bowl and mix until mixture sticks together only using the water a tsp at a time if the mixture is too dry and doesn't stick together. Press into a ball
- Roll the ball out into a circle shape about 1/4 inch thick between two pieces of parchment paper with a rolling pin. Diameter will be approximately 10-12 inches.
- Peel off the top layer of parchment leaving the crust on the bottom sheet and gently place it onto the baking tray.
- Pour the fruit mixture onto the center of the crust and spread towards the edge leaving about 1 1/2 inches uncovered along the edges.
- Gently fold up the uncovered edge of crust toward the center to create a border so that the juices don't flow out onto the baking tray.
- Bake for 30 minutes.
Nutrition
Calories: 235kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 12mgPotassium: 450mgFiber: 6gSugar: 11gVitamin A: 52IUVitamin C: 32mgCalcium: 78mgIron: 2mg
About The Author
Jill Dalton