Vegan Strawberry Rhubarb Galette

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 30

Servings:

Calories: 235kcal

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.

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Equipment

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

My Butter Pecan 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.

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Nutrition