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Vegan rhubarb galettes
40 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 387
  • Fat about 20g
  • Carbohydrates about 47g
  • Protein about 4g
This is needed
This is needed for 4 piece
Dough
  • 125 g white flour
  • 0.5 tsp salt
  • 2 tbsp icing sugar
  • 60 g margarine, cold, cut into pieces
  • 4 tbsp water, ice-cold
Filling
  • 150 g rhubarb, cut into pieces
  • 50 g raspberry jam
  • 2 tbsp agave syrup
  • 1 tbsp chia seeds
  • 1 tbsp lemon juice
To shape & bake
  • 2 tbsp coconut oil
  • 2 tbsp sugar
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and icing sugar in a bowl. Add the margarine and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Shape the dough into a ball, wrap in cling film, place in the fridge for approx. 1 hr.
Filling
Mix all the ingredients in a small pan, bring to the boil, reduce the heat, simmer for 10-12 mins. until the rhubarb is soft but not mushy. Leave the filling to cool.
To shape & bake
On a lightly floured surface, roll the dough out into a rectangle, cut out 4 circles (e.g. using a muesli bowl). Spread the filling in the middle of the circle, fold up the edges. Transfer the galettes to a baking tray lined with baking paper. Melt the coconut oil, mix with the sugar, brush the galettes with the glaze. Bake for 35-40 mins. in the centre of an oven preheated to 180°C.