It’s harvest time! Yep, and I’m happy to see tons of plums and apples hanging from the branches by the hundreds. This year the yield is particularly good (joy!). My father was kind enough to pick a whole basket of plums (or “Zwetschgen” as they say in Bavaria) for me and I headed straight for the kitchen. It should be an uncomplicated, delicious and quick dish become for all lovers of vegan cuisine. And that’s it! You will love it, I promise.
Plum galette – what is that supposed to be?
Until a few hours ago, I didn’t know what that was either. However, that is exactly what I love the most. Uncomplicated and damn tasty. The base is quickly made with fine spelt flour, margarine, powdered sugar, ground almonds, a flaxseed egg and a pinch of salt. Mix, knead and refrigerate. In the meantime, wash, pit and halve the plums. A fine, almost caramel note is provided by the brown sugar, which is mixed with starch and spread on the bottom of the galette. Another pinch of cinnamon and the sweet seduction is perfect!
“Zwetschgen Galette” as the vegan Bavarian would say
Honestly, baking is so much fun with this Recipe so really fun. Simply fold in the edges of the galette and start baking. This saves time and each galette looks a little different and gets a personal touch. The beauty is then topped with plenty of almond flakes and powdered sugar. If you want it even richer, I recommend adding a few scoops of vegan vanilla ice cream or Coconut cream to it. Simply Yummy!
You don’t have any plums at home? No problem, incredibly many other fruits and berries are suitable as a filling:
- Peaches
- Apples
- Berries of all kinds, currants, blackberries, strawberries, etc..
- Mirabelle plums
- Pears
Let’s get started with this delicious, uncomplicated galette. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes
Simple plum galette (vegan)
FOR THE FLOOR:
- 7 g Flax seed egg (ground flaxseed & 37ml (2 ½ tbsp) hot water).
- 130 g vegan cold margarine I take organic Alsan
- 75 g Powdered sugar
- 200 g fine spelt flour or wheat flour gladly also wholemeal
- 75 g ground almonds
- A pinch of sea salt
FOR THE FILLING:
- 600 g Plums pitted and quartered
- 2 tbspn brown sugar or coconut blossom sugar alternatively raw cane sugar
- 2 tbspn Cornstarch
- ½ tbspn Cinnamon powder
- Optional: 3-4EL plum jam
TOPPING:
- optional organic powdered sugar to taste
- optional almond flakes
- optional homemade vanilla ice cream
- optional coconut cream
Anleitung
- Line a baking sheet with parchment paper and set aside.
- Place leisin egg in a large bowl and allow to swell for about 3 minutes.7 g Flax seed egg
- Then put all the other ingredients together with the flaxseed egg in a large bowl and knead with your hands until a uniform dough is formed.130 g vegan cold margarine, 75 g Powdered sugar, 200 g fine spelt flour or wheat flour, 75 g ground almonds, A pinch of sea salt
- Cover and place in refrigerator for 30 minutes.
- In the meantime, prepare the plums.600 g Plums, 2 tbspn brown sugar or coconut blossom sugar, 2 tbspn Cornstarch, ½ tbspn Cinnamon powder
- Just before the end of the cooling time, preheat the oven to 180 degrees.
- Remove dough from refrigerator and carefully roll out. For this purpose, it is best to roll out the dough between two sheets of baking paper, alternatively on a floured surface with the help of a dough roller.
- Roll out dough as round as possible to a diameter of about 40 cm.
- FOR THE FILLING Mix brown sugar, cornstarch and cinnamon in a small bowl and spread in the center of the dough, so to speak as a base for the plums. Leave out edges.
- Spread the halved plums on top and fold in the edges for the weft. I do this with the help of the baking paper and press the edges with it.
- Place in oven and bake for 35 minutes until golden brown.
- Allow to cool, cut into pieces and serve along with desired toppings.Optional: 3-4EL plum jam, optional organic powdered sugar to taste, optional almond flakes, optional homemade vanilla ice cream, optional coconut cream
- Store covered at room temperature for up to 3 days, keep frozen for a few weeks.
Notizen
- Mixing bowl: https://amzn.to/2OH16OL
