The Recipe
Vegan Rye Blueberry Galette
Ingredients
125 g all-purpose flour
75 g rye flour
3 tablespoons sugar
1 tablespoon dark baking cocoa
4 tablespoons vegan butter
4 tablespoons vegetable shortening
3-4 tablespoons ice cold water
500 g blueberries
4 tablespoons sugar (or to taste)
2 tablespoons cornstarch
Instructions
1. In a bowl combine all-purpose flour, rye flour, sugar, vegan butter, vegetable shortening, water and cocoa powder. Knead until smooth. Place into fridge for about 1 hour.
2. Preheat oven to 350 °F / 180 °C.
3. On a piece of parchment paper roll out pastry into a circle about 1/4 inch / 6 mm thick.
4. In a bowl mix blueberries with sugar and cornstarch. Add the blueberries over the dough and fold the edges up. Transfer to oven and bake for about 40-45 minutes, until edges are golden brown.
5. Let cool slightly and serve with ice cream or powdered sugar, if desired. Slice and ENJOY!
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