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Alpakas Recipe

Tasty, easy and Zero Waste.

Rhubarb Galette

INGREDIENTS (for 1 galette):

- 250 g spelt wholemeal flour
- 20 g coconut blossom sugar
- 1/2 tsp cinnamon
- 1 pinch of salt
- 90 g coconut oil -
65 g cold water

For the filling:

- 470 g rhubarb, washed and cut into 3 cm pieces.
- 20 g coconut blossom sugar
- Zest of 1/2 lime
- 1 tsp vanilla extract

For the nut cream:

- 50 g nut puree
- 20 g maple syrup
- 1 pinch of salt

To serve:

- Maple syrup
- Golden ChaiChai Granola from @heyhogranola
- Hay milk low-fat curd


🥣 For the dough, mix together wholemeal flour, coconut blossom sugar, cinnamon and salt.
Add the coconut oil and water and knead with your hands until you have a homogeneous dough.
Shape the dough into a ball, wrap in cling film and leave in the fridge for 30 minutes.

🍋In a separate bowl, mix together the rhubarb, coconut blossom sugar, lime zest and vanilla extract.
Also mix the nut butter, maple syrup and salt in a bowl until creamy and set aside.

🔥Roll out the dough on a floured surface (to about 35 cm) and place on a baking tray lined with baking paper.
Now spread the dough with the nut cream, spread the rhubarb evenly on top and leave a 5 cm border.
Fold the edge of the pastry towards the centre over the filling, sprinkle the galette with 1 tsp coconut blossom sugar and bake at 180°C for about 35 minutes.

🤩Let the galette cool down, garnish it with maple syrup, quark and granola and serve warm or cold - both are delicious!"