This rustic galette from Christine Wong’s Plantiful Plate cookbook is sure to steal the scene at your next gathering with its beautiful jewel-toned hues, luscious cashew cream, and buttery crust.
What you need:
For the pastry:
1 cup spelt flour, plus more for rolling
½ cup chickpea flour
2 tablespoons sugar
¼ teaspoon salt
8 tablespoons cold vegan butter, cut into ¼-inch cubes
3 tablespoons ice cold water
For the sweet cashew cream:
1 cup cashews, soaked for 3 hours, drained, and rinsed
½ cup filtered water
2 tablespoons maple syrup
For the filling:
2 cups strawberries
1 cup blueberries
2 tablespoons coconut sugar
1 tablespoon lemon juice
1 tablespoon brown rice flour
1 cup sweet cashew cream (recipe above)
What you do:
- For the pastry, preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, sift together spelt flour, chickpea flour, sugar, and salt. Grate…