STRAWBERRY & ORANGE GALETTE WITH OAT PASTRY

SERVES 8. PREP 1 HR 30 MINS. COOK 30 MINS

INGREDIENTS

• 1 orange, peeled, thinly sliced

• 250g strawberries, hulled, sliced

• 2 tbsp coconut sugar

• 1 tbsp arrowroot (tapioca flour)

OAT PASTRY

• 75g (¾ cup) rolled oats

• 100g (1 cup) almond meal

• 55g (⅓ cup) buckwheat flour

• 35g (¼ cup) coconut sugar, plus 2 tsp extra

• 30g (¼ cup) arrowroot (tapioca flour)

• 1 tbsp desiccated coconut

• 1 small orange, rind finely grated

• 60ml (¼ cup) solidified coconut oil, chilled, chopped

• 2 tsp honey or rice malt syrup

• 1 tsp vanilla extract with seeds

• 3 tsp-1 tbsp chilled water

• 1 ½ tsp melted coconut oil, extra

METHOD

For oat pastry, reserve 1 tablespoon oats. Process remaining oats in a food processor until almost finely ground. Add almond meal, buckwheat flour, sugar, arrowroot, coconut and rind. Pulse until just combined. Add oil, honey or syrup, vanilla and 3 teaspoons water. Process until dough just comes together. Add remaining water, if necessary. Gently bring together. Shape into a disc. Cover. Place in fridge for 1 hour to rest.

2 Preheat oven to 200C/180C fan forced. Combine reserved oats, extra sugar and extra oil in a small bowl. Set aside. Roll out pastry on baking paper lightly dusted with arrowroot to a rustic 30cm disc, pressing any cracks together with fingers. Carefully transfer dough on paper to a large baking tray.

3 Combine orange, strawberries, sugar and arrowroot in a bowl. Toss until sugar just dissolves. Pile mixture in centre of pastry. Fold edge over filling, pressing together any cracks. Sprinkle pastry with oat mixture. Bake for 30 minutes or until dark golden. Set aside to cool.

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