Vegan rhubarb galettes

Name: Vegan rhubarb galettes
Prep time: 40 min
Total time: 175 min
Yield: 4
Ingredients: 125 g white flour; 2 tbsp icing sugar; 2 tbsp agave syrup; 1 tbsp chia seeds; 2 tbsp sugar; 60 g margarine; 150 g rhubarb; 50 g raspberry jam; 2 tbsp coconut oil; ½ tsp salt; 1 tbsp lemon juice

Total: 2 hr 55 min. | Active: 40 min.

vegan

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I've always been a huge fan of rhubarb, even as a child, and my grandma's rhubarb cake was a real treat every spring. To counter the tartness of the rhubarb in these galettes, I have used raspberry jam and healthy chia seeds, which also help to thicken the filling. According to my grandma, you can also use a good boozy jam ;)

Lara - Vanillacrunnch

Ingredients

for 4 pieces

Dough
125 g	white flour
½ tsp	salt
2 tbsp	icing sugar
60 g	margarine, cold, cut into pieces
4 tbsp	water, ice-cold

Filling
150 g	rhubarb, cut into pieces
50 g	raspberry jam
2 tbsp	agave syrup
1 tbsp	lemon juice
1 tbsp	chia seeds

To shape
2 tbsp	coconut oil
2 tbsp	sugar

How it's done

Dough

Mix the flour, salt and icing sugar in a bowl. Add the margarine and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Shape the dough into a ball, wrap in cling film, place in the fridge for approx. 1 hr.

Filling

Mix all the ingredients in a small pan, bring to the boil, reduce the heat, simmer for 10-12 mins. until the rhubarb is soft but not mushy. Leave the filling to cool.

To shape

On a lightly floured surface, roll the dough out into a rectangle, cut out 4 circles (e.g. using a muesli bowl). Spread the filling in the middle of the circle, fold up the edges. Transfer the galettes to a baking tray lined with baking paper. Melt the coconut oil, mix with the sugar, brush the galettes with the glaze.

To bake

Approx. 35-40 mins. in the centre of an oven preheated to 180°C.

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