Vegan rhubarb galette

This recipe is

• suitable for a low-histamine diet
• lactose-free
• vegan

Preparation time

Ingredients

For the dough

• 80 g coconut oil
• ¼ tsp salt
• 60 g coconut blossom sugar
• 200 g spelt flour
• 50 ml cold water

For the pudding

• 250 ml oat milk (1)
• ½ pack of organic vanilla pudding powder (1)
• 20g coconut blossom sugar

rhubarb

• 450g rhubarb (1)
• 60g coconut blossom sugar
• 1 tbsp acerola juice

Additionally

• 10 g coconut blossom sugar

preparation

• Wash and trim the rhubarb, cut it into pieces about 1 cm thick, and mix with coconut blossom sugar and acerola juice. Set aside.
• Knead together spelt flour, coconut oil, salt, coconut blossom sugar and water to form a dough and let it rest briefly.
• Cook vanilla pudding with 20g coconut blossom sugar and 250ml oat milk according to package instructions and let cool.
• Preheat oven to 175°C (top/bottom heat).
• Roll out the dough on a floured work surface to a thickness of about 1 cm and spread the pudding on top.
• Drain the rhubarb and spread it on the cake.
• Sprinkle with 10g of coconut blossom sugar and bake in the oven for about 40 minutes.

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