Strawberry and orange galette with oat pastry

This gorgeous, rustic galette with a crisp oat & almond pastry is filled with sliced in-season oranges and strawberries.

ad

Nutrition Information

6.4

out of 10

Health Score*

MEDIUM

•  High = 8 to 10
•  Medium = 6 to 7.9
•  Low = 0 to 5.9

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

NUTRITION PER SERVING

% Daily Value#

Energy	1155 kj (276cal)	13%
Protein	5.3g	11%
Total Fat	15.3g	22%
Saturated	7.6g	32%
Carbohydrate Total	32.1g	10%
Sugars	13.3g	15%
Dietary Fiber	4.6g	15%
Sodium	2.2mg	0%
Calcium	52.5mg	7%
Magnesium	37mg	12%
Potassium	247.8mg	-
Iron	1.3mg	11%
Zinc	1mg	8%
Phosphorus	73.2mg	7%
Vitamin A	14.5μg	2%
Vitamin C	28.2mg	71%
Niacin B3	1mg	10%
Folic Acid B9	20.3	10%
Vitamin K	1.4μg	2%

16 Ingredients

       1 orange, peeled, thinly sliced

• 250g strawberries, hulled, sliced
• 2 tbsp coconut sugar
• 1 tbsp arrowroot (tapioca flour)

•              Oat pastry

• 75g (3/4 cup) rolled oats
• 100g (1 cup) almond meal
• 55g (1/3 cup) buckwheat flour
• 35g (1/4 cup) coconut sugar, plus 2 tsp extra
• 30g (1/4 cup) arrowroot (tapioca flour)
• 1 tbsp desiccated coconut
• 1 small orange, rind finely grated
• 60ml (1/4 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 1/2 tsp melted coconut oil, extra

ad

3 Method Steps

• Step 1
  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.
• Step 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.
• Step 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.