Plums are in season now and you can get a nice box for as little as 39p! Today I am sharing a very seasonal, delicious and healthy plum galette recipe.
Delicious and mostly a dark purple colour, plums have no saturated fats, are full of minerals and vitamins and help to increase the absorption of iron into the body. I love eating them raw, stewed or in this gorgeous healthy plum galette recipe. If plums don’t tickle your fancy, try my apple galette recipe as it tastes as good as apple pie, if not better.A galette is basically a rustic looking, super easy tart that even the most awkward baker will manage to pull off. Don’t worry if your galette looks a little rough around the edges… the more rustic the better and it makes it even more original.In this healthy plum galette recipe I have used toasted pecans and coconut nectar as toppings, but feel free to add any sweetener and any nuts. Ground almonds are used instead of traditional flour to keep it lighter and gluten free. For a vegan-friendly version, use a flaxseed or chia egg. Simply mix 1 tbsp of flax seeds or chia seeds with 3 tbsps of water, mix and let sit for 10 minutes.
Here’s the healthy plum galette recipe
- 4 plums, stoned and sliced
- 1 tbsp coconut sugar
- 150g ground almonds
- 1 flax seed, chia or normal egg (read above if not sure)
- 1 tbsp melted coconut oil
- 1 tbsp cold water
- 1 tbsp maple syrup
- Pinch of salt
- Toppings: toasted crushed pecans, extra maple syrup and the juice from plums
- Preheat oven to 180 degrees.
- Mix the sliced plums with coconut sugar in a bowl and set aside.
- In a separate bowl, combine the ground almonds, egg of choice, salt, coconut oil, maple syrup and water together.
- Work into a pastry dough, wrap in a cling film and place in the fridge for 15 minutes.
- Remove the pastry from the fridge, line your baking tray with baking paper and place the pastry on the tray.
- Leave the cling film on (to prevent sticking) and using a rolling pin, roll out the pastry into a rough circle.
- Take off the cling film carefully and place the plums in the centre leaving a 3cm border of pastry around the edge.
- Reserve the plum juice.
- Once all the plums are arranged, carefully fold the pastry inwards over the edges of the plums.
- Pop in the oven and bake for around 30 minutes or until crisp and golden.
- Sprinkle with toasted crushed pecans, the reserved plum juices and extra maple syrup (optional).
- Let it cool down completely before serving.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts