Ingredients:
For the dough:
- 150 g Bake-Free Sweet and savoury biscuit flour mixture
- 35 g of Mill&Folks almond flour
- 25 g of melted coconut oil
- 10 g Himalayan salt
- half a packet of baking powder (6 g)
- 135 g warm water
For the filling:
- zucchini
- tomato
- purple onion
- Himalayan salt, beechwood smoked paprika, thyme, ground black pepper, chili flakes
- 50 g olive tomato sauce
For lubrication:
- 10 g of olive oil
Preparation:
Mix the ingredients for the dough and let it rest for 5 minutes, then roll it out on a dry surface to about 1 cm/0.4 inch thick. Sprinkle with smoked paprika and spread with tomato sauce. For the filling, cut the vegetables into thin rings, then arrange them alternately in a spiral shape on the dough. Fold up the edges and brush the whole thing with olive oil. Sprinkle with the spices and place carefully on a baking sheet lined with silicone baking paper. Bake in a preheated oven at 180 degrees for 40 minutes. Cut into 8 equal slices.
@millandfolks Vegetable galette 🌱 #millandfolks #galette #veganfood #glutenfree #healthy #lowcarb ♬ FEEL THE GROOVE - Queens Road, Fabian Graetz
