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Strawberry galette with millet curd

Strawberry galette with millet curd

Almond milk:


  • 100 g blanched almonds
  • 1 g konjac flour (half a teaspoon)
  • 8 dl water
  • a pinch of Himalayan salt
  • a pinch of scorbic acid

Soak the almonds in water overnight, but it will be good without this step too. Put the almonds and konjac flour in a blender and process until creamy. Then add the water, 2 dl at a time, while continuously blending it on the highest setting. As soon as it is ready, strain it through a fine mesh strainer. I didn't need it, because I completely mashed the almonds with this method (filtering will be necessary in the case of a weaker blender), so it turned out to be a very rich drink. We get 1 liter of plant milk from it.



  • 50 g hulled millet
  • 1.5 dl unflavoured almond milk
  • 45 g erythritol
  • 10 g coconut oil (can be left out, but tastes it better with it)
  • grated rind of half an untreated lemon
  • 2 teaspoons of vanilla extract

Put all the ingredients in a saucepan and cook over low heat covered for 15-20 minutes until soft, then let it stand , still under a lid for another 10 minutes.



Other ingredients:

  • 100 g of strawberries

Mix the ingredients of the dough and roll it out to an approx. 1 cm thick round shape. Spoon the curd over it, slice the strawberries on top, then fold the edges of the dough over it. Bake in a preheated oven at 180 degrees celsius on a baking tray lined with silicone baking paper for 30 minutes on conventional top and bottom setting. Cut into 8 equal slices.

Strawberry galette with millet curd

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