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Almond Galette with Cream and Apricots Recipe




  • 120g almond flour
  • 120g buckwheat flour
  • 60g soft brown sugar
  • zest of 1 lemon or lime
  • 120ml grapeseed oil (or any flavourless oil)

For the topping

  • 200g oat-based creme fraiche or plant yoghurt
  • zest of 1 lime
  • 1 vanilla pod (bean), split and the seeds scraped out, or 1tsp vanilla paste or extract
  • 1tbsp maple syrup
  • 3-4 apricots, pitted
  • handful of almonds, chopped


Preheat the oven to 180°C/gas 4. Line a large baking tray (pan) with baking parchment.

Mix the ingredients for the galette together in a food processor to combine well until it has a sticky consistency.

Place the dough between two pieces of greaseproof (waxed) paper and roll out until it is 1cm thick and about 20-25cm in diameter.

Remove the top layer of greaseproof paper from the galette and place on an oven tray. Bake in the oven for 15 minutes until golden. Remove from the oven and leave to cool. When cool, place the greaseproof paper on a serving plate and cut around it so as not to break the pastry.

Mix all of the topping ingredients (except the apricots) in a bowl and then spread the mixture over the cooled galette. Thinly slice the apricots into half-moons and arrange over the topping, then scatter with almonds.

Recipe taken from Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi (Hardie Grant, £20) Photography: Louise Hagger


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