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Vegan, gluten free strawberry galettes with orange blossom and lemon syrup

Gluten free, vegan, FODMAP friendly
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins


For the pastry:

  • 2/3 cup quinoa flour 80g
  • 1/2 cup brown rice flour 60g
  • 1/4 cup tapioca flour 30g
  • 3 tablespoons caster sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon baking powder
  • 125 g Nuttelex Buttery or vegan butter of choice cold
  • 1 tablespoon ice water

For the ‘egg’

  • 1 tablespoon psyllium husk
  • 2 tablespoons boiling water
  • 1 tablespoon olive oil

To fill the galette:

  • 1 punnet strawberries

For the syrup:

  • 2 tablespoons lemon juice
  • 2 tablespoons orange blossom water
  • 1 tablespoon caster sugar



  • Measure out the Nuttelex or butter substitute of choice, and place in the freezer for 15-20 minutes. It needs to be cold to pull the galette together.
  • In your food processor, combine the flours, sugar, baking powder and salt. Pulse a couple of times to combine everything.
  • Mix together the psyllium husk, olive oil and water in a small bowl and set aside to solidify.
  • Add the 'butter' and psyllium husk mix to the processor, and pulse a few more times. The mixture should have visible chunks of butter substitute, but look a bit like slightly damp sand.
  • Turn the machine to a low-medium speed, and add the water, 1 tablespoon at a time, until the mixture just comes together. You should only need 1 tablespoon of water for this to happen. As soon as it goes, turn the machine off. Gather up the pastry, wrap in bees wax wrap or cling film, and pop in the fridge to firm up for at 20 minutes or so, climate dependent.

To make the syrup:

  • Place all the ingredients in a small saucepan over a low-medium heat, and cook for 5-10 minutes until a syrup forms. Remove from the heat and allow to cool.
  • Once cooled, gently toss the sliced strawberries through to coat. Set aside.

To assemble:

  • Preheat the oven to 180 degrees Celsius or 356 Fahrenheit. Divide the pastry mixture into four, keeping the remaining 3 in the fridge while you work.
  • Lay 1 ball of pastry on a well floured (tapioca works best) benchtop or piece of baked. Dust the top of the pastry, and use the palm of your hand to quickly flatten it into a mini galette. The pastry is sensitive so work quickly, and transfer back to the fridge if need be.
  • Arrange 1/4 of the strawberries (or whatever fruit you’re using) in the centre of the galette. Keep in mind you need to pull the edges up around it, so leave a bit of room.
  • Use your hands to pull the pastry up around the strawberries, and repeat with the remaining galettes. If there is syrup leftover, drizzle it over the galettes.
  • Give the galettes a light spray of oil, and then transfer to the oven for 30-40 minutes. I like to check on them at the 20 minute mark and then continue cooking.
  • The pastry is very sturdy, but it does firm up as it cools if you’re worried about transport. Serve with some vegan ice cream, hot or cold.
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