Still locking down in the summer? Bake a delicious vegan summer #galette in these easy steps.(pictured here a #nectarine and crystallized white cardamom w some thyme and 🌿) // TIP before starting: don’t do it in a hot room // INSTRUCTIONS - preheat oven 375 • • * 1 ¼ c of APF * 1 tablespoon organic cane sugar * Dash of Himalayan or kosher salt * ½ cup non-hydrogenated @spectrumorganic veg shortening - 🚫Don’t get the COCONUT !! * 3-4 TBSP of ICE COLD water, to be used as needed. FRUIT PORTION * 3 tbsp coconut sugar or organic cane sugar * 1.5 TBSP APF * Optional: tsp vanilla extract / I love #vanillapowder – ½ teaspoon * 2 good sized nectarines not too ripe, but not hard, pitted, and sliced evenly * Maple syrup with a brush to brush pastry before cooking * Fruit: mix the filling stuff togetheR, set aside * crust: By hand or food processor (use PULSE option only), mix the dry ingredients, and cut the shortening in until it’s crumbly. Add ice water, a little at a time (you may not use all of it), and mix until it just holds together. DON”T OVER MIX /// Then form the dough into a thick disk, wrap in plastic and put in fridge for 12 minutes // / TIP: roll out on lightly floured parchment on flat board (or the back of an oven baking tray) // Remove disc from fridge, dough is tricky, but you want to roll lit out carefully to about 1/8” thick. If it ends up a little thicker, it tastes like a pop tart – which is also delicious!). /// moving faster, arrange mixture on top of dough, leaving approx. 1-1.5” border. Fold border over and IMMEDIATELY refrigerate for 15 minutes. // Baste top of crust with maple, BAKE 30-35, checking it – and enjoy after about 10 minutes at least to cool. DM me with questions #vegandesserts #organic #plantbased #eatfortheplanet 🌎
