This truly special Golden Buckwheat & Apricot Galette is simply made using buckwheat flour, apricots and dates. What I love about buckwheat flour is that it’s naturally gluten-free and is such an energising source which won’t leave you feeling bloated!
The centre is perfectly sweet and juicy, with a crispy golden edge!
This simple 45 minute recipe, is a perfect crowd pleaser and is also full of lots of goodness.
I hope you love it beautiful. Xxx
1 cup Buckwheat Flour
2 tbsp Water
1/2 tsp Cinnamon
1/2 tsp Ginger
2 tbsp Coconut Oil
To make the base, whisk together egg, flour, water, the spices and some coconut oil. Ensure it is well whipped.
Slice the apricots into halves and destone them.
Flour a surface, and need out the dough for 5 minutes, then make into a nice circular shape.
Place the dates down onto the dough and the apricot halves on top. Then fold it all in and glaze with the maple syrup.
Pop in the oven for 30 minutes-35 minutes until golden and crispy. Top with coconut shavings!