Apple and raspberry galette



  • 150 g spelt flour
  • 50 g ground hazelnuts
  • 50 g raw cane sugar
  • a pinch of salt
  • 50 g peanut butter
  • 100 g MyLove-MyLife almond or coconut yoghurt alternative 
  • Topping: sliced apples and raspberries


Knead all ingredients into a dough. Chill and roll out.

Top with fruit of your choice and fold in the edges.

Bake at 180 degrees for 20-25 minutes.


Recipe and photos by you_did_pumpkinlove by Judith Bernert

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