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