apple- & berry, creme fraiche galette with caramel sauce

The last days in sweden were gray and rainy. I'm desperatly waiting for spring and some colours in mother nature.
To make these days a bit more cozy, it was time for some pie. Inspired from french galette I came up with a super easy pie recipe. You can fill the pie basically with all fruits you like.
I got asked very often how it works with the dl units. In sweden dl is like cup in america. It's a measurement for the volume for wich you have here a small measuring cup.

  • 3 dl spelt flour
  • 1 dl whole grain spelt flour
  • 2 tbsp coconut sugar
  • 6 tbsp vegan butter
  • 3/4 dl cold water
  • 1 tsp baking powder
  • a pinch of salt and vanilla pouder
Mix the ingredients and knead to a nice dough. Wrap the dough in some foil and let it rest for 30min - 1 hour in the fridge. Split the dough in half and give it on a lightly with flour covered work surface. Roll out the dough to circles, the dough shouldn't be thicker than 5mm. Preheat oven on 200 °C.

creme fraiche
  • 2 dl vegan creme fraiche or creme cheese
  • 1 tbsp agave sirup
  • a pinch of vanilla powder
Mix the ingredients and spread on dough. Just leave a edge of 2- 3cm of  the circle uncovered, this will be folded in.

apples and berries
  • 1-2 organic apples, sliced
  • 2-3 handful berries
  • 2 tbsp coconut sugar
  • spices if wished ( I used some cinnamon)
Spread appleslices on one circle, give some berries on the other one. Sprinkle the sugar over and fold the edges in. Sprinkle some more sugar on the  edges and then give it in the oven for 35-40 min. 

caramel sauce
  • 1 can coconut milk
  • 4 tbsp agave sirup
  • a pinch of vanilla powder and salt
Boil all the ingredients in a pot until the colour changes to light brown. Let it cool down and sprinkle over the pies and enjoy!


  1. Oh, your galettes look lovely, thank you for sharing the recipe! It's the first time I hear about vegan butter, what exactly is it made from?
    Sending you sunshine filled thoughts, spring is nearly here so hang in there :)

    1. It's just normal margarine, so nothing very special... we just have one here that is called something like milkfree butte :-)


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