Rustic Stone-Fruit Galette

A free-form galette that is impossible to mess up. Instead of stone-fruit, you could use pears and apples for a special Autumn treat. Gluten-free (just make sure the oats are certified GF)!

Crust:
1 cup rolled oats
1/2 cup buckwheat flour
1 Tablespoon poppy seeds
scant 1/2 teaspoon fine sea salt
1/2 cup chilled coconut oil (place in the fridge for about 15 minutes, any longer it will become border-line rock solid)
generous 2 Tablespoons raw, organic, unfiltered honey (vegans, use brown rice syrup)
1/4 cup ice water

Filling:
2 cups sliced, fresh peaches
1/2 cup sliced, fresh apricots
1/3 cup fresh blackberries (or any other berry)
2 Tablespoons buckwheat flour
seeds of 1 whole vanilla bean or 1/2 teaspoon vanilla extract
zest of 1 lemon (optional)
1/2 teaspoon cinnamon (optional)
1 teaspoon fresh mint, chiffonade (optional)

View the full recipe at SoulBeet →