Summer Mango Blueberry Galette -Vegan/GF/Sugar-free

Spring has definitely sprung in Orange! We have had some lovely weather lately. I am really excited for our first summer living in Orange despite it being our first summer without living close to the ocean.

We are enjoying the delicious Australian in-season mangoes and I love sharing dinner with the twins and my husband as a family on those Summer/spring nights!

I made this super healthy and delicious mango galette the other night and since so many of you loved my simple vegan pancakes recipe, and asked for more recipes. Here it is:

Mango and Blueberry Galette

Serves 4

Ingredients:

• 1 ½ cup of gluten free all-purpose baking flour (or wholemeal wheat flour)
• 3 tbsp of coconut oil (melted)
• ½ cup of cold water
• 2 ripe mangoes
• 1 handful of blueberries

1. Pre-heat your oven to 200 degrees Celsius.
2. In a bowl mix the flour and coconut oil.
3. Then add the cold water and mix dough with fingers until it forms a ball. Place in the fridge while you slice your mangoes.
4. Remove skin from mango cheeks using a glass or a spoon and cut them into slices.
5. Then roll the dough in between 2 sheets of baking paper with a rolling pin until thin.
6. Remove the top baking sheet and place the mangoes and blueberries in the middle.
7. Fold the edges of the dough and press down to form the galette.
8. Cook for 25 minutes in the oven at 200 degrees Celsius.