Autumn galette

Whole grain and sprouted seed galette with autumn fruits

Ingredients (for a 26 cm diameter cake pan)

  • 200 g Ambrosiae whole grain and sprouted seed pancake mix
  • 80 g extra virgin coconut oil
  • 55 ml cold water
  • 1 tbsp apple cider vinegar
  • 1 pinch of table salt
  • 1 apple
  • 4 ripe Stanley plums
  • Handful of Concord grapes
  • 1 level tbsp corn starch
  • ¼ tsp cinnamon
  • 1 tbsp maple syrup (optional if you’re already using very ripe, juicy fruit)
  • Juice of half a lemon


  1. Before starting, make sure you’ve chilled the water and coconut oil in the fridge, they need to be very cold.
  2. Pour the pancake mix into a bowl and mix it quickly with the coconut oil, using your fingertips to create a crumbly consistency. Then add the vinegar, salt and very cold water and press the dough with rapid movements, without working it too much.
  3. Place in the fridge and prepare the fruit.
  4. Core the apple, pit the plums, and cut them into thin slices. If the grapes are large and seeded, cut them in half and remove the seeds; if small and seedless, leave them whole.
  5. Mix the fruit in a bowl with the lemon juice, maple syrup, cornstarch and cinnamon.
  6. Take the chilled dough and spread it out with your hands to form a disc about 25 cm in diameter, not too thin, and cover it with the fruit mixture.
  7. Fold the edges over and place in the freezer or refrigerator for 10 minutes while the oven is brought to 200°C.
  8. Bake for 15 minutes then lower the temp to 180°C and continue cooking for another 20 minutes, until the edges are golden and the bottom is dry.

    Let the cake cool before cutting.

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