Strawberry & Orange Galette

This is another converted recipe from the August 2016 edition of Taste magazine & another attempt of mine at winning a fantastic oven (no news yet but I am ever hopeful). Unfortunately I dropped the galette when I was photographing it hence the cracks around the outside. The original recipe was nearly gluten free using buckwheat flour & almond meal in the pastry however they put oats in the pastry as well. Oats contain a similar protein to gluten that can not be detected by the current gluten test kits & approximately 20% of coeliacs react to oat gluten. As a result of this in Australia oats can not be labelled gluten free, they can however be labelled wheat free. Click here for the Australian Coeliac Society's position statement on oats.



75 g Buckwheat flakes

100 g Almond meal

75 g Bakers' Magic Gluten free flour

10 g Desiccated coconut

Zest from 1 orange

35 g Coconut sugar

75 g Butter

15 g Maple syrup

10 g Vanilla extract (with seeds)

for sprinkling on top

~15 g  Buckwheat flakes

10 g Sugar

10 g Butter (melted) 



1 Orange

250 g Strawberries

30 - 40 g Sugar

10 g Tapioca starch


Sugar - The original recipe used coconut sugar. After designing products rich in coconut sugar for another company I was over the taste of coconut sugar so used caster sugar instead. The amount of sugar you will need will depend on your taste requirements & the level of sweetness in the oranges & strawberries.

Butter - There is no doubt about it I love butter so I substituted the 60 g of coconut oil in the original recipe with 75 g of butter. If you use coconut oil you will need to add in a little extra liquid. Click here for general information on substituting sugars & fats.

Maple syrup - Love the flavour of maple syrup, particularly with vanilla, so I used it instead of honey or rice malt syrup.



Turn oven on to 170 C (fan forced).


Food processor 

Put the buckwheat flakes, Bakers' Magic Gluten free flour, almond meal, coconut sugar, coconut & zest into the bowl and whiz until finely ground.

Add in the chopped butter & process until it resembles breadcrumbs.

Add the vanilla & maple syrup & process until it comes together.


Put the buckwheat flakes, Bakers' Magic Gluten free flour, almond meal, coconut sugar, coconut & zest into the TM bowl. Process for 5 secs @ speed 8.

Add in the cold chopped butter & mix for 15 secs @ speed 4.

Add the vanilla & maple syrup & mix @ speed 4 for ~15 secs. If dough hasn't come together mix for a couple of extra seconds.


Peel & thinly slice the orange. Hull & slice the strawberries.

Combine the orange slices & strawberry slices with the sugar & tapioca starch. 

Combine buckwheat flakes, sugar & melted butter (for sprinkling on top). 

Place pastry dough on a piece of baking paper, squash it into a rough disc. You want the disc to ~ 30 cm in diameter so either flatten it with your hands or put another piece of baking paper on top & use a rolling pin to flatten it. I found it easier with the rolling pin.

If you are using a rolling pin take the top piece of baking paper off put it back on the pastry. Flip the pastry disc between the baking paper over. Take the top piece of baking paper off & leave it off.

Transfer the baking paper with pastry disc to a baking tray.

Arrange the fruit filling in the middle of pastry disc (with some of the juice). Carefully fold up the edges of the pastry over the filling, pressing together any cracks in the pastry. Sprinkle with the sugared buckwheat flakes.

Bake for ~30 mins or until the pastry is golden. Set aside to cool.

Serve with yoghurt or cream & simply enjoy!