Plum protein crust galette

INGREDIENTS

• 1 cup all purpose flour
• ½ cup spelt flour
• 1 scoop White Wolf Vegan Vanilla protein
• 1 tablespoons granulated sugar
• ¼ teaspoon salt
• ½ cup (1 stick/8 tablespoons) cold vegan butter, cut into small cubes**
• ¼ cup ice water (have more on hand)
• 2 teaspoons apple cider vinegar

• 6 large or 8 small Italian plums, pitted and cut into thin slices
• ¼ cup granulated sugar
• Pinch salt
• Zest of 1 lemon
• 1 heaping tablespoon all-purpose flour

• 2 tablespoons non-dairy milk
• 2 teaspoons maple syrup or agave

METHOD

1. Mix flours, protein, sugar and salt in a food processor with butter – pulse until size of peas.
2. Mix in ice water and vinegar to flour mixture. As soon as the dough holds without being sticky it is ready to go!
3. Put dough in the fridge for at least an hour.
4. Preheat oven to 200g when dough is finished chilling.
5. Toss plums, sugar, salt, lemon and flour.
6. Flour a work surface and roll out your dough to a circle.
7. Pile the plum mixture into the centre of the galatte then fold edges over the filling
8. Bake for 40-50 minutes until crust is a deep golden.
9. Enjoy