Potato Starch Citrus Galette

Ingredients:

For the crust:

6-8 tablespoons ice water

240g plain flour (you could also use wholemeal)

60g arrowroot starch – Biona potato starch

1 tsp coconut sugar – Biona coconut palm sugar organic

½ tsp psyllium husk powder

¼ tsp salt

6 tbsp butter (vegan or dairy)

For the filling:

3 Blood oranges, peeled and thinly sliced

Blood Oranges

3 large or navel oranges, peeled and thinly sliced

1 clementine, peeled and thinly sliced

2 tbsp almond milk

1 tbsp coconut sugar

120g syrup – Biona organic blackstrap molasses

How to cook:

Preheat the oven to 190°C (170°C fans).

In a large bow, combine the flour, potato starch, hush powder, sugar and salt. Scatter the butter over the mixture and combine with your fingertips until it resembles breadcrumbs.

Add the ice water, one teaspoon at a time until the dough comes together.

Shape the dough into a ball and flatten into a 6-inch disc on a lightly floured piece of baking parchment. Wrap the dough and refrigerate for at least 30 minutes. Allow the dough to soften for 10 minutes before rolling.

Whilst the dough is chilling, slice the citrus fruit, making sure all the pith is removed.

When the dough is ready to roll, roll to a diameter of 12-14 inches. Make sure you use lots of flour to avoid sticking.

Arrange the fruit in the middle of the dough, leaving a 2 inch gap around the edge.

Gently fold the edges over the fruit, pleating as you go. Brush the edges with almond milk and sprinkle the whole galette with coconut sugar. Transfer the galette to a baking sheet & bake for 40 mins, until the edges are golden brown.