Strawberries & mango chamomile galette

A few weeks ago I bought a mango for a recipe I wanted to make, but it wasn’t a really simple recipe and these days I just want easy things in my life – I’m going to have my finals at the end of June and I’m writing the thesis. The result is that that mango survived for something about three weeks in my fridge, ripening every day a bit more. But the other day I found some wonderful strawberries at my farmer’s and I thought that they could be a good couple in a cake. I wanted an effortless recipe, no cake pan measurements, no stress. I thought a galette would be a great choice and I’ve never done one before – I love to try new recipes. Mango + strawberries seemed a good pairing, but I needed something more. At that moment I remembered of the use of chamomile flowers in this galette and eureka! It sounded perfect!

The result? A rustic, friable, fragrant and colorful galette, with all flavors in a perfect balance. Chamomile gives a clear and peculiar flavor to this dessert, but everybody loved this galette anyway – my bf too!


My mango was partly gone bad and I succeeded to save only 75 grams; you can use more mango obviously, but reduce strawberries for a total amount of 330 g for both; orange juice can be substituted by lemon juice.

[for 8 servings]

for the filling
some strawberries / 255 g
some mango / 75 g
1 tbsp / 10 g coconut sugar
2 tsp / 5 g arrowroot starch
2 tsp orange juice

Chop strawberries and mango, add them to a bowl with arrowroot starch, sugar and orange juice and stir. Set aside.

for the crust 
1/2 cup / 95 g oat groats
1/2 cup / 95 g buckwheat groats
1/2 cup / 95 g millet
1/3 cup / 47 g coconut sugar
1/3 cup dry chamomile flowers
a pinch of salt
a fat pinch of baking soda
1 + 1/2 tsp psyllium husk
1/3 cup / 70 g coconut oil
few tbsp of cold water

Preheat oven at 350° F / 175° C and put your coconut oil in the fridge or freezer if liquefied.

In a high-speed blender grind all ingredients but coconut oil and cold water. Add the obtained flour to a mixing bowl, add coconut oil and start kneading. Add some cold water until a dough is formed. Press it into a baking tray covered with parchment paper, add the filling in the center, fold the borders and bake for 25 minutes.

Let it cool before serving.


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