Recipe Pumpkin Galettes
Ingredients (makes 6 mini galettes or 1 big galette)
1 small hokkaido pumpkin
1 clove of garlic
a small piece of ginger
125 g soy flour
125 g wholemeal spelt
1/2 tsp salt
60 g coconut oil (melted)
130 ml water
Preheat oven to 250 degrees celsius (480 degrees Fahrenheit). Knead all ingredients into a dough. Let it set for 1 hour.
Cut pumpkin in little squares and steam for 10 minutes. Blend 3/4 of the pumpkin squares together with the other ingredients for the filling.
Knead the dough again and form little balls (size of a golf ball). Roll out the dough very thin, cut out circles with the help of a small bowl and a knife. Place in small greased oven dishes (or make the same with one big oven dish).
Pour the pumpkin purée and the rest of the pumpkin squares onto the dough circles, leaving a small border. Gently fold the pastry over the filling, pleating to hold it in.
Bake at 250 degrees celsius (480 degrees Fahrenheit) for 10 minutes. Enjoy!