(Almost vegan) Pumpkin galettes that taste like a traditional pumpkin pie, but look a bit cuter. I decided to share more no-regrets recipes with you. Because that´s how I like to eat. Don´t get me wrong, I am never on a diet, but I like to eat good stuff and treat my body the best way I can. And that means eating desserts yes, but trying to make them as healthy as possible.
This is definitely a season typical recipe and tastes just like Autumn. Pumpkin pie spices are so heart warming and yummie. Besides the healthiness of these pretty little things, they are also super easy to make. For me, these are the best recipes 🙂
I used wholemeal flour in this recipe, but you can also use regular flour, of course. Wholemeal flour has a bit more hearty and lusty taste.
If leaving the egg wash apart, you would even have a vegan recipe. I started to try eating vegan as much as I can. Although I have to admit that in some occasions I find it very difficult to be 100% vegan. But all animal products I use come from farmers in my area that I absolutely trust. But which products you use when trying my recipes is of course, totally up to you!
PUMPKIN PIE SPICE GALETTES
- 200 g wholewheat flour
- 100 g grounded hazelnuts
- 3 tbsp. agave syrup
- 1 tsp. cinnamon
- 1-2 tbsp. iced water
- 5 tbsp. (100 g) coconut oil
- 1 pinch of salt
- 350 g Hokkaido pumpkin (thin slices)
- 3 tsp. cinnamon + 1 tsp for cinnamon sugar
- 1/2 tsp. grounded cloves
- 1 tsp. grounded ginger
- 1/4 tsp. grounded nutmeg
- 1 pinch of salt
- 6 tbsp. agave syrup
- 1 tbsp. grounded hazelnuts
- 4 tbsp. cornstarch
- 2 tsp. brown sugar
- 1 egg
- 1 tbsp. almond milk
- In a bowl mix together flour, salt, cinnamon, agave syrup and melted coconut oil.
- Add iced water and knead mixture by using your hands (better than any machine!) just until all ingredients are well combined and crust batter starts to be one smooth mass.
- Form a ball out of it, wrap it into cling film and let it rest in the fridge at least for 2 hours or better over night.
- After resting time, preheat oven to 175° degree.
- On a floured working surface roll out the chilled galette dough to a round flat circle, if necessary leave it room-temperatured for a few minutes to soften it again.
- Using the border of a small bowl or glass (size is optional-mine was 10 cm ∅) cut out 6 crust circles and distribute onto a baking sheet covered with baking paper.
- From the rest of the dough form desired decoration for your galettes. I used cookie cutters in shape of leaves.
- Set aside.
- Well wash your pumpkin under warm water. You can use a Natron bath to make sure it is super clean.
- Cut the pumpkin into 4 pieces. Remove the stalk and the inner by using a spoon.
- Now cut your 4 halves into another 2 each. So that you have 8 in total.
- Go on with slicing these halves into 3-4 mm thin pieces.
- In a large bowl mix together pumpkin slices, spices, agave syrup, hazelnuts and cornstarch until well combined.
- Place about 8-10 slices on each of your circle Galette pastries. Leave about a border of about 1,5 cm.
- Close the Galettes and the filling by folding up the border and press the corners so the filling won´t get out.
- For the cinnamon sugar mix these two ingredients together in a small bowl until well combined. Sprinkle onto Galettes generously.
- In another small bowl whisk together 1 egg and almond milk. Using your fingers or a brush, spread egg-wash over each Galette.
- Bake Galettes in the pre-heated oven for about 30-45 minutes. Check on them and remove from the oven when getting gold brown.
- Enjoy! Optional with whipped cream or ice cream.