I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

Follow me on social media to get daily updates.

Nectarine & strawberry galette

Nectarine & strawberry galette

It always surprises me how quickly a galette can be made. It is by far the easiest form of pastry - and that's why I love it.

I've never had the patience for intricate, detailed recipes. I'd much rather just throw stuff together and hope it works. Even if it doesn't turn out perfect then 9 times out of 10 the flavour is still exquisite! 

This recipe is best made with super sweet, end-of-summer nectarines and strawberries. The sweeter they are, the less sugar you need. I like to macerate the fruit in a bit of vanilla, sugar and maple syrup before - I find that is cooks a lot better if you do it this way. The trick, however, is to not get any of the liquid in the galette or it will make it soggy. And nobody likes a soggy galette. Not even me and I like basically all of them. 

The fruit is this galette can be easily swapped out for whatever you wish. Just make sure that the filling is sweet enough because the pastry does not have any sugar in it!

Vegan galette


1 cup organic, unbleached cake flour

½ cup buckwheat flour

¼ tsp salt

½ cup unscented cold pressed coconut oil, cut into chunks

50 ml cold water + ½ tsp lemon juice

3 nectarines, sliced into wedges

100 g strawberries, quartered

1 tbsp maple syrup + more for brushing

2 tbsp organic brown sugar

½ tsp vanilla powder




Combine the flours and salt in the bowl of a food processor. Pulse to combine. Add the chunks of coconut oil and pulse until the mixture looks like breadcrumbs. Start adding the water with lemon juice little by little while the machine works, until the dough comes together. You may not need all of the water! Take the dough out of the food processor and place in cling wrap and in the fridge for 20 minutes.

Place the nectarines and strawberries in a bowl. Add the sugar, maple syrup and vanilla. Mix well, then let sit at room temperature for 20 minutes.

Preheat oven to 190C. Take dough out of the fridge and roll out between two sheets of baking paper into a circular shape about 0,3 cm thick. Place the fruit and berries in the middle and fold the edges over it. Brush the edges with maple syrup and place in the oven for 15-20 minutes or until the pastry is crisp and golden. Serve immediately. Enjoy!

A rainbow wholewheat couscous bowl with a miso-tahini sauce

A rainbow wholewheat couscous bowl with a miso-tahini sauce

Mushroom tacos with an epic pineapple & corn salsa

Mushroom tacos with an epic pineapple & corn salsa