Buckwheat Crust Galette



If you like pastry and especially the crunchy kind, this Buckwheat Crust Galette will be something you’ll love. The crust is so deliciously crunchy, buttery (although there’s no dairy inside) and delicious. Rice flour gives it the crunchiness, both rice and buckwheat four, vanilla and coconut sugar give it such delicious and subtle flavour, perfectly paired with sweetness and tartness of fruits. I made two different galettes, one with plums and strawberries and the other plums, strawberries and blackberries. Both were equally amazing! But there are endless combinations you can go for. All the berries, pears, apples, peaches…




The funny thing is that I never tried galette before, but kept seeing them all over Instagram, and somehow I knew I’d love them though I’m actually not on a sweet side at all (well, if you don’t count fruits and chia puddings as those). I would always go for savoury over sweet, for a substantial meal and not indulge in sweets. But I have to say, galette is a new found love 😉 I wanted to try and make it for such long time and yes, totally happy that I finally have! So galette obsessed right now :))

So, as I never made one before, I searched for a basic crust recipe since no idea what the flour/butter/water ratios should be. Finally I used as a reference the recipe by Chef Chloe. I made the substitutions to make it gluten free, sugar free, dairy free and to turn it into something equally delicious, if not even more delicious and healthy at the same time. I wanted to say guilt free, but I don’t like to use that expression, cause I don’t want to imply that anybody should feel guilty about having any food 🙂

In the crust recipe, I substituted wheat flour with combination of rice and buckwheat, sugar with coconut sugar, butter with vegan plant based butter and added xantan gum as a binder since the mixture is gluten free.

A tip: for buckwheat flour I grind the buckwheat groats in the coffee grinder. Much cheaper but also better because ground grains loose its valuable nutrients when kept ground for long.

Instead of any of these two flours you can use spelt flour, or wheat if you don’t avoid it, maybe oat too. I’m sure it will be delicious as well.

Concerning the crust, make sure that all the ingredients you use are cold, especially butter and water. The best is to use ice water. You can also chill the bowl with dry ingredients in the fridge, though it’s not necessary.
It’s best to work with the ingredients for crust as quickly as possible to avoid it warming up.

Dry ingredients
Add chilled vegan butter (shortening)
Crumble the butter with flours
The ready dough

For the fruit filling I went with combination I use in crumbles, so I added to fruits some tapioca flour (or you can use aru powder or just any flour) and lots of spices. I sweetened them with coconut sugar and some maple syrup.



Maybe you’ll wonder why I’m adding salt to fruits. I always do, in all cakes or sweet treats with fruits. Why? Because salt enhances the sweetness of food that contains natural sugars. In this case fruits 🙂

Ok, I think I’ve told you all the important stuff so we can procede to the actual recipe.
Preparation time: preparation + cooling time 25 minutes, Baking, 35 minutes

Yields: 6 portions



2/3 cup buckwheat flour
1/2 cup rice flour
1/2 tsp xantan gum
1/3 tsp salt
1,5 tbsp coconut sugar
1/2 cup vegan butter
4-5 tbsp ice cold water

1 cup plums
1 cup strawberries
1/2 cup blackberries

For fruits:
2 tbsp tapioca flour
Cinnamon, vanilla, ginger
a little bit of salt (salt enhances sweetness of the fruits)

1.Sift flours and all other dry ingredients into a bowl
2. Add chilled vegan butter crumbling it between fingers until the mixture is crumbly and slightly moist
3. Then add ice cold water tbsp by tbsp and work the mixture carefully and lightly until it forms a dough
4. Chill in a freezer 10-15 mins.
5. In mean time prepare the fruits: slice it and add the spices and flour. Mix with hands until evenly coated.
6. Roll the dough with rolling pin between two pieces of parchment paper dusted with a little bit of flour
7. Place fruits on it and fold the pastry over. Do it very carefully. Don’t worry if it breaks. It’s supposed to be a bit messybuckwheat_crust_galette_4


8. Sprinkle the done galette with more coconut sugar
9. Bake in the oven warmed to 190 degrees Celsius, 30-33 min until nice and golden.
10. i baked it for 15 minutes and then I turned on fan assisted mode of baking (for more crunch and colour)
11. Sift some icing sugar on top.

There you go! Guys, it’s so easy! If you make it let me know. I’d love to know how you liked it 🙂



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  1. I’ve not made a buckwheat pastry, Maya, but I love buckwheat so much so I know I would love this! Groats are a pantry staple, so I love your tip about grinding them in a coffee grinder. What a beautiful galette for your first! The plum and strawberry filling looks amazing! Yay YOU!!

    1. Hey Traci!

      Thank you for stopping by 🙂 I love buckwheat and buckwheat flour so much!
      Much love to you
      Maja xx

  2. This looks absolutely delicious Maja. I stopped by for the savoury galette to get the veggie measurements, but it’s not here yet. So I’ll just have to give it a go myself. Your blog looks great, and so easy to navigate 🙂

  3. Maya, this is lovely and easy, thank you so much! Love anything I can do with groats, and I love your coffee grinder tip, I hadn’t thought of that. Thanks for sharing! Dee xx.

  4. Oh Maya somehow I couldn’t find the carrot cake right now but instead I stranded here. And I’m so in love. Just bought tapioca starch for my first time. It’s difficult to get it here. I’ll keep this in mind for my next fruit cake!!
    Much love and thanks!

    1. Hey sweetie!

      Thanks so much:) I love this one too and make it often, It’s so easy to make:)
      Hope you managed to find the cake after all!
      Maja xx

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