Pumpkin & Black Rice Galette
This Pumpkin & Black Rice Galette is part pastry, part comfort food and it checks all the nutritional boxes. This is a hearty and filling recipe that is both vegan and Coeliac friendly and makes for...
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Cooking tools:
- Blender
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Mixing bowl
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 cup black rice
- 1 cup brown lentils
- 2 cups diced pumpkin
- 1 cup kale, chopped
- ¼ cup sunflower and pumpkin seeds, roasted
- ¼ cup kalamata olives, sliced in half
- ½ red onion, sliced thinly
- 1 ½ cup almonds
- 2 tbsp lemon juice
- 2 tbsp coconut yoghurt
- Pinch of salt
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 cloves garlic
- ½ tsp Dijon mustard
- 2 cups brown rice flour
- ¼ tsp salt
- 8 tbsp cold unsalted vegan butter (about 115 grams)
- ¼ cup coconut yoghurt
- 2 tsp lemon juice
- ¼ cup ice cold water
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