Vegetable Galettes

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 26 servings



Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In large bowl, combine Date Purée, applesauce and eggs. Stir in baking powder, vanilla, cinnamon and salt. Stir in remaining ingredients until combined.

Using ice cream scoop, shape dough into balls, about 2 tbsp at a time. Place 2 inches apart on prepared baking sheets. Using your hand, lightly flatten galettes; garnish with additional dried cranberries and shredded coconut, if desired.

Bake until galettes are firm, 20 to 25 minutes. Transfer baking sheet to rack and let cool for 5 minutes. Transfer galettes directly to rack and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen up to 3 months.)

Date Purée

In microwaveable bowl, mix 3 cups pitted dried dates (about 500 g) with 1 2/3 cups water. Microwave on high about 4 minutes. Using blender or hand mixer, purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen up to 3 months.) Makes about 2 1/2 cups.

Nutritional facts PER GALETTE: about

  • Iron 1 mg
  • Fibre 2 g
  • Sodium 55 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 80
  • Total fat 2 g
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g
Share X
Breakfast & Smoothies

Vegetable Galettes