Pineapple Galette

For the Base:

• 1 cup almond flour
• 1 cup oat flour
• 2 tablespoons tapioca flour
• 3 tablespoons vegan butter
• 1 tablespoon coconut sugar
• 3 tablespoons almond milk

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For the Frangipane:

• 2 cups almond flour
• 1⁄2 cup aquafaba
• 2 tablespoons vegan butter
• 2 tablespoons almond essence
• 3 tablespoons maple syrup

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For the Topping:

• 1⁄2 sweet juicy pineapple
• sprinkle coconut sugar

1. Preheat your oven to 375F.

2. Add the flours, sugar and butter to a bowl and crumb together (which basically means rub the flour and butter together to almost form like a sandy texture, so theres no large lumps of butter left). Pour the milk in tbsp at a time and bring together with your hands to form a ball. Start with a few tbsp first and if its still a little dry and doesn't come together add an extra tbsp. Place the dough in the fridge for now.

3. Add all the frangipane ingredients in a small bowl and mix together.

4. Slice your pineapple into think slices and cut around the core, cut into about 3 pieces per slice.

5. Using a cast iron skillet (or another pan you have at home) begin to press the pastry out. It's a little delicate so be careful, but the good thing about this pastry is that you can patchwork it if it breaks in places so don't worry about it being too perfect.

6. Layer the frangipane first, leaving about a 2 inch border, then layer the pineapples on-top, overlapping each other and sprinkle some coconut sugar on top.

7. Lastly, using a blunt knife to help you lift the pastry, gently fold the edges towards the centre, cuddling the filling tightly. Brush the pastry with some melted butter.

8. Place in the oven and cook for around 30 minutes, till the crust has browned and the fruit is sizzling and juicy!

9. Take out of the oven and let it rest for a couple minutes before you cut it.

10. DON'T forget to say a prayer of gratitude, and serve with joy!