Yesterday we kicked off the current Sugar-Free Challenge – and I’ve already got a new recipe for you! My Spelt Galette Recipe with Four Fillings was so well-received that I decided to test out a gluten-free version for Phase 1 of the Sugar-Free Challenge. It came out great! As for fillings, I wanted to make the best of the late-summer / early-autumn bounty, so I’ve incorporated mirabelles, damson plums, and fresh figs into these recipes.

The basic recipe for the galette dough is a modified, gluten-free version of the one from my book Zuckerfrei backen*: instead of the spelt flour called for in the original, I used buckwheat flour. The recipe in the book also calls for coconut blossom sugar to be added to the dough, but I find that the fruits are sweet enough for me, and you don’t need a sweetener for the savory version anyway. Besides, the aim of the Sugar-Free Challenge is to get away from all that sugar anyway! :-)

Here is the modified basic recipe for the dough:

Basic Recipe: Galette

Delicious, easy-to-make gluten-free galettes with no added sugar.
Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time
  • 200 g buchwheat flour or spelt flour (contains gluten)
  • 2 tbsp ground almonds or ground tigernuts (chufas)
  • 60 g coconut oil*
  1. Preheat oven to 175°C (top and bottom heat). Combine flour and ground almonds in a bowl.
  2. Heat coconut oil until it liquefies. Add 100 ml water to flour mixture. Mix everything into dough.
  3. On a baking sheet lined with baking paper, roll dough out into a circle approximately 1 cm thick.
  4. Fill galette with the desired filling (see examples below), leaving an edge on all side of approx. 3 cm. Fold "edge" pieces over filling and press lightly. Bake in a preheated oven for 25 minutes.
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And now for the three fillings! Do any of you remember my recipe for Toast with Goat Cheese, Sautéed Onions, and Fig Jam? I posted it five years – it was one of the first recipes on the blog! – and I still look forward to it every September when the figs are ripe. Enjoy!


2 fresh figs
1 red onions
1 tbsp olive oil
salt, pepper
4 sprigs thyme
2 tbsp soft cheese or cream cheese

Make the fig jam: remove stalks from figs and cut flesh into pieces. Bring approx. 100 ml water to a boil and add figs. Simmer for about 15 minutes, stirring occasionally.

Meanwhile, peel onion and cut into thin slices. Heat oil in a pan and sauté onions with the fresh thyme on medium heat for about 5 minutes.

Spread soft cheese out over galette, add fig jam, and garnish with onions, thyme, and chopped walnuts (if desired).
The next filling is super simple: chopped damson plums dusted with Ceylon cinnamon.


8 damson plums
1 tsp Ceylon cinnamon

Wash and halve plums, remove pits, and fill galette. Sprinkle with cinnamon. Bake as described above.


The next combo is so good: white almond butter (which smoother and more fluid than roasted almond butter) topped with tiny, fragrant mirabelle plums! When I was a kid, I used to eat mirabelle plums right from the tree. Since I don’t have that option anymore, I was overjoyed when I found mirabelles at the supermarket. :-)


2 tbsp white almond butter
200 g mirabelle plums
1 tbsp sliced almonds

Spread center of galette with almond butter. Wash, halve, and pit mirabelles, then layer over almond butter. Baked as described above, sprinkling almond flakes over the mirabelles 2–3 minutes before the end of baking.

Have fun baking, and good luck with your own personal Project: Sugar-Free!

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