Blueberry Oat Galette

Preheat the oven to 200ºC (400ºF).

Using your hands, rub together the oats, coconut oil and apple sauce until well incorporated. At this point, add a tiny splash of milk, or more if needed, to make a firm dough that holds together well.

Roll the dough in your hands into a ball shape, but try and do it pretty fast as you want to try and keep the dough cool.

Place the dough on a sheet of baking parchment and press it out using your hands as thin as you can, trying to maintain a circular shape. Once you are happy with your little circle, pop fruit in the middle of it, leaving around half a finger’s worth of width around it. You can then fold up the sides of the dough around the fruit, trying not to allow the dough to overlap too much (this bit won’t cook so well). Then lift the baking parchment with your little galette onto a baking tray and bake in the oven for around 15 minutes, or until the edges begin to brown.

This is best served hot from the oven, but also tastes amazing cold.