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Strawberry Galette with Vegan Vanilla Cream
Posted by Amelia Littlejohn on 3rd August 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This gluten free, vegan Strawberry Galette served with fresh, sweet vanilla cream is the perfect Summer dessert on a warm evening, to serve to friends at a dinner party. The pastry is the best texture, it’s light but filling and pairs beautifully with the sweet, juicy strawberry centre. Finished with a drizzle of vanilla coconut cream it really is the pure heaven!

Strawberry Galette with Vegan Vanilla Cream

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  • For the Galette
  • 150g buckwheat flour
  • 2 tbsp flaxseed mixed with 4 tbsp water
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil
  • 5 tbsp water
  • 1 tsp vanilla extract
  • 2 tbsp strawberry jam
  • 200g strawberries
  • For the Vanilla Cream
  • 3 tbsp coconut cream (kept in the fridge overnight)
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
Prep Time


  1. Pre-heat the oven to 150 degrees celsius. Mix the flaxseed with the water and leave to thicken up for a few minutes.

  2. Add the buckwheat flour to your processing bowl with the thickened flaxseed mixture, maple syrup, coconut oil, water and vanilla extract. Mix well until a dough forms.

  3. Sprinkle a little extra flour on a work surface then roll out the dough to around a few millimetres thickness.

  4. Line a baking tray with baking paper and carefully transform the dough onto it.

  5. Spread the jam around the centre of the dough, leaving a couple of centimetres around the edge. Cut the strawberries into slices then layer on top of the jam.

  6. Fold the edge of the pastry in to create the crust. Place in the oven to bake for 20-25 minutes or until the pastry has turned golden brown.

  7. Whilst the galette is baking it’s time to make the vanilla cream! Combine the coconut cream, maple syrup and vanilla extract in your Ninja and blend together.

  8. Serve the galette slices with a drizzle of the sweet vanilla cream and enjoy!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn