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Home Print This Page

Vegan Rhubarb Ginger Galette

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g
0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0
Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g
Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

43 mins

Total time

123 mins

Ingredients

400 g rhubarb - fresh or previously frozen
½ cup granulated sugar (110 g)
1 tbsp Kinnikinnick All Purpose Flour Blend (15 g)
2 tbsp grated fresh ginger (30 g)
1 Kinnikinnick Pie Crust (195 g)
1 tbsp olive oil (15 g)


Directions

Rhubarb Filling

  1. Chop rhubarb into ½ inch pieces (If previously frozen, drain excess liquid).
  2. In a medium saucepan, combine chopped rhubarb, sugar, Kinnikinnick All Purpose Flour Blend and fresh ginger.
  3. Cook down over medium heat stirring occasionally. Mixture will thicken slightly and reduce (approx.15 minutes).
  4. Remove from heat and let cool.

Assemble

  1. Preheat oven to 375°F (190°C).
  2. To thaw pie crust - remove from freezer and let thaw in container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.
  3. Fill Kinnikinnick Pie Crust with cooled rhubarb filling.
  4. Using an offset or knife, carefully fold edges of pie crust towards centre (approx. 2½ inches in).
  5. Brush sides with oil.
  6. Place filled pie crust on a baking tray.
  7. Bake in preheated oven for 28 minutes.
  8. Remove from oven let cool for 30 minutes.
    Yields 1 Galette


Tips & Variations

  • Frozen or fresh rhubarb work well. Thaw frozen rhubarb and drain off excess juice.

 

 

 

Stock up your pantry

Pie Crusts

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

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All Purpose Flour Blend

All Purpose Flour Blend

Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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