Mixed berry spelt galette

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Process oats in a food processor until coarsely chopped. Add flour, stevia and butter. Process in short bursts until mixture resembles coarse breadcrumbs. Add 2 tablespoons iced water and process in short bursts until dough just begins to clump together.
2. Turn out dough onto a piece of baking paper and form into a ball. Roll out to a 25cm round and then transfer pastry (on paper) to a large baking tray.
3. Combine blueberries and strawberries in a bowl and drizzle with honey. Sprinkle cornflour and cinnamon over berries and toss to combine. Set aside for 2 minutes and then toss again until cornflour has dissolved into the juices. Pile berry mixture onto pastry, leaving a 3cm border around the edge. Fold pastry edge over to partially enclose filling. Sprinkle with almonds.
4. Bake galette for 30–35 minutes or until pastry is golden and crisp. Allow to cool on tray for 5 minutes before carefully sliding onto a wire rack, pulling the paper from underneath as you go. Cool for another 5 minutes or until pastry has firmed up. Cut into wedges to serve.