Blackberry Buckwheat Galettes

Buckwheat flour gives a delicious nutty taste to the crust, slightly sweetened and super crisp around the edges. Filled with sweet, slightly tart berries in the centre and cream cheese on top that melts into them. These aren’t perfect looking. If you want a flawless dessert, a galette is probably not the one for you. They’re rustic. Freeform, not uniform. Their beauty lies in the imperfections. Besides, they’re not going to look pretty for much longer anyway…They’ll disappear fast enough!


These were originally going to just be blackberry, but I ‘ran out’ of blackberries (or in other words, these were the only ones salvageable from a punnet of ones that were destined only for the worms in the compost heap)…so raspberries were the only option. In the end, I think I actually preferred the raspberries as opposed to the blackberries. Or maybe that’s because the blackberries were on the cusp of being deemed inedible.. is that enough of an excuse to make these again?!


I used part buckwheat and part wholemeal spelt flour – I love the flavour the buckwheat gives but it can sometimes be quite harsh if 100% is used, so to avoid risk of it being bitter, I used a combination of the two and a touch of sugar. Next time I might try using white spelt flour or sorghum flour to see the difference. Sorghum flour works similarly to corn flour, but is a much sweeter flavour. It’s also gluten free if that’s of interest to any of you, so that would make the whole crust suitable for coeliacs or those following a gluten free diet.


I just love the rustic charm of these though. They’re rugged and misshapen, but beautiful all the same. I mean, the raspberry ones do kiiind of look like a pizza, the raspberries as the tomato sauce and the cream cheese as the cheese, do you see it?! Nevertheless, pizza or not, I was pleased with these little things. Just don’t judge me that I ate the remainder for breakfast the next day… Breakfast food can be any food you like when you’re an adult. Fact. It’s like repayment for having to pay bills, buy your own food and do your own washing. Oh how easy it was as an 8 year old.


Below it an example of doing the taste testing the proper way as an adult…plateless, cutlery-less. The quickest way because God life is so busy way to save on washing up. Duh.



  • 55g buckwheat flour
  • 30g spelt flour
  • 1 tbsp granulated sweetener or coconut sugar
  • 45g dairy free spread*, from the fridge
  • 10g coconut oil
  • 200g fresh blackberries or raspberries
  • 75g half fat cream cheese*, room temperature
  • 1 tsp double cream*
  • 1 tsp icing sugar*


  1. Combine the flours, sugar and a pinch of salt in a small food processor. Add in the spread and coconut oil in small pieces. Pulse until it resembles a sandy crumbly mix. Add up to 1.5 tbsp cold water gradually until it forms a soft dough. Bring together into a ball, wrap in cling film and chill in the fridge for at least half an hour.
  2. Meanwhile, slice the berries in half and beat the cream cheese, double cream and sugar in a small bowl.
  3. Once the dough has chilled, preheat the oven to 200C and prepare a large or two smaller baking trays with baking paper. Divide into four equal sizes and roll into balls. Place between two pieces of baking paper and roll out to roughly 2-3mm thickness. Turn each piece of rolled dough out onto the prepared baking sheets – once they’re filled they’re much more difficult to move without ripping.
  4. Place the berries in the centre, leaving a 2.5cm perimeter. Sprinkle with a pinch of sugar and add a few small spoonfuls of cream cheese mix on top of the berries. Fold the edges of the galette onto themselves – you’re not trying to fold the berries under the pastry. Sprinkle with a little bit more sugar and bake in the preheated over for 15-20 minutes until the edges look dark and crispy.
  5. Once cool enough to move, transfer to a wire rack to cool completely.


  • Step 1 can be made up to 3 days in advance.
  • For a vegan option, Violife do a good dairy free vegan cream cheese.
  • Double cream is optional but I prefer it with.
  • Icing sugar can be substituted for coconut sugar, granulated sweetener or an intense sweetener such as flavouring or stevia drops.
  • If substituting butter for the fat, simply use 55g diced chilled butter in place of both the spread and coconut oil.



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