Galette des rois protéinée & vegan

Discover our delicious recipe for a vegan and protein-packed Galette des Rois.

This reinvented version of the traditional galette is rich in protein, offering a nourishing and indulgent treat that’s perfect for starting the year off right.

Ingredients

For the frangipane:

• 80 g Pulse almond butter
• 60 g Pulse vanilla protein powder
• 40 g vegan margarine (softened)
• 50 g cane sugar
• 100 g almond flour
• 30 g cornstarch
• 150 ml plant-based milk (almond or soy)
• 1 tsp vanilla extract
• A pinch of salt

For assembly:

• 2 vegan puff pastry sheets
• 1 fève (small figurine or token)
• 2 tbsp plant-based milk (for brushing)
• 1 tbsp maple or agave syrup (optional, for a shiny glaze)

Recipe

Prepare the frangipane:

• In a bowl, mix the almond butter, softened vegan margarine, and cane sugar until smooth and well combined.
• Add the vanilla protein powder, almond flour, and cornstarch, then mix well.
• Gradually stir in the plant-based milk until you achieve a smooth and creamy texture.
• Add the vanilla extract and a pinch of salt. Mix thoroughly and refrigerate for 10 minutes to slightly firm up the mixture.

Assemble the galette:

• Place one puff pastry sheet on a baking tray lined with parchment paper.
• Spread the frangipane in an even layer, leaving about 2 cm (¾ inch) of space around the edges.
• Insert the fève into the frangipane.
• Cover with the second puff pastry sheet and press the edges gently with a fork to seal them.

Decorate and glaze:

• Using a knife, draw decorative patterns on the top layer of the pastry (be careful not to pierce through).
• Brush the galette with plant-based milk for a light golden glaze.

Bake:

• Preheat the oven to 180°C (350°F).
• Bake the galette for 25 to 30 minutes, until beautifully golden.

Optional shiny finish:

• Immediately after removing from the oven, brush the galette with maple or agave syrup for a shiny finish.