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.