fi menu

Blog

Grazy, Crazier, Galette

25.6.2015

Galette. The word which commonly refers mainly to certain pies is associated in my mind with a crazy person. As “galen” means “crazy” in Swedish and “galette” could then easily be a crazy person in Italian, or something.

In my head I see a passionate woman with a messy hair and flour dust all over her face who is so crazy about pies that she doesn’t have time to polish it and fiddle with it, so she just mixes whatever fruit or berries she can find, throws the fillings in the center of the dough and sort of slaps the sides in the middle so that the pie barely keeps it’s form and then swooshes it into the oven! And when the pie is done, she eats it while still standing in front of the kitchen counter with her apron on. Sucking her fingers in between devouring because the pie is still way too hot, but at the same time way too tempting and delicious for her to keep her fingers away from it.

Well, the reality is much more boring, and galette means just a flat cake, usually a rustic berry or fruit filled pie. Or quite surprisingly, a thin man. But not a crazy baker. Only in my head. And possibly in yours too now.

So with that image in your mind I suggest you to try this luscious gluten-free berry galette that is super simple to make. And even though nothing usually beats freshly baked pies this pie is actually maybe even more delicious if you happen to have the willpower to save it for the next day.

When I did the first batch I savored it immediately.

Yes, with my apron on, in front of the oven. Yes, I am the messy crazy baker lady described. Yes, you already knew it, I know.

But, with the second batch I managed to save a few pieces until the next day. And boy was it moist and tasty then!

Next I’m going to make one pie to be eaten right away and one to be saved until the day after. I’m also planning to try this base with peaches and raspberries and with apples and cinnamon. Strawberries & rhubarb I already tried, and It was heaven! Pears and figs would work with this one too
And why not also savory fillings! Like mushrooms and onions, or roasted vegetables and herbs. Or squash and ricotta!

Ok, apparently my summer is going to be just totally “galette”. Hopefully yours too!

V

Try this galette for example with vegan vanilla ice cream, they are match made in heaven! Healthy ice cream recipes can be found in our Kind Ice Cream for You eBook.


Mixed Berry Oat Galette

MIXED BERRY OAT GALETTE

Crust:

  • 1 cup gluten-free rolled oats
  • ½ cup almond flour
  • 1 tbsp psyllium earusk powder
  • ¼ cup butter (room temperature) (or coconut oil)
  • 1 organic egg (or ¼ cup water + 3 tbsp chia seeds)
  • 1 tbsp organic honey (or coconut syrup/sugar)
  • a pinch of sea salt
  • optional: 1 organic egg for brushing, which protects the surface from drying and helps to bind the texture.

Filling:

  • 2 cups fresh berries of your choice, for example a mixture of strawberries, cherries, blueberries, blackberries
  • 1 – 3 tbsp organic honey (or coconut syrup)
  • 1 tbsp tapioca flour or potato starch

1 egg for brushing (optional)

Preheat the oven to 200 C / 400 F degrees. Put the rolled oats, almond flour and psyllium powder into a bowl. Add butter and work the dough with fingers to make the mixture crumbly. Add egg (or chia gel which you’ll get after mixing water and chia seeds and let them sit for 5 minutes) and honey (or coconut syrup) and salt. Work the dough again with your hands to mix everything. Place the dough into a small bowl and put into a fridge for about 30 minutes. In the meantime prepare the filling.

Slice the berries and combine all the ingredients of the filling in a small bowl.

Take the dough out of the fridge and put it in between two baking sheets. Roll it into a circle and make it about half an inch thick. Pour the mixture in the center of the dough circle, leaving the sides empty. Fold the sides up. If the dough cracks in some places, fix them by pressing the dough gently with your fingers. Beat one egg in a bowl and brush the sides of the galette with the egg. Bake the galette in the oven for about 25 – 30 minutes until it get’s a nice golden tone. Remove from the oven and let it cool. Serve and enjoy!

Mixed Berry Oat Galette

MIXED BERRY OAT GALETTE

Crust:

  • 1 cup gluten-free rolled oats
  • ½ cup almond flour
  • 1 tbsp psyllium earusk powder
  • ¼ cup butter (room temperature) (or coconut oil)
  • 1 organic egg (or ¼ cup water + 3 tbsp chia seeds)
  • 1 tbsp organic honey (or coconut syrup/sugar)
  • a pinch of sea salt
  • optional: 1 organic egg for brushing, which protects the surface from drying and helps to bind the texture.

Filling:

  • 2 cups fresh berries of your choice, for example a mixture of strawberries, cherries, blueberries, blackberries
  • 1 – 3 tbsp organic honey (or coconut syrup)
  • 1 tbsp tapioca flour or potato starch

1 egg for brushing (optional)

Preheat the oven to 200 C / 400 F degrees. Put the rolled oats, almond flour and psyllium powder into a bowl. Add butter and work the dough with fingers to make the mixture crumbly. Add egg (or chia gel which you’ll get after mixing water and chia seeds and let them sit for 5 minutes) and honey (or coconut syrup) and salt. Work the dough again with your hands to mix everything. Place the dough into a small bowl and put into a fridge for about 30 minutes. In the meantime prepare the filling.

Slice the berries and combine all the ingredients of the filling in a small bowl.

Take the dough out of the fridge and put it in between two baking sheets. Roll it into a circle and make it about half an inch thick. Pour the mixture in the center of the dough circle, leaving the sides empty. Fold the sides up. If the dough cracks in some places, fix them by pressing the dough gently with your fingers. Beat one egg in a bowl and brush the sides of the galette with the egg. Bake the galette in the oven for about 25 – 30 minutes until it get’s a nice golden tone. Remove from the oven and let it cool. Serve and enjoy!