Plum and Herbs Galette [Gluten-Free & Vegan]
Excuse my dramtic tone, but there are good and bad times in life, ups and downs, and that is just a fact. A hefty drop into the bottom of those so called lows is when you discover a gluten intolerance that seems like the end to all good bites in life; bread, pizza, pasta and all pastries and other carb packed munches. But fortunately, there are also pretty uplifting highs, as when you come across a gluten-free galette recipe that is THIS easy and this good, and by this I mean REALLY easy and REALLY good. This Plum and Herbs Galette Recipe couldn’t be simpler nor healthier, with Galettes being renowned for its casual character and humble technique means, there is no need to be an expert pastry chef nor gluten-free conessieur to be sucessfull with this bake, a perfect starter for this blog’s fresh out of the oven gluten-free category. The result is quite spectacular for such little effort and can be modified with ease; any fruit and herb will do, just swap for whatever is in season or about to die in your fridge, lay it nicely over the crust and bake to enjoy a fairly healthy sweet bite that will win over gluten intolerants, vegans, and of course regular/not as annoying people too.
· 60 gr rice flour
· 45 gr almond flour
· 30 gr buckwheat flour
· 1 tbsp arrowroot starch
· 1 tbsp + 1/4 tsp coconut sugar
· 1/4 tsp salt
· 1/8 tsp fresh herbs
· 50 gr coconut oil
· 3 tbsp cold water
· 6-8 plums
· 30 gr coconut oil
· 2 tsp lemon juice
·3 tsp agave or maple syrup
For the crust, weight the coconut oil and refrigerate until solid. Brake it into small pieces and rub it into the well mixed dry ingredients until reaching a sandy texture. Add the 3tbsp of water and press gently into a ball, without kneading!
Cover the sablée ball and let it rest in the fridge for at least 30 minutes before using it.
Preheat your over at 180ºC as you prepare the glaze. Melt the coconut oil in a small pot and add the rest of the ingredients when you turn off the heat. Keep aside.
Line a tray with baking paper, take the dough out of the fridge and flour slightly. Roll the dough to a 1cm thicknes. Slice you plums to about 0,5cm thickness and lay them over the crust leaving 3 cm around. Tip! If the fruit is pretty ripe, a few tablespoons of almond flour over the crust will serve as a soaking base to gather the cooking juices from the fruit and prevent the crust underneath from getting soggy.
Fold the crust sides inwards covering the plum slices slightly. If it cracks while folding, press it together gently and it should retain its shape. Put the tray in the freezer for 15 minutes. (This is important because the dough has to be very cold before baking it, in order to maintain its shape and crunch.) Later, get the tray out the freezer and paint the galette using a brush.
Bake for 15 minutes, take the galette and brush again with the glaze. Bake it for an extra 15-20 minutes or until nice and golden brown.
When ready, brush it one last time and leave to cool or eat straight away with a touch of powdered sugar or along with some icecream or yogurt. Enjoy!
This wonderful recipe is an addapted original from Sweet Salty Kitchen. Check her amazing blog out for healthy full-proof recipes.