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.
CRUST · 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 — FILLING · 6-8 plums — GLAZE · 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.
The moment has arrived, a spanish guy is offering you the recipe for perfect french butter croissants! But don’t worry sceptic readers, we spanish people have a tradition on stealing the french (ejem ejem, Crème Brûlée). Anyways… this time I got the recipe from Yann Duytsche, a baker with french C.D.O living in Barcelona who shared how to prepare this buttery deliciousness in “El Comidista”. As you can see (and since they already did a perfectly well filmed video with the whole process and explanation) I decided to take a picture of a “typical spanish croissant” or what’s the same, a croissant most people out there wouldn’t want to eat. Because although we are, I would say, quite good at cooking, precise work isn’t our thing and I’m warning you, this is quite an arquitectural piece of doughy art.
If like me you decide to accept the challenge and make them, here’s a tip; This recipe makes loads, so bake some to show off and freeze the rest. Whenever you feel like having a luxurious breakfast, put out a few overnight and you will wake up to perfecly defrosted and risen croissants. 170ºC and 14 minutes later freshly baked pieces of heaven will be sitting next to coffee (if you made coffee as well of course).
And if your cravings for french delights aren’t fulfilled yet, no worries, I also took the time to carefully arrange a playlist of unintelligible songs. There’s only one scene where I can imagine myself fully listening to “Je t’aime moi non plus” by Brigitte Bardot, and that scene, indeed, is making croissants.
· 1 kg Strong White Flour
· 120 gr Sugar
· 25 gr Salt
· 240 ml Milk (can be plant milk)
· 240 ml Water
· 40 gr Fresh Yeast
· 80 gr Butter/Margerine
· 660 gr Butter/Margerine (shaped in 2 thin blocks)
Combine the dry ingredients with the liquids (cold/at room temperature water & milk, and the 80gr of melted butter/margarine). Knead into a dough and leave to rest for an hour, uncovered and at room temperature. (Resting the dough is essential, you will see through out the whole process that this dough is extremely strong and can’t be worked well without leaving it to rest).
After 1 hour slightly mix the dough and roll into a 60cm long rectangle. Leave it to rest again 1 hour in the fridge.
We are ready to start making the layers! Lay a thin rectangle of 330gr of butter over the first 2/3 of the dough, fold the remaining 1/3 over the butter block and the remaining 1/3 on top of the first piece we folded. (I know, hella confusing, check “el comidista’s” video for a better look at the process). If you made it, that’s how you make a fold! Dough and butter must be cold so that they don’t melt into eachother and loose all those beautiful layers we are after. Roll the folded dough, repeat the folding process and leave to rest in the fridge for 1 hour. Repeat the process again to add the 2nd block of butter. We will have done 4 folds and our croissant dough will be almost ready after 1 more hour of resting! Roll the dough to a 3mm thicknes and leave it to rest again.
Cut the dough into triangles, strech them with your hands and roll towards the tip. Finally they start lookig like croissants! Now leave them to rise at room temperature for about 2 + 1/2 hours, brush them with some egg wash and bake at 170ºC for 14 min. Voilà, croissants are done!
Crunch is for many people, the all time favorite texture in food, and this Mango, Cashew & Honey Filo Cigar is the sweetest, crunchiest and easiest dessert I’ve ever cooked (although I couldn’t really choose a favorite out from our sweet section). The ingredients are pretty much listed on it’s name; fresh tropical fruit and roasted cashew nuts, surrounded by a syrupy sweetener such as biological honey or agave for a vegan alternative, wrapped in a delicate outside of crumbly filo. Sounds good right?
There is pretty much no technique or secret to it, it’s all about the right combination of ingredients in their measure, depending to your taste. Try not to over sweeten the filling, specially if you use agave or maple syrup, and make sure the pastry is thick enough to hold its shape, but properly light to toast evenly and crunch up nicely. Also, feel free to change things up, different fruits, nuts and topping can work wonders with this basic idea of a filo cigar. What about apple and cardamom, or strawberries and rhubarb to name a few? Get creative and enjoy!
· 1 Mango
· 2 handfuls of Cashews
· 2 tbsp Honey (or Agave for a 100% vegan option)
· 4 Filo Sheets
· 2 tbsp Virgin Coconut Oil
For the filling, crush and toast the cashews, mix them with the square cutted mango and 2 tbsps of honey. Then brush a filo sheet with some melted coconut oil (pretty much any other fat could also work: melted butter, margarine, or even olive oil are an option). Make a fold on the greased filo sheet and place a line of filling parallel to you. Start rolling the cigar and halfway, fold the edges to the center, keep rolling and finish by brushing the remaining free edge. With the closing fold leaning against the tray, bake at 200ºC for about 15-20 min or until golden. Serve it as it is with a dust of powder sugar or lay a scoop of ice cream when still warm.