The nutty GF crust has a hint of salt that pairs beautifully with the fruit filling. Buckwheat is rich in minerals and fiber, and I love the flavor! Make dough in advance, keep chilled and prepare when in need of a eye catching, rustic dessert.
Ingredients
DOUGH
1/2 cup Almond Flour
1/4 cup Buckwheat Flour
1 1/2 tablespoons Maple or Coconut Sugar
1/2 tsp Salt
1/4 cup Coconut Oil, chilled
1/2 tsp Vanilla extract
Optional: 1 Egg, whisked, to brush dough
FILLING
3/4 cup in-season Fruit*
1/2 tbsp Cornstarch*
1 tbsp Sugar, + extra for sprinkling
1/2 tsp Vanilla extract
Optional: sprinkle of cinnamon
*Peaches, blueberries, strawberries, pears… Endless possibilities!
*Arrowroot, tapioca or buckwheat flour can be subbed
Sprinkle with extra sugar or cinnamon
Serves 3-4. Douple recipe for 2 galettes
Method
Mix together dry ingredients and then add the chilled coconut oil. Use hands to combine and roll into a ball. Cover, and chill in the fridge while preparing the filling.
Preheat oven to 400 F and position a rack in the middle of the oven.
Place filling in a medium bowl and toss ingredients to evenly distribute. Remove dough from fridge and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into a 7 inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.
Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out evenly, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Sprinkle with extra sugar, brush with egg mixture and place on middle rack of oven.
Bake galette until filling is bubbling and crust is browned, 20-25 minutes. Some of the filling might leak out, just remove any pieces that look burned before serving! Let cool 10-20 mins. Serve topped with coconut yogurt, ice cream or whipped cream.
