Galettes ~ Easy ways to Celebrate Summer’s bounty

A galette is probably one of the easiest ways, I know how to celebrate summer fruits. Today I am sharing my Summer and Fall versions of my favorite dessert, The Galette. Sometimes you need to enjoy a little sweet treat and I love dessert. The truth is, I look at the dessert menu first, when I go out for dinner. It determines what I will order for my main course. I believe,  Dessert first, makes life a little sweeter. These easy recipes will open your mind up to the possibilities of the rustic beauty and elegance of this humble tart.

Today after Mother’s Day I was thinking of my mom and all those southern dishes she use to make for us growing up. My mom always inspires my cooking and baking. I just like to take a more healthier route, but dessert, forget about it. Indulge a little.

Here is a basic galette recipe that I love to use. This is my favorite go to recipe by the one and only Chef Jacques Pepin. You can find this recipe here  Basic Galette Recipe

 

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Sea Salted Caramel Apple Galette
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Sea Salted Caramel Apple Galette

This recipe is for an Apple Galette.

Pastry

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
Apples

3 Green apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces

For my  Sea Salted Caramel Apple Galette, I used the same basic galette recipe, and treated my apples according to Chef Jacques Pepin’s recipe. I just decided to make a homemade caramel to drizzle over it.

Sea Salted Caramel Sauce

Ingredients:

1 cup granulated sugar
1/8 teaspoon cream of tartar
3 tablespoon water
1/4 cup butter, cut into chunks
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 teaspoon William Sonoma fine grey sea salt

Directions:

Add sugar, cream of tartar and water to a medium saucepan, bring to a boil over medium-high heat. Cook without stirring until mixture begins to caramelize. Use a rubber spatula to gentle stir occasionally until mixture reaches a honey color.

Reduce heat to medium-low, continue to cook until mixture turns a deep amber, roughly 3-5 minutes.

Remove from heat, immediately whisk in vanilla and butter. Whisk in cream and sea salt.

Cool slightly in pan before pouring into glass storage or a bowl for immediate use.

Cool completely before covering and chilling. Warm before using.

I drizzled this over my Galette once it cooled.

Directions for Pastry and Apple Recipe

  1. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
  2. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
  3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped fruit over the pastry to within 1 inch of the edge.  If you are using blueberries, blackberries, raspberries, no need to chop them, just lay them in the center of the galette.
  4. Drizzle the honey over the fruit. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
  5. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Galette OPTIONS:

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Georgia Peach and Blueberry Galette

 

For my Peach and Blueberry galette. The galette recipe is the same. I just added the peaches in the pastry as you would do the apples. I made the blueberries sauce separated. It is so simple to make my  Blueberry Sauce. Just three ingredients, that’s it.

Ingredients

1 1/2 pints fresh blueberries, rinsed
1 cup organic sugar
1 tablespoon fresh lemon juice

Directions:

Combine the blueberries and sugar in a large heavy saucepan. Add 1 cup of water, the lemon juice to the saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes.
Remove from the heat. Cool to room temperature. The cooling will allow it to thicken more. You can use it soon as it cool or cover and refrigerate for later.

 

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Strawberry Galette

For my Strawberry Galette, you can use the same galette recipe. I sliced my strawberries added them to a bowl with organic sugar and a little lemon juice and pinch of cardamom. Cardamom does something magical to strawberries.  Add the strawberries into the pastry and fold the edges and bake. These are mini galettes, so you do not have to share. LOL. 🙂

 

 

 

Gluten Free Dark Chocolate Cauliflower Brownies

WOW!! So my amazing friend Paula gave me a challenge to make a brownie for her son that hid cauliflower inside and it taste good. Well here is what I came up with.  This was an experiment and may need a little adjusting, so if you have any suggestions, please leave them in my comment box. But I am not bragging, these bad boys were pretty tasty.

Ingredients:

First things first, the cauliflower puree.  You can serve the rest as a side dish or convert it into a soup. But that’s another blog. You will only need one cup for the brownie recipe.

1 head cauliflower, 2 to 2 1/2 pounds

2 tablespoons melted coconut oil

1 teaspoon sea salt

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Gluten Free Dark Chocolate Cauliflower Brownies

Instructions:

Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in a steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there’s still a little texture there. Save 1 cup of steaming water.
In batches, put cauliflower in a food processor to puree. If you are having problems getting the cauliflower to puree add a little of the cooking water but as little as possible. With the motor running, add oil and salt.

Set a side.

Brownie Ingredients:

Dry
1 cup brown rice flour
1/2 cup cocoa powder
1/4 cup sorghum flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup ground organic raw cane sugar
1/2 cup dark chocolate chips ( cacao chips)

Wet:

1 cup cauliflower puree
1 Tablespoons flaxmeal
3 Tablespoons warm water
1 teaspoon apple cider vinegar
1/2 cup oil, canola oil

Directions:

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Gluten Free Dark Chocolate Cauliflower Brownies

Brownies:

Over a double boiler, on low heat, add the dark chocolate chips into the bowl and stir,until melted. Once melted set aside.  In another bowl add cocoa powder, chocolate chips, sugar, oil and mix together.

In a small bowl mix flaxmeal in the warm water and vinegar and let sit for few minutes about 3-4 minutes, this will be part of your egg, substitute. Add the flax meal mixture to the cocoa powder mixture.
In another bowl, combine all the remaining dry ingredients, stir and add to the cocoa powder mixture. Mix to combine well. Gently fold half of the melted chocolate into the mixture, you will use the other half as a glaze on top of the brownies.  If the mixture is too wet, add a little more cocoa powder. If too dry fold in more melted chocolate.
Spread the mixture into a parchment lined or greased pan. Press and even it out, using a spatula.
Bake 30-32 minutes at 375 degrees F. Bake till the toothpick an inch from the edge comes out with a few crumbs. Do not over bake as the brownie, it will dry them out and make them hard.
Remove from oven and allow to cool. Once cooled remove from the parchment lined pan and cut brownies in squares.  Add the remaining melted chocolate on top of each as a glaze. You can also add more chocolate chips if you like.

Smoothie Bowl Bar ~ Great idea for kids of all ages

I love Instagram! I love looking at all the wonderfully creative ideas everyone is sharing about Raw, Vegan and Vegetarian cuisine. It is so inspiring on my journey of eating more healthier each and every day.

I enjoy making smoothie bowls for breakfast and for dessert. It is supper easy. All you do is make your favorite smoothie mix. I like adding a vegan protein powder to my smoothie mix. My favorite is Vega One, their smoothie mixes are packed with vegan protein, greens and so much nutrition. I add this to my smoothie, which usually consist of some type of fruit.

The picture below is my Mango Smoothie bowl.

1 1/2 cup frozen mangos chunks

1 to 1 1/2 cup non ~ dairy milk

1 scoop Vanilla Flavor Vega One smoothie drink mix.

cut fruit, goji berries and coconut flakes.

You can add whatever you like. If you want to have fun with this make a nice Smoothie Bar.  All you have to do do is make a base of your favorite flavored smoothie.  Keep it simple, the toppings will give you all the different flavors. You can chop up kiwi, bananas, mangos, apples, add cacao bits, coconut flakes, dried fruits and your favorite nuts and seeds. Add these to individual bowls. Give each person a bowl full of the smoothie base and let them add whatever fits their fancy.  The fun part is all the different combinations everyone will come up with.  You want to make your smoothie a little thick and make sure you use frozen fruit, to give it a thickness. TIPS: Smoothie bowls can melt quickly, so a good idea is to add the smoothie to each bowl and allow to set in the freezer for a few minutes so it can slightly solidify not freeze.

Raw and Vegan mango smoothie bowl
Raw and Vegan mango smoothie bowl

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Raw and Vegan Blueberry smoothie bowl
Raw and Vegan Blueberry smoothie bowl
Raw Vegan Blueberry and Coconut Smoothie Bowl
Raw Vegan Blueberry and Coconut Smoothie Bowl