This good looking plum galette is a delicious and humble dessert that deserves a spot on your table. The flaky crust and the fruity plum filling make it an irresistible treat no matter the season. The smooth taste will satisfy your sweet tooth during fall or winter and the recipe comes together so easily!

Plum Galette [Gluten-Free]

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Serves

6

Cooking Time

60

Ingredients

For the Crust:

  • 1 1/2 cups org oat flour
  • 1/2 cup org arrowroot flour (or tapioca starch/ flour)
  • 1/2 cup ice cold water 1/3 cup raw organic coconut oil (cold)
  • 1/4 cup white chia seeds
  • 1/2 tablespoon org date sugar (or other unrefined sugar)
  • 1 teaspoon baking powder
  • 1/4 teaspoon Himalayan or Celtic salt

Filling Ingredients:

  • 8-10 medium-sized  plums
  • 1/3 cup org coconut cream
  • 1/3 cup pure maple syrup
  • 1/2 tablespoon org vanilla extract
  • 1/2 tablespoons org date sugar (or other unrefined sugar)
  • 1 teaspoon lemon juice

Preparation

For the Crust:

  1. Add the chia seeds to a blender and blend on high until it turns to a fine powder/ flour – approx. 20-30 seconds.
  2. Add the fine chia seed flour along with oat and arrowroot flour, coconut oil, date sugar, salt, and baking powder to a food processor and pulse until the dough comes together and the cold coconut oil is well blended with the dry ingredients.
  3. You can remove the dough from the food processor and continue by hand or leave the dough in the food processor and continue adding the ice-cold water gradually. Add one tablespoon at the time, and blend for 10-20 seconds, or fold by hand, until all 1/2 cup of water is added in.
  4. Remove the dough from the food processor, place it on a parchment paper, and fold it by hand a couple of times (or more if needed), making sure all the coconut oil is well incorporated. Add to a glass bowl, cover, and refrigerate for 15 min max.

For the Filling:

  1. While the dough is resting in the fridge, clean, cut the plums in half, deseed and then thin slices. Remove a handful of the sliced plums and add them to a blender.
  2. Add the lemon juice, coconut cream, vanilla extract and maple syrup. Blend slightly for 10-20 sec until the plums come together, forming a spreadable mixture.
  3. After the dough is chilled, set on a clean parchment paper on your work station, and roll it out carefully with a rolling pin. Roll out any dough cracks as they form during the process. Carefully roll out the ends. Don’t worry about a perfect shape roll, as long as it forms a 10 - 12-inches circle looking dough and about 1/8-inch thick — Preheat oven at 350° F.
  4. Prepare a round or square baking sheet. After the dough is chilled, set on a clean parchment paper on your work station, and roll it out carefully with a rolling pin. Roll out any dough cracks as they form during the process. Carefully roll out the ends.
  5. Don’t worry about a perfect shape roll, as long as it forms a 10 - 12-inches circle and the dough and about 1/8-inch thick.

To Assemble the Galette:

  1. Preheat oven at 350° F.
  2. Prepare a round or square baking sheet After the dough is chilled, set on a clean parchment paper on your work station, and roll it out carefully with a rolling pin. Roll out any dough cracks as they form during the process. Carefully roll out the ends. Don’t worry about a perfect shape roll, as long as it forms a 10 - 12-inches circle looking dough and about 1/8-inch thick.
  3. Spoon the plum filling in the centre of the galette and spread it in circles throughout the flat surface, leaving clear about 1-inch of the dough edge. Add the thin slices of plums in circles, starting from the side of the galette where the plum filling starts.
  4. Work out all the plum slices in circles the best you can. Carefully, crimp the dough over the plum filling, until you have a round shape looking galette.
  5. Brush the sides with coconut oil or coconut cream.
  6. Sprinkle the galette with the half of tablespoon of date sugar, and add almond silvers on the edges (optional). Carefully transfer the parchment paper with galette on the baking tray, and bake for approx. 35 – 40 min., until the crust looks light golden brown, including the almond slivers (if used).
  7. Remove the galette from the oven and allow to cool for 10 – 15 min. max. Cut in slices immediately and serve.

Notes

Serving suggestion: After cooling time, add whipped coconut cream on top of the galette, or other creamy options if preferred.



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