When it comes down to getting a gift for my dad I never know what to get him. Whether it's his birthday, Christmas, or Father's Day. It seems that the things that he loves(Only tennis) he already has. Whenever I get him anything it never feels like it is from the heart or that he even likes it. Being the baker that I am, I will attempt to bake him a decadent chocolate cake, or brownies, or something with caramel, but whenever I bake something the same line is always said by my dad: "Eww, I don't like baked goods". Yet everytime I make a baked good, or if there is one in the house, he is never one to refuse having a serving. Or three. So this year for Father's Day, when I was crunched for time and ideas, I decided to use a loop hole and bake him a galette(or a lazy man's pie). However, this galette is flourless, as well as free of refined sugar and dairy, effectively making it paleo! And a baked good my dad couldn't complain about. So here you go! a recipe adapted from Lexi's clean kitchen! Check her out! "http://lexiscleankitchen.com" She has some really great recipes! Happy Baking!
Ingredients
CRUST
Almond Flour 1C
Arrowroot or tapioca starch 1C
(I use arrowroot. More Protein per gram)
Butter .5C
Egg 1
Egg Yolk 1
Himalayan pink salt 1t
Raw Honey 1T
Coconut sugar 1t
Rosemary .5t
FILLING
Mixed berries 2C
(Or whatever fruit you like)
Organic Vanilla Extract 1t
Organic Almond Extract 2t
Arrowroot or tapioca starch 2t
lemon juice 1t
Cinnamon 1t
Coconut sugar 1t
Raw Honey 1T
CRUST
Almond Flour 1C
Arrowroot or tapioca starch 1C
(I use arrowroot. More Protein per gram)
Butter .5C
Egg 1
Egg Yolk 1
Himalayan pink salt 1t
Raw Honey 1T
Coconut sugar 1t
Rosemary .5t
FILLING
Mixed berries 2C
(Or whatever fruit you like)
Organic Vanilla Extract 1t
Organic Almond Extract 2t
Arrowroot or tapioca starch 2t
lemon juice 1t
Cinnamon 1t
Coconut sugar 1t
Raw Honey 1T
PROCESS:
In a food processor, combine the almond flour, tapioca flour, the cold butter, and sea salt. I didn't use a food processor because mine broke. A mixer is fine, however, it won't chop up the butter like the food processor will. I grated my cold butter into the mixer as can be seen above and this worked really well for me! Add in the egg, honey, and rosemary. If you are using dried rosemary, grind it up in a spice grinder or mortar and pestle. If using fresh, mince. Once your batter us a good consistency cover it and refrigerate it for up to 24 hours. I chilled mine in the freezer while I prepared the filling, but it all depends on how prepared you're being. For the filling: I usually try for about 2-2.5 cups worth of filling. To prepare the filling fill a small bowl with 2 cups of your fruit of choice. If you are using blackberries, strawberries or cherries, I suggest cutting them in half or quarters. Slice other fruits according to preference. Add your almond and vanilla extracts as well as your lemon juice into the bowl and mix well. Add the honey, coconut sugar and cinnamon and mix well again. Finally, add in the starch by sprinkling it over the mixture and mixing it in at the same time to avoid clumps. Set aside.
In a food processor, combine the almond flour, tapioca flour, the cold butter, and sea salt. I didn't use a food processor because mine broke. A mixer is fine, however, it won't chop up the butter like the food processor will. I grated my cold butter into the mixer as can be seen above and this worked really well for me! Add in the egg, honey, and rosemary. If you are using dried rosemary, grind it up in a spice grinder or mortar and pestle. If using fresh, mince. Once your batter us a good consistency cover it and refrigerate it for up to 24 hours. I chilled mine in the freezer while I prepared the filling, but it all depends on how prepared you're being. For the filling: I usually try for about 2-2.5 cups worth of filling. To prepare the filling fill a small bowl with 2 cups of your fruit of choice. If you are using blackberries, strawberries or cherries, I suggest cutting them in half or quarters. Slice other fruits according to preference. Add your almond and vanilla extracts as well as your lemon juice into the bowl and mix well. Add the honey, coconut sugar and cinnamon and mix well again. Finally, add in the starch by sprinkling it over the mixture and mixing it in at the same time to avoid clumps. Set aside.
Remove your batter from the fridge and roll it out on your counter top between two pieces of parchment paper. Once it has been rolled out to about a quarter of an inch, transfer it onto your baking tray. (The entire thing, still in-between the parchment paper). Now remove the top layer of parchment paper. Later you will be lifting the edges on the crust to fold so test a small area. If the crust sticks to the parchment paper stick the tray if your freezer for two minutes. Once you are ready, dump your filling into the centre of your crust and spread it out evenly so that there is about an inch of crust around the edges left.
Next you can fold the edges in! There are different ways to do it to get a different look but this is what I normally go with. It's easy and ends up looking great! In the one pictured above, I left a lot of excess crust around the edges but you only really need about an inch covering the top of your filling all the way around. Take your egg yolk and add one teaspoon of water and whisk with a fork. Bus the top of your crust with the egg wash. Finally, place your galette in the oven at 350 for about 40 mins.
OPTIONAL:
I like to eat my galettes with some freshly whipped coconut whipped cream. Simply put a can of full fat coconut milk in the fridge over night or for at least 2 hours. Keep a bowl in your fridge to chill as well. Remove your can of coconut milk from the fridge and flip upside down. The cream will have separated and risen to the top. Scoop all the cream out and into the chilled bowl and save the coconut water for other cooking needs. Whip the cream until soft peaks form and add one tablespoon of powdered sugar while whipping. Serve immediately.
OPTIONAL:
I like to eat my galettes with some freshly whipped coconut whipped cream. Simply put a can of full fat coconut milk in the fridge over night or for at least 2 hours. Keep a bowl in your fridge to chill as well. Remove your can of coconut milk from the fridge and flip upside down. The cream will have separated and risen to the top. Scoop all the cream out and into the chilled bowl and save the coconut water for other cooking needs. Whip the cream until soft peaks form and add one tablespoon of powdered sugar while whipping. Serve immediately.