• Cath

Gluten free pecan and bilberry galette




Bilberries are not the most well known fruit, as they don't get commercially produced. We went foraging for some last weekend. They look like smaller versions of blueberries. This recipe can use blueberries instead (or any other berry you fancy!!) They work really well with no berries too if you just wanted to top with pecans.

You will need a sourdough starter for this recipe. See my post on making a gluten free sourdough starter (takes 7 days).


Ingredients for the galette (base)

  • 2 cups gluten free bread flour

  • 1 cup gluten free sourdough starter

  • 1 dessert spoon xantham gum

  • Half teaspoon salt

  • 1 teaspoon mixed spice

  • 2 tablespoons maple syrup

  • Half cup luke warm hemp milk

  • 1 tablespoon olive oil


Ingredients for the filling

  • 1 cup (220ml) hemp milk

  • 50g butter

  • 50g sugar

  • 2 teaspoons arrowroot

  • Half teaspoon almond extract

  • 3/4 teaspoon salt

  • 1 teaspoon molasses

  • 50g rice flour

  • 100g crushed pecans

  • 100g ground almonds


Ingredients for the topping

  • Bilberries (or other berries of choice) or you can omit the berries

  • Handful of pecans (need another 50 - 100g pecans depending how may you choose to put on top!)

  • A dusting of Icing sugar to sieve over the top before baking


Directions


  1. Make the dough for the galette: Put the flour, xantham gum, sourdough starter, salt, maple syrup, and mixed spice into a bowl.

  2. Slowly add the warmed hemp milk and mix thoroughly to form a dough.

  3. Add the tablespoon of olive oil and thoroughly mix into the dough.

  4. Set the dough aside in warm place in a bowl covered with a teatowel and leave to proof for about 3 hours

  5. Make the filling: Gently heat the butter in a saucepan, and stir in the sugar

  6. Next add the hemp milk, arrowroot, salt, molasses and the almond extract

  7. Stir in the ground almonds, and crushed pecans

  8. Stir in the rice flour.

  9. Preheat oven to 180C

  10. Assemble the galettes

  11. Line a baking tray with baking paper and a dusting of gluten free flour

  12. Take your dough and split it into 6 balls. Using lightly (gluten free) floured hands and floured surface to stop it sticking

  13. Shape your dough into 6 round "pizza" bases.

  14. Place the filling on top of the bases leaving a gap from the edges (see photo)

  15. Fold over the edges to form the gallette (see photo!)

  16. Add the topping of your choice (berries / pecans)

  17. Dust with icing sugar

  18. Bake for 25 mins at 180 C





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