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
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
Make the dough for the galette: Put the flour, xantham gum, sourdough starter, salt, maple syrup, and mixed spice into a bowl.
Slowly add the warmed hemp milk and mix thoroughly to form a dough.
Add the tablespoon of olive oil and thoroughly mix into the dough.
Set the dough aside in warm place in a bowl covered with a teatowel and leave to proof for about 3 hours
Make the filling: Gently heat the butter in a saucepan, and stir in the sugar
Next add the hemp milk, arrowroot, salt, molasses and the almond extract
Stir in the ground almonds, and crushed pecans
Stir in the rice flour.
Preheat oven to 180C
Assemble the galettes
Line a baking tray with baking paper and a dusting of gluten free flour
Take your dough and split it into 6 balls. Using lightly (gluten free) floured hands and floured surface to stop it sticking
Shape your dough into 6 round "pizza" bases.
Place the filling on top of the bases leaving a gap from the edges (see photo)
Fold over the edges to form the gallette (see photo!)
Add the topping of your choice (berries / pecans)
Dust with icing sugar
Bake for 25 mins at 180 C