Curried Chickpea Salad Sandwich (GF, DF, V, VF)

August 9, 2016

Double Chocolate Chip Protein Cookie (GF, DF, Nut Free, Refined Sugar Free)

August 9, 2016

Peach, Blueberry and Basil Galette (GF, DF, V, Refined Sugar Free)

August 9, 2016

I have a confession.  I have never made a galette (aka the lazy person’s rustic pie) in my life until 2 weeks ago.  I mean, sure they look super easy, and impressive but I’m more of a chocolate girl myself.  Hot fruit? No thanks!  I’ve been seeing galettes all over Instagram and I couldn’t resist anymore!  I decided to make one to use up some ripe peaches and blueberries I had lying around.  I wanted a fresh, herby flavor and knew that peaches and basil went well together, so I added in some basil to the mix.  I brought it to a friend’s house and it was a hit with all the guests. We served it with some almond milk ice cream after just warming it through slightly (because I still can’t do hot fruit) and it was heavenly!  My friends love the fresh basil flavor and the crunchy crust.  I love the ease of this recipe too.  You can use whatever fruit or herbs that are in season and it will be amazing! The pie crust recipe is so easy and comes from my friend, inspiration, and food photographer extraordinaire, Joscelyn at Wife, Mama, Foodie! In fact, Joscelyn interviewed me last month for her Foodie Friends feature she does every Friday.  Feel free to check that out, if you’d like to read more about me!  Anyway back to galette making. I used Bob’s Red Mill Gluten Free 1-1 flour since that what is called for in Joscelyn’s recipe (and I was also serving it to guests that were allergic to gluten).  I made it with vegan butter and real butter and they both come out great.  Next time you’re asked to bring a dessert, try this and impress your guests. I’ve made this twice in the last two weeks and it is always loved by everyone!

 

Pie Crust Recipe from Wife, Mama, Foodie (copied and pasted from her website below)

2 cups all purpose 1 to 1 gluten-free flour* (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour) or you can use ready made pie dough for convenience

½ teaspoon salt

½ tablespoon Coconut Sugar

½ cup cold butter, cut into chunks (Can also use cold Organic Palm Shortening, or vegan butter if dairy-free)

1 egg

3-5 tablespoon ice cold water

Milk for brushing crust and turbinado sugar for dusting (optional)

*NOTES:
  • *If using a gf baking flour without Xanthan Gum, you can add 1 teaspoon for better results. It will also work without it, but may be a little more crumbly.
  • To Make GF Crust:
    1. Combine the flour, salt, and sugar into a bowl or the bowl of a food processor. Add cold butter and pulse or use a pastry blender to blend butter into the flour mixture. When the butter is well incorporated, mixture will be crumbly, blend in the egg and then add water one tablespoon at a time until the dough begins to stick together. Don’t add too much water or it will be sticky. If this happens just add a tad more flour to balance it back out. Form your dough into a flat round disc and cover with plastic wrap. Place dough into the fridge to chill while you prepare the filling.
    Rolling The Dough:
    1. When dough is thoroughly chilled, remove from the fridge and place between two pieces of parchment paper. I find this is the easiest to roll and transfer the finished pie to the baking sheet. Roll dough into a large circle, until about ⅛-inch thick.

Filling

3 large peaches sliced thin

1 6 oz. container of blueberries

2 T basil (sliced chiffonade or into ribbons)

1 T lemon zest

1 1/2 T corn starch (or arrowroot powder)

1/3 cup coconut sugar

  1. Preheat oven to 375F. For the peach filling, combine peaches, blueberries, basil and lemon zest, in a large bowl. Gently fold in the coconut sugar and corn starch.
  2. Place parchment paper with rolled out pie crust onto your baking sheet. Scoop peach mixture into the center and carefully spread out leaving about a two-inch border. Use the parchment paper to carefully bring the edges of the dough over the filling, making pleats when needed, until all the dough is folded over. Pinch any cracks in the crust if necessary. Brush crust with milk and sprinkle with turbinado sugar. Place pie into the oven and bake for 50-60 minutes, or until crust is golden and peaches are tender. Let cool slightly before cutting.
  3. Optional Toppings- Nuts such as sliced almonds, pistachios, or walnuts, ice cream, chocolate chips, whip cream, and a few leaves of fresh basil.