Anyone else feel like you blinked and July disappeared? I definitely do. I can’t even properly remember what I’ve been doing, it just went by so quickly (and that’s the last thing that anybody wants to say about their summer – that they can’t remember it).
I’m thinking it’s partly because the weather has been so rainy, thunderstorms seem to be lighting up the skies nightly. A great show and a lovely pitter-patter for sleeping, but the big downpours are just not entirely conducive to camping, (dry) hiking and exploring. You know what I mean?
The bonus that has come along with all the rain though, is it’s not absolutely suffocating to cook and bake during the daytime. Our house has a lot of windows, we get the morning sun on one side of the house and the afternoon sun on the other – this makes for often uncomfortable, stuffy and hot bedtimes. This very bonus has brought about all kinds of goodies, such as these cute little galettes, not to mention warm you up dinners like spag + lentil balls and everything-in-the-fridge-curry.
Another bonus happens to be the incredibly lush and deep green foliage that doesn’t always grace the more typically dry province of Alberta. Berry bushes have been plentiful, both planted and wild; herbs and forage-able plants all around the house have been bountiful. Hoping to get in on some fresh fruit picking and support some local farms, Jonathan and I recently spent the morning at a nearby You-Pick. I really like supporting You-Pick farms, they’re an incredibly easy way for regular folk to interact with parts of the local farming community – plus if you have kids it’s totally fun and hands on. Great for all ages to learn about and appreciate where their food comes from.
We timed the You-Pick visit specifically for the currants, I had planned to pick two buckets full turning one bucket into a syrup for elixirs (thinking something like this…. but with currants! Mmm-mm) and cold remedies while baking with the second. Due to heaps and heaps of strawberries at home, the baking turned into these little palm sized mixed berry galettes.
Galettes are quick, really simple and can be dressed up or down – depending on what you’re making them for. A nice little dessert (or breakfast!) to bring out on a picnic or fancied up for a dinner party. Although they can seem intimidating if you’re not one for pie dough, I promise you it really is quite easy. The key is to use very very cold ingredients, cold butter/coconut oil, cold flour and cold water. For this pie crust recipe I had all three, the coconut oil flour and water, chilling in the freezer for a solid 15 minutes before using. Yes, even the flour.
Galettes are great because they are so versatile! You can make them cute and sweet like these ones, or fill them with goat cheese/halloumi/cashew cheese, tomatoes and basil. You could load them up with peaches, apples, potato + chard. Seriously, very versatile. The pie crust can be switched up depending on whether you’re making sweet or savory with the addition of vanilla or basil, dill, thyme. Whatever you might like to spice it up with. If you’re using fruit it can be frozen or fresh, you could add a touch more flour to make it less juicy more gooey. Dress it up with whipped cream, coconut cream or yogurt. If you’re going the savory route, dollop some tzatziki (hello garlicky potato chard tzatziki galette, you’re up next in my kitchen!)
They can be mini, they can be full size, if you’re feeling adventurous you could even shape them into something other than a circle. Breakfast, lunch, dinner. Versatility.
- 2 + ¾ Cup All Purpose Sprouted Wheat Flour
- 1 Tbsp Coconut Sugar
- 1 Tbsp Vanilla Powder
- ⅔ Cup Coconut Oil (cold, not liquid!)
- 3-4 Tbsp Ice Cold Water
- 4 Cups Hulled Field Strawberries
- 1 Cup Black Currants
- 3 Tbsp Coconut Sugar
- 1 Tsp Arrowroot Starch
- Ready all the crust ingredients 10-15 minutes before using, place them in the freezer to ensure they're nice and cold
- Dump the flour into a large mixing bowl, add the coconut sugar and vanilla powder and combine
- Using two knives or a pastry blender, cut the coconut oil into the flour until the mixture starts becoming crumbly
- Add in the water, one tablespoon at a time until the dough just comes together
- Separate the dough into three flattened disks, wrap it with cling film and pop it into the fridge for a few minutes
- Preheat the oven to 400 and cover a cookie sheet with parchment
- While the dough is chilling, mix the washed + hulled strawberries, currants, coconut sugar and arrowroot starch together in a bowl.
- Remove the dough from the fridge and roll it out into 8-10 small disks(this depends on exactly how small you're making them) about ½ an inch thick, placing them onto the prepared cookie sheet
- Scoop about 3 tablespoons worth of berry mixture onto the middle of first disk, folding the edges up around it
- Continue with remaining disks, filling the tops with any remaining berry mixture once all galettes have been folded
- Bake for 20-25 minutes or until the crust is golden and the berries are juicing.
- Serve warm with whipped coconut cream