I’m going to be honest with you, making gluten free vegan pastry isn’t the easiest thing I have ever done. It took a few shots and it’s not exactly like a traditional crust but it tastes so good and definitely does the job in my opinion. So, I’m calling it a winner. Another thing I’m going to be honest with you about, I’m feeling a bit stuck creatively when it comes to the photography on here. Sometimes I’ll get a good set of images and be super proud of them. Other times the images suck and I scrap the whole post. This set of images, they’re not great, they’re definitely not my favourite but I just needed to share this recipe. It’s so good and oh so summery.
I do what I can with my limited set up (literally an iPhone and some linen) but until I can expand on it, this will have to do!
This recipe is fairly straightforward and tastes like it takes much more effort than it actually does (which I’m assuming is a good thing for everyone, right?)
I couldn’t help myself from adding some cardamom in there. I am obsessed. Cardamom is one of my favourite ingredients (especially adding it to a hot cacao, like this) and I knew it would take the flavour of the summer fruits to a deeper level of amazing. The warmth goes perfectly with the brightness of the stone fruit and I really can’t get enough of it.
Cardamom is from the same family as ginger and can be used in the same way to counteract nausea, bloating, loss of appetite and other digestion related issues.
For the crust I used teff flour. It has a beautiful sweet, nutty flavour. Teff is a great gluten-free substitute flour; it’s a good source of protein, manganese, calcium and iron. Some of teff’s benefits may include:
-promoting bone health due to the high amount of calcium
-boosting circulation and oxygenation because of the iron content
-teff has been known to soothe inflammation and menstrual cramps
-it has a high content of dietary fibre which will help with digestive issues
(find more information about teff’s amazing benefits here)
Peach, Plum & Cardamom Galette
For the Crust
1 cup teff flour
2 tbsp psyllium husk
1/2 tsp salt
1/4 cup coconut oil (as a soft solid)
1 tbsp maple syrup
4 tbsp ice water
In a large mixing bowl add the flour, psyllium husk and salt and mix together. Add in the coconut oil and use your hands to combine until crumbs start forming. Add the maple syrup and ice water and stir to create your dough. Let chill in the firdge whilst you make the filling. Pre-heat your oven to 190C
For the Filling
2 cardamom pods, the crushed seeds (or 1/4 tsp)
2 tbsp lemon juice
1 tbsp coconut sugar (plus another 1/2 tbsp for sprinkling on the pastry before baking)
2 tbsp almond flour
Wash and slice the fruit and add to a mixing bowl. Add in the rest of the ingredients and stir until everything is evenly coated and combined. Take the dough from the fridge and turn out onto a lined sheet tray. Either roll out with a rolling pin or work with your hands into a circle that is roughly 1/8″ thick. Spoon the fruit onto the centre, try not to take too much liquid with you as this can make the pastry soggy. Leave about 1 1/2″ of border around the fruit. Fold the edges of thee crust into the fruit.
Sprinkle the coconut sugar over the top before putting in the oven. Bake for approx. 30 minutes or until the edges are starting to go golden. Let cool for a couple of minutes and serve hot, preferably with a side of coconut yoghurt.