Spiced Apricot Galettes

May 16, 2017

Every day this month I have woken up thinking “oh no! It’s already the X of May”. I just cannot comprehend how this year has passed so quickly. Although I’m sad time is passing and that it will be the end of July before I know it, meaning that I have to leave the city that has given me so much joy for the past year, those worrisome feelings have been balanced out by the joy of feeling the warmth of the sun on my skin and excitement for a sunny June and July. Although I have been warned that summers in Copenhagen tend to not stay warm for long, this past weekend left me hot and craving all things peachy and juicy. When the rain rolled back around on Monday, I ran to my corner store, picked up the brightest apricots I could find, ate half straight out my bag, and baked the rest in rye galettes. Sweet, juicy and sunny, what’s not to love?
IMG_3627 Why rye?
This past year I’ve been gravitating towards a more environmentally friendly consumption of superfoods. I’ll write more about what I mean by that in a separate post, but the gist of it is that instead of bulk ordering kilos of South American powders, I’ve been slowly shifting to relying on the wonderful produce that surrounds me for the majority of my diet, to give me all of the nutrients I need. This isn’t at all to say I no longer love maca, spirulina and aΓ§ai and that I’m banning them from my pantry, but that I’m learning to appreciate the nutrient-rich foods which the regions I’m in have been striving on for decades, which might not be labelled as “superfoods” but which are nonetheless super packed with good stuff. Rye is definitely one of these. Although all grains are happily embraced in Denmark, I can confidently say rye is the grain of choice over here, with rye bread, flakes and flour being present in most Danish households. It is something I will happily take back with me to London, and can’t imagine a week without it. If you’re not familiar with rye flour and its wonderful nutty flavour, here is a good place to start. It’s packed with fibre, meaning that it increases the efficiency of our digestive system, it lowers our risk of diabetes, it lowers blood pressure, and it can help prevent gallstones. It’s time to get on the rye train if you’re not on it already. In these galettes, a mix of rye and spelt flour are mixed with coconut oil, maple syrup and cardamom and hug soft juicy spiced apricots.


Spiced Apricot Galettes
Makes 6 small galettes


Galette Dough:
1 cup whole rye flour
1 cup spelt flour
1/2 tsp sea salt
1/4 tsp ground cardamom
1/2 cup very cold coconut oil
2 tbsp maple syrup
2-3 tbsp cold water

In a food processor (or by hand) mix the two flours, sea salt and cardamom for 5-10 seconds. Add in the cold coconut oil until combined and then the maple syrup. Once combined, and while mixing, gradually add the first tablespoon of water, and then the second. The dough should come together at this point, but if you find yours is still a little crumbly, add in the last tbsp of water. Remove the dough from the food processor, form a disc with your hands, and wrap it in plastic. Let it chill for at least 30 minutes.

Spiced Apricots:
8-10 ripe apricots, washed and sliced
1/2 tbsp lemon juice
4 tbsp maple syrup
1/2 tbsp tapioca starch
1/8 tsp nutmeg
1/8 tsp ground cardamom
1/4 tsp vanilla
1/8 tsp sea salt

Pre-heat your oven to 180Λ™C. In a bowl mix together the apricot slices, lemon juice and maple syrup. Add in the tapioca, nutmeg, cardamom vanilla and sea salt and mix. Let sit while the dough chills.

Once the dough is chilled and the apricots are ready, remove the dough from the fridge, divide in six parts and roll out into flat discs, about 1/4 inch thick. Place a large spoonful of apricots into the middle and fold the edges of dough over the apricots. Repeat for the 6 galettes, and top with any maple syrup-spice mixture that might be remaining. Cook for 25-30 minutes. Let cool and enjoy!

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