What’s even better than a warm apple pie? A apple and rhubarb galette of course.
Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet rhubarb. After all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.
making the galette crust dough
I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins
Pre-cook the apples and rhubarb and strain the excess liquid
They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.
Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.
Bake for 30 mins until pastry is golden.
I also made a real custard no carton, powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.
Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard
I’m sharing a homemade recipe for my ‘Real’ custard. Carton or powdered custard while they are convenient if you don’t know how to make it yourself though they are generally filled with an excessive amount of refined sugar. If you are like me and try and eliminate processed sugar as much as possible then here is an alternative recipe using either unrefined coconut sugar or even better raw honey or rice malt syrup. If you still like the taste of sugar then use the coconut sugar. Enjoy it with Apple & Rhubarb Galette, sweet pies, crumbles or on it’s own.
Easter is days away and the chocolate overload is about to hit us! Gazillions of eggs seem to flood the house they seem to multiply themselves or so it seems for days, weeks and months after anyone with children knows the pain. Don’t know about you but I do like to sneak a mini egg or two around this indulging season but try to keep it to a small amount if that is even possible. I am pretty good when it comes to self-discipline but I know a lot of you aren’t so if you don’t want to break the sugar- free lifestyle you try so hard to maintain throughout the year try maybe making this refined sugar and gluten-free delight this Easter weekend. It does contain coconut sugar but its said to have a lower glycemic index which is what raises blood sugar levels so a less harmful effect that of refined sugars.
It’s rich, it’s fudgy and as decadent as they come! Making the chocolate cravings diminish within seconds with one small piece. The raspberries give it a fresh fruity surprise which also cut through the richness. You can substitute them with walnuts if you prefer but I rather love raspberries and they go so well with dark chocolate like a match made in chocolatey heaven.
1 cup raw cacao (if you prefer you can use ordinary cocoa)
1 cup coconut oil
1/2 cup rice malt syrup or raw honey
6 eggs separated
1 1/4 cup coconut sugar
1 cup almond meal
1 punnet fresh raspberries
Preheat oven to 180’C
Place oil, cacao, rice malt syrup in a small saucepan on low heat stirring until melted and becomes glossy. Set aside to cool
Place egg yolks and half the coconut sugar in a bowl with an electric mixer whisk for 2-3 mins or until thick and pale
Add the cooled cacao mix to the bowl, add almond meal and mix to combine
In a separate bowl, place egg whites and whisk with an electric mixer on high-speed until soft peaks form. Gradually add the remaining coconut sugar and keep whisking until all sugar has dissolved and mixture is thick and glossy.
Add the egg white mixture to the cacao mixture and gently fold through, mixing through the raspberries
Pour into a lined square cake tin and bake for 25 mins
The cake with still be a little wobbly in the centre let it cool, then place in the fridge 2-3 hours before slicing and serving.
We have all heard of the humble pumpkin pie no matter where you live in the world. The traditionally American sweet dessert pie that contains a spiced pumpkin filling has been around for a very long time most commonly served as a Thanksgiving Day dessert. It was a way of using up pumpkins from harvesting season the Fall but more recently has also been popular a little earlier around Halloween for obvious reasons.
Here in Australia we don’t follow the Thanksgiving tradition we celebrate the family coming together at Christmas time more so nor do we follow the same traditions of the pumpkin pie due to our seasons being on opposite ends but I thought I would make it for Halloween instead.
Halloween isn’t as exuberant here either like in the U.S, The parties, the outrageous costumes and decorations are effortless compared in saying that trick or treating has evolved over the years with more and more people mainly children involving themselves in the fun of dressing up in their favourite ghost or zombie and going trick or treating in the streets hoping to receive lollies from the neighbours. As not everyone get in on the fun, we have a non spoken rule here if your front house lights are off don’t bother knocking on the door it saves the disheartenment of the children when they don’t have anything to give or you have a cranky old neighbour who is watching her favourite tv show annoyed she has been disturbed.
Pumpkin carving has also become a more popular event over time and I myself tried it for the first time last year. A friend of mine got a group of friends together and we all made a night of it. Surprisingly It was actually quite amusing also dirty don’t wear your Sunday best as digging out the flesh is quite a mission in itself. The results are worth it and it was a blast especially after a few wines or two. Here is a some pictures of the end results from this years gathering, I think we did a pretty good job of them don’t you think?
Now we have made it a yearly thing a few days before Halloween, really just an excuse to get together, talk, eat, drink and have some laughs together. Don’t get me wrong we do take it all very seriously can help but feel well the accomplished after all the hard work. When we are all done we take our completed pumpkins home and put out the jack o’lanterns on Halloween night for our and all the neighbours kids to enjoy.
I made a healthier version of the traditional pumpkin pie with no added refined sugar only sweetened with maple syrup and used an oatmeal crust. Recipe is from Teresa Cutter The Healthy Chef and can be found here Pumpkin Pie with Oatmeal Gingersnap Shortcrust
I took this to pumpkin carving night and it was a hit with the ladies, start of a new tradition after all! You can serve with some dollop cream or natural yoghurt for the extra calorie conscious.