Gluten-Free Dessert: French Galette
It’s that time of the year–rhubarb and berry season! Rhubarb…you know…that long red, sour stem we associate with pies, but have absolutely no clue how it’s transformed into a mouth-watering dessert. Who wants to think of a sour vegetable as an ingredient in their pie anyways, right? Well, when you find out rhubarb is a significant source of vitamin K, which helps to protect neuronal damage in the brain and prevent Alzheimers, you start to respect this gift from nature that much more. In this post, I share a gorgeous gluten-free dessert–a French galette–recipe that works with any seasonal fruit. I’ll also explain the benefits of rhubarb. However, if rhubarb or strawberries aren’t your cup of tea or you can’t access them, it’s fine to substitute other fruits like apples, blueberries, peaches or apricots.
Benefits of Rhubarb
Interestingly, rhubarb is one of the least caloric veggies and is very similar to celery in texture. Used in Chinese medicine to help aide constipation and soothe the stomach, rhubarb is yet another amazing food to provide stomach relief. In fact, one research study concluded rhubarb improved “gastrointestinal results when given to patients with severe burns…it eased abdominal distension, promoted regularity, and increased food tolerance.” Find this study here. Not only wonderful for the stomach, rhubarb is an excellent source of vitamin C (fights infections), as well as vitamin A, which is an antioxidant aiding skin, mucous membranes and vision. Moreover, Vitamin A offers protection against lung and mouth cancers. Keep in mind, the deeper red colored stalks provide more Vitamin A than the green stalks. (Mercola)
Rhubarb Nutrition Facts
Rhubarb is a healthy source of folate, riboflavin, niacin, B-vitamins, and pantothenic acid. In fact, the minerals in rhubarb include 32% of the daily value of manganese per serving, along with iron, potassium, and phosphorus. And to take the cake, one cup of cooked rhubarb contains just as much calcium as milk! Move over conventional milk, rhubarb is taking your place! In hindsight, all of this shows exactly why rhubarb is a superb veggie to look forward to in the spring! And, well, if your rhubarb dish turns into a satiating strawberry rhubarb French galette, you simply can’t say no to this sour vegetable. (Mercola)
*Note: Never consume the leaves of rhubarb, as they are poisonous.
Gluten-Free Dessert: French Galette Recipe
Preparation: 30 minutes
Cooking time: 45 minutes
Strawberry-Rhubarb Filling (Can be substituted for other seasonal fruit like blueberries. I suggest using whatever is in season)
- 2 stalks rhubarb, chopped into bite sized pieces
- 1 pound strawberries, thinly sliced (or blueberries)
- 1 tablespoon fresh lemon juice
- ¼ cup Nutiva Organic Coconut Sugar
- 1 tablespoon arrowroot powder
- 1 ½ cups brown rice flour
- ½ cup flax or almond meal
- 1/3 cup tapioca flour
- 1/3 cup potato starch
- 1/3 cup arrowroot powder
- 3 tablespoons Nutiva Organic Coconut Sugar
- 1 teaspoon sea salt
- zest of 1 lemon, minced
- 1 cup plus 2 tablespoons Nutiva Refined Coconut Oil
- 2 tablespoons cold water
- 2 teaspoons lemon juice
- 1 tablespoon of Nutiva organic coconut sugar for garnishing crust
- Preheat the oven to 400 degrees. Next, combine the filling ingredients in a medium sized mixing bowl and set aside.
- In the bowl of a food processor, combine all dry ingredients and the lemon zest. Add the coconut oil and pulse until you have a dry crumb.
- Then, add the water and the lemon juice and pulse until you have a dough that is moist enough to hold together in a ball.
- Prepare a sheet pan with a solpat or a sheet of parchment. Place the dough ball on the prepared sheet pan and then gently cover with a sheet of wax paper or parchment paper. Using a rolling pin, roll the dough out into an oval to be about ¼” thick and covering most of the sheet pan.
- Next, add the fruit filling to the middle of the dough and fold the edges up around the fruit filling. If it cracks or tears, just pinch it back in place.
- Sprinkle the edges of the dough with the remaining tablespoon of coconut sugar.
- Finally, bake the galette for 15 minutes at 400 degrees and then reduce the heat to 350 degrees and bake for another 30 minutes until the crust is golden brown and the filling is soft and bubbly. Slice and serve hot or at room temperature.
Cheers to healthy dessert!
What is Rhubarb Good For? Food Facts. retrieved from http://foodfacts.mercola.com/rhubarb.html
Recipe adapted from http://heatherchristo.com/2015/05/05/strawberry-rhubarb-almond-galette-gluten-free-and-vegan/