Spiced Apricot Galettes

Rye and Apricots, what a power couple.  These two are happily married together in these galettes with the help of cardamom and nutmeg.  Come on over and brighten up your next breakfast.

Every day this month I have woken up thinking “oh no! It’s already the X of May”. I just don’t understand 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 will 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?

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 and Hawaiian 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 açai and that I’m banning them from my pantry, just 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. 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)

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

Apricot Filling
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 180˙C.

Start by making the dough. 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 in the fridge for at least 30 minutes.

To make the filling, mix together the apricot slices, lemon juice and maple syrup in a bowl. Add in the tapioca, nutmeg, cardamom vanilla and sea salt and mix. Let the filling sit for the remained of the time the dough chills. Once the dough is chilled and the apricots are ready, remove the disc from the fridge, divide it 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’s remaining.

Cook for 30 minutes, until golden and bubbling. Let cool and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *