Monday, December 11, 2017


 B E A U T Y   B I T E S  | C A R A M E L I S E D  A P R I C O T   G A L E T T E   W I T H   L A V E N D E R
A floral grain-free galette that gathers its flavour from plant & herbal intelligence that aid in digestion so you can indulge without the bloat . . .

This Holiday season, let’s take the stress out of both desert and digestion. Here is an easy-as-pie galette that will please all of your guests but don’t taste like giving up. Inspired equally by fine dining and Ayurvedic Medicine & Ottolenghi, this galette gathers its flavour from plant & herbal intelligence that aid in digestion so you can indulge without the bloat.

1 cup tapioca or arrowroot flour
¼ cup coconut flour
¼ teaspoon Pink or Sea Salt
¼ cup + 2 tablespoons cold grass-fed ghee or unrefined coconut oil, cut into ½ teaspoon cubes
1 egg, preferably pasture-raised
2 tablespoons of maple syrup or coconut nectar

3 apricots
2 tablespoons raw coconut sugar
1 tablespoon Tocos, optional but makes for a richer vanilla flavour
1 teaspoon ground cinnamon
⅛ teaspoon cardamom
¼ teaspoon vanilla extract
Dried lavender buds & slivered almonds for garnish

I. Pre-heat the oven to 350 degrees Fahrenheit.

II. First, measure the ghee or coconut oil in liquid, room temperature form. Then refrigerate until
firm. Once firm, cut into measured cubes and set aside again in the refrigerator.

III. In a large mixing bowl, combine the tapioca flour, coconut flour, and the salt.

IV. Take the cubed ghee or coconut oil and break it apart as you combine it with the flour mixture. It’ll be slightly crumbly but should still hold together as dough.

V. Once a dough forms, set aside. Beat an egg and combine it with the dough along with the
coconut or maple syrup. Mix well and form it into a ball, cover it with sustainable wrapping like
Bee’s Wrap, and refrigerate for half an hour.

VI. Make the apricot filling as you wait by slicing the apricots thinly (¼ of an inch thick) and
combining them with the coconut sugar, vanilla extract, cinnamon, & cardamom in a small bowl
to macerate.

VII. Once the dough is ready, place it on a baking sheet rubbed with coconut oil & dusted with
tapioca flour. Roll it out into a nine by twelve inch circular dough. Lay the apricots down, starting
from the center and moving out. Leave an inch of dough around the edges.

VIII. Gently fold the edges in and bake until brown, about 40 minutes. Let it rest on a cooling rack for
ten minutes. Sprinkle with lavender buds and slivered almonds for garnish before serving.