Rustic Cranberry Breakfast Galette

If you’d like to get a little fancy in the kitchen one morning + you have some time, then take a swing at making a galette. These rustic tarts are back in high food fashion + and really simple to make, needing no special equipment or pans. With a wholesome base made of oat flour, buckwheat and almonds, this galette is taking you one step closer to ticking all the right boxes in your days nutrient requirements. Plus the filling is the now-in-season + superfood cranberry that has a host of health benefits making it a great addition to your morning breakfast repertoire. It really is dessert for breakfast, in the best way possible!

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Ingredients

For the crust

  • 100g oat flour

  • 100g buckwheat flour

  • 50g ground almonds

  • 1/2 tsp cinnamon powder

  • Pinch of salt

  • 75g unsalted butter, cold + cubed

  • 2 tbsp raw sugar

  • 1 egg

  • 1 tbsp ice water

For the filling

  • 2 cups fresh cranberries

  • 2 tbsp orange juice

  • 2 tsp orange zest

  • 1/4 cup raw sugar

  • 1/2 tsp cinnamon powder

  • 2 tsp arrowroot starch

  • Pinch of salt

For brushing

  • 2 tbsp milk

Method of Preparation

  1. To make the crust, add the oat flour + buckwheat flour + ground almonds + cinnamon + salt to a mixing bowl. Stir to combine. Add the butter, and use your fingers to mix to a crumble consistency. Then add the egg + water, and mix well. Form into a ball, wrap with cling film, and allow it to rest in the fridge for at least an hour and up to overnight.

  2. Pre-heat the oven to 180°C.

  3. Place all the ingredients for the filling in a bowl, and stir to mix well.

  4. Remove the crust dough from the fridge. Divide into four parts. Roll each part into a ball. Flatten, place between two pieces of parchment paper, and use a rolling pin to roll it out into a round disc ~1/4 inch thick. Transfer the parchment paper to a baking sheet/tray. Pour 1/4 of the filling in the middle, leaving about an inch width free all around. Use the parchment paper to assist in folding in the edges. Repeat the process for the remaining dough, till you have 4 mini galettes.

  5. Transfer the tray to the freezer for 10 minutes. Remove from the freezer, brush the crust with milk, and bake for 35 minutes.

  6. Remove from the oven, and allow to cool for at least 15 minutes before serving.

  7. Serve warm with a generous dollop of greek yogurt + an extra drizzle of honey!