Spelt Galette with Nectarines, Orange zest and Nourishing Herbs
Summer is fast approaching here in the Southern Hemisphere. The days are getting longer and hotter, and as they do, I notice my body is asking for different food and a change in diet. I’ve been eating soups and bread all winter, which at the moment really is the last thing I want to eat. Instead, I’m feeling called to eat even more fresh fruit, ice cold kombucha and kefir, green juice, yoghurt with honey, and fresh vibrant salads. The last few weeks I’ve been particularly drawn to stone fruits such as cherries, peaches and nectarines. To me these are one of the food-highlights of summer, and I love using them in cakes and baked goods.
My husband came home with some beautiful organic nectarines yesterday, so this morning I created a delicious galette, combining them with cinnamon, orange zest and vanilla. I used wholemeal spelt flour, but white flour works well too. If you are serving this as a dessert, I’d recommend using white flour. However, using wholemeal flour makes is more filling and nutritious; perfect for breakfast or lunch any day of the week.
Spelt Galette with Nectarines, orange and nourishing herbs
Ingredients
Crust:
1 1/2 cup wholemeal spelt flour
4 tbsp coconut oil, room temperature (or butter or ghee)
4 tbsp coconut sugar or raw sugar
1/2 tsp SUN POTION Yin Power (optional)
1/2 tsp salt
1 tsp apple cider vinegar
1/3 tsp vanilla
Filling:
4 nectarines, sliced
2 tbsp coconut sugar
1 tsp orange zest
1/2 tsp cinnamon
To serve;
1 tbsp SUN POTION bioactive honey
Greek yoghurt or coconut yoghurt
Directions
Have flour, salt, sugar and Yin Power blend in a large mixing bowl.
Add coconut oil, vanilla, apple cider vinegar and water and mix well. I like to mix it up with a spoon, and then continue with my hands. You want a firm, slightly crumbly dough. Add more water if the mixture seems too dry, and more flour if it feels to wet. Using a food processor for this step also works well.
Refrigerate the dough for about an hour.
Roll the dough out into a large circle on a baking paper, using a rolling pin (wine bottle works well if you don’t have one ;))
Sprinkle 1 tbsp of coconut sugar and the cinnamon on the crust, and then fill with nectarines, leaving about 2-3 cm free around the border. Sprinkle on the rest of the coconut sugar.
Gently fold the edges up towards the middle.
Bake the galette at 180 degrees Celsius (350 degrees Fahrenheit) in the middle of the oven for about 30 minutes.
Serve with a spoonful of coconut yoghurt and a drizzle of honey.
