A note from Sun Potion...
This galette is the perfect summertime recipe — filled with stone fruit, drizzled with Bio-Active Honey, and built on a crust infused with Yin Power, our blend of tonic herbs and adaptogens.
You can switch out the nectarines for any other stone fruit, or try other fruits as the seasons allow. Finding inspiration at your local farmer's market is a great way to let your intuition guide you. Be present in the moment.
The galette has its origins in Breton galettes, which were themselves cousins of the French crêpe. Unlike crêpes, Breton galettes are traditionally made with buckwheat flour rather than wheat. The most famous of them is the galette bretonne — filled with emmental, a slice of ham and topped with an egg.
We invite you to try this recipe by Iselin and to add your own favourite fillings as desired.
Spelt Galette with Nectarines, Orange and Nourishing Herbs
IngredientsCrust1 ½ cups wholemeal spelt flour 4 tbsp. coconut oil, room temperature (or butter or ghee) 4 tbsp. coconut sugar or raw sugar ½ tsp. Sun Potion Yin Power ½ tsp. salt 1 tsp. apple cider vinegar ⅓ tsp. vanilla Filling4 ripe nectarines, de-pitted and sliced 2 tbsp. coconut sugar 1 tsp. orange zest 1/2 tsp. cinnamon To serve1 tbsp. Sun Potion Bio-Active Honey Greek yoghurt or coconut yoghurt |
MethodPut the flour, sugar, salt and Yin Power in a large mixing bowl. Add the coconut oil, vanilla, apple cider vinegar and water and mix well. I like to start 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 too wet. A food processor works well for this step too. Refrigerate the dough for about an hour. Roll the dough out into a large circle on baking paper, using a rolling pin (a wine bottle works well if you don't have one). Sprinkle one tbsp. of the coconut sugar, the orange zest and the cinnamon over the crust, then fill with the nectarines, leaving about 2-3 cm free around the border. Sprinkle over the rest of the coconut sugar. Gently fold the edges up towards the middle. Bake at 180°C (350°F) in the middle of the oven for about 30 minutes. Serve with a spoonful of coconut yoghurt and a drizzle of Bio-Active Honey. |
Frequently Asked Questions
What is a galette?
A free-form tart — the pastry is rolled flat, filled in the middle and the edges folded up by hand. No tin, no blind baking.
Can I use a different flour?
Spelt gives the crust its nutty character. Wholemeal wheat flour works; buckwheat is the traditional Breton choice and makes a darker, more rustic crust.
What does Yin Power add to a pastry crust?
Yin Power is a blend of Ashwagandha, Reishi, He Shou Wu, Pearl, Pine Pollen, Astragalus, Shatavari and Tocos. At half a teaspoon it adds a subtle earthiness rather than a distinct flavour.
Can I use other fruit?
Any stone fruit works — peaches, plums and apricots all behave the same way. Berries release more liquid, so use a little less.
