The Queen of Citrus

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Hello! I have a big mess of galette for you today.

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Slight change of plan – vacation got rescheduled to March, so I am back with more dessert sooner than I thought I would be! I don’t think anyone was mad about that…

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Grapefruit and hazelnut for you today: as C put it, grapefruit is the queen of flavors! I’d be inclined to agree; it’s high up there on my list of faves. I really love it with hazelnut, too. This galette disappeared in literally two sittings (granted, we went to the gym before the second one so – warranted!) but it’s quite light and makes a great breakfast. This is definitely NOT a dessert that will weigh you down after one slice.

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C and I went skiing! Such a great time – several gorgeous days spent up at my beloved Kirkwood, which of course means I’m also right near camp – I can never stay away from camp for too long! See photo evidence below…

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Anyway, galette. I whipped this one up on short notice – though it sounds complicated, it’s really quite simple & quick to make. The dough and the hazelnut filling are made in the food processor, and all that’s left is to slice the grapefruits & bake! It’s quick, I promise; and well worth it for the delicious factor.

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Happy weekend!

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Grapefruit, Hazelnut & Ginger Galette

Grain free, gluten free, and refined sugar free. Tart, nutty, and simple – this comes together super fast. A Wait are Those Cookies original. Yield: 1 galette, serves 3-6 (or in our case, two very hungry humans over two sittings!)

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For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the hazelnut filling:
1 heaping cup roasted hazelnuts
1 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

Grind the hazelnuts in a food processor until they begin to resemble nut butter – I keep mine on the coarser side, but that’s up to you. Add in maple, vanilla & salt and pulse to combine.

For galette assembly:
2 grapefruits, sliced (I cut the peel off the whole thing and then slice)
1 egg, beaten
coconut sugar to sprinkle
chopped hazelnuts
crystallized ginger, optional

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the hazelnut filling, spreading it carefully in order to not rip or crack the dough. Add the sliced grapefruits and chopped hazelnuts. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the dough with egg wash, and sprinkle with a little coconut sugar. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Top with crystallized ginger if desired, and extra chopped hazelnuts. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter.

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