Apples, squared

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Hi Friends, happy almost Thanksgiving!

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Boy, November went fast. It seems like I blinked and it’s nearly December, what?! I enjoy this time of year and wish it didn’t whizz by quite so quickly. Oh well, nothing to do but live in the moment! I love the transition to winter produce – I have yet to buy pomegranates (waiting for the dumb things to go on sale) but everything else is fully on  my radar, especially apples.

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Did a great hike up to Twin Peaks today – it’s been awhile since I’ve done that one, and it was great to get back up there… even though I discovered about halfway through that my legs were/are extremely fried from a few really good lifting days this week. I think I’ll be taking tomorrow off… though knowing me, I’m sure I’ll walk to work because heaven forbid I sit still all day, ugh.

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C and I had a great time last night with a board game that matched the aesthetics of this galette – we had a good laugh when we realized how coordinated things were (Between Two Cities is the game – super fun, just in case any of my board gaming peeps out there are looking for a new-to-you game).

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Of course we ate it for breakfast too – I know, I know, try to contain your astonishment. Suuuuper good alongside a giant breakfast salad with eggs & caponata.

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I’ve been wanting to use miso in a dessert for quite awhile at this point, so I’m super glad this ended up working out. I can feel a galette kick coming on – they are so infinitely adaptable to seasonality of produce and various flavors. Miso adds just a little hint of savory oomf to the almond filling of this one – you don’t taste it and automatically think miso soup hahaa; in fact, I don’t really notice it, but I LOVE the filling taste. C was right there with me so I’d say it’s a winner. There was only a small piece left for a snack later when I left, ha! Success.

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Hit me up if you have desserty Thanksgiving questions! I’m happy to weigh in, if you’re feeling indecisive or otherwise uninspired. I’m baking for at least two dinners this year – one for my actual Thanksgiving with C’s fam, and a Friendsgiving two days later. I’m not planning on making pumpkin pie for either one – stay tuned ;)

I’m loving tulips right now, as you can see – this picture below reminds me of 17th century Dutch Golden Age vertias still life paintings! Where the flowers are past their prime but still beautiful in their own way:

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Happy early Thanksgiving! I’m sure I’ll be posting what I make but more likely than not it’ll be after the fact. Have a great short week!

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Apple and Black Sesame Galette with Almond Miso Frangipane

A perfect fall galette – easy dessert or brunch! The miso is very subtle if you’re at all worried about tasting it – you really don’t; it just gives the filling a slight savory oompf. Grain and gluten free, refined sugar free; lactose free option. Yield: 1 galette, serves several.

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
1/4 c black sesame seeds
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, sesame seeds 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 filling:
4 apples, sliced thinly (I used Granny Smith and Lady Alice for fun color contrast)
1/3 almond butter
1 tbsp brown rice miso
pinch of sea salt
1 tbsp vanilla
1 tbsp maple syrup
1 egg

In a small bowl, whisk together almond butter, sea salt, miso, vanilla, maple and egg until smooth. Set aside.

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 almond butter-miso filling in the center, leaving a border of dough around the edges, and add the apples. 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.

Dot the apples with butter and sprinkle dough 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. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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All Things Autumnal

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Hi friends, happy Monday!

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I have a rustic, easy galette for you today – sometimes even I need a break from tarts ;) Besides, I LOVE galettes to highlight seasonal fruit. They’re unfussy, quick to throw together, and can accommodate a variety of random pantry ingredients and dietary needs/preferences. Basically, they’re just a win all around. Not to mention they make a superb breakfast the next day! Or snack, or basically whatever.

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This one features the oh-so-autumnal pears (d’Anjou and Bosc, two favorites of mine) coupled with all things sesame. I’m having a moment with black sesame lately and I’ve been itching to do more things with it, so here it is making an appearance in galette dough. I love the warm grey color the dough ends up being – much of it bakes out, but you’ll see a little of it in the photos still.

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Tahini, almond and pears are made for each other anyway, so this is an easy sell. As usual, C and I ate it with ice cream for dessert and then again the following morning with coffee as a post-climbing snack (tried NOT to finish the remaining half in one sitting – accomplished this only to some degree).

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The time change has happened! I do kind of like cuddling up in the evenings this time of year – it makes me feel like it’s holiday time. Then again, I really like walking home from work in the daylight so that’s a mild bummer – just means I have to walk to work instead.

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I had a succulent potting party with the fam yesterday! Check out these cute little guys planted in my gram’s best friend’s china. More plant friends!

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I hope your week goes smoothly – I’m just about ready for another weekend, not sure about you guys but that one went by way too fast.

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Pear, Tahini and Black Sesame Galette

Nutty, lightly sweet and perfect for fall.  Gluten and grain free, refined sugar free, paleoish. Could be lactose free if you use ghee instead of butter! Yield: 1 galette, serves several. A Wait are those Cookies original.

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
1/4 c black sesame seeds, lightly toasted and crushed*
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*lightly toast the sesame seeds over medium heat for a few minutes, shaking the pan frequently. crush the warm seeds in a mortar before adding them to the food processor
**alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, ground sesame seeds 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 filling:
2 pears, sliced thinly (I used d’Anjou and Bosc)
1/4 c tahini
pinch of sea salt
1/4 c unsalted almond butter
1/2 tsp almond extract
1 tbsp vanilla
2 tbsp maple syrup

In a small bowl, whisk together tahini, sea salt, almond butter, extracts and maple. Set aside.

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 tahini and almond butter filling in the center, leaving a border of dough around the edges, and add the pears. 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.

Dot the pears with butter and sprinkle dough 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. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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New kitchen baking adventures

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HELLO!!

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It’s been awhile, huh. I think it’s been almost exactly a month since I posted anything, and jeez what a month! All good things – moved into my darling little apartment (gah I love it SO much), got a little more settled in at work and then promptly left for an amaaaaazing session at camp.

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Camp was spectacular as always! So much love and laughter, despite a water line that wouldn’t cooperate (our shit is OLD). Two Sentinels is such an incredible place. It’s hard to explain how special it is to someone who’s never been there, but the group of women that make up my camp fam are just some of the most inspiring, incredible and strong women I know.

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I am finally home and settled into my apartment – came back to no internet and no gas to my range but I have both things now, yay! It feels so great to be baking again – this new kitchen is hugely floating my boat. Tons of counter space, and the natural light is off the hook amazing.

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First thing out of the oven was a batch of my go-to cookies – I can’t think of anything else I’d rather make to break in the oven. C and I love them, and I wanted to test the heat of my oven with a tried and true.

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For date night though, I wanted to get back into my usual groove! Opted for a super easy-to-throw-together galette – I’d picked up a bunch of peaches at the market a few days earlier and they were absolutely perfect. Rosemary is one of my favorite herbs to put in desserts, so of course that made a showing. This is delicious with ice cream for dessert, but also great for breakfast – it’s really not very sweet except for the natural sweetness of the peaches, so go crazy! Snacks, breakfast, dessert? Sure, why not.

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C and I took a nice hike yday up our usual Twin Peaks route and back down again for a board game… Life is beautiful.

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Happy weekend! If you’re in SF, hit me up – let’s hang out & bake!

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Peach, Rosemary & Lime Galette

Gluten & grain free (paleo if you eat butter) + refined sugar free! Super easy summer dessert that doubles for breakfast & snacks. Barely needs any sweetener if you can get super sweet peaches! A Wait are those Cookies Original. Yield: 1 galette, serves several (or two very hungry post-hike people with a small amount of leftovers ;)

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

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

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.

3 peaches, sliced
Zest + juice of two limes
2 tbsp pure maple syrup
2 sprigs of rosemary, finely chopped
1 tbsp tapioca flour

Toss everything together and let sit for about 15 minutes, then drain the juice off before using.

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 peaches in the center, leaving a border of dough around the edges. 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.

Dot the peaches with butter and sprinkle dough with a little coconut sugar. Press the sides with sliced almonds if you want! 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. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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Messy delicious

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Hello!

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Happy weekend :)

It’s raining again which I’m sure is driving everyone else crazy, but I love it… I’ve always loved the rain, but within the last year I’ve noticed that bizarrely enough my autoimmune symptoms calm down in the rain, so I have another reason to love it.

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I have galette for you today! The last week FLEW by, but luckily I had stopped at the market for oranges earlier in the week, with an eye towards making this over the weekend.

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I LOVE how beautiful blood oranges are – they are like natures equivalent of stained glass! It’s so fun to slice one open and see the color gradient – my art history side comes out in spades around them! Besides that, they are of course delicious.

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It did the usual double duty for dessert+ice cream and then breakfast the next morning! C and I ate it post-climbing, and I have to say it makes a great snack.

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I forgot my laptop charger at work on Friday like a dummy so I’m trying to limp my laptop through the weekend… this will probably be a short post on account of that!

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I hope you have something fun lined up this weekend – galette maybe?! :)

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Blood Orange, Hazelnut & Chocolate Galette

Gluten free, grain free, refined sugar free & arguably paleo. Lightly sweet from the oranges, with a hit of dark chocolate that doesn’t put you in a coma! Great for dessert with ice cream or on its own for breakfast. A Wait are Those Cookies original! Yield: 1 galette; serves several.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 c unsweetened cacao powder
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 filling:

1/4c dark chocolate, melted
1/2 c hazelnut meal
2 tbsp maple
1 tbsp vanilla
2 blood oranges, peels removed & sliced
2 cara cara oranges, peel removed & sliced
Coconut sugar for sprinkling

In a food processor, combine hazelnut meal, melted dark chocolate, maple and vanilla. I leave mine pretty chunky/coarse, as opposed to making nut butter – but either one is fine. Set aside.

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 dark chocolate – hazelnut mix, spreading it carefully in order to not rip or crack the dough. Add the sliced oranges. 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. Sprinkle dough with a little coconut sugar and press the sides with sliced almonds if you want! 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. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter.

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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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Let’s galette it on

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Hihi!

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It’s the time of the late summer fruit bounty, which means three types of summer fruit are featured today. This was a bit of a fridge and freezer clean out dessert, which sounds bad but really meant I’d had a glut of cherries and nectarines and frozen them for later. I love when I have a backstock of perfect fruit – turns out nectarines, cherries and raspberries make a stellar combination!

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C and I LOVED this galette. It disappeared quite literally in two sittings! Almondy and fruity: it’s light and makes a perfect summer dessert.

I’m quite proud of it on account of its sweetness – it’s not sweetened, at all! There is only 1 tbsp of coconut sugar in the whole thing, and really only for color – it could easily be omitted. Summer fruit is so sweet by itself that really, additional sweetener isn’t needed.

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We ate it with ice cream (of course) – which I obviously highly recommend – and also for breakfast (well, duh) after a late sleep and a hike; such a nice way to start a day off. Actually I’m not sure we can call it breakfast since we didn’t eat until 1:30p, but hey – it was the first meal of the day… let’s just go with brunch! Ha.

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I took my mama up to camp for some hiking & girl time last weekend – much needed time in my favorite mountains!

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Otherwise, it’s business as usual! I’m trying to get my hands on all the late summer fruit before the season is over… just give me ALL THE FRUIT!

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Happy weekend!

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Nectarine, Cherry, Raspberry and Almond Galette

Grain and gluten free, refined sugar free, pretty much paleo if you eat butter! Delicious all around. Almondy dough and filling set off the summer fruit to perfection, with only one tbsp of coconut sugar added for color – omit if you like! It’s really only decorative. Yield: 1 galette, serves 2 very hungry people (haha not that I speak from experience or anything) or 4-6. A Wait are Those Cookies original.

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 filling:
1/2 c almond butter
2 tsp vanilla
1/2 tsp almond extract
Scant 1/4 tsp sea salt

Stir everything together until smooth. If the almond butter is thick, it can be helpful to heat it just a bit in the microwave.

2 nectarines, sliced
1 c bing cherries, pitted
~1/3 c raspberries
Butter to dot the crust
1 tbsp coconut sugar to sprinkle
Sliced almonds

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 almond filling, spreading it carefully in order to not rip or crack the dough. Add nectarines, cherries & raspberries in whatever pattern you like!

Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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. Dot the fruit with butter, press sliced almonds into the dough on the sides (it’s okay if a few fall off), and sprinkle coconut sugar around the sides. 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. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

Time to get our rhubarb on!

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Hello hello!

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I have one of my favorite spring combinations for you today – rhubarb and blood orange! I dug myself out from a very busy work week for a midweek baking reprieve (who cares if I have to bake at 6am as long as I can bake?!), which was lovely and relaxing.

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Both rhubarb and blood oranges seem to have relatively short-ish seasons when I can readily find them in the market, and they really only overlap for a hot minute, so I had to take advantage while I could.

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So glad I did – we both love tart things so this was right up our collective alley. Highly recommended if you’re a fan of rhubarb and citrus, or if you just generally love pretty and colorful desserts!

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We thought this looked rather like a polynesian color scheme – I just LOVE the colors! So bright and spring-y. If I hadn’t made banana cake for Easter, this would have been a solid bet.

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And of course it goes without saying that it does double duty for both dessert and breakfast – enter the obligatory eggs & kale picture! I have to say, it made a magnificent addition to breakfast. Then again, I also love it with ice cream for dessert, so it’s hard to pick favorites.

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It comes together in a relative snap – both the crust and the frangipane are made in the food processor, and I almost always make them the day before so that all I have to do day-of is fruit slicing and assembly + baking. Pro tip: you don’t even have to clean the food processor between making the dough and the frangipane, because they use nearly the same ingredients! Win win because really – who wants to clean a food processor more than you have to?

In other news, my yard is flowering – See photo evidence below! :)

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Happy Spring! Go get that spring produce before it becomes hard to find!

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Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

Grain free, gluten free, and refined sugar free. Yield: 1 galette. Serves: 2-8. A Wait are Those Cookies original!

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 galette filling:

2 blood oranges, sliced
4-5 stalks of rhubarb, cut into chunks
a bit of coconut sugar for sprinkling
beaten egg, for egg wash

For the blood orange frangipane

zest of two blood oranges
scant 1/4 cup coconut sugar
1/2 cup almond flour
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla
1/4 tsp almond extract

Blend everything in a food processor or high powered blender until smooth. Can be made ahead and stored overnight in the fridge if needed.

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 frangipane, spreading it carefully in order to not rip or crack the dough. Add rhubarb and sliced oranges, in whatever pattern you like! Sprinkle with a little coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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 edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. 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. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil overnight in the fridge – I leave it at room temperature until serving.

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