These gluten free galettes are our absolute favourite! They’ve appeared on so many of our monthly menus. They are so versatile and make a great base for a savoury brunch. Galettes are a perfect GF alternative to topped toast.
For this recipe we have topped the Galettes with a cashew cream drizzle, spiced roasted chickpeas , sautéed spinach and of course pickles. But you can top them with whatever you fancy!
Ingredients
For the galettes:
200g Buckwheat (we like to use Hodmedod’s as it’s British & organic.)
Pinch of salt
End of a tsp of baking powder
1 tsp garam masala
400-500ml water.
1 tsp tamari or gf soy sauce.
Oil for frying galettes & coating chickpeas
For the toppings:
Cashews (soaked)
1/2 lemon juice
1 tbsp nutritional yeast
1/4 can of chickpeas or dried, soaked and cooked
1/2 tsp paprika
1/4 tsp cumin powder
Spinach
Naturli butter
Pickles (using our quick pickle method)
Fresh coriander chopped
Method
First make you sauce & toppings.
-Blend the soaked cashews with nutritional yeast, lemon & salt with water to make a drizzle-able sauce.
-Keep blending til there’s no lumps left!
-Set aside in the fridge.
Next onto the chickpeas.
-Preheat oven to 200c or Gas mark 6.
-Drain, rinse and dry chickpeas.
-In a roasting dish coat your chickpeas with a little bit of oil & salt - roast until starting to crisp.
-Now mix in your paprika and cumin - this ensures the spices don't burn and become bitter.
- Then roast again for 5 mins or so.
Spinach
-Sautée spinach in a pan with a little oil or butter (totally recommend Natruli vegan butter if you're into that) and a dash of lemon.
Now onto the galettes.
-In a mixing bowl add the buckwheat flour, baking powder,salt, garam masala or any dry flavourings or herbs of choice,
- Then slowly add the water & 1 tsp tamari whilst mixing to form a medium-thin batter.
(You don't want it too watery, but also thin enough that it easily slides around to coat the pan- adjust with more flour if too thin & more water if too thick to get desired consistency).
-Heat a little oil in a medium frying/non-stick pan over medium heat. Pour your galette batter into the pan then quickly but gently turn the pan around in a circular motion to spread the batter out.
-Fry on one side until starting to brown, then turn to cook the other side. (It will be a few minutes on each side.)
-Plate your galette and top with cashew cream drizzle, sautéed or fresh spinach, roasted chickpeas, pickles, fresh herbs & enjoy!
Notes:
Cashew cream drizzle & roasted chickpeas can be made in advance and kept for 3 days in the fridge- this might make your brekkie/brunch dreams easier to achieve :)
Batter can also be made and kept for a day in the fridge- you may have to adjust the consistency again as it will thicken in the fridge.
Spice up the cashew cream with a dollop of harissa paste, add some fresh or pickled chillies for an extra kick
Mushrooms with miso and garlic make a lovely topping drizzled with a little vegan cream & chives
Play around with flavour combinations and ideas, this dish is super versatile!
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