BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free)

In the Summer months, when the markets are bursting with tomatoes, corn, strawberries and the like, I can't imagine eating anything but the brightest, most Summery produce. I cant imagine wanting to turn my oven on to warm the apartment, to crave eating heavy squashes and Winter soups.  But then you wake up, and it's October. The last Indian summer has subsided and the heat is officially on in the building. You put on boots again, and try to re-remember how to dress for 58 degrees. Before you've even thought about the transition, it happens and all of a sudden you're there.  

So, now it's late October. I am appropriately eating soup, baking to warm the apartment and wearing boots. The heat is on in the apartment and I've started to layer successfully for the correct temperature (still rusty, though).  I can't imagine eating salads of cucumbers and dill, I'm craving hearty things, broths, anything warm.  Apple season is winding down, but I'm trying to do as much as possible with them until all we've got is citrus for the dark, Winter months.  

Apples are that fruit to me that I would never say is my favorite, but I eat one at least everyday, sometimes two.  I crave them consistently and so look forward to honeycrisp season (and apple season in general) where the varieties are overflowing.  Apples symbolize those first signs of Fall, that lead us from melon and currants to warm, baked apple desserts.  

And then just like that, before you've even thought about the transition, it will be the dead of Winter.  And all of a sudden you'll be there. 

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free) Makes 4 Mini Galettes

Crust:

  • 1/2 cup buckwheat flour
  • 1/4 cup almond meal
  • 1/4 cup millet flour
  • 1/4 cup tapioca or arrowroot flour
  • 1 teaspoon sugar
  • 1/2 teaspoon xanthum gum
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 2-4 tablespoons ice water
  • 1 egg, whisked, for wash

Crumble:

  • 1/4 cup rolled oats
  • 2 tablespoons almond meal
  • 1/4 cup chopped walnuts
  • 3/4 teaspoon ground cardamom
  • 2 tablespoons maple syrup
  • 1-2 tablespoons unsalted butter, chilled + cubed
  • Pinch of salt

Filling:

  • 2 medium honey crisp apples, sliced thin
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Coconut sugar, to top

Preheat oven to 375 degrees.

For crust:  Add first seven ingredients to a food processor.  Pulse to mix dry ingredients well.  The add cubed butter, pulsing until butter is evenly mixed.  Then, drizzle in ice water - pulsing as you go - until dough comes together and away from the edge.  Form dough into a disk, dust with tapioca flour and wrap in plastic wrap.  Chill for 30 min - 1 hour.

For crumble:  In a small mixing bowl add all ingredients, using your hands mix together well - breaking up butter cubes with your fingers - until the dough starts to look like oatmeal cookie batter.  Set aside.

For filling:  Slice apples thinly and add to a small mixing bowl.  Toss gently with cinnamon and maple syrup until all apples are coated.  Set aside.

To assemble galettes:  Once dough has chilled, remove from fridge and let sit at room temp for 10-15 minutes.  “Flour” a surface with tapioca flour.  Divide the dough by four equal parts.  Roll out each portion evenly to approx. 6-7 inches or so.  Assemble apples overtop, leaving t least once inch all around to fold.  Fold over crust working each edge at a time.  Brush crust with egg wash, then sprinkle coconut sugar overtop apples and crust.  Top with cardamom crumble and add to a parchment lined baking sheet.  Continue until all galettes are assembled - I made 4 galettes, but feel free to make them whichever size you like, but note the baking time will change.

Bake for 15-20 minutes or until crust is golden browned and “dry” to the touch.  Set aside to cool for 10-15 minutes.  Serve immediately!

MAPLE BANANA BREAD WITH HEMPSEEDS

I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December.  It's not the most festive place in the world for the holiday months, but we had other ways of making it special.  I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate Fall.  We always had it in the house during this time & it's the most nourishing snack to have on hand (especially for busy days).  This one is healthier than my family recipe, but you won't notice.   It's the perfect breakfast for the colder months when you need something a little heartier.  

Maple Banana Bread with Hempseeds (gluten-free, dairy-free)

  • 3/4 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup extra virgin coconut oil, melted & cooled
  • 2 very ripe large bananas, mashed
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup almond milk
  • 2 large eggs
  • 3 tablespoons hempseeds

Preheat oven to 375 degrees.  In a large mixing bowl, whisk together first nine ingredients until well mixed.  In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.  Beat mixture until well-combined, then mix wet ingredients into the dry.  Using a spatula, mix ingredients until batter resembles heavy cream.

Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).  Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.  Bake for 45-55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before serving.

Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!

20151101_CamilleStyles_HempBananaBread_LowresSelects 2.jpg

SOUR CHERRY & STRAWBERRY WALNUT OAT CRUMBLE

Summer has been busy & full of amazing produce.  I know I'm not the only New Yorker freaking out at the farmer's market every weekend.  As usual, I have too much food in the house & not enough people to cook for.  The fruit right now is out of this world (peaches! sugarplums! currants!), and I can't stop making fruit desserts, shrubs, compotes, etc.  I don't know what I would do if I lived in California and had perfect produce all year round.  I probably wouldn't leave the house.

A couple weeks ago, I had the pleasure of spending the day with James Hartley & romping around the farmer's market & Brooklyn.  Eater wrote a lovely write-up & I made my go-to dessert with two of my favorite fruits.  

JIB_2507.0.JPG

Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free) Serves 4

Filling:

  • 2 cups strawberries, quartered
  • 2 cups sour cherries, pitted
  • Squeeze of lemon juice (about 1/2 lemon)
  • 1/4 cup turbinado or coconut sugar 
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons tapioca/arrowroot starch 

Mix together all ingredients and stir to macerate berries/cherries. Set aside. 

Crumble :

  • 1 1/4 cup gluten-free quick cooking oats
  • 1/3 cup sorghum flour
  • 2/3 cup almond meal
  • 2/3 cup walnuts, chopped
  • 2/3 cup brown or coconut sugar 
  • 1/2 teaspoon cinnamon 
  • 1 teaspoon sea salt
  • 4 tablespoons coconut oil
  • 4 tablespoons cold vegetable shortening, cut into cubes 
  • Raw sugar to top

Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough. 

Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top. 

Bake at 375 for 35-45 minutes or until crumble is browned on top and fruit is bubbling around the sides.  Set aside to cool for 20 minutes, then serve warm.

ALL PHOTOGRAPHS BY THE LOVELY JAMES HARTLEY