Gluten Free Pear and Chocolate Galette
A delicious pear and chocolate cake that is healthy and gluten free. Amaze your guests and family with this tasty dessert.
Credited to: Panasonic
Kcal:
Difficulty: Well worth the effort
Serves 10
85 mins cooking time
Ingredients
- 150g buckwheat flour
- 75g almonds or almond flour
- 40g chickpea flour
- 35-45g coconut sugar
- 75g Coconut oil
- 50ml water
- A pinch of unrefined salt
- 80g dark chocolate*
- 4-5 pears
- 2 tbsp maple syrup
- ½ lemon
- Pinch of salt
- 1 tbsp tapioca
To brush:
- 1 tsp non-dairy milk*
- 1 tbsp maple syrup
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat the oven to 180˚C
- Blend the almonds with a food processor until they have a flour like consistency
- Use your breadmaker to prepare the galette dough by using the kneading function for around 10min. Add the buckwheat flour, almond flour, chickpea flour, coconut sugar and salt into the bread pan. Then pour in the coconut oil at room temperature or slightly heated (it must be creamy and soft, not liquid and hot) and knead while adding the cold water (50ml) little by little.
- Form a ball, cover it with plastic wrap and let it rest for 15-20 minutes in the refrigerator.
- Meanwhile, coarsely chop the dark chocolate.
- Wash and fry the pears, remove the core and the seed and cut them into thin slices
- Put the pears in a bowl or spread them on a sheet of parchment paper. Add or brush the lemon juice and the syrup. Stir gently with a wooden spoon or with your hands and set aside for the time being. (You can postpone this step and brush the pears with juice and syrup when you place them on the dough).
- Remove the pastry from the refrigerator and let it set for 2-3 minutes. Work it with your hands and roll it out with a rolling pin between two sheets of parchment paper. The pastry should have a thickness of about 2-3mm.
- Spread the chopped chocolate over the pastry, leaving a border of about 3cm.
- Arrange the pears on top of the chopped chocolate.
- Close the edges of the tart and brush the pastry with the mixture of syrup and vegetable milk.
- Bake for about 38-40 minutes, until the pastry is lightly browned.
- Serve the chocolate and pear galette warm or at room temperature with melted chocolate
