We offer FREE UK mainland delivery on orders over £40. More info...

Buckwheat Breton Galettes With An Autumnal Filling

February 12, 2016

Buckwheat Breton Galettes With An Autumnal Filling

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Makes about 8 pancakes - Preparation time - 30 mins

Ingredients

For the galettes

For the topping/filling
  • 1tbs Clearspring Coconut Oil
  • 2 apples - cored and cut into 8 wedges
  • 6 dried apricots - cut into pieces
  • 1 tbs pinenuts
  • 2 tbs rice malt syrup

Method

  1. Place the ground chia seeds into a small bowl, add a tablespoon of water and stir. Leave to stand for a few minutes to become gelatinous. Pour the buckwheat flour into a large bowl, whisk in the milk, chia seed mixture and most of the water until you have a thin batter.
  2. Heat a little of the coconut oil in a frying pan over a medium heat, ladle in a spoon of the pancake mixture, give it a gentle swirl and allow to cook. Turn once, when the bubbles rise to the surface. Keep warm in the oven whilst you cook the rest.
  3. To make the filling melt the coconut oil in a small frying pan and fry the apples and apricots until soft and starting to brown, add the pinenuts and rice malt syrup and cook until thick and sticky. Serve immediately.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.





Also in Recipes - Vegan, Macrobiotic & Japanese

Mint Chocolate overnight zoats
Mint Chocolate overnight zoats

January 18, 2017

The cold weather for me means a certain few flavours become prominent in my diet; the combination of chocolate and mint being one of them! Having chocolate and mint in a healthy way though, is often hard to come by, however, I feel that I have done just that with this delicious breakfast recipe!

Continue Reading

Umami Ginger Bean Pate
Umami Ginger Bean Pate

December 09, 2016

A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.

Continue Reading

Cheezy Baked Polenta Chips With A White Miso Salsa
Cheezy Baked Polenta Chips With A White Miso Salsa

October 19, 2016

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

Continue Reading