A few weeks ago I bought a mango for a recipe I wanted to make, but it wasn’t a really simple recipe and these days I just want easy things in my life – I’m going to have my finals at the end of June and I’m writing the thesis. The result is that that mango survived for something about three weeks in my fridge, ripening every day a bit more. But the other day I found some wonderful strawberries at my farmer’s and I thought that they could be a good couple in a cake. I wanted an effortless recipe, no cake pan measurements, no stress. I thought a galette would be a great choice and I’ve never done one before – I love to try new recipes. Mango + strawberries seemed a good pairing, but I needed something more. At that moment I remembered of the use of chamomile flowers in this galette and eureka! It sounded perfect!
The result? A rustic, friable, fragrant and colorful galette, with all flavors in a perfect balance. Chamomile gives a clear and peculiar flavor to this dessert, but everybody loved this galette anyway – my bf too!
THE RECIPE
My mango was partly gone bad and I succeeded to save only 75 grams; you can use more mango obviously, but reduce strawberries for a total amount of 330 g for both; orange juice can be substituted by lemon juice.
[for 8 servings]
for the filling
some strawberries / 255 g
some mango / 75 g
1 tbsp / 10 g coconut sugar
2 tsp / 5 g arrowroot starch
2 tsp orange juice
Chop strawberries and mango, add them to a bowl with arrowroot starch, sugar and orange juice and stir. Set aside.
for the crust
1/2 cup / 95 g oat groats
1/2 cup / 95 g buckwheat groats
1/2 cup / 95 g millet
1/3 cup / 47 g coconut sugar
1/3 cup dry chamomile flowers
a pinch of salt
a fat pinch of baking soda
1 + 1/2 tsp psyllium husk
1/3 cup / 70 g coconut oil
few tbsp of cold water
Preheat oven at 350° F / 175° C and put your coconut oil in the fridge or freezer if liquefied.
In a high-speed blender grind all ingredients but coconut oil and cold water. Add the obtained flour to a mixing bowl, add coconut oil and start kneading. Add some cold water until a dough is formed. Press it into a baking tray covered with parchment paper, add the filling in the center, fold the borders and bake for 25 minutes.
Let it cool before serving.
you had me at the title. i love the pairing of those fruits and there is nothing better than a galette during finals. xo
I totally agree!! xx
Finalmente ho trovato un attimo di tempo per leggermi questa ricettina che avevo adocchiato in fb e sono appena andata a prendere 10 manghi presi con il gas (beh, in effetti ora sono già un po’ di meno.. 😉 )..
Mi resta solo da provare a fare la farina con il mio frullatore.
Ne vorrei una fettina ora! Bravissima come sempre!
Grazie tesoro <3 Vedrai, se cominci a tritare i cereali in casa non comprerai mai più un sacchetto di farina 😀
Looks fabulous! I’ll have to give this a try using mango instead of rhubarb next time. Thanks for sharing! xo
<3