What’s even better than a warm apple pie? A apple and rhubarb galette of course.
Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet rhubarb. After all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.
making the galette crust dough
I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins
Pre-cook the apples and rhubarb and strain the excess liquid
They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.
Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.
Bake for 30 mins until pastry is golden.
I also made a real custard no carton, powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.
Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard
Don’t these cupcakes look so cute? Like little yellow honey bee hives.
I haven’t baked little cakes like this in a while. Well since I stopped baking cakes for our cafe a few years back and I actually do miss it. It was just getting too much with the kids and at the time I fell pregnant with my third little one. I found I just couldn’t keep up with the demands and had to give something up.
The cafe is as busy as ever which is wonderful, we also have amazing staff who support us so gives me this time to spend with my kids while they are still young. So very thankful for that. I manage to cook for home and write/blog in my varied spare time which gives me joy and something I work on for myself. Some might say why does she do this blog thing for? What she getting out of it? Well simply it’s a passion, a hobby and something I like to do for myself. Helps me stay motivated in healthy eating and gives me a feeling of fulfillment. Just like people like to read books, paint, do yoga, or play Pokemon go. We all need an outlet that makes us happy. And If I can share it with others and they get something out of it than why not. Blogging is for the love of it and not what you can get out of it. It’s like writing poetry or sharing life stories it starts for yourself and if others enjoy what you do then that is a bonus.
Wouldn’t you agree blogger friends?
I decided to whip out my piping bag and make a little sweet treat for old times sake. I’m not much of a decorator I like to keep things simple when it comes to decorating sweets we already have a professional cake maker in the family so I usually leave all the fancy cake decorating to her. I had forgotten what it feels like to make pretty delicate things so it was nice to do it again but with a healthier spin on it of course. This recipe is refined sugar-free using natural sweetener of honey and gluten free substituting plain flour with buckwheat flour and almond meal.
Perfect for kid’s birthday parties (if they have no nut allergies) or just for something a little special for your kiddies. Not to say adults can’t enjoy them too for a ladies high tea or morning tea coffee date. Lemon and passionfruit are one of my favourite flavours.
This past week we have finally seen some true Autumn (fall) weather. The days are getting cooler with the early morning air crisp as we start to prepare ourselves for the winter months ahead. There is something so romantic about this time of year that I love. I think of cosy park walks, picnics, baked dinners at home and toasty belly warming desserts and cakes. Beurre Bosc Pears are also now in season which makes for amazing baking.
I did get a little over excited and bought a few too many when I saw them so I ended up having quite a few too many pears that were getting over ripe, I needed to use them up in some baking. I could have made a tart or pie but didn’t have a lot of time to be in the kitchen this particular day. Keeping it refined sugar-free the easiest recipe that came to mind was a gluten-free cake that I’ve made plenty of times before with citrus fruits such as oranges and mandarins. This time I decided to try it out with some poached spiced pears and well it turned out a treat. Lovely and moist with just enough spice and sweetness.
I love mix and bake recipes that aren’t too difficult and time-consuming, this recipe certainly ticks all those boxes. I poached the pears first in some water, honey and with a few aromatic spices of cinnamon, nutmeg and vanilla. These spices work well together infusing the flavours into the pears and the smell tantalising the senses which flowed through the kitchen. After the pears are soft, drain the poaching liquid and it’s as easy as adding a few ingredients into a food processor with the poached pears, then bake for half an hour. So simple and makes for a perfect Autumn afternoon tea cake.
It is my sons 11th birthday today and he asked me to make him cinnamon donuts. I had the pans I bought a few months ago sitting in my cupboard and haven’t yet had the chance to try them out so this made perfect timing. There is nothing better than fresh cinnamon donuts, the fluffy centre when made fresh to order is nothing less than a blissful sugary mouthful of pleasure. The smell tantalize our senses like coffee on a Monday morning or the smell of sizzling sausages on a barbecue you just can’t get it out of your head. It is one thing I break on and have to avoid whenever I pass them at the shops. The lard that it is cooked in is no way a healthy option and can do awful things to our arteries and heart if eating in large amounts and not to mention the sugar hit with all the refined sugar so I thought I’d give making a healthier option a go and see if it was as pleasurable without the unwanted calories and nasties.
I have to say they were pretty darn good. Of course you are never going to get the exact same results as the lard induced version but I was pleasantly surprised for my first ever attempt. I give it a solid 9 always room for improvement and donut cravings ticked and back to a zero. With the first attempt successful I am eager to now try different flavours with maybe blueberries or choc chips or even experiment on sugar-free icing ones. You can buy the donut mould tins in kitchen stores, something fun to get the kids involved in also especially the coating or icing they love it!
Donut mould tins
piping dough makes it easier and less messy
Piping the donut dough into the moulds makes a eaasier process with less wastage and not to mention a lot less mess. If you don’t have a piping bag you can use a strong zip lock bag and cut a corner off one of the ends work the same way.
cinnamon coconut sugar coating
Firstly brushing them with melted butter makes the donut stick to the sugar mixture more evenly. I used a mix of cinnamon and coconut sugar with mine, you can use ordinary caster sugar only if you must. These are best served warm, so I suggest reheating them a little before eating. Go on give them a try your kids will love you for it and you don’t have to feel guilty indulging in one or three yourself.