GRAIN FREE FIG GALETTE

FIG GALLETTEDid you hear that autumn is knocking at our doors and pushing summer out of it? But did you also hear that figs actually have a second crop in early fall? I heard, and so I hopped and skipped over to the kitchen and baked up this buttery Grain Free Fig Galette. And now I’m going to share the recipe with you.

I love eating seasonally.  So it’s only natural that pie also has a season, right? Well.. the season may last a bit longer than usual growing seasons do. After the fall crispness always comes the cool winter, and we all need a little bit of a buttery crust along with our tea to keep our hearts and bellies happy.

Enough joking here – let’s talk about the crust of this galette. It’s gluten-free as well as grain free. And it doesn’t require any beautifully shaped creations to come together. Just a good old rolling pin (or bottle) and some more work with your hands. Personally, I think the messier it looks afterward, the better it tastes.

FIG GALLETTE

Try it warm out of the oven, but save some for a later time – if you manage, it tends to be hard to do at our place. I find that the flavors really infuse the crust when it sits in the fridge for a bit.

Feel free to swap the figs with another fruit of your choosing, but just beware – some release a lot more liquid and may make the crust a bit soggy. Or try it with figs. They are such a great tasting fruit & they are also so good for you. If you missed my PSA on figs, you can find it here.

I want to know if you make this, so drop me a comment down below and let me know how you like it!

GRAIN FREE FIG GALETTE

GRAIN FREE FIG GALETTE

Ingredients

Instructions

  1. In a food processor mix together the dry ingredients very briefly.
  2. While the processor is running add in the honey and butter one tablespoon at a time. Allow the dough to mix together until it starts to clump into a ball.
  3. Grab a piece of plastic wrap and put the ball of dough in there. Cool in the fridge for two hours.
  4. In the meantime, right before you grab the dough out of the fridge, make the filling by cutting up the figs and mixing them with the cassava flour & sweetener if using any.
  5. Preheat the oven to 325F.
  6. Take the dough out of the fridge and put on top of a piece of parchment paper, flatten a bit with your hand and place another piece of parchment paper on top. Roll out the dough into a circle (or whatever shape you choose, just try to make sure the thickness is pretty equal all around).
  7. In the middle of your rolled out dough place the filling leaving at least two inches of space around it. Fold the edges of the dough over the filling. Place the galette with the parchment paper on top of a baking sheet.
  8. Crack an egg into a bowl and whisk together and lightly brush the sides of the galette with it. Place into the preheated oven and bake for 45 minutes or until the top is golden brown.
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GRAIN FREE FIG GALETTE

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5 PLUS 1 CASHEW BALLS – TWO WAYS

Simple recipes are where it’s at during busy days –  and that is exactly how these 5 plus 1 Cashew Balls were born. But we’ll get to that a bit later.

This week has been tough. I feel like it’s partly due to the fact that the light during the day is shortening and part the fact that the heat is NOT going anywhere. Contrary to what you might think, it’s actually picking back up and making me grateful for AC like I’ve never been before in my life.

Some of you may not know me at all, so I’ll let you in on a secret – I am not a fan of the heat. I really don’t think I would be able to live on a tropical island on a beach. The idea sounds lovely, but the reality of it is that I just don’t do well in heat. My dream would be a cabin in a forest where we the seasons are mild, but most definitely all there.

One of my favorite hiking spots in Eugene, OR – Spencer’s Butte. I can just imagine living in a forest like such with surroundings like these!

So with the days getting shorter, my mind is used to the weather being cooler, and the ability to spend time outdoors lengthening, but sadly that is not the case. Ah, I guess I get to just dream of the hikes and camping trips for a little bit longer.

Speaking of camping, what has everyone got planned for this long Labor Day weekend? We were toying with the idea of going camping, but have changed our minds with the weather being so hot. However, we do hope to make it out to a river or a lake for a day in the water!

So as I’ve mentioned before, this week has been a little tough and only naturally (or more so from being used to turning to food when the going gets rough, *need to work on that, I know*) I wanted something delicious, chocolatey, and quick! So I went to work – and created just the thing!

5 + 1 Cashew Balls

One of my most favorite things is when I come up with a recipe as simple as can be and it also has minimal ingredients! This one is just that. It’s literary five ingredients plus the one you want it to taste most like – how awesome is that.

5 + 1 Cashew Balls

Knowing me – I wanted chocolate, but my husband requested blueberry – and so the 5 Plus 1 Cashew Balls – Two Ways was born. Simple, easy to make, and quick to be gone too! My little one loved them as well – both flavors were a hit with him! Hope you enjoy them, and let me know if you try any different flavors.

5 PLUS 1 CASHEW BALLS – TWO WAYS

5 PLUS 1 CASHEW BALLS – TWO WAYS

Ingredients

Instructions

  1. To soak the cashews you can cover them with water the night before, or do a hot soak(boiling water poured over the cashews) for an hour before you want to make the balls.
  2. Pour off the water from the cashews and rinse.
  3. Put the cashews, coconut shreds, coconut oil, vanilla powder, and dates into a food processor.
  4. Process everything until it starts to clump into one big chunk (might take a few minutes, depending on your food processor).
  5. Make sure to scrape the sides every now and again to get everything incorporated well.
  6. If making the two flavors, open it up and split the ball into two, leaving one in the food processor.
  7. Add in your flavor and let the processor go again - if you find the the mixture is not blending well, you can always add a bit more coconut oil or a teaspoon or so of water.
  8. Once it is blended well, grab a baking sheet or plate.
  9. Wet your hands and roll little balls from the mixture and place on your surface.
  10. If you would like you can cover the blueberry balls with coconut and the chocolate ones with cacao by rolling them in that before placing on your surface.
  11. If making another flavor, wash the container and dry quickly (or just do it in the one already if you don't mind a bit of flavor mixing)
  12. Add the rest of the mixture into the container along with the flavoring and repeat the same process.
  13. Once all is done, pop into the freezer to allow the balls to harden some and enjoy.

Notes

I keep mine in the freezer, and just take them out a few minutes before I want to eat them

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5 PLUS 1 CASHEW BALLS

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CHOCOLATE FIG BANANA BREAD

Chocolate, figs, bananas, and bread. Or rather this chocolate fig banana bread is where this whole post is headed towards. But let’s start from the beginning.

I talked extensively about seasonal eating in my previous post, which you can find here and I mentioned that figs are one of my favorite summer fruits. We live in a town that has so many farms close by. One of our favorites is The Natomas Farm. A simple farm, with a wonderful and funny farmer who we adore! This is the farm that I bought a flat of figs from last week to satisfy my love for figs until the next year.

And so my quest for all the fig recipes began. I have made a few savory relishes and some other desserts that I will share eventually as well. But this one has been one of the favorites from the ones I came up with. I’ve even managed to make it twice already. Sadly the second time I made it, I was highly sleep deprived and forgot to include quite a few essential ingredients. But it ended up turning out pretty good regardless. Have you ever been so tired that you missed a few ingredients in a recipe? I think this was a first for me. Also, cheers (with my coffee filled cup) to all of the sleep deprived mama’s out there, I feel you. It gets better, I promise. I didn’t believe it myself when others told, but I know now that it does. Besides the random 4:30 AM wake ups, most of the time, sleep is oh so good. So just keep your head high, the cup full, and the banana bread coming!

You will love this recipe because it is as simple as banana bread can get but also filled with the extremely rich and decadent flavor of the cacao. Also, it is completely grain free and refined sugar-free. Actually, it is even free of any other sweeteners like agave, or maple syrup. However, you always have the option to add that in – if you prefer yours sweeter. I actually really prefer the subtle sweetness from the banana and figs as they merge with the decadent chocolate flavor.

Let’s do a quick run down on figs. To put it simply – they are delicious. But that is such a small part of their goodness. They are extremely rich in fiber and when we need  25g to 30g per day – it sure is nice to know that just ONE fig can provide a whole 1.5g of fiber (of course depending on its size, but why not go for that bigger one?).

Along with fiber, they are a good source of:

  • Potassium
  • Manganese
  • Vitamin K
  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Calcium
  • Magnesium
  • Thiamine

Now if that’s not a fruit filled with some goodies, I’m not sure what is. Especially since nowadays, so many of us are depleted in many of those vitamins and minerals. Oh and best of all – it is full of antioxidants. No need to buy into the latest superfood craze – just get yourself some good old figs, and get your dose of antioxidants! But like I said previously – the best part is the taste. Have you ever had them frozen? They taste like custard – yum!

Alright, I won’t tease you much longer. Here is my recipe for the rich, full of healthy fats and protein, as well as fiber – Chocolate Fig Banana Bread.

CHOCOLATE FIG BANANA BREAD

CHOCOLATE FIG BANANA BREAD

Ingredients

  • 2 very ripe bananas
  • 2 pasture raised eggs
  • 2 tbsp coconut oil
  • 1/4 cup coconut flour
  • 3/4 cup almond flour
  • 2 scoop collagen peptides
  • 6 tablespoons cacao powder (adjust to your own liking, I prefer mine rich in cacao)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 pint figs sliced

Instructions

  1. Preheat oven to 375.
  2. In a big bowl mash together the bananas.
  3. Add in the eggs and whisk together.
  4. Warm up the coconut oil and add into the mixture.
  5. Add in the coconut and almond flour and mix together.
  6. Add the cacao and mix once again - it may seem a bit dry, but don't be tempted to add anything moist.
  7. Add in the collagen peptides, baking soda, baking powder, vanilla extract, and cinnamon and mix one more time.
  8. Add in the figs (making sure to leave some for decoration) and mix one last time.
  9. Line a bread pan with parchment paper and scoop in the banana bread mixture.
  10. Top with the figs that you had left over in whatever decorative fashion you would like.
  11. Put into the oven and bake for 50 minutes.
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