Chia seed and orange cake

dairy free orange cake

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As I have mentioned many times, I’m trying to plan the recipes I would like to prepare and share here. But since my curiosity is much more stimulating than a well-defined plan, I often end up making recipes that were not planned at all. One classic example is this chia seed and orange cake I fell in love with once I discovered here. Read more

Spicy pears and jam tarte

shortbread cake with fruits

Preparing shortbread dough always scares me a bit as often I am not sure about the right thickness of the dough or the right cooking time. In fact when I prepare a pie or biscuits, I frequently end up with a dough either too dry or too thick. For once, and hopefully the first of many, I can say that I made it right! Read more

Tumeric rolls with butternut and pecan

brioscine-alla-zucca-e-noci-pecans

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I love cinnamon sweet rolls, no matter which season and no matter which stuffing. It might be the softness of the risen dough or maybe their shape that makes them particularly appealing to me. The recipe I am sharing with you today matches very much the flamboyant colors of the autumn. Read more

Buckwheat galette with fruits

galette de sarrasin

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The galettes are among the cakes I prefer to prepare the most. Easy to prepare, they are a way much less rich in fat than most of cakes – especially if using oil instead of butter- and in top of that, they are super versatile since you can customize then with any flour and fruits which inspire you the most. I let myself be won by the buckwheat flour I had in my pantry, again: its gray color and its inimitable rustic taste I knew would a great pairing with the sweetness of summer fruits. As you all know, buckwheat flour doesn’t contain gluten, so in case you would prefer a making version completely gluten-free use rice flour instead of the regular wheat flour I combined with the buckwheat one. As stuffing I use mixed fruits (plums, peaches and strawberries) but you can use only one fruit of your choice, it is just the matter of letting your imagination run wild, because the result is always guaranteed!

5.0 from 2 reviews
Buckwheat galette with fruits
 
Prep time
Cook time
Total time
 
Author:
: Cake
Serves: 6
Ingredients
  • For the pastry:
  • 120 gr. of buckwheat flour
  • 80 gr. of unbleached wheat flour
  • 80 gr. of cold butter
  • 40 gr. of cold water
  • 1 tablespoon of cane sugar
  • 1 teaspoon of white vinegar
  • 1 pinch of salt
  • For the stuffing:
  • 2 plums
  • 2 peaches
  • 10-12 strawberries
  • 3 tablespoons of cane sugar
  • 2 tablespoon of cornstarch
  • Sliced almonds for garnish
Instructions
  1. Pour the dry ingredients in a bowl and mix;
  2. Add in the cold butter, cut into pieces, and mix using your fingers until you get big crumbs of dough;
  3. Mix water with vinegar and pour into the kneading a little at a time, always mix with your fingers until you obtain a perfectly homogeneous dough;
  4. Place it in the fridge for 30 minutes, wrapped with plastic paper;
  5. Preheat oven to 180° and line a plate with parchment paper and set it aside;
  6. Pit the fruit and cut into slices;
  7. In a bowl, mix the fruit with 2 tablespoons of sugar and cornstarch;
  8. Remove the dough from fridge and roll it out on a lightly floured surface (make it as round as possible);
  9. Put the fruit in the center of the rolled dough leaving about 3-4 cm clear around the edge of the dough fold in the edges towards the center over the fruits;
  10. Sprinkle with remaining sugar and garnish with almonds;
  11. Bake for about 30 minutes.
  12. Note that you can keep this buckwheat brisée dough for a few days in the refrigerator or for a month in the freezer.
 

Galette de sarrasin aux fruits

galette di grano saraceno alla frutta

Les galettes sont parmi les gâteaux que je préfère le plus préparés. Faciles à réaliser, elles ont beaucoup moins de matière grasse que la plupart des gâteaux – surtout quand on utilise de l’huile à la place du beurre- et tellement polyvalentes qu’on peut les personnaliser avec la farine et les fruits qui nous inspirent le plus. Pour ma galette, j’ai préparé une pâte brisée à la farine de sarrasin, qui avec sa couleur grise et son goût rustique inimitable épouse parfaitement la douceur des fruits et du sucre de canne. Dans le cas où vous auriez envie de réaliser une version sans gluten, utilisez de la farine de riz à la place de la farine de blé. Pour la farce, j’ai utilisé des fruits mixtes (prunes, pêches et fraises), mais vous pouvez utiliser un seul fruit et libérer votre fantaisie autrement, car le résultat sera toujours garanti !

5.0 from 2 reviews
Galette de sarrasin aux fruits
 
Prep time
Cook time
Total time
 
Author:
: Gâteaux
Serves: 6
Ingredients
  • Pour la pâte brisée :
  • 120 gr. de farine de sarrasin
  • 80 gr. de farine de blé non blanchie
  • 80 gr. de beurre froid
  • 40 gr. d’eau froide
  • 1 c. à table de sucre
  • 1 c. à thé de vinaigre blanc
  • 1 pincée de sel
  • Pour la farce :
  • 2 prunes
  • 2 pêches
  • 10-12 fraises
  • 3 c. à table de sucre de canne
  • 2 c. à table de fécule de maïs
  • Des tranches d’amandes pour la garniture
Instructions
  1. Versez les ingrédients secs dans un bol et mélangez ;
  2. Ajoutez le beurre bien froid, coupé en morceaux, et mélangez-le avec les ingrédients secs en utilisant vos doigts jusqu’à obtenir la formation de gros « flocons » de pâtes ;
  3. Mélangez l'eau avec du vinaigre et versez dans le pétrissage peu à peu, toujours en mélangeant avec vos doigts jusqu'à ce que vous obteniez un pétrissage parfaitement homogène ;
  4. Placez-le au frigo pendant au moins 30 minutes, enveloppé avec du papier en plastique ;
  5. Préchauffez le four à 180 ° et tapissez une plaque avec du papier parchemin, réservez ;
  6. Dénoyautez les fruits et coupez-les en tranches ;

Galette di grano saraceno e frutta mista

buckwheat galette with fruits

5.0 from 2 reviews
Galette di brisé al grano saraceno
 
Prep time
Cook time
Total time
 
Author:
: Dolci
Serves: 6
Ingredients
  • Per la pasta:
  • 120 gr. di farina di grano saraceno
  • 80 gr. di farina di grano greggio
  • 80 gr. di burro freddo
  • 40 gr. d'acqua fredda
  • 1 cucchiaio di zucchero
  • 1 cucchiaio di aceto bianco
  • 1 pizzico di sale
  • Per il ripieno:
  • 2 prugne
  • 2 pesche
  • 10-12 fragole
  • 3 cucchiai di zucchero di canna
  • 2 cucchiaio di maizena
  • Mandorle in scaglie per guarnire
Instructions
  1. Versate gli ingredienti "secchi" in una ciotola e mescolate;
  2. Aggiungete il burro freddo, tagliato a pezzettini e integratelo dagli ingredienti secchi mescolando con con le dita fino a quando non otterrete delle grandi briciole di pasta;
  3. Mescolate l'acqua e l'aceto e aggiungeteli lentamente all'impasto, continuate a mescolare con le dita fino ad ottenere una pasta perfettamente omogenea;
  4. Mettete la pasta brisé al grano saraceno in frigo per almeno 30 minuti, avvolta nella pellicola trasparente;
  5. Preriscaldate il forno a 180 gradi e rivestite una teglia con della carta da forno, tenete da parte;
  6. Denocciolate la frutta e tagliatela a fettine;
  7. In una ciotola mescolate la frutta con 2 cucchiai di zucchero
  8. e la maizena;
  9. Togliete la pasta brisé al grano saraceno dal frigo e stendetela su una superficie leggermente infarinata;
  10. Disponete la frutta al centro della pasta stesa, ripiegate i bordi verso il centro;
  11. Spolverate con lo zucchero e decorate con le scaglie di mandorle;
  12. Cuocere circa 30 minuti.
  13. Nota: è possibile conservare la pasta brisé di grano saraceno per qualche giorno in frigorifero o nel congelatore per un mese

Mango and coconut vegan cobbler

mango and coconut cobbler

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What’s a cobbler? In simple words, it can be considered as a crumble’s cousin. The basic idea is the same for both cakes, or better, fruits underneath and a layer of the dough/crust over it. The main difference is, for the cobbler, the crust top of the fruits is not made with crumbs, but with a dough very similar to cookies’, without eggs. Read more