The Gluten Free Galatte

This weekend our wolf pack is down to 3 members, with my partner heading off for a 'man' weekend away. I though it would a rad opportunity to go camping on our lonesomes. Ive been eyeing this cool funky spot up for a while and its not to far away. I will admit though i'm terrified, my mind gets the better of me and I start thinking of every negative scenario possible. gah, aint nobody got time for that.

Lucky I find great comfort in food, so i've been planning our weekend around some recipes I want to attempt. Lets be honest, camping with an infant and a dog is hard enough let alone trying to cook up some nutritious meals on just a small cooker and one small trying pan. 

One recipe i've been working on is a fantastic Gluten Free Galatte. ahhhh yess Galattes are actually my favourite. You can have a lot of fun with the fillings by combining different fruits nuts, nut butters and even chocolate.
You can even make one really big one if you are entertaining guests and serve it as a pie with some homemade whipped vanilla coconut cream.

Vegan Baking

Its really easy to make, i've had the best success with my Christmas Fruit Mince Pie pastry. I like to use Coconut sugar in my pastry, this will make it not to sweet so you can go to town on your fillings.

Vegan Baking



2 1/4 cups Buckwheat Flour
4 Tbsp Coconut Sugar
Pinch Salt
1/2 cup Coconut Oil (Solid and Cold)
1/2 cup Ice Cold Water

I don't have a food processor, if you do you can throw everything into that and mix it all together.
Otherwise I put Flour, Sugar, Salt into a bowl.
Chop the coconut oil up until it resembles small crumbs.
Put Coconut Oil into flour mixture and rub together until theres not lumps left.
Mix in the water, use hands to form dough together without clumps.
Cover with a damp cloth and place in the fridge while you prepare your fillings.

Filling ideas

Apple, Sultana + Cinnamon
Pear, Maple + Peacan
Vanilla Apple
Black Doris Plum + Peach
Apple, Peanut Butter + Dark Chocolate

When your fillings are ready, pull dough from fridge. 
Flour surface and using a rolling pin roll out dough until its thin but still usable.
divide into four sections and place on a baking tray lined with baking paper.
Place your filling in the centre leaving about 20mm around the edges.
Once filled, fold over the edges and pinch the ends to its all sealed.
When it cooks you don't want the ingredients to spill out.
Bake at 200 degress for about 20 minutes.

Toppings + Sauces

Vanilla Whipped Coconut Cream
Coconut Ice cream
Vanilla Bean Coconut Yoghurt
Maple Glaze
Date 'Caramel' Sauce