My grandmother was a phenomenal cook. She passed away a number of years ago but what I remember most about her and really cherished about her visits to the states was her love of cooking. That old saying, "A recipe has no soul, you as a cook must bring soul to the recipe" was all about my grandmother; there's was something special about her food. Someone else could make the same exact dish but it would never taste the same as when her hands touched it. Perhaps it was the love or maybe she sprinkled something else inside her baked goods, I don't know. The delicious aromas that would escape from our kitchen when she was in there is indescribable - we would all rush in to see what she was making.
You never had to beg her to cook anything for you all you had to do was ask her and she would - she loved making people happy that way.
My favorite memories with her were when we'd be in the kitchen together. She'd be preparing something scrumptious in the oven and I'd be eagerly waiting to eat it. I'd sit there watching her craft something out of dough, looking up at her beautiful face and she'd say, ""Pay attention so one day you can make this for your husband, if you feed him well, he'll never leave you." Funny since I was around 10 or 11 years old at the time but I'd just listen because I knew she had to be right.
This recipe is in honor of her. She used to make a really, really gorgeous and yummy plum galette that would have us digging in for seconds, thirds, even sneaking some when no one was looking (Hello, guilty here). I now tailor mine to be vegan but hers was exceptional - made with cinnamon, spice and everything nice - as they say!
Thank you Grammy - wishing you were still here!
- 1 cup gluten free all purpose flour
- 1/2 tsp. organic cane sugar
- pinch of sea salt
- 6 TBS. vegan shortening, chilled & cut into 1/2 inch pieces
- 1/4 cup cold water
- 1/2 pound peaches, sliced thin
- 1/2 cup blueberries
- 1 TBS. coconut oil
- 1 TBS. agave nectar
- In a large bowl go ahead and add your gluten-free flour, cane sugar and sea salt. Then using a pastry blender or two knives, cut in chilled vegan shortening, process everything until small particles are formed resembling the size of peas.
- Dribble water, TBS. by TBS, over dough, gently pull dough together by hand or with a rubber spatula. Add additional water, TBS. by TBS, as needed so that dough can form and come together.
- Gently knead the dough into a mound and then flatten into a disc and cover with plastic wrap and transfer to the fridge to chill for 30 minutes to 1 hour before you begin rolling it.
- Once the dough is chilled, allow to soften for a few minutes before rolling out.
- Lay down a piece of parchment paper and dust with flour, begin rolling out dough into 14 inch circle and making sure it's 1/8 inch thick. Transfer to baking sheet and chill again while you move on to make the filling.
- Preheat the oven to 400 degrees.
- Rinse and slice peaches; set aside.
- Rinse blueberries; set aside
- In a small mixing bowl, combine coconut oil and agave nectar; set aside.
- Remove prepared dough from fridge and roll out.
- Arrange fruit from center out, leaving a 1½-inch to 2-inch border of dough.
- Roll dough's border inward, rotating galette as you go; crimp dough together at fruit's edge. Be sure that there are no gaps or tears, as juices will leak during baking. Lightly brush crust's edges with some coconut oil and sprinkle fruit with cane sugar.
- Bake for 45-50 minutes on baking sheet or pizza stone. Crust should be golden brown with slightly caramelized edges, fruit soft and juices bubbling. Immediately transfer to a cooling rack; allow to cool approximately 20 minutes before serving.
- Dust with coconut powder (shredded coconut blitzed in the blender until a fine powder).