Jaime Oliver’s Food Revolution Day is today, Friday May 16th 2014.
For those of you who are new to Food Revolution Day, it is a day to bring around change to keep cooking skills alive. To educate children about food, how to cook and where their food comes from. To share the importance of cooking good food from scratch and raising awareness of how it impacts our health. Everyone should know about good, fresh, healthy and nutritious food. It starts with getting kids food savvy as they are the next generation to make a change, why not start with getting back to basics and learning good food and nutrition from a young age.
All around the world on Friday May 16th, friends and family are sharing home-cooked food with each other at either formal or informal Food Revolution Day events. Whether it be in schools, communities, workplaces or at home, there is always a way to get back to basics to share fresh, homemade food.
This year, I organised a shared lunch within my department at work. We all bought along one dish made at home. The selection was fantastic with three savoury options for lunch’s main and two sweet options. My contribution was a Rustic Apple Galette. The recipe came together with the aid of a gluten free pastry recipe from a colleague at work and then the flavours for the apple filling inspired by Bake This. Eat That. Then Move.
Simple, gluten free and delicious served with natural unsweetened yoghurt, ice-cream, or cream if you dare!
RUSTIC APPLE GALETTE
- 3/4 cup gluten free flour
- 1/4 cup almond meal
- 60 gm butter
- 2 tbsp sour cream
- 1 egg
- 3 large granny smith apples, cored and thinly sliced
- 1 lemon, juiced
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp natural vanilla extract
- Crushed walnuts
- Almond meal for dusting
- Gluten free flour for dusting
- Egg wash
- White sugar
- To make the pastry place the gluten free flour and butter in a bowl and combine with your fingertips until it resembles breadcrumbs
- Add the sour cream and egg and mix together with a fork until combined (the mixture will be very wet)
- Slowly mix in almond meal to form a dough
- Turn the dough onto a large floured sheet of backing paper and roll out into a circle with a rolling pin (or seeing I realised I don’t have a rolling pin once I started making the galette, a wine bottle works just as well, so long as you flour it!)
- Combine the sliced apple with lemon juice, cinnamon, ginger and vanilla in a bowl
- Line the centre of the galette with almond meal and crushed walnuts to form an inner circle.
- Place the apple in a circle on top of the almond meal and walnuts
- Once all the apple has been placed, use a fish slice to lift the edges up and fold over to form the galette
- Brush with egg wash and sprinkle with sugar to help golden and give the pastry a crunch
- Bake at 180 degrees for 30-45 minutes until pastry is golden and apple is cooked through
Note: If you have a food processor, you can easily make the above pastry using the same steps as above.
I do hope you enjoy this recipe! Try it out. Leave a comment, or don’t. But enjoy it with friends and family, not by yourself. This was the first time I had made Gluten Free pastry too! It stayed together, so that was a bonus.