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Holiday Ube Galette

November 21, 2017

Ok! This recipe will be executed in parts! If you have time, my suggestion is to make the crust and sweet potatoes the day before so you can break up the prep work. Recipe line up: I will give the ingredients for each part of the recipe, and then list the method directly after.  Please read thru the entire recipe before attempting it.  The complete grocery/ingredient list can be found at the bottom of page! Enjoy!

 

Crust

1 1/2 cup almond flour
1/2 cup tapioca flour
2 pinches of Himalayan Salt
1 tablespoon coconut sugar
6-7 tablespoons of cold (store in fridge prior) coconut oil or ghee (use butter for non-paleo version)
1 cold egg

1.Mix all of the ingredients together.
2.Knead the dough in a bowl.
3.Place dough on a piece of parchment paper
4.Roll dough out on parchment until it all lays flat - around an inch thick. Don't worry too much about whether it is a circular or rectangular shape. Place dough with parchment paper on a sheet pan.
5.Refrigerate crust for 30-40 minutes 

Meanwhile, prepare the sweet potatoes...


2-3 lbs purple sweet potatoes peeled and chopped
1 cup coconut milk (use half and half for non-paleo version)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon coconut sugar
2 eggs
Pinch of Himalayan Salt 

1. Peel and chop the sweet potatoes as listed above.
2. Submerge them in a big pot of water with a pinch of salt.
3. Place the pot on high heat. Boil until soft. 
4. Drain sweet potatoes in a colander.  Place sweet potatoes back in the pot and mash them with the coconut milk, cinnamon, nutmeg, ginger, coconut sugar, and a pinch of Himalayan salt. Mix and set aside.

 

Toppings:
2 cups pecans, chopped

1 tablespoon coconut oil
Pinch of Himalayan Salt 
Pinch of coconut sugar

1 Pomegranate

2 eggs plus 1/4 cup water

1 can of coconut cream (use whip cream for non-paleo version)

 

1. Place a saute pan over high heat
2. Add a tablespoon of coconut oil.
3. Once the oil melts and starts to sizzle add the pecans.
4. Toss the pecans in the oil and add a pinch of salt and coconut sugar. Cook for about 6-7 minutes and turn off the heat.

5. Chop the pomegranate in half, push the seeds out of the pomegranate and into a bowl. Set aside.
6. Whisk the 2 eggs with 1/4 water to create an egg wash. Set aside.

 

Now it's time to make the galette!
1. Place the purple sweet potatoes (Ube) on top of the middle of the crust. Spread it evenly in a circular motion leaving about a 2 inch space from the edges of the crust. 
2. Fold the edges over the ube so it covers a portion of the ube.
3. Take your egg wash and rub the egg wash on the crust. 
4. Place the galette in the oven for 30 minutes
5. Pull the galette out of the oven. Distribute

 the pomegranate seeds and pecans evenly over the top of the galette. 
6. Place it back in the oven and bake for another 15 minutes. Check the galette using the toothpick trick. Stick a toothpick in the center of the galette, if it comes out clean, it's ready. If not, set your timer for 5 minutes and check every 5 minutes until it is done!

7. Pull galette out of the oven and cool for 15 minutes prior to serving time.

8. Drizzle coconut cream on top.

9. Makes 8-10 pieces.

9. Store in refrigerator.

 

Full Ingredient List

1 1/2 cup almond flour
1/2 cup tapioca flour
2 pinches of Himalayan Salt
1 tablespoon coconut sugar
6-7 tablespoons of cold (store in fridge prior) coconut oil or ghee (use butter for non-paleo version)
1 cold egg

2-3 lbs purple sweet potatoes, peeled and chopped
1 cup coconut milk (use half and half for non-paleo version)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon coconut sugar
2 eggs
Pinch of Himalayan Salt 

2 cups pecans, chopped

1 tablespoon coconut oil
Pinch of Himalayan Salt 
Pinch of coconut sugar

1 Pomegranate

2 eggs plus 1/4 water

Parchment Paper

1 can of coconut cream (use whip cream for non-paleo version)

 

 

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