If you’ve noticed, my posting around here has become less frequent – I’m dropping in twice a month rather than each week or multiple times a week and this is going to be my new schedule for awhile. I love sharing recipes with everyone, but find that the time it takes for me to make something worth sharing is longer than I had originally expected. Between work, marathon training, and squeezing in time with people that I love, I’ve found that it’s better for me to slow down and enjoy this space, like I had originally intended. After all, this whole blog thing is supposed to be fun and I would like to keep it that way.
January has been off to a busy start around here, as I transitioned from Wayfair to Wanderu and I’ve been putting together an SEO course for the first of February. I’ve been drinking more green smoothies and experimenting with recipes that call for no sugar and this Rosewater Citrus Galette is part of that journey. Citrus is hardly local, but incredibly delicious as it’s in season elsewhere. Baking grapefruit, oranges, and lemons bring the sweetness out of the fruit and the chia seed crust sneaks in a few extra antioxidants.
Winter this year has been about learning to be gentle and patient with myself. Next month, I’m registered to run Hyannis Marathon and the 20-degree training days and early morning/after work sessions have been long and some days brutal. I’m so grateful for all the friends who have called me for training runs or who’ve encouraged me to keep moving. I cherish friendship and the mysterious ways it helps me become a better person, each day.
It’s nice to come home to a dessert like this with a thick crust and a reminder of summer. If I were to add anything to this recipe, it would be a drizzle of maple syrup on top. Leave a comment below about what kind of galettes you’re making this season and any other recs you have for using the bounty of citrus in the markets right now. As always, thanks for following along – this space wouldn’t be what it is without you.
Rosewater Citrus Vegan Galette Recipe
Prep Time: 45 min. | Cook Time: 45 min. | Serves: 6
Whenever I think of citrus, I think of my great grandma’s grapefruit trees in Santa Clara. I always loved to pick massive grapefruit of the threes in her backyard during the summer and dive into their flavor. It’s winter in New England, so there are no signs of citrus growing here, but every now and then we need to indulge – and the markets are always brimming with citrus this time of year because they are ‘in season’ somewhere. Either way, this is a light, sugar-free, and vegan galette recipe (adapted from the great Martha Stewart) that’s perfect for when you want something sweet, but not too sweet.
1 cup (2 sticks) earth balance
2 1/2 cups whole wheat flour
1 tsp himalayan sea salt
2 tbs chia seeds
1 tsp grade A maple syrup
1/2 cup water
1 blood orange
2 tbs rosewater
1 can coconut cream, refrigerated for 24 hours
1 tbs maple syrup
- In a food processor, combine whole wheat flour, sea salt, and chia seeds.
- Slice butter into 1/2″ slices and add to flour, salt, and chia seeds with maple syrup until the mixture looks like sand.
- Slowly add 1/2 cup of water until the dough is wet enough to whir around in the food processor. Careful not to add too much water or your dough will be too soft.
- Flatten into a 10-12″ circle and cover in plastic wrap. Refrigerate for 30 min.
- While the dough is refrigerating, peel and slice citrus into circles. Pour rosewater over the citrus and let stand for 10-15 min.
- Remove the dough from the refrigerator and roll on a floured surface until the dough is 1/4″ thick. Place the citrus in the center of the dough, leaving 2-4″ inches to fold over. Fold each corner one at a time, working your way around the dough.
- Bake on a cookie sheet or pizza pan for 45 min. or until the crust is golden brown.
- While the dough is baking, use a hand mixer to whip together coconut cream and maple syrup for 2-3 minutes. Serve the citrus galette with whipped coconut cream & hemp seeds!