Description
This Rustic Persimmon Galette Paleo AIP Gluten Free is a delightful easy dinner and weeknight meal offering a lovely family dinner treat. Its simple preparation brings warmth and seasonal flavors to your table.
Ingredients
Scale
- ½ cup cassava flour
- ¼ cup tigernut flour
- 1 tablespoon arrowroot flour
- 1½ tablespoons granulated coconut sugar or date sugar
- ⅛ teaspoon sea salt
- ¼ cup + 2 tablespoons cold palm shortening
- 6 tablespoons ice-cold water
- 4 Fuyu pesimmons ripe
- 6 tablespoons unsweetened applesauce
Instructions
- Chill the palm shortening and water overnight in the refrigerator to ensure they are very cold.
- In a large bowl, whisk together the cassava flour, tigernut flour, arrowroot flour, sugar, and salt until evenly combined.
- Remove the palm shortening from the fridge and chop it into small pieces, then incorporate it into the flour mixture using a pastry cutter or sharp knife until the pieces resemble small peas and are well coated.
- Add the ice-cold water and stir the mixture gently with a rubber spatula until the dough comes together roughly; it should remain textured and not smooth.
- Divide the dough into three equal parts, form into balls, and refrigerate them while preparing the persimmons.
- Remove the stems from the Fuyu persimmons, cut them in half, and slice each half into ¼ inch thick pieces using a serrated knife.
- Preheat the oven to 400°F and place a rack in the middle, lining a baking sheet with parchment paper.
- On a lightly arrowroot-dusted surface, roll out one dough ball between two pieces of parchment paper to about ⅛ inch thickness in a disc shape.
- Spread 2 tablespoons of applesauce on the center of the dough disc, leaving about ¾ inch clear around the edges, then layer with persimmon slices.
- Carefully fold the edges of the dough up around the filling, pinching pleats to secure them.
- Transfer the galette onto the prepared baking sheet using a large spatula and repeat for the remaining dough balls.
- Bake the galettes for 35 to 40 minutes until the crust is golden brown, rotating the pan halfway through for even baking.
- Serve warm directly from the oven for best enjoyment.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: AIP, Autoimmune Protocol, Paleo
Nutrition
- Calories: 300 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg