My C.S.A box runneth over with citrus right now and I have been doing my best to use them in their entirety. This week that seemed to manifest in a lot of dessert. Given that this is a rarity around here, I embraced my new found love of baking and did my best to turn beautiful recipes into healthy, whole-grain treats. I was inspired by a blood orange tart I saw months ago on Lottie + Doof. It was beautiful and rustic, and made with a butter-heavy crust that would not fly in my house (or belly.) But with some help from My New Roots, I made her poppy seed crust, that I had luck with last summer and the combination was fantastic! The rustic, poppy seed crust was a beautiful match to the naturally sweet citrus topping and all of it was dairy, wheat and (almost) sugar free (shhhh.)
I fed my treat to the in-house skeptic, who is morally opposed to all recipes altered for health, and his words exactly: "Oh my god, so moist and delicious! Seconds, please."
I fed the treat to the in-house skeptic, he who shudders at the thought of any indulgent treat turned healthy. His response: "Oh my god, so moist and delicious!"
I highly reccomend making this beautiful galette for a special occasion. A weekend dinner. Or, for breakfast. Tomorrow.
Poppy and Blood Orange Galette
4- 5 oranges of variety and color. At least one blood orange for your top layer.
Peeled and white parts removed.
1 cup rolled oats
½ cup rye flour (Rye flour is wheat free and LOW in gluten. Not to be confused with gluten free!)
1 Tbsp. poppy seeds
1/3 tsp. sea salt
1/4 cup coconut oil, very cold (plus extra to greece pan with.)
scant 1/4 cup vegan butter such as Earth Balance, very cold
2 Tbsp. maple syrup
¼ cup ice water
Begin by making your crust. Add the oats to a food processor and pulse until ground into a flour like consistancy. Then add the rye flour, poppy seeds, and sea salt and pulse everything to combine. Add cold coconut oil and Earth Balance and again pulse until the mix has a grainy consistency. Add maple syrup and pulse, then slowly dribble in the water one tablespoon at a time just until the dough comes together (you may not need to use all the water ). Do not over process.
Take the dough and lightly form it into a ball. (The trick to good dough is to touch it as little as possible.) Wrap in plastic and let sit in the fridge for at least 30 minutes.
While the dough is sitting, get to work with the labor intensive part of peeling the oranges. Be sure to clean all the bitter white rind off and then slices the oranges into 1" thick disks. Then with a thin strainer over a bowl, carefully press the oranges to remove some of the juice. This is a fragile process, so do your best to extract the moisture without breaking the shape of the orange.
*You will be left with a bowl of fresh orange juice. I suppose you could save the juice into a citrus honey sauce to drizzle over the top. Or, you could slurp it up like I did. Fresh and delicious.
When the dough is firm, cover a surface with some of the rye flour and roll the dough out into a circular shape. Place the rolled dough onto a baking sheet and arange the orange slices in a colorful pattern with blood oranges on top. Fold the edges just over the fuit and leave the center exposed. Take the whole cookie sheet and place into the freezer for at least an hour, if not over night. With will help the orange juice harden and keep the crust from getting soggy.
When you are ready to bake, turn the oven on to 350 and put the pan straight from the freezer into the oven. Bake for about 40 minutes or until the edges of the crust start to brown.
Serve warm and with a dollop of Greek yogurt.
Enjoy fully and without regret.
Why opt for wheat free, you may ask? Even without a gluten allergy your body could find wheat hard to digest. Wheat is one of those products that have been taken apart, reconfigured and used in over abundance in packaged food (along side its siblings corn and soy.) Read almost any label on the shelf and find wheat in some form or another. When the body ingests something at such great volumes it often forms allergies to these foods. Additionally, the way in which we consume wheat, in it's de-constructed form, is hard for the body to recognize and process as it would the food in it's natural form. When they body can not process something, it either disrupts digestion and food allergies form in response (hence the explosion of gluten intolerance), or it stores it as fat.
Rye flour is wheat free, and has very low gluten in it. Yet is NOT GLUTEN FREE! Someone with celiac disease should not consider this safe. However for the rest of us, just trying to eat as clean and whole foods as possible, rye flour is a is a great option!