Navratri is 9 nights of celebration of the Hindu Goddesses in different forms. The mother Goddess Durga is worshipped in different forms in different regions all over India. So while we worship, we fast, only eating a few a ancient grains and no eggs . While we eat copious amounts of fruits and nuts and dairy, only a few communities eat non veg food. Rajputs and Bengalis are a few of those communities.
While technically , because I am married into Rajputs, I am allowed to eat whatever I want to, I take this nine days as a detox. Eating gluten free and possibly unrefined foods.
Buckwheat is one of those grains which are perfect. Buckwheat flour is gluten free, unrefined and perfect for navratri. You can source it year round from Organic Farmers Co . I make my dishes with buckwheat flour or kuttu ka atta regularly.
Buckwheat is an ancient grain with no gluten. It’s dark and nutty. It’s a thirsty flour and will make you drink liquid or any drink with it if you don’t feed it appropriately- with a liquid or fat. I’ve used granny Smith apples as they remain firm and are tart. You can also use pears or peaches. The frangipane is a nut paste that bakes and tastes like a cake itself.
2 cups buckwheat flour
1/2 cup almond flour
1 tbsp tapioca flour (grind locally available sabudana or tapioca in a dry grinder and sieve well)
2 tbsp raw cane sugar or a sweetner of choice.
1/2 tsp pink salt
1/2 cup diced butter
1/2 cup soaked almonds or walnuts
1/4 cup honey or maple syrup
Juice and zest of a lemon
Ice water as needed
4 granny Smith apples peeled
3-4 tbsp raw cane sugar or sweetner of Choice
6-7 drops Ossoro Vanilla Essence Optional
Juice and zest of two lemons
1/2 tsp cinnamon powder
1 tbsp melted butter
In a bowl, place the buckwheat flour, tapioca flour, almond flour,sugar ,zest of a lemon and juice ,salt and whisk together. Pop in the butter and mix to bread crumbs like texture with a fork. You can easily knead this flour because we’ve no worries about gluten formation ruining the flakiness of the pastry. Having said that, be gentle don’t knead like bread dough either. Add in the ice water to bind the dough together.
Place on a piece of parchment paper and cover with another. Roll the dough into an even rectangle about 8 inches wide and 12 inches long.
Lift the sliced apples and lay them perpendicularly to each set like in the picture . You can remove the smaller slices and use only same size slices and then lightly Pat them down at an angle so that the slices are embedded in the frangipane.
In a bowl ,mix the butter, sugar and cinnamon powder.
Liberally brush over the sliced apples to coat every visisble inch.
Now carefully fold over the edges of the pastry like a paper fold and fold seal the edges to get a neat shape.
If you’ve leftover butter sugar mix you can brush on the outside edges too.
Preheat the oven to 160C.
Place the galette in the middle of the oven and bake for 20 minutes. Cover with a foil and bake 5 minutes then increase the temp of the oven and broil 1-2 minutes.
Remove and allow to cool .
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