Eggless Buckwheat Apple Pie Galette Navratri


Eggless Buckwheat Banana Paniyaram kuttu ke Appe Navratri
Gajar Ki Kanji Purple Carrots The Miracle Drink

Hello Everyone.

This month we’re all about gluten free, eggless baking that is suitable for eating while we fast for navratri.

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 high in protein and fibre . Its rich in micronutrients and all essential minerals.

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.

I make buckwheat flour laddoos which you can make at any time of the year and you can see that here .
Also, I made a savoury, Satvik Quiche using buckwheat flour sometime ago. It was nutty and super yum. you can check that here.
 
The delicacies made involve deep frying and soaking in sugar syrup. So I decided to make a galette.
Galette are primarily rustic flat cakes or more specifically  French free form rustic pastries.
Since it is a rustic pie that does not need a pie dish . It’s made with lesser filling and is generally eaten without cutlery. 
 
It has a crust, a nutty filling and some fresh seasonal fruit. Since I’ve baked this galette for navratri where we specifically follow a diet that includes no grains,no eggs and no meat… The flour used is buckwheat. 

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. 

I’ve avoided using an essence/ extract or Baking soda or powder because a lot of people refrain from using them during fasts. So if you’re fasting, or on a satvik diet or gluten intolerant or just fond of  experimenting like me… Try this hand pie. 
 
This pie is gluten free, refined sugar free and if you substitute the butter,vegan too. And it makes for a Terrific conversation starter at your coffee table .
 

 

for the
 
Buckwheat Apple Galette
 
you need
 

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
Pinch salt
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. 

Try to even out the edges with a knife or metal ruler to straighten it out. Place the parchment sheet on a cookie tray and pop into the fridge till you do the apples and frangipane. Peel and cut the apples into half lengthwise. Remove the core and Slice length wise. Lift slices carefully and place on a plate. Brush with lemon juice. 
 
In a blender, blend The soaked nuts with the sweetner, lemon juice and zest, vanilla essence,salt and and water to a spreadable consistency. Remember,not runny at all. Remove the cookie sheet from the fridge. Mark an inner border leaving an inch on all four sides like a path with a blunt knife. Spread the frangipane within the border you’ve marked. 

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 .

Cut with a sharp knife and eat as a  hand pie.  You can store leftovers in an airtight container and eat cold with any brew of your choice. 
 
 
The galette is fabulous cold or warm. The only thing you need to remember is that buckwheat is a thirsty flour. Everytime you eat something made with buckwheat flour ,make sure you drink something. 
A lot, a whole lot of hydration. Thats one reason why its good for your body.

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Eggless Buckwheat Banana Paniyaram kuttu ke Appe Navratri
Gajar Ki Kanji Purple Carrots The Miracle Drink

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