disclosure: i am submitting this recipe for a contest in which i am eligible to win a prize. i received no products or compensation for this post. all opinions are my own.
never have i ever…
before appreciated nuts so much. i love their nutrition profile and the diversity of their use.
i’ve gone a little kooky over the nut butter bowls i’ve posted here, but one of my original uses of nuts (other than popping them straight into my mouth) was as a gluten-free flour alternative. they are amazing for offering flavor, fat, protein, and structure while being completely gluten- and grain-free!
we’ve all heard of using almond flour for grain-free baking by now, right? well let’s think outside of the box (shell?) and consider some other delicious nuts… like walnuts.
did you know that walnuts are the only nut that contain a significant amount of alpha-linolenic acid (ALA), the plant-based source of omega-3 fatty acids. those fats have been shown to be beneficial for heart health, diabetes, cancer, cognition, aging and metabolic syndrome. plus walnuts have a positive effect on the gut biome, even potentially protecting the colon from carcinogenic insult.
i’ve always loved the rustic look of a galette, like a carefree pie that is allowed to live without boundaries. so today i’m sharing with you a gluten- and grain-free double walnut nectarine galette. the deliciously flakey crust is made from walnuts, spread with a walnut cream filling, and topped with juicy ripe nectarines. the whole galette has very little sugar, so you have all of the benefits of healthy ingredients without the guilt.
my new favorite way to bake…
Double Walnut Nectarine Galette
- 1 1/2 cups walnut flour about 1 1/2 cups walnut halves, maybe a tad more
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot starch plus a sprinkle more for dusting
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 4 tablespoons chilled butter cut into small pieces
- 1 tablespoon ice water
- 1 cup walnut halves
- 4 dates pitted
- 1 tablespoon butter
- 1 teaspoon vanilla paste or extract
- 1 large egg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3-4 nectarines finely sliced into 1/8-inch slices
- 1 large egg lightly beaten
- turbinado sugar
- Combine walnut flour, coconut flour, arrowroot starch, xanthan gum, and salt in a medium bowl.
- Cut in chilled butter with a pastry cutter or two knives.
- Stir in ice water and mix to form a dough. Gather dough into a ball, cover with plastic wrap and chill for 10-20 minutes.
- Meanwhile, combine walnuts, dates, butter, vanilla, egg, cinnamon, nutmeg, and salt in a food processor or blender. Pulse well until a smooth paste forms. Set aside.
- Place chilled dough on a piece of parchment that has been lightly dusted with arrowroot starch. Lightly dust dough with arrowroot starch and top with another piece of parchment. Roll out dough to about a 14-inch circle or until dough is about 1/8-inch thick.
- Remove top parchment sheet and spread walnut paste evenly over dough, leaving a 3-inch border.
- Arrange nectarine slices on top of walnut paste.
- Gently fold edges of dough in slightly on top of nectarines (pick up parchment edges to help assist folding the pastry over), creasing the pastry as needed.
- Carefully transfer parchment with galette onto a baking sheet.
- Chill for 20 minutes.
- Preheat oven to 350°.
- Brush pastry crust with lightly beaten egg and sprinkle with turbinado sugar.
- Bake at 350° for 25 minutes or until pastry is golden and fruit is just bubbling.
- Let cool slightly. Serve warm or at room temperature.