Veganmofo 2014 – Let the fun begin! (and have some vegan plum galette!)

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Hallo there!

It’s the Vegan Month of Food again (starting today on September 1st!) and I’m so excited and looking forward to another vegan mofo full of delicious, creative and absolutely droolworthy cruelty-free food from all over the world! Make sure to check out the official veganmofo website and the international blog-roll, full of interesting food blogs from around the globe! This year, for the first time, the huge vegan community on instagram will also be included under the hashtag #veganmofo2014!

Lilith and me will try to post at least three times per week during September, sharing recipes highlighting all kinds of seasonal produce, trying to give old, non-vegan favorites a new vegan twist or just talking about coffee and vegan cake ๐Ÿ˜‰

And talking about cake, I’ll kick off the Vegan MoFo 2014 on our blog with my latest addiction: Plum Galette!

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I love several things about this plum galette: the crust comes together pretty easily and I don’t even have to get my hands dirty ๐Ÿ˜‰ (well, almost not), the thin crust doesn’t make the galette too heavy and really lets the plums shine on their own and last but not least, rye flour is used in the crust, which gives the galette the certain something-something ๐Ÿ˜‰

The original recipe can be found on the always amazing my new roots actually here.

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Here’s my version, which is not so much different from the original, but I wanted to share the recipe with you anyway ๐Ÿ˜‰

Ingredients:

for the plum filling

2 cups quartered plums (a variety of different colours looks very nice. but also plums such as reine de victoria, which have a yellow inside and a pink outside.)

1-2 tablespoons maple syrup or coconut blossom sugar

2 tablespoons whole rye flour

1/2-1 teaspoon pure vanilla

zest and 1 tablespoon of juice of one organic lemon

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom or 1/2 teaspoon dried thyme (or of course some fresh, if you have it on hand)

for the crust

3/4 cup rolled oats (or another type of rolled grain)

1/4 cup ground (toasted) hazelnuts

1/2 cup rye flour

1 tablespoon poppy seeds

1/4 teaspoon sea salt

1/4 teaspoon ground cinnamon

a scant 1/3 cup coconut oil (very cold)

2 tablespoons maple syrup

1/4 very cold (best ice-) water

Directions:

(1) In a food processor pulse the rolled oats until they resemble a course flour. Add rye and hazelnut flours, poppy seeds, cinnamon and sea salt and pulse until the mix has a sandy texture. Add maple syrup and pulse, then slowly drizzle in the water, one tablespoon at a time, just until the dough comes together (you probably need only half of the water or even less). Do not over process.

(2) Empty the food processor onto a piece of plastic wrap, knead until it barely comes together. Roughly form a disc, wrap it in the plastic wrap and place in the refrigerator to chill for at least 30 min. (but also not too long, otherwise the oil becomes too solid and the dough will be difficult to roll out).

(3) Meanwhile, prepare the filling by pitting and slicing the plums and placing them in a big bowl, toghether with the rest of the filling ingredients. Gently toss to coat and set aside. (Letting the filling sit for a while, makes it even yummier)

(4) Remove the dough from the fridge, unwrap it and place it on a piece of parchment paper (fitted to your baking tray). Roll out the dough as circularly as possible (but since this is kind of a free-form pie, don’t sweat it ๐Ÿ˜‰ ) and just about 1/2cm thick (maybe even thinner, I’m not that good at guessing this. but you want it to be pretty thin, but still stable enough to fold it over the filling).

(5) Place the plum filling in ring formation or rows onto the crust. slightly overlapping. Fold the edges of the dough around the fruit in preferred shape. Transfer the galette with the parchment paper to your baking tray and place it in the oven. Bake the galette at about 175ยฐC for 35-40 minutes until the crust is golden and crispy. (No need to preheat your oven, it only wastes energy. If you have an old oven, that needs a long time to heat up, adjust the baking time accordingly)

Let the galette cool slightly before serving.

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It tastes great with a little vegan yoghurt, such as coconut.

I hope you like this galette as much as I do!

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3 thoughts on “Veganmofo 2014 – Let the fun begin! (and have some vegan plum galette!)

  1. ooo – i bet that “something-something” from the rye is quite nice! we have wild “sand hill plums” that grow around here that would be a great fit for this dish.

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