Pear and Chocolate Galette

Ingredients

  • To brush

Directions

A delicious pear and chocolate cake that is healthy and gluten-free. Amaze your guests and family with this tasty dessert.

The galette dough is prepared using the kneading function on the ZP2000 breadmaker.

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Steps

1

Preheat the oven to 180°C.

2

Blend the almonds with a food processor until they have a flour like consistency.

3

Use your breadmaker to prepare the galette dough by using the kneading function for around 10min.
Add the buckwheat flour, almond flour, chickpea flour, coconut sugar and salt into the bread pan. Then pour in the coconut oil at room temperature or slightly heated (it must be creamy and soft, not liquid and hot) and knead while adding the cold water (50ml) little by little.

4

Form a ball, cover it with plastic wrap and let it rest for 15-20 minutes in the refrigerator.

5

Meanwhile, coarsely chop the dark chocolate.

6

Wash and dry the pears, remove the core and the seeds and cut them into thin slices.

7

Put the pears in a bowl or spread them on a sheet of parchment paper. Add or brush the lemon juice and the syrup. Stir gently with a wooden spoon or with your hands and set aside for the time being. (You can postpone this step and brush the pears with juice and syrup when you place them on the dough)

8

Remove the pastry from the refrigerator and let it set for 2-3 minutes. Work it with your hands and roll it out with a rolling pin between two sheets of parchment paper. The pastry should have a thickness of about 2-3mm.

9

Spread the chopped chocolate over the pastry, leaving a border of about 3cm.

10

Arrange the pears on top of the chopped chocolate.

11

Close the edges of the tart and brush the pastry with the mixture of syrup and plant milk.

12

Bake for about 38-40 minutes, until the pastry is lightly browned.

13

Serve the chocolate and pear galette warm or at room temperature with melted chocolate.

Enjoy

Pear and Chocolate Galette

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Ingredients

150g Buckwheat Flour
75g Almonds Or almond Flour
40g Chickpea Flour
35g Caster Sugar or Coconut Sugar
75g Coconut Oil
50ml Water
1 Pinch of salt
80g Dark Chocolate 70-80%
4-5 Pears
2 tbsp Maple Syrup
1/2 Juice of Lemon
1 tbsp Tapioca Or Cornstarch
To brush
1 tsp Plant Milk
1 tbsp Maple Syrup

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the well-being and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of well-being through nutrition. The food can leverage our beauty and make us shining from inside!

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