Superfood Blueberry Galette with Hazelnut

As we approach Thanksgiving, I wanted to include a recipe that highlights several traditional Native American superfoods. For those of you unfamiliar with mesquite flour, you are in for a treat. This novel flour is gluten free and nutrient packed. It is a rich source of protein and fiber, calcium, magnesium, potassium, iron and zinc along with the amino acid lysine. Mesquite flour has a mildly sweet, nutty flavor that lends itself well to baking. Blueberries, hazelnuts, and maple syrup were also important staples in the tribal diet. Blueberries provide ample antioxidants that help counteract free radicals and protect against cataracts, heart disease, and cancer. Hazelnuts are a wonderful source of vitamin E and folate together with carotenoids, flavonoids, and proanthocyanidins which help prevent cardiovascular disease and cancer. Although not considered an absolute superfood, maple syrup has high levels of zinc and manganese, both of which are immune boosters. More information can be found here.

Healthy best wishes for your day of thankfulness and gratitude. Enjoy!

Blueberry Galette with Hazelnut

Yield: 8 wedges

*Please note: it is best to use organic ingredients whenever possible.

Filling:
3 tablespoons water
1/8 cup arrowroot starch
1/4 cup maple syrup
4 cups wild blueberries, preferably fresh
1 tablespoon fresh lemon juice
1/2 cup chopped hazelnuts, toasted

Preheat oven to 350°F. Whisk arrowroot starch and water together until dissolved. In a medium saucepan, combine dissolved arrowroot, maple syrup and 3 cups of the blueberries. Over medium-low heat, gently simmer uncovered until mixture begins to thicken, approximately 20 minutes. Remove from heat and stir in lemon juice and remaining 1 cup of blueberries. Set aside while preparing galette dough.

Galette dough:
1 1/2 cups whole grain spelt flour
1/4 cup mesquite flour
1/2 teaspoon Himalayan or Celtic sea salt
1 teaspoon freshly ground nutmeg
1/8 cup plus 1 tablespoon evaporated cane juice crystals
3/4 cup coconut oil, chopped into small pieces
1/3 cup ice water
1 egg yolk, beaten (omit for vegan adaptation)

Combine both flours, salt, nutmeg, and evaporated cane juice in a medium mixing bowl. Cut in the coconut oil by hand with a pastry blender until mixture resembles the consistency of large bread-crumbs. By the tablespoon, sprinkle the ice water over the top and mix with the flour mixture until dough comes together into a ball. Refrigerate for 20 minutes.

Sandwiched between two sheets of parchment paper, roll out the dough into a rough 14-inch round. Peel off top sheet of parchment paper and transfer dough with bottom paper onto a baking sheet. Add blueberry filling, leaving a border of dough 3 inches around. Fold border over filling, leaving the center open. Brush galette dough with egg yolk and sprinkle with 1/8 cup evaporated cane juice crystals. Bake for 15-20 minutes until crust is golden. Remove from oven and slice into eight wedges. Sprinkle each wedge with 2 tablespoons of chopped hazelnuts. Serve warm.

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. “  ~John Fitzgerald Kennedy