Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup each honey and water 1 lemon, thinly sliced and seeded 3 large mangoes, peeled and thinly sliced 1 cup whole wheat flour 1/2 cup corn meal 1/2 teaspoon salt 6 Tablespoons solid coconut oil 2 Tablespoons each cold water and honey DIRECTIONS In a large pot, bring honey and water to a boil. Add sliced lemon and mangoes. Return to boil then lower heat to maintain active simmer. Cook until mango is softened to desired consistency. Remove from heat and cool completely. Preheat oven to 375 degrees. Combine flour, corn meal and salt in food processor. Add coconut oil and pulse until combined. With machine running, add water and honey. Process until clumps form. Press together lightly into a flattened oval on parchment paper. Cover with a second piece of parchment and roll from the center out into a 12 inch rough circle, about 1/8 inch thickness. Place rolled dough with parchment on baking sheet. Remove top piece of parchment. Spread 2 cups of cooked mango in a circle on the center of the dough. Fold dough edges over mango towards the center, leaving a small opening. Bake 25-35 minutes, until edges are browned. Remove from oven and place parchment with galette onto a cooling rack. Allow to cool at least 30 minutes before cutting into wedges. Store in airtight container at room temperature. Copyright © 2015 Stefanie Samara Hamblen |
