Mulberry Fig Galette
There’s a fence along the back of our yard separating the neighbors lawn from ours. Sitting right on the divider is a large mulberry tree.
We’ve had this tree in our backyard for as long as I have lived in this house and this is the first year I’ve harvested any of the berries. If I’m being honest, I truly never thought about foraging for food in my own yard until a couple of years ago when I started taking a strong influence in herbalism and up until that point I just didn’t think these berries were edible.
You see, the mulberries from this tree are not your typical mulberries. Mulberries tend to be black or purplish in color. The ones we have are mostly white with some darker colors thrown in. Mulberries are also traditionally slightly tart, like a blackberry would be but these are so sweet. From the naked eye you might assume they weren’t even edible, like I did at first. But I assure they are. And they taste delicious.
I decided to turn these mulberries into a mulberry fig galette to take in the fruit of the season. I think galettes are just an excellent way to preserve the harvest, no matter what the season may be. Having a good galette recipe or two is essential in my book and has become a great way to use up any remaining fruits and vegetables through out the year.
Ingredients:
5-8 figs, diced
1/2 cup mulberries
150g banana
2 tbsp coconut oil
6 tbsp arrowroot flour
2/3 cup cassava flour
1 egg
Preparations:
Start by mashing your banana in a bowl or alternatively, you may use a food processor. Add in the coconut oil and combine until smooth.
Then, stir in the flours. Kneed with your hands until a ball of dough forms. Place the dough between two sheets of parchment or wax paper. Either will work. Then using a rolling pin, roll out your dough into a large circle, or shape of your choosing. Using parchement is very important here as it will keep your dough from sticking to the table. Remember, grain free and gluten free flours are more delecate than wheat flour. So this is a necessary step.
Set your oven to 350F. Fill the dough with your figs and mulberries. You can opt to coat them in a bit of maple syrup or sugar. I left mine as is. Fold your dough over the fruit in the center. Then, transfer onto your baking tray.
Right before placing into the oven, beat one egg in a small dish and brush it onto the top of your galette making sure to cover as much as possible, not including the fruit.
Bake this at 350F for 30 minutes.
