Before to dive into this rhubarb coconut galette, I unwinded for a few days in Göteborg in Sweden, where I got properly stuffed with fresh fish and Kanelbullars! My last stay in nordic countries was almost 2 years ago, when I went back to Finland for a few days before to move to Berlin. I’ve always loved Scandinavian countries – excepting for their gross temperatures -, even deeper since I got familiar with them. The culture, the nature and wide-open space domination, the deep kindness and respect of locals always give me the feeling to be safe and appeased like almost nowhere else, or like being anaesthetised or disconnected from reality. Turns out that nordic countries are one of my fav’ destinations when I need to clear my mind and breathe a bit. One mountain of pictures is waiting for me to be edited, but I’ll share them with you in a next post about Göteborg, as well as though a video of the archipelago islands – well at least if my videographics skills enable me to do so -.
The idea of this rhubarb coconut galette came a bit from nowhere, while I was looking for an alternative to make it less sweet without enhancing the rhubarb sourness. I decreased a lot my consumption of refined sugars since a while already – I still use refined sugars from time to time to make caramel for instance, and I let go when I’m traveling or eating outside -, even more since I followed Sarah Wilson’s program that consist of cutting sugar from your diet during 8 weeks. I try most of the time to swap for natural alternatives, which have less consequences on blood sugar than usual sugar.
So far, I was managing to sweeten less my recipes or to use natural sweetener like maple syrup, dates or bananas. Regarding recipes that need some caster sugar, I usually use unrefined sugars like rapadura and muscovado – they have a stronger taste though -. As they are unrefined, they also kept their nutrients but their effect on blood sugar is slightly the same.
I finally started to use coconut blossom sugar when I prepared this rhubarb coconut galette. This one is well-known to be one of the healthiest sweeteners as its glycemic index varies from 25 to 35, meanwhile white sugar is 70. It’s also the only sugar that is suitable for diabetics because it won’t cause any blood sugar spikes when eaten. As I was about to use it, I also decided to make a coconut cream base to sweeten the rhubarb sourness. The sugar dose brought by coconut sugar is just perfect, and contrary to most of the time when I eat a dessert, I didn’t want to take another piece after finishing this one. The fact that the rhubarb coconut galette dough is made with whole wheat flour also makes it more fragile, so try to not work the dough too much, only enough to bind ingredients together.
- 1cup whole wheat flour (±130g)
- 125g butter
- 1tbsp coconut blossom sugar
- 3tbsp cold water
- 1/4tsp salt
- 200g rhubarb
- 35g coconut butter
- 30g coconut blossom sugar + 10g for roasting rhubarb
- 60g coconut powder
- 1 egg + 1 beaten egg for egg wash
- 1/4tsp vanilla
- 1. Prepare the galette dough: stir whole wheat flour, salt and sugar together. Cut butter in small cubes, then mix it into the dry mixture using your fingers. After a few minutes kneading, you'll get a crumbly texture. Add cold water one spoon at a time, then incorporate it with fingers, just enough for the dough to hold together. Shape a ball, film it then let rest in fridge for 30 minutes minimum.
- 2. In the meantime, prepare rhubarb. Preheat oven to 160C. Wash rhubarb, then cut it in 10 to 20cm length stalks. Peel them if too stringy. Arrange rhubarb stalks on a baking tray, then sprinkle with the 10g coconut sugar. Put in oven for about 20 minutes, until rhubarb stalks are tender without getting soggy. Let cool aside.
- 3. Prepare coconut cream: in a bowl, mix egg, coconut powder, coconut blossom sugar and vanilla together. Melt coconut butter and add it to the cream. You should get a cream with the same consistency than a frangipane.
- 4. Preheat oven to 175C. Take the galette dough from fridge, then spread it on a floured surface in order to get a 25cm ø disk. Spread the coconut cream all over, leaving ±4-5cm on the edges. Arrange regularly the roasted rhubarb on it, then fold edges on rhubarb stalks and crimp all around, thus the galette will keep its shape when baking.
- 5. Brush the galette dough with egg wash, then slightly sprinkle with some extra coconut blossom sugar. Put in oven at 175C for 25-30 minutes, until rhubarb and coconut galette crust is golden. Serve warm or cold, with a dollop of yogurt or cream.