- 1 1/4 cup Phoros Nutrition Pancake Mix
- 1/2 cup sweet rice flour
- 1/4 cup corn starch
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 12 tablespoons unsalted butter, cold and cubed
- 4-6 tablespoons cold water (as needed)
- 2 pounds strawberries, hulled and sliced
- 1/2 cup sugar
- 1 tablespoon corn starch
- 1 lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped thyme
- 1/2 teaspoon salt
- 1 egg with 1 tablespoon water (egg wash)
- Turbinado sugar
When it’s good, it’s good. And what’s good is the combination of strawberry and thyme. I love balancing sweet flavors with fresh herbs. It’s refreshing and adds layers of dynamic flavor. It’s the beginning of strawberry season and I’m so excited about all the pastries I’ll be making the next few months with it. Buuuuuuuuuut…..
Let’s face it, swimsuit weather is right around the corner and everyone is paying attention to what they’re eating. Me included. That’s why I like Phoros Nutrition’s Pancake Mix. High in protein, low in carbs. And guess what? I used their mix in this recipe! You heard me! I made a pastry with their flour mix. These galettes are best served on the same day that they’re baked. They’re flakey, buttery, sweet, tart, and a bit earthy from the thyme. Just the right amount of sweet to satisfy the sweet tooth, but not enough carbs to make you feel heavy and go into carb crash mode.
The main ingredients in Phoros Nutrition Pancake Mix is wheat protein isolate and oat flour which makes it a good candidate for baking. A few advantages of oat flour: (1) it makes baked goods lighter and (2) no matter how much you knead it, the dough won’t get tough and your pastries come out tender and soft. Because galettes tend to be flakey and buttery already, using Phoros instead of normal all-purpose flour really lends to a more tender dough.
- In a large bowl, whisk Phoros pancake mix, sweet rice flour, corn starch, sugar, and salt together.
- Add cold and cubed butter on top and work into flour with either a pastry blender or fingertips until flour resembles wet sand (there may be some chunks of butter – that’s ok).
- Add vanilla extract. Then add 1 tablespoon of water at a time and mix the flour with a spatula. Add just enough water until the dough sticks together when squeezed together (you may not need to use all 6 tablespoons or you may need to add more).
- Dust a work surface with more Phoros flour and knead the dough for about 2 minutes. Then gather dough into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- In a medium bowl, toss all filling ingredients together and let stand until ready to use.
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Dust work surface with more Phoros mix. Divide the dough into 8 equal pieces and work each piece into a ball. Gently roll out each ball to a 6″ circle (be very gentle
- As there is no gluten, the dough is fragile and may tear) and place on baking sheet and chill for 10 minutes.
- Take out chilled dough and place strawberry thyme mix onto the center of each dough round, leaving about 1″ on the sides (you may not be able to use up all the fruit).
- Fold the edges of the dough around the filling and pleat along the way. You may tuck in more strawberries into the folds.
- Brush all the tops of the dough with egg wash and sprinkle with turbinado sugar.
- Bake for about 30-35 minutes until the edges are golden brown.
- emove galettes immediately and place on a cooling rack.
Images and recipe courtesy of Sandy Eats Blog