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My Basil Pesto Gluten Free and Vegan Buckwheat Galettes Recipe (dairy free, egg free)

Say hello to my gluten free and vegan buckwheat galettes recipe! It's so simple and quick to make for lunch or dinner. It's dairy free and egg free too.
Prep Time 5 minutes

Ingredients

For the galettes

  • 200g buckwheat flour ensure that your buckwheat flour is pure and has no may contain gluten warning
  • 490ml water
  • 1 heaped tsp of salt

For the filling

  • dairy free cheese grated
  • Sacla' Free From Basil Pesto
  • cherry tomatoes
  • fresh chives
  • salt and pepper

Instructions

  • Measure out your buckwheat flour and place it in a mixing bowl. Add your salt and then gradually add your water, whisking throughout (I just use a non-electric hand held whisk). It should be the consistency of a thin cream, not like water.
  • Once combined and thoroughly whisked, heat up a large frying pan with a little oil. Ideally, you want it to gently sizzle when the batter hits the pan. Spread the oil so it covers as much of the pan as possible - I usually do this with a brush or kitchen roll.
  • Pour about a cups worth (240ml) of the mixture into the frying pan. It should go all the way to the edges. If you need to, swirl the frying pan around a bit to ensure that it does.
  • Fry your galette for a few minutes, allowing the underside to become golden. The top side should also be slightly golden, especially around the edges. If the centre looks a little less like this, don't worry as it's going to continue to cook with the filling.
  • Next add your filling and keep it fairly central for when you fold the galette inwards. Firstly add your grated cheese. Followed by some dollops of pesto. Allow these two to melt a little and then add your sliced cherry tomatoes for a final couple of minutes.
  • Next, fold the galette into a square shape. You can either do this in the frying pan (the sides of my frying pan were a little too high to do this comfortably) or slide it onto a plate and then do it. Very gently fold each side in using a palette knife or spatula. I like to hold each side down for a little bit too.
  • Once you have done all four sides, serve up with some fresh chives, rocket and any other extras you wish. Enjoy!