A crunchy, yet soft pastry with a cashew cream filling and sweetly baked pears. This Cashew Cream and Pear Galette was an experiment that ended up tasting delicious.

But on a different note, I wanted to talk about comparing gluten free pastry with wheat flour pastry. We recently had purchased some gluten free pastries, which we shared with guests that visited us. My daughter was excited to have them try “her” food. They took a bite out of it and said “it’s not the same”. Don’t get me wrong. I appreciate the effort made to take that bite but I don’t think people understand that you can not compare a gluten free pastry to a wheat based pastry. Of course it’s not the same!

With gluten free anything, it’s important not to compare it with its wheat flour counter part. They are truly different in every way. Pastry is no exception. The science of the dough is not the same, the handling of the dough is not the same and the end product is different. My gluten free friends here totally understand what I am talking about but for those who may set out to make gluten free pastry, don’t go in expecting otherwise.

When you suffer from coeliac disease or are intolerant, you have no choice but to keep things positive by focusing on all the delicious things we CAN eat, instead of the things we can’t. I do this every day to keep my daughter happy and feeling including amongst our circle of family and friends, as she is the only one who has coeliac disease.

It is so difficult for a child to see everyone else around her eating cake and cookies, bread and pastries without listen to the words “it’s not the same”. Think back when you were a child. Wasn’t dessert the most exciting meal? Now imagine you can’t have it.

So a dessert like this is absolutely delicious and full of flavour especially for someone on a restricted diet. For some of us it is a choice, for others it is a necessity. I’d like to especially thank Orgran who have created a huge range of products for people with coeliac disease. For this recipe I have used their pastry multimix.


150g Orgran Pastry Multimix

30g rice flour

20ml olive oil

125ml water

4 green pears, core removed, sliced

Cashew Cream:

1 cup raw cashews

2 tbs water

2 tbs maple syrup

¼ tsp vanilla bean paste

¼ tsp ground cinnamon

¼ tsp ground clove

pinch of sea salt

  1. To make the cashew cream, first soak the cashews in boiling water and allow them to sit for 20 minutes. Drain. Then add them to a food processor and add the water, maple syrup, vanilla, spices and salt. Blitz them until smooth or allow them to remain a little crunchy (as I decided to do, making them into a ‘crunchy’ cashew cream).

  2. Prepare the dough by combining all ingredients. It forms a smooth dough that is not too sticky. Place dough between two sheets of baking paper and using a rolling pin flatten and roll out the dough to 7mm thick and forming a circle. (You can use rice flour between the dough and paper to stop the dough from sticking onto the baking paper if needed).

  3. Spread out the cashew cream over the dough leaving a 4cm boarder around the outside edge. Now arrange the pear slices on top of the cashew cream, overlapping the slices.

  4. Lift galette with the baking paper and place onto a baking tray.

  5. Fold and pleat edges over the outer boarder of the filling. Sprinkle with some sugar of choice (you can use Demerara sugar) and place into a preheated oven 190C for 30 minute.

  6. It is best served freshly baked, either warm or at room temperature. Serve with vanilla bean ice cream, fresh maple whipped cream or on its own. Enjoy x

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