I called these galettes, anything in that particular shape, is a galette to me, but it can also be called borlotti burger, you can eat them as is, in a middle of a bun, or dress them up a little like I did, it’s all up to your imagination. They’re gluten free for those with Celiac disease, dairy free for the lactose intolerant crowd, light and nutritious for the “gourmands“. I am in the third category.

These are made with the kind of beans called “borlotti“I have always heard call them borlotti, but in English I just found out that they’re called cranberry beans. It’s a Italian variety. Fresh they come with a redish-whitish color skin. It’s the beans I was used to eating in my childhood, therefore they remain special to me.

You cannot always find them fresh, so the canned one work fine. I found an organic brand imported from Italy that is really good.

I made those quite large, the size of a hamburger, but you can make them half the size and serve them as appetizers. The combination of the beans, kale and pungent red pepper salsa was perfect. The textures and flavors really complimented each other.

For 3 large galettes

For the galettes

•  1 can borlotti beans
• 2 tbs garbanzo bean flour
• 1 egg
• 1 carrot, shredded
• 1 tbs red onion, chopped
• 1 tbs savory, finely chopped
• 1/2 tsp baking powder
• salt and pepper

For the kale

• 1 tbs olive oil
• 3 garlic clove, shopped
• 4 cups baby kale
• 1 tbs kalamata olives, chopped
• zest of 1/2 Meyer lemon
• salt and pepper

For the roasted pepper salsa

• 2 small bell red peppers, roasted, skin off
• 4 garlic cloves
• 1/2 tsp coriander powder
• cayenne pepper to taste
• salt and pepper
• 1 tbs olive oil

Instructions

For the galettes

In a mixing container, place drained beans (if using canned ones) and crush them to obtain a semi-smooth texture. Add all other ingredients and mix well. Form about 3 inches patties. Heat olive oil in a pan, add cook patties at medium heat until golden brown on both sides.

For the kale

Heat olive oil in a large and deep pot. Add garlic and let cook until fragrant. Add kale, salt and pepper and stir at high heat until wilted. Add lemon zest and olives and stir for few additional minutes.

For the bell red pepper sauce

Place peppers under broiler, and let them cook on all sides until the skin starts burning. Remove from oven and place in a plastic bag until it cools down. Remove skin and seeds. Place peppers in a mixer with the rest of the ingredients and mix until smooth.

Serve galettes hot, topped with kale and red pepper sauce. Drizzle with some olive oil

I still have brick sheets that I brought back from France last May and need to use them, the expiration date is coming close, so here is a delightful fruity dessert that lightened up my Sunday. I treat myself as often as I can and today was one of those days.

Peaches in my opinion are a perfect match with apricots and mangoes. I remember my favorite chewing gum flavor when I was a child was “pêche-abricot“, since then they remained my favorite fruits.

I served this warm fruity brick with coconut ice cream, it’s a non dairy ice cream made with just coconut milk and no added sugar that is absolutely delicious, it’s low in calories and is a lovely addition to any fruit based dessert. Usually, I do not advertise for any brand, but this time, I decided to mention it, since I haven’t found anything similar in terms of flavor/calories ratio. I poured some coconut milk with rum, on top with toasted coconut chips and that made twice my day. I am not a calorie counting freak, but I like to keep dishes light without “killing” the flavor, which is a tough task, because everyone knows that fat is a flavor enhancer.

When I find my ice cream maker, I will make coconut ice cream until then, I will gladly eat this one. A warm crunchy brick filled with fruits and combined with a little cup of coconut ice cream is a real treat.

Ingredients for 4

For the bricks

• 8 brick sheets
• 1 mango, peeled, and sliced
• 2 peaches, peeled and sliced
• zest of one Meyer lemon
• 2 tsp coconut sugar
• a few pinches of lavender
• olive oil or melted butter for brushing

For the ice cream cup

• 4 scoops of coconut ice cream
• 1/2 pint light coconut milk
• stevia (to taste)
• 1-2 tsp rum (to taste)
• toasted coconut chips
• raw pistachios

Preparation

For the bricks

Mix cut mango and peaches together in a bowl. Add coconut milk, lemon zest and lavender. Let infuse for 15 min in the refrigerator.

In a large wooden board, lay flat one brick and place about 2-3 tbs of fruit mixture in the middle. Then fold over the sides as if you are wrapping a present. Proceed the same way using a second brick sheet but this time, doing it on the other side (turning the brick on the other side with the folded sides being underneath). Brush bricks with butter or oil (to your preference)

Proceed the same way with the other sheets until all mixture is used.

Preheat oven at 390F and place in a non stick tray brick. When top is golden brown, turn bricks the other side until golden and crunchy.

Serve warm.

For the ice cream cup

Mix coconut milk with rum and stevia.

Place one scoop of ice cream in a small cup. Pour some coconut milk on top. Sprinkle with pistachios and toasted coconut chips.