Thyroid Healing Recipe
Ginger, Rhubarb, and Apple Galette with Yacon Syrup
Rhubarb is in full swing at the moment, and there’s nothing better than using seasonal ingredients with powerful superfoods to boost your health with a plethora of incredible micronutrients.
This galette is bursting with thyroid-healing micronutrients and antioxidants from the ginger, yacon syrup, and rhubarb itself, which is rich in vitamin K1, calcium, vitamin C, and potassium. Even though most of us call it a vegetable, it’s actually classified as a fruit, even though it’s extremely sour if eaten raw. That’s why it’s always cooked with sugar.
Our galette is made with coconut sugar which is barely processed and much healthier than cane sugar and yacon syrup whose glycemic index is so low, that it’s even suitable for diabetics. We also used gluten-free flour in order to avoid gluten that can be detrimental to the health of your thyroid, especially if you’re going through a healing process. It’s known to trigger inflammation and worsen your symptoms.
You can use butter or substitute for vegan butter to keep the recipe completely plant-based and choose any milk alternative you prefer. The dough will work well with any of the nut milk, seed milk, or even oat milk.
For the dough:
- 2 cups of all-purpose gluten-free flour, plus a little bit extra for dusting the work surface
- 1 medium-sized cube of butter (or vegan butter)
- A pinch of salt
- 1 tablespoon coconut sugar
- ⅓ cup plant-based milk (we used macadamia nut milk)
- 1 egg (for the egg wash)
For the filling:
- 1 lb of rhubarb, cut into small pieces
- 1 medium apple, cut into thin wedges
- 2 tablespoons almond flour
- 2 tablespoons yacon syrup
- 1 tablespoon organic Peruvian heirloom ginger root powder
- Make the dough by pulsing together the flour, coconut sugar, and salt in a food processor until combined.
- Add the butter in pieces and then slowly pour in the milk until you see the dough starting to shape up.
- Transfer the dough to your work surface, dust with a little bit of extra flour, and shape it into a square disc.
- Wrap in saran wrap and put in the fridge for at least an hour, preferably overnight. Ultimately, you can leave it in the fridge for up to two days.
- When you’re ready to make your filling, preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Take out the dough and roll it out into a rectangle. Aim for 10 by 14 inches, but don’t sweat it if you’re unable to get the exact measurements.
- Carefully transfer the now rolled-out dough onto the baking sheet and refrigerate briefly while you prepare the filling.
- Toss the rhubarb, apples, ginger powder, almond flour, and yacon syrup into a medium-sized bowl until well coated, and pour in the middle of the dough. Spread it out evenly, leaving the edges empty.
- Carefully fold the edges over the filling, leaving the middle open.
- Brush the dough with the egg wash and bake for 30-35 min, or until the crust is golden.
- Once done, transfer to a wire rack and let cool slightly before serving. Pair it with dairy-free ice cream of choice (our favorite is vanilla).