RUSTIC!

i made a really real gluten-free galette, guys.
i did.
the kind that looks all old-timey, with the rough edges and everything.
...
so, here's the thing-
i have NO idea what i'm doing.
that's no joke.
i making these little vegan treats and sh!t whenever i have time;
which happens only half as often as i have the desire;
which occurs only half as often as it used to be.
that's a LOT less treats.
however, there are a lot more interesting conversations,
and a lot more showing and telling,
and a little bit of refereeing,
as well as a whole heck of a lot of early mornings interacting with small people.
honestly,
whipping up fewer brownies or whatever doesn't seem so bad comparatively.
doing floor puzzles and packing lunches and picking out stories is pretty tight.
but i'm still gonna bring the fury to the oven if there's a spare minute to make it work,
y'feel me?
real talk.
i don't ever take it easy, and i don't ever stop caring, or trying,
and i will forever and ever do everything expert in it's entirety,
and that includes the baking game, with or without wheat.
word up.
check the teleport:

GALETTE IT TOGETHER!!
oh MAN,
i was surprised i pulled off wheatless pastry crust but it was seriously on point.
neighbors,
here's how it went down:
-
*
PASTRY!!
-
in a medium-sized mixing bowl, combine:
2/3 cup bob's all-purpose baking flour blend (bean based);
2/3 cup bob's 1:1 baking flour (rice based);
3 T tapioca starch;
3 T raw sugar;
6 T vegan butter;
2 T vegan creamchee';
1 tsp xantham gum;
1/4 tsp salt;
1 tsp vanilla;
4-6 T non-dairy milk.
knead, fold, and turn, over and over, until the entire mixture is one cohesive dough.
add more s'milk as necessary to bind it up.
the dough should be firm, and almost crumbly....you cansee the finished edges up there, right?
that's what you want.
refrigerate 1 hour, covered, and roll it out on a non-stick surface to 1/4" thickness, in a circle.
nice.
-
to make it magical?
preheat your oven to 450℉.
lay your rough-hewn dough circle on parchment on a baking pan,
and get ready to fill it up.
i used gluten-free oats on the bottom in a thin layer.
then, i thinly sliced a couple of local red apples into wedges, sins on and everything,
and tossed them in a bow with vanilla, powdered sugar, and cinnamon.
simple simple simple.
arranged all nicey-nice in a radial fan, i folded the dough over the edges to hold it all in,
and baked the whole dang thing for twenty minutes.
it got crispy, it gold golden,
it got gooooood af.
that's expert, bro, and that's what i do.
***********
september was too short.
but it sure held a whole world within it's borders.
this calendar page contained the entire depth and breadth of love and hate,
triumph and tragedy,
spirit and memory,
and all of it all really happened in a neatly arranged series of weeks.
i'm glad for all of it, because real life is always invited to my makeout parties;
NQNS.....