Buckwheat Galettes, Garlic Mushrooms & Spinach

This is a really easy to prep breakfast or main meal recipe. You need to allow the batter to sit for 2 hours in the fridge, so make it the night before if you’re having them in the morning, or first thing in the morning to enjoy at lunch or dinner. My one year old loves these galettes with mushrooms & spinach so it’s great recipe the whole family can enjoy.

Buckwheat is a seed, which is used like a grain and is a complete protein. Mushrooms and spinach are also good protein sources, ensuring this recipe is packed with protein, nutrients, antioxidants, phytochemicals and healthy fats, particularly if you include the serving suggestion of having them with avocado, which works really well. It is also lower on the carbohydrate side, meaning is a meal that will keep your energy levels stable until your next meal, avoiding the energy highs and lows that come with high carbohydrate meals.

Use your first galette as a tester to ensure you batter is the right consistency. The fist galette rarely works out and I once read that the French always discard their first galette. I wonder if that’s true 🙂 !

Ingredients (Makes 5-6 Galettes)

• 2 and 1/4 cups buckwheat flour
• 3 cups water (750ml)
• 1 flaxseed egg (see note) or 1 organic egg
• 1/2 teaspoon of Himalayan or Celtic sea salt
• 3 tbsp extra virgin olive oil
• 250g of mushrooms, sliced (about 2 cups)
• 2-3 tbsp chopped garlic (depending on how garlicy you like your mushrooms). I buy frozen chopped garlic it’s so much easier and just as nutritious
• 2-3 large handfuls of spinach
• Violife cheese (or cheese of your choice)
• Avocado to serve (about 1/2 avocado per person)

Method

1. If you are using a flaxseed egg make this first by adding 1 tbsp ground flaxseeds to 3 tbsp water and allow the mixture to sit for 15 minutes to thicken.
2. In a bowl the galette ingredients (buckwheat flour, water, salt) and when ready add the flaxseed egg or egg, and mix until evenly combined. Place the mixture in the fridge for a minimum of 2 hours to thicken this is important for your galettes to come out the right consistency.
3. When you are ready to make the galettes, you can start on the garlic mushrooms. Add some extra virgin olive oil to a pan and add the garlic and chopped mushrooms and lightly sautée until they are fully cooked.
4. Wilt the spinach in another pan until this is ready to serve.
5. For the galettes add some oil to a pan over a medium to high heat and allow the oil to heat before adding the galette mixture. I add about one cup of the mixture per galette and this makes a large one. Cook for around 2 minutes on each side and then flip.
6. You can then load the ingredients onto the galette and allow it to heat a little further.
7. Melt some cheese on top and enjoy!