"RECIPE:
1 can of full fat coconut milk
1 cup of almond flour
1 cup of tapioca flour
pinch of sea salt
1 tsp vanilla extract
sliced peaches, nectarines, plums, apricots (use whichever you'd like, or all of them like I did)
a few sprigs of thyme
culinary lavender
Mix your batter and pour onto an non-greased nonstick pan on medium high heat and spread thin like a crepe/pancake. Flip after 30 seconds so that the batter is solidified (it will seem like an uncooked pancake). Transfer to a coconut oil greased pan and fill with fruit, lavender, and thyme. Fold over the outer edges to form a galette, or whatever shape you’d like, to be honest; rustic galettes are still delicious! Bake at 350 degrees F for 30 minutes or until golden brown."
1 can of full fat coconut milk
1 cup of almond flour
1 cup of tapioca flour
pinch of sea salt
1 tsp vanilla extract
sliced peaches, nectarines, plums, apricots (use whichever you'd like, or all of them like I did)
a few sprigs of thyme
culinary lavender
Mix your batter and pour onto an non-greased nonstick pan on medium high heat and spread thin like a crepe/pancake. Flip after 30 seconds so that the batter is solidified (it will seem like an uncooked pancake). Transfer to a coconut oil greased pan and fill with fruit, lavender, and thyme. Fold over the outer edges to form a galette, or whatever shape you’d like, to be honest; rustic galettes are still delicious! Bake at 350 degrees F for 30 minutes or until golden brown."