Seeing how my husband enjoyed his oat bran galette for breakfast day after day, I had to create something similar in texture and nutritional qualities – only gluten free. After trying several gluten free flours for taste and texture, I can say that quinoa, flaxseed meal and low fat cottage/ricotta cheese galette, is my absolute favourite.
Ingredients: serving for one
- 1 egg
- 1 table spoon of flaxseed meal
- 1 and a half table spoon of low fat cottage/ricotta cheese
- 1 and a half table spoon of quinoa flour
- pinch of salt
- half tea spoon of sugar (optional when savoury toppings are used)
- banana slices
- sour cream
- blackcurrant jam
- mix all ingredients for galette with a fork in a bowl until well combined
- spoon individual portions on lightly oiled/buttered non-stick pan
- cook on low heat for 3-4 min, turn over and cook the other side
I mostly make mini-galletes. They are easy to make, and I can have choices of different toppings, either sweet or savoury, for my breakfast. However, this quantity of batter will make one regular size galette. My favourite option is to have mini galettes with cured salmon on sour cream, horseradish and dill sauce.
For the sweet option, I use banana slices on low fat sour cream with blackcurrant jam. Strawberries are very nice, too. Mini-galletes can be used as a bread alternative for serving canapés at dinner parties. Their thickness and texture will depend on the batter and moisture content in cottage/ricotta cheese. Galettes can be favourably compared to regular pancakes. They have increased protein content and no isolated starches, which are overrepresented in commercially available gluten free pancakes mixes. Flaxseed meal adds good quality fat and fiber to galette.
Quinoa, flaxseed meal and cottage/ricotta cheese galette with cured salmon on top can be considered as very healthy breakfast. It is easy to make, it is tasty, it has very low GI and will keep you not hungry for a long time.