Growing up in California, I was spoiled with having all fruits, all year round. Living in Switzerland now, I've really learned to appreciate seasonal produce, not only for its taste, but for its health benefits, too. In Ayruvedic tradition, eating seasonally is extremely important as you get the most amount of nutrients from seasonal foods. Being that here certain produce is available only certain times of the year, I decided to take advantage of that.
Plum desserts are very typical in Poland, and I really learned to love baking with them. Buckwheat, also known as Kasha in Polish, is a gluten free flour also used in many Polish recipes, so I put the two together... I bought a whole box of plums, and after a week of eating them, I was a bit over them and was trying to figure out how to make good use out of them! We had some friends coming over for dinner, so a galette popped into my mind. Galettes are such a perfect summer dessert, as they are light, easy to make, and you can use pretty much any fruit you'd like!
1 cup buckwheat flour
3/4 cup almond or hazelnut flour (+ 2 tbsp)
1/4 tsp salt
1/2 cup coconut oil
4 tbsp ice water
10 small plums
3 tbsp coconut sugar
1 sprig of fresh rosemary
Using a sharp knife, slice plums into thin quarters. In a large bowl, mix the buckwheat flour, almond flour and salt. Add the coconut oil and mix in the ice water 1 tbsp at a time. Keep mixing until a dough ball forms. Place the dough in a piece of plastic wrap and place in the fridge for about 30 minutes. Preheat the oven to 375F. Mix the plums, coconut sugar and about 2 tbsp of almond flour in a small bowl.
Roll out the dough into about a 10" circle. Transfer it to a parchment lined baking sheet. Arrange the plum slices and fold the border of the dough around the plums. Sprinkle with a bit of fresh rosemary if desired. Bake for 50 minutes, until the crust is golden brown.