Stop the presses! This low carb cranberry walnut galette is a delicious addition to your healthy holiday menu. It’s easy to make and is an elegant grain-free dessert.
I don’t think I will every fully accept the fact that American Thanksgiving is so close to Christmas. No matter how long I live on this side of the border, I will always feel that something is out of wack when two of the most popular and celebrated holidays are all smooshed in within a month of each other. It just doesn’t make any sense to my little Canadian brain. It feels like Americans are trying to make things more difficult for themselves, this slight panicky sense that “The Holidays” are crashing upon you in one big wave (you might actually drown). You may disagree with me, but I think it’s ever so much more civilized to have them further apart so that one gets a bit of a breather between them. You get to focus more on each and give them the rightful attention they deserve.
I see this panic all the time down here and indeed, I feel it myself a little every year. October goes by without incident, no real holiday to speak of. Most of November creeps by unawares and then suddenly, BAM! It’s holiday season and you’ve got to get your crap together because it’s going to move fast. Dizzyingly fast. Hold onto your hats, kids, we are less than one week from holiday lift off! You now need to make a huge feast for family and friends, pulling out all the stops on everyone’s favourite holiday dish. And once everyone has had their fill and you’ve washed the last of the dishes, you now need to plunge right into planning for Big Feast #2. Not to mention finding and purchasing just the right present for everyone, wrapping those presents, helping the kids write to Santa, taking the kids to SEE Santa, decorating the tree, decorating the house, baking cookies for neighbours and friends, going to the holiday office party, going to multiple other holiday parties, possibly hosting a holiday party, eating too much, drinking too much, staying up late on Christmas Eve to stuff those stockings once the kids are asleep, and finally collapsing into your bed at about midnight, only to be wakened by over-excited little buggers of children at 6am. Damn, I need some coffee.
Thanksgiving at the end of November lulls you into a sense of complacency. You think to yourself that there’s no real rush, Thanksgiving is still to come, you can think about Christmas after the turkey is consumed. Which is all fine and good if Thanksgiving is at the beginning of October, because that gives you approximately 10 weeks to manage the holiday madness. You can ease into it, take your time with it, warm up to it slowly. That’s the Canadian way. But in the US, if you wait until after Thanksgiving to think about Christmas, you are screwed. Less than a full month between the two holidays? Madness, pure madness.
So, here we are, one week from Thanksgiving. And I’ve got a great low carb dessert to add to your list of to-dos. Sorry about that! But this one is good and relatively easy to make, so it should definitely be in the running (especially for folks who may not love pumpkin or pecan pie). The crust is fragile and a little tricky to fold, but it patches back together nicely. And it crisps up nicely too. I was worried about the bottom part of the crust being soggy with all the juice from the cranberries, but it wasn’t at all. It is definitely a dessert that is best consumed the day it’s baked, though.
It would also make a fabulous Christmas recipe, if you have moved on to planning Feast #2 already. And if there are any leftovers, they make a great breakfast or brunch treat!
- 2 cups cranberries
- 3/4 cups chopped walnuts
- 1/2 cup granulated Swerve Sweetener
- 1 tbsp orange zest
In a medium bowl, combine the cranberries, chopped walnuts, Swerve, and orange zest. Toss well to combine and let sit while preparing crust.
Preheat oven to 325F.
Combine almond flour, coconut flour, arrowroot starch, sweetener, xanthan gum, and salt in the bowl of a food processor. Pulse to combine. Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut butter into almond flour mixture using a pastry cutter. This takes some time but it works!
With processor running on low, add ice water, one tablespoon at time until dough begins to clump together. Or cut in water with a pastry cutter until dough begins to clump together.
Place a large piece of parchment on work surface and dust liberally with additional almond flour. Turn out dough and pat into a circle. Sprinkle with more almond flour and cover with another large piece of parchment. Roll dough out to a 13-inch circle.
Cover pastry with cranberry mixture, leaving about a 2 inch border. Fold edges of pastry over the filling, pleating as necessary. If the pastry cracks and breaks, simply patch it back together. Transfer the galette, still on the parchment paper, to a large cookie sheet.
In a small bowl, whisk together egg yolk and water. Brush over pastry crust.
Bake 40 minutes, until pastry is golden brown and filling is soft and bubbling. You may need to cover with foil partway through if your pastry is browning too quickly before your cranberries have softened.
Remove and let cool at least 30 minutes before cutting. Work a sharp knife or offset spatula gently under the bottom to lift. Serve with lightly sweetened whipped cream.
Serves 10. Each serving has 5.08g of NET CARBS.
Food energy: 218kcal
Total fat: 18.19g
Calories from fat: 163
Total dietary fiber: 3.68g