Last Saturday I made a galette with the nectar of the Colorado Gods – praise worthy palisades peaches. Today was bread making day. Paul raised the question: “How about making a galette with our house sprouted seed and grain bread?” “No” “Why?” “Because for a galette you use pastry dough”. After a bit of back and forth I warmed up to the idea. We’d use local apples, cardamon, cinnamon and maple syrup for the filling and Apple Cardamon Bread was born. I’m certain y’all will love it! To be transparent, we snacked on it all day: we couldn’t help ourselves.
