Meet Dolly @ koolkosherkitchen
Neolithic age is New Stone Age, as opposed to Old Stone Age, as opposed to New Age AKA the Age of Aquarius (that was a great song from a phenomenal musical “Hair”). Now that we are all clear on termin
ology, let’s examine the differences.
I couldn’t resist this one! Once they built a house and a hearth, about 10,000 years ago, our Neolithic friends Fred and Wilma Flinstone quit hunting and gathering and started real cooking.

Fred would grind grain between stones – it is still Stone Age, Beautiful People, what did you expect? – and Wilma would mix it with water and plop this mess on hot stones to cook.
“What do you call these, honey?” – inquired Fred through a mouthful of hot delicious cake.
“Pebble!” – said baby Pebble Flinstone who was just learning to say her own name.
“Pebble,” – decided Wilma, – “In honor of our daughter, we’ll call them Pebbles – Galettes.”
“What was that word you used, Wilma?”
“Oh, don’t worry, Fred, eventually, when they invent French, they’ll make these cakes real fancy, but the name will still come from “galet” – pebble. The whole world will know and love our daughter!”
“Yabba-dabba-doo!”- exuberantly hollered Fred and stuffed his mouth with the next galette.
According to Larousse Gastronomique (2001), galette is “a flat, round cake of variable size. The galette probably dates from the Neolithic era when thick cereal pastes were cooked by spreading them out on hot stones.” A. Davidson suggests that the word is “derived from galet, a pebble weatherworn to the shape that is perfect for skipping. Buckwheat or maize crepes are also called galettes in some regions.” (Oxford Companion to Food, 1999). However, even though Breton Galletes, also called Galletes de Sarassin because of their dark color, are made of buckwheat, they are actually thin crepes, rather than cakes.
We are living in the New Age, though, the Age of intrepid explorations, the Age of Aquarius, when everything is possible, including cake-like savory Green Garlic Buckwheat Galettes. What makes them savory? Garlic, of course! What makes garlic green? Kale, or, to be precise, the stems left over from removing soft leaves while making tons of kale chips. You have to chop them up before throwing them in the food processor together with diced garlic. Once you pulverize these two to make green garlic, you simply add buckwheat flour (I also added a little spelt flour, to hold the crust, but you can substitute GF flour), olive oil, baking powder, a pinch of salt, and warm water. Pulse it all together while scraping the sides, until it becomes soft dough. Turn it onto a floured board or working surface, roll it thin, and cut into eight fairly equal parts. Now you’ll just have to remember your high school geometry and fashion round galettes out of rectangular pieces of dough. Don’t forget to make borders all around because, contrary to Wilma Flinstone’s, your galletes will be topped by a picante pink and green spread,
While galettes are baking, you can throw precooked pinto beans into your trusty food processor or blender and add garlic, cilantro, olive oil, lemon juice, cumin, salt and pepper. If you like it really hot, add some hot pepper flakes. Pulse it until you get a creamy mass. Adjust seasoning to taste and wait for galettes to be ready – about thirty minutes. They will be soft but will pop off the baking sheet. Divide the bean spread equally between galettes and sprinkle with sumac. If you don’t have sumac, you can use paprika for color, but then you’ll have to add a few more drops of lemon juice when blending. Remember: these beauties have to be served hot – right off the hot stone hearth! – so you’ll have to pop them into the oven again, spread and all, for about five to ten minutes before serving.

INGREDIENTS
1 1/2 cups buckwheat flour
1/2 cup white spelt or gluten free flour
3/4 to 1 cup warm water
2 tablespoons olive oil
1/2 teaspoon baking powder
1 cup chopped kale stems
3 – 4 garlic cloves, diced
Pinch of salt
1 1/2 cooked pinto beans (3/4 cup dry) or 1 can, drained
1 tablespoon olive oil
1 tablespoon lemon juice
2 – 3 garlic cloves, diced
Generous handful of fresh cilantro, chopped
Pinch of cumin to taste
Salt and pepper to taste
Optional hot pepper flakes
Sumac or paprika to sprinkle
PROCEDURE
Preheat oven to 350 F. Lightly mist baking sheet with oil.
In food processor, pulse kale with garlic until finely processed. Gradually add flour, water, olive oil, baking powder, and salt, while pulsing. Scrape sides until dough pulls off the sides.
Turn dough onto floured surface, roll to 1/8 inch (0.5 cm), divide into 8 parts. Transfer each part to oiled baking sheet, make round galettes with 1/3 inch (about 3/4 cm) borders. Be careful not to perforate the bottom! Bake for 25 – 30 minutes, or until galettes are easily moved on baking sheet.
To make bean spread: in food processor or blender, combine beans, olive oil, lemon juice, garlic, cilantro, cumin, salt, and pepper. Add hot pepper flakes, if desired. Pulse, while scraping sides, until creamy mass. Adjust seasoning to taste.
Fill galettes with bean spread, sprinkle sumac or paprika on top. Note: if using paprika, add 1/2 teaspoon lemon juice while blending. Before serving, bake for 5 – 10 minutes.
Serve hot, garnish with fresh cilantro sprigs.
Enjoy!

Please visit my dear friend Dolly @ koolkosherkitchen for more interesting stories and wonderful recipes.

lol – I could have guessed all day and never would have come up with “G”alette, Dolly — I didn’t even know what they were until I read your post (as usual, another charming & informative intro to an original recipe or a unique twist on an older one).
I’ll bet even folks who were familiar didn’t know the galette was named for Pebbles Flintstone all those centuries ago. See how much we learn from your well-researched histories? ::wink wink on this one:: 😉
The galettes look & sound yummie – but then, all of your recipes always do. “G”ood “g”oing — “g”reat “g”uestpost, Dolly – and super idea, Esme.
xx,
mgh
(Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
ADD/EFD Coach Training Field founder; ADD Coaching co-founder
“It takes a village to educate a world!”
Thank you so much, dear Madelyn, for a lovely and amusing comment! Your comment always mean a lot to me.
Congratulations Dolly. Great post.
Thank you so much; I am so glad you like it!
Dolly, how can they not like your post. Tom and Audrey @ usathroughoureyes would you like to be featured here? Please let me know if interested and I will be happy to have you as a Guest
Dear Esme, you are too kind! 😻
🙂
I think this may be my favourite ever of your posts … the galette is so familiar to me but I had never made the connection to un galet! Pebbles has much to be proud of 😉 And I loved the Flintstones clip (I’m a devotee since childhood) and of course the recette. I will be sharing this with my good Breton friend (married to a Norman = firey match!) and I will attempt it myself too. Probably with Blette (Chard) as that is my go-to green at the moment. Unless you say don’t maestro!!
Thank you for a fabulous comment; I am so glad I’ve won approval from a French gourmand!
Chard stems should be fine – I don’t see why not. In fact, I just came back from the market with a bunch of beets sporting a huge tail, AKA mangold, which is the same as chard. Let’s see if I can marry it with quinoa. It’s pretty versatile!
Yummy! Beets are a minor obsession of mine!
Mine too, but I don’t know yet how the flavors will work together – we’ll see!
I will be very interested to here. I have recently taken to baking my Quinoa which gives it an even nuttier taste which I imagine would work well with beets. However, I’m a coward, so I’m going to leave the maiden voyage of discovery on this one to you!! 🚢
I am an adventurer (adventuress? is there such a word?), always has been. A failed experiment is still a discovery, but I am hoping this will come out a success. Will report when ready!
My breath is baited! And I’m sure there is a real word Adventuress – if not there jolly well should be!
Hi Osyth, So glad you dropped in and like Dolly’s post. Would you like to Guest Post as well??? Please let me know if interested.
Hello! That is very kind of you. The only thing is that I don’t generally write about food (just sate myself on others lovely food writings) … but if you were OK with me doing something a little different which I am sure I could link to food in some way (I live in France, after all!) then yes, that would be lovely. I am extremely flattered that you would even consider me.
Oh Osyth, please do it! You write so elegantly; it’ll be such a pleasure to read, no matter what the topic is!
Oh heavens, I feel quite teary at that. Thank you SO much, Dolly. OK. I will do it … I just have to work out how. And what! 💭🗯💭
Wipe your tears and just write – you have this elegant British way with words enhanced by French style, and the combination is irresistible!
Yes ma’am! 🇬🇧 🇫🇷
Dear Osyth, No need to do a food post. Any of your stories will do, as this month I have an open category, and you do a post that you will normally do on your own blog. Let me know if you’re still interested. Send me your email address then I can send you the invite and you can do your post. I will have to add the images as the contributor role does not allow you to add image, so I will be happy to add it for you, just let me know where it fit in your script. Also if you will allow it, add a picture of yourself, and let me know if I am allowed to add your name in the post. Looking forward to hear from you
Thank you … that’s a relief! I do occasionally post a recipe but it’s not in my normal remit. I will be happy to provide pictures (including one of me) and you are more than welcome to call me Osyth. I’ll email you later this evening or tomorrow and am actually rather excited!
Can’t wait to see it!
😊
Whoop whoop – so so happy to have you on board, I will look out for your email.
😊
Osyth, please provide me with your email address then I can do the invite immediately. ♥
So sorry! It’s: os***************@gm***.com 😊
Thanks Osyth, please check in 5 minutes, then hopefully you should have the invite and you can do your post – whoop ♥
I do hope you know how down-right contagious your whoops are! I was actually a little Lully-low today and you have single handedly (with a little assistance from adorable Dolly) lifted me right back up and into the saddle. Thank you. More later … now off to contemplate my navel and come up with something worthy of the whoops!!
Umm.. I am 60-something years past being “adorable”… But thank you anyway!
😊
Whoop whoop – thanks adorable Dolly for assisting with this awesome friend of yours to also join and share her stories on TRH. ♥ you both whoop
Dear ladies, with all due respect, I stopped being adorable when my cousin taught me to stand back to back and punch big guys who routinely ambushed little Jewish kids on the way home from school. Love you both! 😸
OK then it will remain “Funky Cat” my friend Dolly.
Much better, thank you! 😼
😻😻😻
Dolly to you, ♥ you Funky cat and a HUGE thank you for helping to get Osyth on board the G…uest train. Whoop whoop
My pleasure, dear friend! Isn’t she truly awesome? How was your motorbike vacation? Can you see me turning green with envy?
We had a blast of a time and so much fun. Wish I could add a pic here for you, but will email you some tonight once back from work.
Looking forward to it!
Will email tonight
Reblogged this on The Militant Negro™.
Great! I also love the Flintstones! 😉 Best wishes for the week ahead. 😉 Michael
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
After reading this, I’m tempted to make cereal cake and put it on a plate in the hot sun to see what comes out!
We actually did that as kids! Make sure it’s a ceramic plate, though, not china, otherwise it won’t cook through. Enjoy!
Hi Michael – so happy that you visited and like Dolly’s post. What do you think, would you like to Guest Post as well? If you’re interested, please let me know. Thanks for thinking about it
Reblogged this on koolkosherkitchen and commented:
This is a “G”uest post I did for “G”reat Esme The Recipe Hunter’s August “G” theme. You’ll have to take a moment to visit her blog every day, Beautiful People, for incredible “G”uest recipes!