Galette Essenienne

Galette Essenienne

I bought this at Pousse-Pousse, the little boutique where I buy my sprouting seeds and where I collect my weekly Campanier baskets. It is a sort of thin flatbread, made with sprouted seeds that have been ground and dehydrated. There are different flavors, depending on the seeds that have been used, and I chose the leek one (well, of course). The galettes (or rather randomly broken pieces of it) are packaged up in little trays wrapped in plastic.

It’s called Essenian because recent research seems to indicate that two millenia ago, the members of the Essenian brotherhood (to which some claim Jesus may have belonged) followed a diet very similar to today’s “live food” eating guidelines, in which you mainly eat raw food, sprouted seeds, and food cooked at an extremely low temperature to preserve the nutrients and vitamins. And those guys made the same kind of sprouted seeds galette, which they let dry under the blazing Palestinian sun. Fascinating.

The texture is crunchy, but not as much as a cracker, more like bread crust, and the taste is very unusual and intriguing : there is the overall flavor of leek sprouts, it’s a bit salty with a peppery kick, a little earthy like whole wheat products, with a subtle afterhint of bitterness.

The taste was so peculiar I couldn’t exactly determine whether I liked it or not, but it was very interesting, and in trying to make up my mind I ate a fair amount of it – for the sake of gastronomical research, brows furrowed and a quizzical look on my face – so I guess it must be kind of good.

In any case I’m always thrilled to lay my hands on things I’ve never tasted before, and this is the type of appetizer that you can serve your guests (well, those with adventurous tastes) and be sure an interesting conversation ensues!

  • Melissa

    hi clotilde – that Essenian sounds interesting. I am a sprouts fan, too. :-)

    Okay, this is off topic but I have been meaning to mention a wonderful soup I had recently. It was served as an opener, but would be fine as a main course too.

    It was a slightly creamy *parsnip* soup with ginger creme fraiche swirling on top and a lovely plump scallop. There were tiny cuts of green onion floating about. And while osetra caviar was listed on the menu, it sadly did not make it to my bowl. It was a fantastic soup despite the oversight of caviar. The texture was perfect – not too thin, not heavy-thick, just enough to coat my spoon when dipped in. Velvety. I can’t stop thinking about how good it was! The ginger really set all the other flavors off so well.

    Sorry again for the digression, but I thought with your love of soup, parsnips, and ginger (among other things) that you ought to know. :-)

  • Chloe

    AAAhhh, Clotilde, your blog sometimes make me want to cry a little (of joy-that is)
    A friend baker of mine makes this galette/bread also! It is a very interresting story about the Essenians, I shall research this a bit further!!
    Thank you for all this shared info!!

  • http://www.obsessionwithfood.com Derrick Schneider

    Funny, I started reading Melissa’s post thinking, “Wow, what a coincidence. Melissa and I had a very similar soup recently.” Then I noticed who wrote it.

  • http://runwithscissors.blogspot.com r

    Thanks for mentioning this galette. I am also a sprouts fan, partial to breads that feature sprouted grains (something I have yet to find here in Madrid). I’ve never heard mention of flatbread of this type before — hope I get the opportunity to sample a bit someday.

  • http://chocolateandzucchini.com clotilde

    Melissa – This soup sounds absolutely heavenly, and a great mix of flavors! Thank you so much for sharing it, so sweet of you to think I would enjoy it! :) About the caviar, did they give you an explanation?

    Chloe – Does your friend make it at home with a dehydrator?

    Derrick – Funny you guys should meet around here! :)

    r – If you’re a baker, maybe you could experiment and make your own? And report back! :)

  • Chloe

    My baker friend actually uses the sprouts raw, they are not dryed but worked vigorously into a dough and then baked in a bread oven. This makes a very spongy dense and pudgy bun that is quite sweet, naturally, and has a taste!!! So I suppose it is not the same bread you had, but I can relate to your tasting experience, this was interesting to say the least!!!

  • http://chocolateandzucchini.com clotilde

    Chloe – Oh I think I would quite like to taste your friend’s sprouts bread! Does she ship it? :)

  • PETERSEN

    I have been living in paris, where can I found galette essenienne please

  • http://chocolateandzucchini.com clotilde

    Petersen – You can find them in organic stores or at Pousse-Pousse, at the bottom of the rue Notre-Dame-de-Lorette.

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