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Sault plateau einkorn galettes
This virtually unknown recipe uses an ancestral cereal known as einkorn, grown on the Sault plateau. In recent years, it has become renowned for its dietary benefits (it has low gluten content).
This ultra-thin galette made with fresh butter is stamped with the historical Boyer seal, which enhances its character.
Einkorn flour*
Sugar
Semi-skimmed milk*
Butter*
Our products are guaranteed natural and free of preservatives
Food safety: in keeping with a demand for quality and to ensure optimal safety, the André Boyer laboratory applies the HACCP method (Hazard Analysis Critical Control Point).
*may carry a risk of allergies for affected people.
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Did you know?Galettes made with Ventoux einkorn have a fascinating history.
Indeed, einkorn is the true ancestor of modern cereals. The first-ever traces of einkorn being farmed go back to 9000 BC. This ancestral cereal began being grown once again by farmers in Provence, especially around the Sault plateau. The benefits of this cereal include its ability to adapt to the plateau’s tough climate. It is farmed in alternation with the lavender (six years of lavender growing, followed by four years of einkorn, and so on). On top of that, it needs neither pesticides nor weed killers, and very little water. Sowed in mid-September, it is harvested around August 15th. It shows an interesting kind of nutritional value since it has low gluten content and high amino-acid content.
There is a saying in Sault: "The more of it you eat, the better you’ll feel!"