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Desperately seeking "Galette à l'avoine"

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mtlmaven Aug 22, 2009 12:30 PM

I am craving some "galette è l'avoine". I woke up today craving them. I have memories of eating them fresh from my school cafeteria first thing in the morning. I am looking for them to be chewy but with a crispy edge. I have searched high and low for a good recipe but with no luck. I am now looking to be pointed to the a place with some amazing ones. Please help!

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  1. m
    moh RE: mtlmaven Aug 24, 2009 09:34 PM

    Hmm, a little more info please? What exactly are these things?

    3 Replies
    1. re: moh
      afoodyear RE: moh Aug 24, 2009 09:42 PM

      Sounds like oatmeal cookies to me. Yum!

      1. re: moh
        SnackHappy RE: moh Aug 25, 2009 06:13 AM

        They are oatmeal cookies. A bit on the large side, maybe 6-8cm across. They are a traditional French Canadian thing. I used to buy them on my way home from school at my local bakery when I was a kid. They're pretty easy to find in bakeries, café, deps, grocery stores and even vending machines. Unfortunately, I have no idea where to find amazing ones.

        1. re: SnackHappy
          m
          Mr F RE: SnackHappy Aug 25, 2009 08:01 AM

          They're often on the undercooked side -- too soft, no crispy edge. IMO the best way to get what the OP describes is to go to a bakery where they're out in the open and hand-pick a darker specimen.

          Unfortunately, they're almost always pre-wrapped in plastic wrap, which tends to impart an unpleasant flavour, presumably worse if wrapped while still warm. I don't know of any place that doesn't wrap them, but I'd start with the smaller artisanal bakeries. Failing that, find one that wraps theirs, ask when they're made and show up then.

          For an oatmeal cookie recipe, there was and probably still is a good one printed on the Old Mill large-flake oatmeal bags. (Emphasis on large-flake.)

          I want to say that making galettes should be no more complicated than using more dough for each cookie and baking a tad longer, but it's probably not quite so easy. (Maybe need to use a somewhat lower oven temp to avoid burnt edges/bottoms + raw dough in middle?) In any case, as I recall that recipe produces pretty big cookies by default.

      2. Chocolatine RE: mtlmaven Aug 25, 2009 04:37 AM

        Would that be the galettes from Regina, by any chance? :-) If so, I have been craving those for a few years... and I was not able to find the recipe either! I had it from the Economie familiale course, but misplaced it.... :-/

        2 Replies
        1. re: Chocolatine
          m
          mtlmaven RE: Chocolatine Aug 25, 2009 06:44 PM

          Yes! That is exactly what I had in mind! I went to Regina and there was nothing better than getting to school early to race down to the cafeteria and getting one while it was still fresh from the oven. Oh! A girl after my own heart. I have asked all of my friends who graduated and none of them have the recipe.

          1. re: mtlmaven
            Chocolatine RE: mtlmaven Aug 25, 2009 08:27 PM

            yup, they were delicious still hot and soft in the morning (ah, that smell!!), and equally good once cooled and crispy. I'll be sure to post the recipe here if I ever get my hands on it!! I'm thinking of sending an email to the grad's committee... I posted a request on the grad's Facebook group, no success yet.

        2. The Chowhound Team RE: mtlmaven Dec 12, 2010 05:32 AM

          We split some replies about a recipe for galette à l'avoine over to our Home Cooking board. They're off topic here, but we didn't want to lose the conversation. If you want to continue that discussion, please reply here: http://chowhound.chow.com/topics/752876

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