Apple Galette

I’ve been experimenting with a lot with baked apple goods recently. If you haven’t tried my Honeycrisp Cake or Sautéed Apple and Cinnamon Pancakes, I suggest doing so while apples are still in season. Eating apples in the fall makes all the difference for taste.

Apple season is my favorite time of year, I could happily subsist eating multiple every day  if I wasn’t concerned about the balance of my glucose and insulin levels. Surprisingly I had never made a galette, so I was pleasantly surprised with this experiment. Enjoy, friends. img_2439

Ingredients

  • 3/4 cup almond flour
  • 1 cup gluten free oat flour
  • 1 tablespoon ground psyllium husk
  • 1/3 cup water
  • 2 tablespoons coconut oil (melted)
  • 1/4 cup coconut nectar
  • 2 teaspoon cinnamon (divided)
  • 1 teaspoon vanilla bean paste or extract
  • 1 tablespoon coconut sugar
  • 1 1/2 medium apples

Method

Combine flours, coconut oil, coconut nectar, 1 teaspoon of cinnamon, and vanilla bean paste. Mix until a dough forms, place in fridge while you prepare apples.

Cut apples into thin slices, toss in 1 teaspoon of cinnamon and 1 tablespoon of coconut sugar.

Take dough out of frige, roll into a circular crust between pieces of parchment. Use the size of the parchment as a guide for how large it should be, as when it hits the edges, you’re done.

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Add apples to the center, and fold the sides over in any pattern.

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Transfer galette to a lined baking sheet, bake for 40 minutes at 350°F.

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