Ok we may be past apple baking season, but honestly this paleo apple galette was too good not to share. I received the most delicious apples from Starr Ranch Growers, they’re called Juici apples. I honestly think they’re some of the best apples I’ve tried. I haven’t been able to eat apples for years because of their high fodmap content and mostly because of their acidity. These apples are not acidic at ALL, are light and nice and juicy. They worked perfectly in this galette! And I’m so happy I can enjoy it.
What are galettes?
Galettes are basically an easy version of a pie. There’s one bottom crust, with sliced up fruit on top and layered with sugar, spices and butter. It is baked open-faced and can be sliced and eaten like a pizza! The bottom crust is crunchy and buttery topped with warm apples and cinnamon. It’s truly one of the best desserts! I made this galette paleo — so no dairy, no grains, and no refined sugar. And it’s divine!
What is in this paleo apple cinnamon galette?
Apples: I love Juici brand apples for this, but I suggest a good baking apple for this. If the water content is too high they may make the crust soft. Macintosh or Granny Smith would work perfectly.
Coconut Sugar: My go to sweetener for all of my baked goods, it’s low glycemic and does not taste like coconut! But you can use any granulated sweetener here
Cinnamon: The best part about this galette! You may also use apple pie spice
Almond Flour: This is the main flour in the crust, it helps create a nice crisp and keeps the crust low carb and high protein
Tapioca Flour or Starch: This helps bind the crust together. You can also use arrowroot starch
Non-Dairy Butter: You can use any butter here, but I love Miyoko’s
Sea salt: Salt balances out the sweet in baking recipes
Optional Egg for egg wash: this will make your crust shiny and brown
What tools do I need for this paleo apple galette?
A rolling pin for rolling out the dough
A sharp knife for cutting the apples into very thin slices
Large baking sheet
This galette is paleo, vegan friendly and dairy free!
And it's still amazing. ‘Regular’ dessert eaters LOVE this galette. It's always gone the same day when I make it. You wouldn’t even know! AKA husband and kid approved ;)
Ingredients:
The filling:
3 tbsp coconut sugar or any granulated sweetener
2 tsp cinnamon
3-4 tbsp of non-dairy butter, cut into chunks
Optional 1 egg for egg wash, or 1 tbsp of any milk
The crust:
1 1/2 cups of fine blanched almond flour
1 1/2 cups of tapioca flour/starch
1/2 tsp of baking powder
1/2 tsp of sea salt
1 tbsp of coconut sugar or any granulated sweetener
1 egg, or vegan egg (aquafaba or flax egg will work)
1/4 cup of non-dairy butter
1 tsp of apple cider vinegar
Cold Water as needed
Instructions:
Make the dough: In a medium size bowl, mix together the almond flour, tapioca flour, baking powder, sea salt, and coconut sugar. Now add in the egg, butter, and apple cider vinegar and mix until a dough forms. If the dough is too dry and does not coagulate, add 1 tsp of water at a time until it's nice formed dough. Wrap and refrigerate for 30 minutes.
Now preheat your oven to 375F and have a large/full size baking pan on hand.
Once your dough is ready and chilled, place the ball between two pieces of parchment and roll out until thin, about 1/8”. The thinner you roll, the crunchier the bottom will be. But make sure it’s still thick enough to lift the edges around the filling without it falling apart. You ideally want to roll the dough out into a 12”-14” circle. It’s okay if it's not perfectly round, galettes are pretty when they are rustic. Once your dough is rolled out, transfer the whole bottom parchment sheet to your baking pan.
Wash, peel and core 3 apples to start. Cut apples in half and then thinly slice each half into very thin slices. Slice as thin as you can. Fan out each half by pushing your hand down gently on top, the pieces will spread out.
Lift each half with a spatula and place in the center of your crust. I like to use 4 of the halves to create a circle shape and then fill in the last 2 halves where any crust is exposed in between and in the center. You want to have about 2” space around your apples of crust to fold over later.
Once your apples are arranged in the center of your crust, mix together your cinnamon and sugar filling in a bowl and sprinkle all over the top of your apples and crust evenly.
Now carefully lift the edges of your dough every few inches and fold up and over your apple filling. Repeat until all edges are folded over. You don’t have to be too perfect, these look the best when they are rustic!
Place the chunks of butter over the apples. This will create a melty, bubbly filling when baked.
Now for the egg wash, mix your egg in a bowl and brush over the folded edges of the crust. You may use any milk for this as well. Bake 30-40 minutes until the crust becomes a golden brown and the apples are soft and bubbling.
Eat warm or serve with a big scoop of vanilla ice cream!
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Notes:
*You can substitute the egg in the crust for a flax egg or an aquafaba egg (3 tbsp of brine from a can of chickpeas)
*I do not think any substitutions will work for the almond flour, only other nut flours like hazelnut
*Slice the apples as thin as you can to ensure they will cook thoroughly!
If you make this paleo apple galette, leave me comments and reviews below! I’d love to hear from you and it helps others! And be sure to tag me on instagram @gutsy_baker, and use #gutsybakes
xo Stephanie
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