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  • Author: Julia Gartland
  • Yield: 4 mini galettes 1x




  • 1/2 cup buckwheat flour
  • 1/4 cup almond meal
  • 1/4 cup millet flour
  • 1/4 cup tapioca or arrowroot flour
  • 1 teaspoon sugar
  • 1/2 teaspoon xanthum gum
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter (chilled and cubed)
  • 24 tablespoons ice water
  • 1 egg (whisked, for wash)


  • 1/4 cup rolled oats
  • 2 tablespoons almond meal
  • 1/4 cup chopped walnuts
  • 3/4 teaspoon ground cardamom
  • 2 tablespoons maple syrup
  • 12 tablespoons unsalted butter (chilled + cubed)
  • Pinch of salt


  • 2 medium honey crisp apples (sliced thin)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Coconut sugar (to top)


To assemble galettes: Once dough has chilled, remove from fridge and let sit at room temp for 10-15 minutes. “Flour” a surface with tapioca flour. Divide the dough by four equal parts. Roll out each portion evenly to approx. 6-7 inches or so. Assemble apples overtop, leaving t least once inch all around to fold. Fold over crust working each edge at a time. Brush crust with egg wash, then sprinkle coconut sugar overtop apples and crust. Top with cardamom crumble and add to a parchment lined baking sheet. Continue until all galettes are assembled – I made 4 galettes, but feel free to make them whichever size you like, but note the baking time will change.

  1. Bake for 15-20 minutes or until crust is golden browned and “dry” to the touch. Set aside to cool for 10-15 minutes. Serve immediately!
  • Category: Dessert
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