Ingredients
Scale
CRUST:
- 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)
- 2–4 tablespoons ice water
- 1 egg (whisked, for wash)
CRUMBLE:
- 1/4 cup rolled oats
- 2 tablespoons almond meal
- 1/4 cup chopped walnuts
- 3/4 teaspoon ground cardamom
- 2 tablespoons maple syrup
- 1–2 tablespoons unsalted butter (chilled + cubed)
- Pinch of salt
FILLING:
- 2 medium honey crisp apples (sliced thin)
- 1/2 teaspoon cinnamon
- 1 tablespoon maple syrup
- Coconut sugar (to top)
Instructions
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.
- 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