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Julia Gartland
Course Dessert
Servings 4 mini galettes



  • 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


  • 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


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


For crust: Add first seven ingredients to a food processor. Pulse to mix dry ingredients well. The add cubed butter, pulsing until butter is evenly mixed. Then, drizzle in ice water - pulsing as you go - until dough comes together and away from the edge. Form dough into a disk, dust with tapioca flour and wrap in plastic wrap. Chill for 30 min - 1 hour.

    For crumble: In a small mixing bowl add all ingredients, using your hands mix together well - breaking up butter cubes with your fingers - until the dough starts to look like oatmeal cookie batter. Set aside.

      For filling: Slice apples thinly and add to a small mixing bowl. Toss gently with cinnamon and maple syrup until all apples are coated. Set aside.

        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!