Apple galette, vegan and gluten-free, what more could you want? I personally can’t think of anything better. Currently it’s harvest time and we harvested all the apple trees here in the garden last week. Or rather, almost all of them, because getting to the top of the trees is quite a challenge. The majority will be processed into juice tomorrow, here in the local juice press. Friends of ours have already picked up hundreds of kilos of apples and I’m already very excited to see how much juice can be extracted from them. What could be better than an apple juice made from old varieties, without any additives? Ok, one thing to be aware of is that the juice is heated and is no longer a raw food product. We have another wonderful use for the remaining apples and that is this delicious apple galette.
Apple galette – vegan and gluten-free
For the gluten-free base, we need gluten-free flour mix, oat flour, coconut oil and water. This is all worked into a compact dough with your hands. The dough gets really incredible and you would almost think it was a gluten dough. Rolling out works effortlessly and the dough also does not stick excessively. But then one thing distinguishes it, because it is not so elastic in processing. When folding in the edges, it tears more easily and you need a bit of dexterity. Otherwise, I think it’s wonderful and I can’t wait to whip up the next galette.
For the filling I use juicy apples, lemon zest, lemon juice, cinnamon, cardamom and some raw cane sugar. All this is mixed well and put on the rolled out dough. The important thing with the galette is to leave the edges with about three centimeters free. Only in this way they can be folded well and without problems. At the very end, I add the remaining raw cane sugar and chopped hazelnuts on top and our fine galette is ready, which also goes straight into the oven.
Note: I highly recommend using a juicy apple variety, otherwise the galette can become quite dry.
Vegan galette recipes, made quickly and easily
Let’s get to the important question of how to refine this wonderful galette. I like very much a scoop of vanilla ice cream to it, or also a blob of vegan cream. A warm drink is of course also ideal, I think for example of a pumpkin latte, hot chocolate or turmeric latte.
You don’t have apples at home? No problem, incredibly many other fruits and berries are suitable as a filling:
- Berry mixture
- Mirabelle plums
Apple galette (vegan, gluten-free)
FOR THE FLOOR:
FOR THE FILLING:
- Preheat oven to 180 °C convection (200 °C upper-lower heat).
- Line a baking sheet with parchment paper and set aside.
- FOR THE BOTTOM. Place gluten-free flour blend, oat flour, almond flour, coconut oil and water in a bowl and knead with hands until a smooth dough is formed. Set aside.100 g Gluten free flour mix, 100 g Oatmeal, 30 g Almond flour, 60 g Coconut oil, 100 ml Water
- Carefully roll out the dough. Best done with the help of a pastry roller and some gluten-free flour for dusting.
- Roll out dough as round as possible to a diameter of about 40 cm.
- FOR THE FILLING Put the apple slices, lemon zest, lemon juice, cinnamon, cardamom and 30g of raw cane sugar, (this is half of the total sugar, I put the other half on top at the very end) in a large bowl and mix very gently until everything is well combined.600 g Apples, Lemon zest of one lemon, 60 ml Lemon juice, 1 tbspn Cinnamon, ½ tbspn Cardamom, 60 g Raw cane sugar
- Spread apple slices evenly over galette dough, leaving about 3 inches at edges to fold in. The apples should be evenly distributed, in the middle like a little higher. Carefully fold in edges, preferably using a silicone scraper, as the gluten-free dough will tear a bit. Press the edges, add the hazelnuts, put in the oven and bake for 35 minutes.30 g Hazelnuts
- Allow to cool, cut into pieces and serve along with desired toppings.Organic powdered sugar, Homemade vanilla ice cream, Coconut cream
- Store covered in the refrigerator for up to 3 days, frozen will keep for a few weeks.