Simple, vegan apple galette made with a delicious gluten-free base, topped with a delicate apple-cinnamon-cardamom blend. Quick and easy to make and ideal for a quick craving for something sweet. Vegan, gluten-free, lactose-free.
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.