APPLE CINNAMON GALETTE (GRAIN FREE, SCD) this grain free galette is made with sliced spartan apples and cinnamon, for an easy yet rustic dessert or brunch item.
Let’s be honest, who had heard of a ‘galette’ before the internet seemingly made it a thing??? I’d never had a galette in my life, but I just kept seeing them all over the internets in all their delicious and aesthetically-pleasing looking glory. I don’t know what it is about galettes, but they somehow look so beautiful yet so simple at the same time. They’re meant to have, and indeed show, imperfections, as a sort of open-faced pie.
And keeping the open-faced pie idea in mind, I thought what better way to start my adventure into galette-land than with an apple cinnamon variety? It’s safe to say you could do any sort of fruit-inspired galette and it would look fantastic/beautiful no matter what, because that’s just what galettes do– but I wanted something classic-looking. Oh, I also had an abundance of spartan apples. So there was that.
The dough, as is the case with a lot of grain free dough recipes, is a bit delicate, which is why I recommend throwing it in the freezer for an hour or so before you attempt to roll out your galette. And while the recipe may look intimidating, trust me, it’s not– it’s basically broken down into two steps, you could even make your life easier by preparing the dough a day early, throwing it in the freezer, and then taking it out the next morning and finishing off your galette– thus serving a fresh apple cinnamon galette for breakfast, with half of the work. I mean, you could even take this a step further and prepare your apple cinnamon filling a day ahead or the night before as well, it won’t go bad just sitting in a bowl of apple-cinnamon-y goodness (and we’re baking the apples, so don’t worry about brown apples looking unaesthetic. Although, I understand your concern).
This apple cinnamon galette is best served fresh and warm, and hopefully, to a group of people, either friends or family, who will help you devour it in one sitting. Although the pandemic may prevent that from occurring at this point in time, let’s hope that changes in the near and/or immediate future.
Without further adieu, grab the recipe below. Tag me on IG @grainfreee if you try making this apple cinnamon galette!
apple cinnamon galette: ingredients
For the dough:
- 1/2 cup of coconut flour + 1/4 cup
- 6 tbsp of almond flour
- 1/3 cup of honey
- 1/3 cup of coconut oil, melted
- 1/2 cup of dry curd cottage cheese (or sub 24-hour dripped yogurt)
- 2 eggs
- 1 tsp of pure vanilla extract
- 1/2 tsp of baking soda
For the apple cinnamon filling:
- 4 spartan apples, sliced thinly
- 1 tsp of pure vanilla extra
- 3 tbsp of honey
- 1/4 tsp of nutmeg
- 1/2 tsp of cinnamon
apple cinnamon galette: how to
For the dough:
-
in a food processor, start by blending the coconut flour, almond flour and baking soda.
- add in the dry curd cottage cheese, and continue to blend.
- add in the coconut oil, honey, and vanilla extract.
- remove the dough from the food processor and wrap in a piece of parchment paper, placing in the freezer while you prepare the filling. allow it to become cold and hard in order to roll it out later (at least one hour in the freezer).
For the apple cinnamon filling:
- peel, de-core and slice the apples (1/8 inch approx). place the apple slices in a medium sized bowl
- toss the apples in the honey, vanilla, nutmeg and cinnamon, coating well.
Prepare your galette:
- take the dough out of the freezer, and place it in between two large pieces of parchment paper, directly on a large or over-sized baking tray. this way you will not have to move it before placing it in the oven, since it is delicate before it’s been baked.
- begin rolling out the dough, until you have an oval-esque shape. keep in mind this is rustic-looking! so don’t worry too much about the shape.
- lightly pull up all sides of the dough before you place all the apples to make it easier later, as it’s easier to manipulate the dough when it’s cold and fresh out the freezer. you’ll want 1 inch to 1 and 1/2 inches of dough around the edges.
- place the apples decoratively around the dough, leaving approximately 1 + 1/2 inches around the edge of the dough, which you will later be folding up. start along the outer edge of dough, and place them in a circular fashion around the perimeter of the dough, continuing to do this in smaller circles until you’ve covered the dough in apples.
- fold the edges inwards around the galette.
- bake in a preheated oven at 350 for 25-30 mins, until the dough is golden brown.
- remove from oven and allow to cool completely before attempting to move it off the tray or cut it. enjoy the galette warm or cold.
- store in the fridge or freezer.
