Vegan Apple Cinnamon Galette
Apple pie is wonderful this time of the year when the local apples are plentiful, but sometimes I am a little to lazy to make a fancy pie. So the answer to this that allows me to still have my pie, is to make an apple galette! They are non fussy, and only one layer of crust so a little more friendly to your waist line as well. Plus they look pretty and taste as good as apple pie without a lot of work. The one I am sharing with you today is gluten free, and I add a little almond flour to the crust to make it extra flaky. This is perfect served warm with vanilla ice cream!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add a touch of water if needed, and knead slightly until a smooth dough is created. Divide into 2 pieces and shape into rounds (if it is too soft, refrigerate for about 15 minutes to firm it up slightly. You want it pliable, but not super soft or it will be hard to shape).Roll each out into a 14 inch round using parchment underneath and floured rolling pin. If it tears, no worries, just press it back together and patch it up.Preheat oven to 400F degrees. To make filling, mix together all ingredients in a large bowl.Arrange the apples over the crust, leaving a one and a half inch boarder. Then carefully fold up edges to cover the edge of the fruit. Brush sprinkle with a little coconut sugar. Place in the oven. Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender. Remove from oven and let cool on a wire rack for at least an hour.
Rate this Recipe