I’ve been slowly entering grains and nuts back into my diet with fingers crossed. So far, in small amounts and if I keep it to about once or twice a week, I’m not having any adverse effects with inflammation.
Being on somewhat of an AIP (Auto Immune Paleo) diet since last November has definitely helped my health, but being able to finally deviate from that diet every now and then with grains, nuts, and legumes, is a definite blessing and something to celebrate.
So, with that happy news, I skipped out to buy my absolute favorite gluten free all purpose baking flour. It’s been almost a year since I’ve used it! This flour is hands down the absolute best flour for converting gluten baked goods into gluten free baked goods. It has fabulous texture and taste. It’s not grainy, gummy, or heavy like many gluten free and paleo flours.
We missed the last month of summer due to all the fires and terrible smoke, so it feels like we were catapulted from 90 degree days right into Fall. The evenings and mornings are cool and crisp, which means my body is thinking: sweaters, hot tea, and Autumn baked goodies.
Technically, a Galette is described as, “a flat round cake of pastry or bread”.
I’ve made them round many times, but prefer them square or oblong. Why? Because the crust if my favorite part and making it oblong or square allows for more crust overlap.
You may also be thinking, “Why a galette? Why not just make a pie?” I really like the rustic look of a galette. I also like the exposed fruit, I think it’s very pretty and really adds something to the enjoyment. A galette can be made quickly and easily, especially if you’ve already made your dough and have it chilling in your fridge.
An Apple Galette is an easy and delicious dessert to kick start Fall!
For the crust:
(This recipe makes 4 discs, you will need 1 disc for the apple galette)
5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling
4 tsp. Xanthan Gum
1 Tbsp. Sea Salt
1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)
1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale
1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)
Place 5 cups of Mama’s Almond Flour in large bowl. I use the spoon in cup method and level with a knife. Add salt, sugar, xanthan gum, whisk to combine. Next scoop 1 lb of the shortening onto flour mixture. I know it sounds like a crazy amount, don’t freak out! Remember, this recipe makes 4 large pie crusts. Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces.
Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little (you may need a bit more flour) to form it into a log.
Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.
For the filling:
*Preheat oven to 350 degrees
2 Large Apples (use your favorite)
3 Heaping Tablespoons Of Coconut Sugar
About 1/4 teaspoon of Sea Salt
2 Tablespoons of Flour
Juice of 1/2 Lemon
About 1 Tablespoon of Ground Cinnamon
About 6 teaspoons of Dairy Free Butter
While your dough is chilling, core and thinly slice 2 large apples.
Toss with the lemon juice, sugar, cinnamon, salt, and flour and set aside. Measure and cut a piece of parchment paper to fit your baking sheet. Lay the parchment on the counter and sprinkle with flour. Roll 1 disc of dough out so the dough is overlapping some of the sides of parchment.
Next, layer (upright) the sliced apples in rows. I tucked the ends into each row.
Then, fold the sides up carefully. Pinch the edges or press with a fork. Sprinkle the top with a little more coconut sugar and dollop with a few teaspoons of dairy free butter. Whisk the egg with a little water in a cup and brush the crust.
Bake for 60 minutes until apples are tender and crust is golden. Serve warm with dairy free vanilla ice cream.