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  • Jillian Lentini

Apple Galette (GF, DF, EF)

This is one of my all time favorite desserts, and is so much easier to make than a whole apple pie.


Having food allergies can be challenging at holidays when it comes to treats; but it's not impossible.


This version is gluten free, dairy free, egg free, and refined sugar free and mouth watering deliciousness.


INGREDIENTS CRUST:

  • 1 Cup of Almond Flour

  • 1 Cup of Gluten Free Flour (I like Bob’s Red mill in the blue bag)

  • ½ tsp of Sea Salt

  • ½ Cup of Room Temp Vegan Butter like Miyokos or Coconut Oil (I’ve only made it with the butter)

  • 1 Tsp of Apple Cider Vinegar

  • 2-4 TBS of Ice Water

INGREDIENTS APPLE FILLING:

  • 3 Different Apples Peeled, Sliced, and Cored (granny smith, gala, and a mac or another crisp variety)

  • Juice of 1 Lemon

  • ¼ cup of Coconut sugar

  • 1 tsp of Cinnamon

  • ½ Stick of Melted Dairy Free Butter (I like the Miyokos brand) can use dairy butter if tolerated

  • Coconut Sugar and Cinnamon for Garnish

HOW TO PREPARE:

  1. Preheat the oven to 375.

  2. Prepare the crust and put in the fridge covered for about 10 minutes.

  3. Mix apples together with sugar, lemon and cinnamon (the butter is for after).

  4. Roll out the cooled crust into about 18 inches. Sizes will depend on your crust pan.

  5. Fan out the apples into the center of the dough alternating colors. Drizzle on the melted butter.

  6. Fold up the sides to the center until it is a little sealed and sprinkle on a little cinnamon and coconut sugar.

  7. Bake at 375 for 30-40 minutes until it’s cooked and slightly browned.

  8. Cool and serve at room temperature.

  9. Top with whatever you fancy.





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