+SF
A strong contender for the Thanksgiving dessert, this galette showcases just how delicious a vegan pastry can be—sans refined sugar, flour and butter. And if you still haven’t committed to baking this galette just yet, know that there is a silky caramel sauce involved that just might tempt you otherwise. —MR
SERVES 2 TO 3
CRUST
1½ cups (185 g) spelt flour
2 tbsp (24 g) coconut sugar
Sea salt
6 tbsp (85 g) coconut oil
¼ cup (60 ml) cold water
FILLING
1 apple, thinly sliced lengthwise
1 tbsp (8 g) spelt flour
3 tbsp (36 g) coconut sugar
1 tsp ground cinnamon
Pinch of sea salt
1 tbsp (14 g) coconut oil
TOPPING
Generous drizzle of the Silky Caramel Sauce
Preheat the oven to 350°F (177°C).
FOR THE CRUST
Make the crust by adding the flour, coconut sugar and sea salt to the food processor. Slowly add the coconut oil and water, and pulse frequently as this gently blends into the flour. Pulse the mixture only enough until the ingredients combine, 30 seconds or so. Now fold the dough into a ball and let it rest in the fridge for 30 minutes to 1 hour.
Remove the dough from the refrigerator and roll it out into a flat circle (about 10 inches [25 cm] wide and ¼ inch [6 mm] thick). Transfer the dough to a parchment-lined baking sheet.
FOR THE FILLING
Mix all of the filling ingredients (aside from the coconut oil) in a bowl with the sliced apples. Mix until the apple slices are coated in cinnamon and coconut sugar.
Now layer the apple slices in a circle evenly in the center of the dough. Leave about a 1-inch (2.5-cm) rim from the center of the galette to the edge (this will be the crust that you fold over the apples).
Gently fold the edges of the crust on top of the outer sides of the apple slices. Add small chunks of the coconut oil on top of the galette and bake in the oven for 20 minutes, or until the crust is flaky and the apples are cooked through. Top with a generous drizzle of the caramel sauce and enjoy!
*SEE PHOTO INSERT