Whenever I make galette’s (a classic french dessert), I’m happily transported to some countryside cottage, overlooking a grassy valley with mountains bordering the horizon. Old glass casement windows with rough wood sills peer out onto apple trees in the yard; it’s dim, cozy and warm with a hearth in the corner of the room. Ah yes, I’m already there as I sit, typing away on my laptop with my iPhone feverishly begging for my attention as it buzzes itself off the table.
The old country, as my Dad calls it; a simpler time in some respects, back when one would neatly write out recipes on card-stock and stow them away in an old wooden box. It’s terribly charming to envision life back in the day; I could listen to my dad’s stories for hours…
I adore this vegan apple cinnamon galette for it’s simplicity. I’m not a fan of wielding pastry dough, so when I can simply fold over the edges Galette-style, I’m a happy baker. The vegan apple cinnamon galette is essentially an apple pie made on a baking sheet with no true crust ontop. They’re fantastically easy to make, homey and sure to warm your soul after a cold autumn day. Having happened upon a large bag of homegrown apples from a generous colleague {thank you, Beth}, I knew it was time to make this beautiful dessert.
warm hugs xx
VEGAN APPLE CINNAMON GALETTE
A simple to prepare vegan apple galette with no fussing around with perfect pastry- the more rustic, the better.
Ingredients
For the Pastry:
- 1 cup all-purpose flour
- 1/4 cup spelt flour
- 1/4 teaspoon salt
- 1 tbsp organic cane sugar
- 1/4 cup coconut oil softened, but not liquid
- 4-6 tbsp cold non-dairy milk
- 1 TBSP Organic Cane Sugar for sprinkling
Apple Filling:
- 3 Medium Apples peeled and cored (any variety will do)
- 3 tbsp Maple Syrup
- 1 tsp Cinnamon
- Juice of 1 lemon
Instructions
-
Preheat the oven to 450'F. Line a baking sheet with parchment paper, set aside. Peel and core the apples and slice them into 1/8" slices. Place them in a large mixing bowl and combine with the maple syrup, cinnamon and lemon juice.
-
In a large mixing bowl combine the flour and salt. Add the coconut oil and and non-dairy milk and stir gently with a fork until the mixture starts to come together and form small pea-sized crumbs. Don't over mix it otherwise, you may end up with a tough pastry crust. Form the dough into a ball and gently flatten it into a disk shape with the palm of your hand. Alternatively, you can make the pastry dough in a food processor; there are plenty of video tutorials online... you may want to google it if you're new to making pastry.
-
Lightly flour a work surface and roll your pastry dough into a 12" round (about 1/8" thick). Don't worry if your dough is not perfectly round, this dessert is rustic and not meant to look like it came from a magazine. This dessert would work even if your pastry was square or rectangle.
-
Place your dough round onto the prepared baking sheet and spoon the apple mixture (and juices) into the centre of the pastry and fold up the edges, creating pleats as you work your way around. Brush a small amount of non-dairy milk on the folded pastry edge and sprinkle with the organic cane sugar. This step is optional, but it does make for a nice presentation afterwards.
-
Bake at 450'F for 20 minutes, then reduce the heat to 375'F and bake for another 30 minutes or until the crust is golden brown. Let the Galette cool for about 15 minutes on the baking sheet before serving.
-
Enjoy on it's own, or with a small amount of dairy-free ice cream.
Recipe Notes
The Galette is versatile and can be made with any seasonal fruits; summer is a perfect time to make a berry Galette, or create a savory version with caramelized onions, mushrooms, dried herbs and cashew cheese...stay tuned for that recipe *wink
Leave a Reply