- For the dough:
- ½ cup all-purpose flour
- ¾ cup whole wheat white flour (or whole wheat)
- ½ tsp salt
- 2 tsp granulated sugar (I used turbinado)
- ¼ cup butter (½ stick), frozen and cubed
- ¼ cup coconut oil, frozen
- 4 TBS ice cold water
- 1 TBS apple cider vinegar
- 1 large egg, beaten (for egg wash crust)
- For the filling:
- 2–3 medium apples*, 1/8″ thinly sliced (I used golden delicious)
- 2 Tbsp pure maple syrup
- 2 Tbsp granulated sugar (I used turbinado again, but feel free to use coconut or brown sugar)
- 3/4 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ground ginger
- 1/8 tsp all spice
- 1/8 ground cloves
- Note: I used my food processor for the dough but it can easily be made with a pastry cutter/dough blender in a large bowl.
- Before you begin, make sure your butter is cut into ½” cubes and frozen. Also freeze your coconut oil: line a small bowl with plastic wrap and measuring out ¼ cup of coconut oil into lined bowl. Freezer for at least 30 minutes, or until frozen solid.
- Also add a few ice cubes into small bowl of water, plus apple cider vinegar.
- In the bowl of large food processor, pulse together flours, salt and granulated sugar. Add in frozen cubed butter and pulse about 5 times. Break apart frozen coconut oil into chunk, add to food processor bowl and pulse again about 6 times. Mixture will resemble a coarse meal, it is okay if you have chunks of coconut oil or butter still. Add in ice cold water + ACV mixture, 1 tablespoon at a time, pulsing in between until dough comes together. You should need about 5-6 tablespoons of water. Dough should just come together and not be overly wet. If you think you added too much water work in some more flour with your hands. If you think it’s too dry and dough doesn’t form a ball, add a tiny bit more water.
- Preheat oven to 425F and line large baking sheet with parchment paper, set aside.
- Roll ball of dough out on a flat surface, either a lightly floured silicone mat or you can use parchment paper. Make a circle shape about 10” in diameter. Transfer rolled dough to baking sheet and chill in fridge while you prep the apples.
- In a medium bowl gently toss together sliced apples with 3 Tbsp sugar, chai spices and maple syrup. Mix together until everything is evenly coated.
- Once the dough has chilled for 10 minutes, arrange apples in a single layer in the middle of the dough, slightly overlapping the slices, leaving about 1-2 inches of room on the outside of the dough. Fold over extra dough onto edge of apples and pinch together any spots where the dough has come apart. Brush crust with egg wash and dust with coconut, rolled oats, or sliced almonds if you wish.
- Bake galette for 14-17 minutes, or until crust is lightly golden. Allow galette to cool on pan for 5-10 minutes. Slice galette into 6-8 triangles, serve with whipped topping, coconut cream, or ice cream for a healthier treat!
*Use more apples (about 4-5 medium total) if you want a double layer of apple slices to fill the galette. I went on the lighter side but you can definitely add more. I would also recommend adding another tablespoon of maple syrup and sugar if adding more apples.
–Nutrition info approx. and based on 2 medium apples (~290g)
- Serving Size: 1/8th
- Calories: 244
- Sugar: 12
- Sodium: 171
- Fat: 13
- Saturated Fat: 9
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 39