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!