Apple Galette (Vegan & Gluten-free)
This easy Apple Galette consists of a 5-minute vegan & gluten free crust, topped with sweetened and tender apples. It’s a wonderful dessert and very easy to make!
Equipment
- Food processor
- Mixing bowl
- Rolling Pin
- baking sheet / baking tray
Ingredients
For the Gluten Free Vegan Crust
- ¼ cup (60 gr) vegan yogurt (I use soy yogurt)
- ¼ cup (55 gr) vegan butter , cold
- 3 tablespoon (30 gr) organic coconut sugar
- 1 cup + 1 tablespoon (130gr) Gluten free all-purpose flour
- ¼ cup (25 gr) almond meal
- ¼ teaspoon salt
For the Apple Filling
- 3 large apples (700 gr) peeled (optional) and cored
- ¼ cup (40 gr) organic cane sugar
- 1 tablespoon (9 gr) cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
For the Glaze
- ¼ cup (64 gr) apricot jam
- 2 tablespoons water
Makes: 12inch round
Instructions
For the Glaze
- In a sauce pan (or a small bowl in microwave, less fuss to clean), heat the apricot jam and water until almost liquid.
- Remove from heat and strain through a fine mesh sieve to remove any pieces of apricot. Let it cool until it’s only slightly warm.
For the Gluten Free Vegan Crust
- In a food processor, mix vegan butter and yogurt.
- Sift the flour, sugar almond meal and salt. (Optional step)
- Add the dry ingredients to the food processor.
- Pulse just until combined, no more than 30 seconds.
- Now, turn the dough onto a floured parchment paper and form into a ball.
- Sprinkle the dough with flour, place a second piece of parchment paper on top and roll the dough into a 12-inch (30 cm) circle about ⅙ inch (0,4 cm) thick. Transfer to a baking sheet and refrigerate covered with the second parchment paper.
- Preheat the oven to 400ºF / 220ºC.
For the Apple Filling
- As the dough chills, prepare the filling: Peel (optional), core and slice the apples into ¼ inch pieces.
- Place apples in a large mixing bowl.
- Add sugar, cornstarch, cinnamon and ginger, lemon juice, lemon zest, cinnamon, ginger and salt.
- Toss gently to coat the apples.
- Remove crust from the refrigerator and arrange the apples on it, leaving a 2-inch (5cm) border uncovered.
- Fold the edges of the dough over the apples, pleating to make it fit. Spoon the juices that may remain in the bowl over the apples.
- Brush the crust edges with the apricot glaze. You can sprinkle with coarse sugar for a finishing touch.
- Place the baking sheet with the galette in the middle of the oven and bake for 35-40 minutes. I bake mine for 40 minutes because I like the apples really tender. Every oven is different, so start checking the galette after about 30 minutes. If the galette starts to brown on top but it’s not done yet, cover with foil and continue baking for 5 minutes at a time until it’s cooked.
- Remove from the oven and let it cool a bit.
- Serve the galette warm or at room temperature.
Notes
MAKE AHEAD INSTRUCTIONS
You can make the crust one-two days ahead. Don’t roll it up, just shape into a ball, wrap it in plastic wrap and refrigerate. As for the filling, it can also be prepared the day before. Keep it in the bowl and refrigerate. Then, the day you’re going to serve the apple galette, assemble and bake it. If you make the galette the day before, the crust will become soggy.
DO I NEED TO PEEL THE APPLES?
I don’t normally peel them, unpeeled apples add a bit of color and texture to the galette. Anyway, check your apples as the skin may sometimes be a bit thicker and the galette won’t be as soft as it could be.
MORE IDEAS FOR TOPPINGS
Vegan vanilla ice cream, vegan whipped cream, vegan caramel sauce with chopped walnuts.
INGREDIENTS AND SUBSTITUTIONS
Gluten-free flour. Gluten-free all-purpose flour is what I use here. If you’re not gluten-free, substitute for regular all-purpose flour at a ratio of 1:1.
Vegan yogurt. I make this apple galette crust with soy yogurt. It’s thicker than other vegan yogurts.
Vegan butter. For this recipe, I’ve used margarine but feel free to use your favorite vegan butter.
Sugar. I’ve used coconut sugar for the crust but you can use cane or brown sugar instead. For the filling, I’ve used organic cane sugar.
Cornstarch. It’s a thickening agent, it absorbs some of the juices so the crust doesn’t end up soggy. Tapioca flour or arrowroot are also gluten-free and can be used as substitutes for cornstarch. If not gluten-free, you can use regular all-purpose flour instead.
Apples. Golden Delicious is a safe bet. Other great options are Granny Smith, Pink Lady, Honeycrisp and Braeburn.
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Nutrition
Serving: 1gCalories: 317kcalCarbohydrates: 48gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 388mgPotassium: 19mgFiber: 5gSugar: 16gVitamin A: 374IUVitamin C: 2mgCalcium: 54mgIron: 2mg
Additional Info
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