- 120 g all-purpose flour
- 30 g amaranth flour
- 60 ml olive oil
- 60 ml water
- 2 Tbsp light brown sugar
- 1/2 tsp salt
- 2 Granny Smith apples, sliced
- 1 Tbsp maple syrup
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- 1 Tbsp raisins (soaked in Grand Marnier)
- 1 Tbsp coconut flour
- 1 Tbsp granulated sugar
- 1 Tbsp coconut oil
- Preheat the oven to 360° F (180° C) and line a round baking sheet with parchment paper.
- In a mixing bowl put flours, sugar, salt and extra virgin olive oil. Start mixing, then add cold water a bit at a time, until it forms a ball. It shouldn’t be too wet, so you might have some leftover water. Work the dough fast until it forms a ball, then wrap it in plastic and refrigerate for half hour.
- In the meantime, in a pan over low/medium heat, place the sliced apples, maple syrup, brown sugar and cinnamon. Cook, stirring often, for about 7-8 minutes. Set aside.
- After the half hour, take the dough out of the fridge and place it on the parchment paper. Spread it with your hands (it is very light and workable) to form a disk 1 cm thick.
- In a small mixing bowl combine 1 Tbsp granulated sugar and the coconut flour.
- Spread the mixture on the base of the galette, leaving a thick border empty.
- Arrange the apples on the sugar/flour mixture as you most like.
- Drain the raisins and place them on the apples. Sprinkle with coconut oil flakes.
- Fold the border on the filling so as to cover it a little bit.
- Bake in the preheated oven for about 40-45 minutes.
- Let cool on a rack and enjoy with a dollop of vanilla frozen yogurt and a drizle of maple syrup.
The sugar/coconut flour mixture at the base of the galette prevents the juices from the apples to soak the crust, but you can skip that step if you don’t mind the juices escaping when you cut into it.
- Serving Size: 5-6 portions