It’s the Holidays! And… the other day, I noticed I make a lot of dessert recipes. Well…for a good reason. I rarely ever eat sugar, and so when I want to indulge, it must be something nutritious and slightly sweet without adverse metabolic effects. I bought a big bag of green apples. Green apples are lower in sugar than red apples, and I love their tangy taste. You can choose your favorite apples for this dish. I think I purposely did that. And then, a couple of days later decided that I wanted to make an apple dessert dish. This is how the idea of the apple galette came about. But I didn’t just want any dessert. I wanted it to be lower in carbs, gluten-free, grain-free, and sugar-free. If you have been trying to heal your gut and/or have food sensitivities, you can surely indulge in this healthy gut recipe. The only sugar in this dessert is what’s naturally found in apples.
I used double parchment paper. One on the bottom of the flour and then one on top to roll it out. When you are done with completing the circle, then use a knife to cut, make it into a clean circle, and use any excess flour pieces to patch empty spots.
Start with the center and place the apple slices in a circular motion and then keep building on top of it. Leave some room, turn the ends of the flour over the apples on the edges.
Serve a warm galette piece topped with your favorite scoop of ice cream. I used so delicious dairy free and sugar free pecan ice cream or frozen dessert. You can only find them at Walmart.
Grain Free Apple Galette
Ingredients
Dry Ingredients
- 3/4 cup Almond flour Blanched
- 3/4 cup Cassava flour
- 1/2 cup Tapioca powder
- 1/4 tsp Himalayan salt
- 1/2 tsp Cinnamon
- 1 tbsp Brown Swerve
- 8 tbsp Kerry gold butter, cold salted
Wet Ingredients
- 4 tbsp Ice water
- 1 Egg room temperature
Filling
- 4 medium Granny Smith Apples
- 1 tbsp Vanilla extract
- 1/2 cup Brown Serve
- 1 tbsp Lemon juice (or 1/2 small lemon juice)
- 1/8 tsp Cardamom powder
Instructions
- Use a cookie sheet (you can use a wide baking tray as well)
- Mix all dry ingredients in a bowl and then add small chunks of Kerry gold butter and mix the dough. Then add 1 tbsp at a time ice water into the dough and mix well.
- Place the dough on top of a parchment paper and then add a parchment paper over the dough as well, so the dough is sandwiched between the paper. Then use a rolling pin to make it into a large 10-12" diameter circle.
- Once the dough shape is formed in to a perfect round circle place it in the refrigerator for an hour.
- While the pie crust is resting. Wash the apples and dry them off. Then peel the apples and thinly slice them. You can use an apple core remover tool to remove the core and seeds then slice them. It makes it super easy.
- Five minute before taking the pie crust out of the fridge add all the filling ingredients in with the apple in a bowl. Set aside.
- Take the pie crust out. Take the top parchment paper off and place it on the cookie sheet. Then turn it upside down gently and slowly remove the other piece of parchment paper. (note - if you are use a nonstick sheet then you do not need to use a cooking spray) Just place the pie right onto the sheet.
- Preheat the oven to 375°F
- Place the apples in a circular direction (clockwise) and fill the pie with all of the apple slices. Keep adding them on top of each other to fill as much as you can. Be sure to leave at least 1" - 1.5" inches empty on the edges to turn over the crust. Pour over any excess juice left over the apples.
- Turn the edges over and brush them with the egg wash. Sprinkle some brown sugar on the crust and pat it down so it sticks.
- Place it on the oven on the middle rack and bake for 40-45 minutes until the crust is brown.
- Cool on rack for 10-15 minutes. Cut the pie into 8 slices and voila.
- Serve and enjoy a warm piece of pie!
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