Vegan Apple Cinnamon and Cardamom Galette (with an Italian twist :))

I love this galette! the apple and cardamom flavors make it super comforting during long winter nights, yet it absolutely healthy and you can enjoy it guilt free!

Ingredients

For the crust
1 1/4 cups Italian 00 flour (or any all purpose flour)
1 Tablespoon cane or muscovado sugar
A pinch of sea salt
1/4 cup coconut oil, melted, mixed with 1 tbsp of maple syrup (or honey for a non vegan version)
A sprinkle of sugar for topping the crust before baking

Filling
2 medium size apples or 3 small apples, cut in wedges with skin on
2 Tablespoons cane sugar
2 tbsp of lemon juice
1 tsp of cinnamon
1/2 tsp of cardamom
2 tsp of flour or breadcrumbs

Method

Preheat the oven at 180 degrees, fan settings on

Start by preparing the filling: wash and cut the apples in wedges, put them into a bowl with the sugar, lemon juice and the spices. Stir and leave the apples to marinade while you prepare the crust

For the crust: put the flour, sugar and sea salt in a bowl and stir to combine. Melt the coconut oil and leave it to cool slightly before to add 1 tablespoon of maple syrup to it.
Create a well on the centre of your dry ingredients and add the oil and syrup mix to it. Start working the dough, it will be very crumbly at first but it will come together after a few minutes. If it's too dry, add some ice cold water (1 tbsp at a time) till you have a smooth dough.

Mold the dough into a disk (approx 1cm thick) and place it onto a baking sheet.
In the centre, sprinkle the breadcrumbs or 2 tsp of flour (this will absorb the juice of the apples and will prevent the crust from getting soggy).
Scoop the apples on top of the breadcrumbs and then gently fold the dough onto the apples. If there is any juice from the apples left in the bowl you can brush the crust with it, otherwise just sprinkle some sugar on the crust edges before putting the galette in the oven.

Bake for 35-40 minutes, till the apples are softs and the crust is golden brown.

Leave it to cool down completely for a crunchy crust (however it is delicious even when still warm from the oven) :)

Added by: Giulia Pepe Raja

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