This was one of the first desserts I ever made which wasn’t only vegan, but made entirely up out of amazing ingredients- and I cannot explain my excitement when finding out just how delicious it tasted. It gets me every time! The combination of flavours- of the soft and nutty crust, with the homemade, slightly salted, date caramel and finally with the fresh, yet soft cinnamon and maple apple- works so well and makes for such a comforting dish- enjoyed alone or with some vanilla ice cream. Apart from the flavour, this galette is so healthy that it could (and should) be eaten for breakfast! The crust is inspired by an amazing recipe on Sarah Britton’s blog, My New Roots, and is made out of a combination of rye and spelt flour- but I have also tried it using oat flour or buckwheat flour instead of spelt! They all taste amazing, but rye definitely gives it a deep and nutty flavour so I wouldn’t swap that one out. This is mixed with coconut oil- an amazing source of fat which does wonders for your hair, nails and skin- and with a little bit of maple syrup, for a truly irresistible crust. The caramel on the other hand is made using medjool dates, which are an amazing source of fibre, calcium, iron, phosphorus, potassium and zinc. It really is amazing how nutritious something so small and delicious can be. What is also so amazing is how similar the taste and consistency is to caramel, which is why the salted caramel is made purely of medjool dates, boiling water, and a little bit of sea salt. Lastly, the apples are cooked with a little bit of coconut oil, maple syrup, cinnamon, nutmeg. Most recipes for apple pies, crumble and tarts call for apples be to cooked with butter and sugar, but the coconut oil and maple syrup combination is so so so much better and healthier, I promise!
Salted Caramel and Baked Apple Galette
Serves 8 very hungry people
1 cup rye flour
1/2 cup spelt/oat/buckwheat flour
1 Tbsp cinnamon
1/2 cup very cold coconut oil
2-3 Tbsp cold water
1 Tbsp maple syrup or agave (maple syrup is my favourite)
12 soft medjool dates
3-4 Tbsp boiling water
A pinch of sea salt
4-6 apples (mix of your choice, sour and sweet such as pink lady, jazz, granny smith)
1 Tbsp Coconut Oil
2-3 Tbsp Maple Syrup
1 Tbsp Cinnamon
1 Tsp Nutmeg
In a food processor, pulse both flours and cinnamon until combined. Add in the cold coconut oil until a sand-like texture is reached. Add in maple syrup, and pulse again. Once that is all combined, with the food processor running add in the tablespoons of water gradually. Once a dough is formed, remove from processor, wrap in plastic wrap and refrigerate for 45 minutes to an hour.
In the meantime, peel and dice apples about 1/2 inch thick. Over medium heat, heat up the coconut oil and maple syrup until combined well. Add in chopped apples, along with cinnamon and nutmeg and cover. Cook for about 8-10 minutes (until apples are soft but still have a little crisp to them). Set aside and allow to cool.
While that is cooling, you can make the date caramel. Pit the 12 medjool dates, and combine in a food processer (or blender) with 2 of the tablespoons of boiling water. It is good to add the water gradually, as medjool dates can often vary in texture, so it’s important to not add too much liquid too soon, to avoid a caramel which is too runny! You may need to push the sides down, but continue blending until a smooth paste is formed (and add more water if necessary). When the desired texture is reached, add a good pinch of sea salt, and pulse a few more times. Taste and adjust salt to your liking.
Pre-heat the oven to 180º Celsius. When the dough is chilled, take it out and place on parchment paper. Roll out, to about 1/8 inch thick- you don’t want it too thin, as dough is needed to absorb a little bit of the sweet sauce from the apples. Assemble the galette, by placing a layer of the caramel and then the apples, like in the photos above. You want to make sure you leave a good 1 1/2 – 2 inch space, around the sides to be able to wrap the dough around the sides.
Place in oven for 35-40 minutes, and until the crust is golden. Let chill for a few minutes and dig in!