Vegan Whole Spelt Apple Galette

A post shared by Haggai Leffler — The Vegan Athlete (@haggai_leffler) on Sep 18, 2019 at 1:48am PDT

I love how right around Rosh Hashanah (the Jewish New Year), apples suddenly step into the center spotlight.

All summer long, I was busy gorging on all the wild, delicious fruits the season brings. The supermarket produce aisles were bursting with colorful abundance, and to be honest, I kind of left apples in the dust. Which really wasn't fair of me, considering how much I genuinely love them.

So thank goodness Rosh Hashanah rolls around to give apples the royal treatment and attention they truly deserve.

In honor of the holiday, I teamed up with Danielle Wagner from Sweet Petite, a talented vegan pastry chef who runs baking workshops and sells mouthwatering baked treats (she makes the most heavenly vegan macarons on the planet).

It was such a fun morning at her cozy studio space in southeast Tel Aviv, where she whips up sweet vegan magic you have to taste to believe.

First things first: do yourself a favor and check out a workshop with her. I promise it’s an incredible experience and seriously delicious.

Second, Danielle and I baked this vegan apple galette using whole spelt flour, and it came out wonderfully flaky, crisp, and comforting.

I know what you might be thinking: a galette like this is either a headache to make or ends up tasting like a dense, dry brick.

Not a chance. It’s remarkably easy, requires zero complicated ingredients, and rewards you with a crisp, buttery crust wrapped around a tender, juicy apple center.

Bringing this warm vegan apple galette to the table with a scoop of vanilla ice cream alongside a hot cup of coffee or tea is guaranteed to turn heads. (Confession: that exact thing happened last night when I tested it on Amir's family).

Give it a try. Worst-case scenario? Someone takes a bite and gasps: "Wait, this is vegan?!"

Ended up with way too many apples? Try this recipe for low-calorie vegan apple muffins.

A Few Quick Notes on This Vegan Apple Galette

Danielle and I used whole spelt flour, which works beautifully for rustic pastries that do not require too much fuss or heavy kneading.

I would not recommend swapping it for standard whole wheat flour or a 1:1 gluten-free blend here.

We used coconut oil that had a soft, spreadable paste consistency (not fully liquid) to bring the dough together into a pliable, workable pastry.

If your kitchen is warm and your coconut oil has turned completely liquid, chill it in the fridge for a few minutes so it firms back up.

If your coconut oil is rock hard, microwave it for just a few seconds.

You can substitute another oil, but the texture will change slightly (if you're feeling adventurous, try olive oil—it makes for a delicious sweet-savory crust).

We used coconut sugar, but feel free to swap in any granulated sugar you prefer.

Nutrition Facts from Clinical Dietitian and Fitness Coach Noam Bachar:

One slice of vegan apple galette (out of 10 slices, weighing approx. 100 g (3.5 oz) / 3.5 oz) provides:

• 200 calories
• 4 g protein
• 44 g carbohydrates
• 1 g fat

Vegan Apple Galette

Made with whole spelt flour

Keyword spelt flour, coconut oil, apples, galette

Prep Time 40 minutes

Cook Time 30 minutes

Servings 10 slices

Ingredients

For the Dough

• 300 g (10.6 oz) whole spelt flour
• 100 g (3.5 oz) coconut sugar
• 50 g (1.8 oz) applesauce
• 100 g (3.5 oz) coconut oil soft and spreadable (see notes above)
• 40 g (1.4 oz / ~2.5 tbsp) soy milk or your favorite non-dairy milk
• 1 tsp vanilla extract
• Pinch of salt

For the Filling

• 2 apples
• 1 tsp vanilla extract
• 2 tsp brown sugar

For the Glaze and Garnish

• 2 tbsp silan (date syrup) mixed with 2 tbsp water
• A dusting of confectioners' sugar for garnish

Instructions

1. In a mixing bowl, combine the flour, sugar, coconut oil, and salt until a crumbly mixture forms (make sure not to knead, just gently mix).

   

2. Add the soy milk, applesauce, and vanilla extract, and mix just until a uniform dough forms.

3. Transfer the dough to the refrigerator to chill for about 30 minutes.

4. Preheat your oven to 180°C (350°F).

5. Meanwhile, thinly slice the apples and toss them in a bowl with the vanilla, brown sugar, and a squeeze of lemon juice.

   

6. Roll the dough out between two sheets of parchment paper as thinly as possible.

7. Arrange the sliced apples neatly in the center, leaving a border around the edges. Layer the remaining apples directly on top, then fold the edges of the dough gently over the apples using the parchment paper.

   

8. Brush the crust with the diluted silan glaze. Bake for about 30 minutes until the crust is golden and the apples are tender.

   

9. Dust lightly with confectioners' sugar and serve warm with vanilla ice cream or coconut whipped cream.