Vegan Apple Galette from Whole Spelt Flour
I love how as Rosh Hashanah approaches, apples suddenly take center stage.
All through the long summer, I devoured the amazing, delicious fruits this season brings. The abundance and flavor jumped off the supermarket shelves, and I think I neglected apples a bit—honestly, I felt a little bad. After all, I really like apples.
I’m so glad Rosh Hashanah is here so we can treat apples kindly again and give them the proper attention they deserve.
In honor of the holiday, I met with Danielle Wagner from Sweet Petite, a vegan pastry chef who runs baking workshops and sells perfect cakes and pastries (she makes the best vegan macarons on earth).
It was a particularly fun morning in her beautiful and cozy spot in south-east Tel Aviv, where she performs sweet miracles that you won’t believe are vegan.
First of all, go and sign up for a workshop with her; I promise it will be a perfect and very delicious experience.
Secondly, you'll be happy to hear that Danielle and I met and baked this vegan apple galette made with whole spelt flour, which turned out delicious, crispy, and indulgent.
I know what you're thinking—this galette must be either hard to make or have the texture of a dry "choke cake."
Well, no and no: it's really easy to make, doesn't contain a million ingredients, and has a crispy texture with a tender center and a rich apple flavor.
In my opinion, serving a vegan apple galette with a scoop of vanilla ice cream alongside a hot drink for dessert can definitely create an impression and draw "wows." (Confession: this happened last night when I tested it on Amir's family!)
Give it a try—the worst they can say is: "What?! This is vegan?"
Stuck with too many apples? Try this low-calorie apple muffin recipe
A bit about the Vegan Apple Galette
Danielle and I used whole spelt flour, which is a great flour for pastries of this type (which don't require too much fussing).
I wouldn’t replace it with whole wheat flour or gluten-free flour.
We used coconut oil with a paste-like texture (not liquid) to bind the dough and create a flexible, easy-to-work-with dough.
If the room is warm and the coconut oil is liquid, cool it slightly in the fridge to solidify.
If the coconut oil is solid, put it in the microwave for a few seconds.
You can replace it with another oil, but the result will be slightly different (if you're adventurous, try olive oil; it could be interesting).
We used coconut sugar, but you can replace it with any other sugar you like.
Nutritional values by clinical dietitian and fitness trainer Noam Bachar:
One slice of vegan apple galette out of 10 slices weighing 100g each contains:
- 200 calories
- 4g protein
- 44g carbohydrates
- 1g fat
Vegan Apple Galette
From whole spelt flour
Ingredients
For the Dough
- 300 g whole spelt flour
- 100 g coconut sugar
- 50 g applesauce
- 100 g coconut oil paste-like texture (see note above)
- 40 g soy milk or any plant-based milk you like
- 1 tsp vanilla extract
- pinch of salt
For the Filling
- 2 apples
- 1 tsp vanilla extract
- 2 tsp brown sugar
For the Coating
- 2 tbsp silan (date syrup) mixed with 2 tbsp water
- a little powdered sugar for garnish
Instructions
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In a bowl, mix the flour, sugar, coconut oil, and salt into a crumbly mixture (be careful not to knead, just mix).
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Add the soy milk, applesauce, and vanilla, and mix only until the mixture is uniform.
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Transfer to the refrigerator for about half an hour to chill.
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Preheat the oven to 180 degrees.
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Meanwhile, slice the apples thinly and mix with vanilla, sugar, and lemon.
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Roll the dough out between two sheets of baking paper as thin as possible.
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Arrange the apples in the middle. When finished, create another identical layer on top.
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Bake for about 30 minutes until the dough is baked and the apples are soft.
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Serve warm with vanilla ice cream or coconut whipped cream.
