Paleo Rustic Apple Galette
Indulge in the wholesome brilliance of this Paleo Rustic Apple Galette, a gluten-free dessert that perfectly balances indulgence and nutrition. Crafted with a tender almond flour and tapioca starch crust, this galette is layered with spiced Granny Smith or Honeycrisp apples, infused with the warmth of cinnamon, nutmeg, and cloves, and lightly sweetened with coconut sugar. The recipe celebrates simplicity with its rustic design—no pie dish required—and highlights paleo-friendly ingredients like cold coconut oil and almond milk. Ready in just over an hour, this elegant dessert is perfect for a cozy autumn gathering or a guilt-free treat any time of the year. Let this dairy-free and grain-free galette steal the spotlight at your next table!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup tapioca starch
- 2 tablespoons coconut sugar
- 0.25 teaspoon salt
- 0.25 cup cold coconut oil
- 2 tablespoons cold water
- 3 medium apples (Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.125 teaspoon cloves
- 2 tablespoons coconut sugar
- 1 egg
- 1 teaspoon almond milk
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, tapioca starch, coconut sugar, and salt.
Using a pastry cutter or two forks, cut the cold coconut oil into the flour mixture until it resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing with a spatula until the dough just comes together.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, peel, core, and slice the apples into thin wedges.
In a medium bowl, toss the apple slices with lemon juice, cinnamon, nutmeg, cloves, and 2 tablespoons of coconut sugar.
Roll out the dough between two sheets of parchment paper into a 12-inch round.
Transfer the rolled dough to the prepared baking sheet.
Arrange the apple mixture in the center of the dough, leaving a 2-inch border around the edges.
Fold the dough edges over the apples, pleating as necessary to create a rustic edge.
In a small bowl, beat the egg with almond milk to make an egg wash.
Brush the crust with the egg wash to promote even browning.
Sprinkle a touch of additional coconut sugar over the apples and crust, if desired.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are tender.
Allow the galette to cool on the baking sheet for at least 10 minutes before serving.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 113.9 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
