Enjoy autumn with a deliciously crispy apple galette, refined with a delicate almond cream! 

For the dough

• 100g coconut flour
• 100g buckwheat flour
• 200ml nut milk (almond milk / coconut milk)
• 1 pinch of salt
• 50g coconut blossom sugar
• 2 tbsp melted coconut butter
• 2 tbsp maple syrup

Melt the coconut butter over a low heat. Mix the buckwheat flour in a large bowl and make a well. Now add the salt, nut milk, coconut blossom sugar, melted coconut butter and maple syrup to the well. Use a wooden spoon to mix all the ingredients together to form a dough. You will then need your hands to mould the dough, but you should not knead it. Form a ball of dough and place it in the fridge for at least one hour.​

For the frangipane mixture

• 120g ground almonds
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 30g coconut blossom sugar
• Some water

Mix all the ingredients into a smooth mixture. Add more or less lemon juice to taste. Save 2 tsp of the frangipane mixture for the crumble.

Conclusion

Roll out the dough flat on baking paper. Spread the frangipane mixture over the dough. Spread the apple slices on top and press them down lightly. Drizzle a little lemon juice over the top to prevent the apple slices from browning.

Finally, add some more ground almonds, coconut butter and maple syrup to the remaining frangipane mixture and rub crumbles over the galette with your hands. Now place the galette in the oven preheated to 180°C for approx. half an hour.

Variation: First roll out the dough and bake for 5-10 minutes until lightly browned, then spread the ingredients on top and continue baking.