Feb 22, 2014
Almond Apple Galette with Cashew Almond Cream
I used to enjoy something like this prior to eating whole foods that was made with puff pastry. You know, the frozen kind that you just unwrap and bake? Well, puff pastry is vegan. But it is certainly not a whole food—not by a long shot. It’s loaded with unhealthy oils, including hydrogenated vegetable oil as well as high fructose corn syrup and preservatives, too. No thanks.
While this pastry crust is not puffy and light, it does stand up to the yummy taste test while still imparting lots of nutrition to the dish. It’s also a breeze to make, with all the ingredients coming together in a food processor. The hardest part of this dessert was peeling the apples. But I had some help with that from my adorable niece, who is here visiting for a vegan cooking internship week! She is 10 and has been raised vegetarian. A simple, beautiful soul (see photo below).
Galette is a fancy French word (I think all French words are fancy) and is just an unpretentious pie without the plate. Its rustic look captured my heart the first time I saw one. The almond flavoring is so perfect with the tart apples in this dessert. I hope you will try it!
Without further ado, may I present the Almond Apple Galette…
- 2 cups tightly packed blanched almond flour
- 1 TBS ground, golden flax seeds (you could use brown flax but I used gold for a prettier crust)
- 4 TBS water
- 1 TBS brown rice syrup
- ½ tsp pure almond extract
~ for the filling
- 4 cups peeled and sliced Granny Smith apples
- 1 TBS fresh lemon juice
- ½ cup brown rice syrup
- 1 TBS tapioca starch
- 1 tsp pure almond extract
- ¼ cup slivered almonds
- dash of nutmeg for garnish
- 1 cup raw cashews
- 1 cup water
- ¼ cup brown rice syrup
- ½ tsp pure almond extract
- Place all crust ingredients in a food processor, except the water, and pulse until combined. With the machine running, drizzle in the water until the mixture holds together when pinched.
- Gather the dough together and form into a disc. Wrap in plastic and place in the fridge while you work on your apples.
- Place the lemon juice in a large mixing bowl.
- Peel, core and slice the apples, adding them to the bowl and tossing them with the lemon juice as you go. This will keep them from turning brown.
- Add the rice syrup, tapioca starch and almond extract and toss well to combine (see recipe notes below for a nifty tip).
- Line a baking sheet with parchment paper and preheat the oven to 375° F.
- Roll your dough out on the parchment into a circle until it is about ¼” thick. Use a sheet of plastic wrap to prevent the roller from sticking to the dough. Press the edges together if they get ragged.
- Arrange the apples in the center of the dough, leaving about 3″ around the edges uncovered. You may have have extra liquid from the apples and the rice syrup. Don’t use it! That would make the pie too wet.
- Gently fold the dough up and over the apples. Use the parchment paper to do this. It’s okay if it is not perfect. That’s part of the rustic charm.
- Top the apples with the slivered almonds and a dash of ground nutmeg.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for about another 20 minutes, until the crust is golden brown.
- To make the almond cream, blend all the ingredients in a high powered blender. If you don’t have a powerful blender, soak the cashews for 5 hours prior, rinse and use ½ cup water instead of a full cup. Then any blender will work.
- Let cool a bit and serve warm with the almond cream.