#Rustic apple galette plus

Bake in a 400F degree oven for 1 hour, until crust is golden. Trim excess parchment paper from around the galette with a pair of kitchen shears.

Carefully lift the parchment paper to transfer the galette onto a flat cookie sheet.

Sprinkle a little coconut sugar on top of the apples if desired. Brush the top of the crust with olive oil.

Using the parchment paper to help, fold the edges of the galette on top of the filling to create a 1 to 2 inch border all around.

Pour any remaining coating left in the bowl on top of the apples. Reserve about 20 slices to carefully arrange in the center in a spiral pattern, if desired.

Place coated apple slices in an even layer the center of the rolled out dough.

Add apple slices and toss to combine well.

Combine all filling ingredients except for apple slices (lemon juice, maple syrup, melted coconut oil, cinnamon) in a bowl and stir to combine.

Roll out the ball into a rough circular shape between two sheet of parchment paper until it is about 12 inches across.

Work the dough for about a minute or two, then switch to using your hands to form it into a ball. Add shortening, pumpkin puree, and maple syrup and use a dough blender or a sturdy fork to cut them into the flour. Measure dry ingredients (cassava flour, salt, cinnamon) in a large mixing bowl.

13 grams melted coconut oil (about 1 TB).5 or 6 medium sized apples, cut into thin slices (cut weight about 330 grams).olive oil for brushing crust before baking.45 grams dark robust maple syrup (about 2 TB).70 grams palm shortening (about 5 TB + 1 tsp).40 grams pumpkin puree (about 2 heaping TB).

#Rustic apple galette plus

200 grams cassava flour (about 1-1/4 cup plus 2 TB SIFTED flour).A galette is easier to construct than a traditional pie and a delicious and easy way to make a fabulous Paleo and AIP compliant dessert out of your favorite local apples.