▶︎ Step 1: Prepare the dough
1 - add 200 gr. | 1.5 cups of Buckwheat flour into a large bowl (00:07)
2 - blend or crush 120 gr. | 3/4th cup of dates. (00:11)
3 - save 1/4th for the date sauce (00:16)
4 - add 3/4th of the crushed dates to the flour (00:19)
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5 - add 3 - 5 pinches of Cinnamon (00:22)
6 - add 1 - 2 pinches of salt (00:23)
7 - add 150 gr. | 1/2 cup of organic greek yoghurt
(Vegan alternative: coconut, oat or cashew yoghurt)
(00:26)
8 - mix with a spoon (00:29)
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9 - add a bit of water for a soft consistency (00:33)
--
8 - knead the dough with your hands (00:36 )
9 - and form a ball (00:39)
10 - put the dough aside (00:42)
▶︎ Step 2: Prepare the apples
1 - slice 4 - 5 organic apples - thin/medium slices (00:45)
▶︎ Step 3: Prepare the Apple Galette
1 - use baking paper and spread buckwheat flour to reduce stickiness (00:51)
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2 - place the dough ball onto the baking paper and form the dough with your hands (00:53)
3 - use a rolling pin - aim for an flat and round shape like a pizza (00:58)
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4 - add the apple slices - begin in the center and add one by one - form circles of apples (01:03)
5 - leave space around the edges (1 cm | 1/2 inch) to form the crust (01:09)
6 - fold the edges gently with your hands (01:12)
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7 - slide onto the baking tray/sheet (01:17)
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8 - mix rest of the dates with water until creamy - add on top of the apples (optional) (01:20)
9 - melt 120 gr. | 1/2 cup of butter or coconut oil and spread on top of the Galette with a pastry brush (01:26)
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10 - bake the Gluten Free Apple Galette for 20 - 30 minutes at 175ºC / 340ºF (01:29)
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11 - Cooling time: 20 minutes before serving.
Enjoy!
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Released: 03.08.2023 | Updated: 29.08.2023
