Eosinophilic Esophagitis Friendly Vegan Apple Galette
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp organic cane sugar
- ¼ tsp salt
- ½ cup vegan butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 1 ½ lb apples (about 3 medium), peeled, cored, and sliced ¼-inch thick
- 3 tbsp organic cane sugar
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the glaze
- 2 tbsp maple syrup, divided
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and salt. Add the cold vegan butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap or parchment, and refrigerate for at least 1 hour.
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