Oral Allergy Syndrome 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 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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