My week in Kelowna with my family is slowly coming to an end. Tomorrow – just in time for Valentine’s Day – Olivia and I fly back home to Calgary. It is so refreshing though, to have a change of scenery. I try to do very little blog work and savor the moments as much as possible.
I love having more time to give Olivia my undivided attention and catch up with my parents and siblings. It also a pleasure to see them play with Olivia and just delight in the pure joy that a baby in the house brings.
We’ve also been cooking up great comfort food that I grew up with. And except for snapping the occasional Instagram shot, I didn’t even worry about how I would photograph the food and didn’t take any recipe notes. This, kind of is a vacation for me after all.
But I made you an amazing galette, before I left for my trip already. You might remember the many fruit galettes I made last year. This year I set out to make an apple galette. It took me 3 tries to get it right, but then I absolutely loved the end result.
This time I made the crust with half whole wheat flour. I really like how it underlines the rustic feel of a galette.
In the filling I used homemade apple sauce that I spiced and sweetened with maple syrup. Thinly sliced apple slices are fanned out over top and sprinkled with toasted walnuts and turbinado sugar.
I was getting ready to take pictures of the galette already, but felt like something was still missing. So I quickly stirred together a glaze to drizzle over top. I used coconut sugar that I ground into a fine powder in an electric coffee grinder (but regular icing sugar will work too).
To that I simple added a little maple syrup until it reached the right drizzling consistency.
The galette is delicious at room temperature. But I love it even more still warm from the oven with a scoop of ice cream or whipped (coconut) cream on top.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ¾ cup butter
- ½ teaspoon salt
- ½ cup ice water
- ⅓ cup apple sauce (I used homemade)
- 1 tablespoon maple syrup (not necessary, if using sweetened apple sauce)
- ¼ teaspoon apple pie spice
- 2-3 apples
- 1 tablespoon lemon juice
- 1 tablespoon walnut pieces
- 1 tablespoon coarse or turbinado sugar
- 2 tablespoon powdered coconut sugar (or regular icing sugar)
- 1-2 teaspoons maple syrup
- Place whole wheat flour, all purpose flour and salt in a food processor and pulse a couple times to mix. Add cut up butter and continue pulsing until mixture has the consistency of coarse sand. (Alternatively you can use a pastry blender.)
- Slowly add ice water into the running food processor until a dough ball forms. Use only as much water as needed.
- Turn dough out onto a large piece of plastic wrap and shape into a disk. Wrap and chill for about half an hour.
- In the meantimecombine apple sauce, apple pie spice and maple syrup in a small bowl. Peel, core and thinly slice the apples and drizzle with the lemon juice.
- Preheat your oven to 400 degrees F. Sprinkle some flour onto a clean surface and on top of the chilled dough disk. Roll out to about ⅛ inch thickness. Place on a (lined) baking sheet.
- Spread apple sauce onto crust, starting about 2 inches from the edge. Arrange apple slices in a circular pattern. Sprinkles with walnut pieces and sugar and fold over the edges.
- Bake galette for 35-40 minutes until edges are golden-brown.
- Combine powdered coconut sugar with only as much maple syrup as needed to reach desired consistency. Drizzle over galette once it has cooled a bit.