Vegan Maple Spiced Apple and Raisin Galette

Preheat oven to 360°F (180°C) and line a round baking sheet with parchment paper.

In a mixing bowl, add flours, light brown sugar, salt and extra virgin olive oil. Start mixing, then add cold water a bit at a time, until it forms a ball. It shouldn’t be too wet, so you might have some leftover water. Work the dough fast until it forms a ball, then wrap it in plastic and refrigerate for 1/2 hour.

In the meantime, in a pan over low/medium heat, place sliced apples, maple syrup, brown sugar and cinnamon. Cook, stirring often, for about 7–8 minutes. Set aside.

After dough has rested 1/2 hour, take dough out of the fridge and place on parchment paper. Spread it with your hands (it is very light and workable) to form a disk 1 cm thick.

In a small mixing bowl, combine granulated sugar and coconut flour (see note below). Spread the mixture on the base of the galette, leaving a thick border empty. Arrange the apples on the sugar/flour mixture as you like.

Drain the raisins and place them on the apples. Sprinkle with coconut oil flakes.

Fold the border onto the filling so as to cover it a little bit. Bake in the preheated oven for about 40–45 minutes. Let cool on a rack and enjoy with a dollop of vanilla frozen yogurt and a drizle of maple syrup.

Notes: The sugar/coconut flour mixture at the base of the galette prevents the juices from the apples from soaking the crust. You can skip that step if you don’t mind the juices escaping when you cut into it.