Preparation: 1 hour
No refined sugars
● 170 g all-purpose flour
● 110 g vegetable butter (only slightly softened and cubed)
● 1 tbsp brown sugar
● 1/2 tsp salt
● 3 tbsp cold water
● 1 tsp brown sugar (to sprinkle over the crust)
● 1/4 tsp cinnamon (to sprinkle over the crust)
almond milk (for topping only)
● 3 red apples
● 1-2 tbsp lemon juice
● 1/4 cup light brown sugar
● 1 tsp vanilla extract
● 1 tsp speculaas mix
● 1/4 cup Curcum syrup
● 1 tbsp all purpose flour
● 1 tablespoon vegetable butter cut into small pieces
● 90 g vegetable butter
● 1/3 cup brown sugar
● 200 ml full coconut milk
● 2 tbsp Curcum syrup
● 1 tsp vanilla extract
Crust and filling
In a food processor, combine the flour, brown sugar and salt until uniform. Add the vegan butter and pulse together until the mixture is a sandy consistency. Add the cold water until the dough is moist enough to form a ball (this should happen automatically in a food processor).
Place the dough on a floured work surface and shape the dough into a flat disk.
It all depends on the type of flour, so you may need an extra tablespoon of water if the dough is too dry or a little extra flour if the dough is too wet.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Meanwhile, prepare the apples.
Wash and thinly slice the apples and add them to a large bowl. Mix all other ingredients (except the butter and flour). Set aside until the dough is in the fridge. Stir occasionally to coat the apples in mixture over and over.
Remove the dough from the refrigerator and let it rest for 10 minutes.
Preheat your oven to 180 degrees.
Line a baking tray with baking paper. Place the dough on a floured work surface and roll out to a diameter of about 30 cm. Place the dough on your baking tray lined with baking paper.
Now remove all the extra water from the bowl of apples and add flour and mix well.
Arrange the apple slices on the dough, leaving a 3 cm border around the edge. Fold the edges to the center.
Take the remaining tablespoon of vegan butter and cut it into small pieces (make sure it is still firm and cold). Divide the pieces evenly over the apples.
Pure almond milk in a small bowl. Mix brown sugar with cinnamon. Brush the edges of the dough with almond milk with a brush and sprinkle the sugar-cinnamon mixture over the top of the dough.
Place in the oven for 40-45 minutes, or until golden brown.
While the galette is in the oven, prepare the caramel.
Add butter to a small pot. Once it has melted, add the brown sugar, coconut milk. Cook over medium heat, stirring occasionally. It will start to bubble and thicken. Then add Curcum Syrup and vanilla extract and stir well. Cook the mixture for about 10-15 minutes, or until nicely thick.
Once cooled, store in the refrigerator. You will need to reheat the sauce to loosen it before serving.
Remove the galette from the oven.
Transfer to a cooling rack and let cool completely before slicing.
Serve with caramel.