Eggless Buckwheat Apple Pie Galette

Ingredients

• 2 cups buckwheat flour
• 1/2 cup almond flour
• 1 tbsp tapioca flour (grind locally available sabudana or tapioca in a dry grinder and sieve well or use tapioca flour)
• 2 tbsp raw cane sugar or a sweetener of choice.
• 1/2 tsp pink salt
• 1/2 cup diced butter
• 1/2 cup soaked almonds or walnuts
• 1/4 cup honey or maple syrup
• Pinch salt
• Juice and zest of a lemon
• Ice water as needed
• 4 granny Smith apples peeled
• 3-4 tbsp raw cane sugar or sweetener of Choice
• 1 tsp Vanilla Essence Optional
• Juice and zest of two lemons
• 1/2 tsp cinnamon powder
• 1 tbsp melted butter

Directions

1. In a bowl, place the buckwheat flour, tapioca flour, almond flour, sugar, zest of a lemon and juice, salt and whisk together. Pop in the butter and mix to bread crumbs like texture with a fork. You can easily knead this flour because we’ve no worries about gluten formation ruining the flakiness of the pastry. Having said that, be gentle don’t knead like bread dough either. Add in the ice water to bind the dough together.
2. Place on a piece of parchment paper and cover with another. Roll the dough into an even rectangle about 8 inches wide and 12 inches long.
3. Try to even out the edges with a knife or metal ruler to straighten it out. Place the parchmen sheet on a cookie tray and pop into the fridge till you do the apples and rangipane. Peel and cut the apples into half lengthwise. Remove the core and Slice length wise. Lift slices carefully and place on a plate. Brush with lemon juice.
4. In a blender, blend the soaked nuts with the sweetener, lemon juice and zest, vanilla essence, salt and water to a spreadable consistency. Remember, not runny at all. Remove the cookie sheet from the fridge. Mark an inner border leaving an inch on all four sides like a path with a blunt knife. Spread the frangipane within the border you’ve marked.
5. Lift the sliced apples and lay them perpendicularly to each set like in the picture. You can remove the smaller slices and use only same size slices and then lightly pat them down at an angle so that the slices are embedded in the frangipane.
6. In a bowl, mix the butter, sugar and cinnamon powder.
7. Liberally brush over the sliced apples to coat every visible inch.
8. Now carefully fold over the edges of the pastry like a paper fold and fold seal the edges to get a neat shape.
9. If you’ve leftover butter sugar mix you can brush on the outside edges too.
10. Preheat the oven to 160C.
11. Place the galette in the middle of the oven and bake for 20 minutes. Cover with a foil and bake 5 minutes then increase the temp of the oven and broil 1-2 minutes.
12. Remove and allow to cool.
13. Cut with a sharp knife and eat as a hand pie. You can store leftovers in an airtight container and eat cold with any brew of your choice.
14. The galette is fabulous cold or warm. The only thing you need to remember is that buckwheat is a thirsty flour. Every time you eat something made with buckwheat flour, make sure you drink something.
15. A lot, a whole lot of hydration. That’s one reason why it’s good for your body.