Breakfast or Dessert: The Humble Galette |
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Breakfast or Dessert: The Humble Galette

Einkorn Galette

Whether you’re looking for breakfast or dessert: the humble galette is the answer! If you made me choose one dessert for the rest of my life, I would choose pie, hands down. There would be no hesitation in my mind what so ever! Granted my wife and I would have some issues at that point as she would probably choose cake, but that’s another story for another day. The nice thing about choosing pie is I really get 3 desserts at that point: traditional pie, tarts, and galettes! They are really just variations on the same concept, yummy flaky crust wrapped around delicious fillings.

I was looking for something easy, delicious, and straight forward to make as we were all a bit under the weather when I originally made this. I do loves pies, but they can be a bit time consuming and fussy. Galettes are the perfect answer for that. They are meant to be rustic looking and not perfect. They are easy to come together and can be as simple or as fancy as you like!

I made this galette with einkorn since our kiddos are now totally off of all nuts and rice. Here is a link for a grain and gluten free alternative if you are out of einkorn or cannot eat it. You can ultimately use any pie crust recipe for this. I used the crust recipe from Elliot Homestead as I needed a quick and easy recipe.

The filling is just a basic apple pie filling: Applies, spices, a touch of coconut sugar. You can easily get fancy with the ingredients or how you put it in. I didn’t want to spend the time carefully shingling in the apples so I just dumped them in. It would be prettier if you laid them out, though!

Next time you want a fun breakfast or dessert without too much fuss, give this a try!

Einkorn Galette (or Grain Free)

Crust: (Can be made in food processor as well)

2 Cups All- Purpose Einkorn Flour

3 Tablespoons Coconut Sugar

Pinch of Salt

8 Tablespoons Butter, cold and cut into small cubes

¼ Cup Ice Water

By Hand:

  1. Combine all dry ingredients in a medium bowl.
  2. Add butter, cut in with a pastry cutter until butter is pea sized. Don’t over combine.
  3. Add in water a Tablespoon at a time until the dough is just combined and sticks together when pinched.
  4. Gently press dough into a round, and wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.

Food Processor:

  1. Combine all dry ingredients in the bowl of your food processor and pulse to combine
  2. Add butter, pulse to combine until the butter is pea sized and everything is a sandy texture.
  3. Add in water a table spoon at a time, pulsing after each addition, until the dough is just combined and sticks together when pinched.
  4. Gently press dough into a round, and wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.


4-5 Medium sized apples (a tarter apple is generally better, granny smith etc)

2 Tablespoons Coconut Sugar

½ teaspoon nutmeg (fresh grated is best)

2 teaspoons cinnamon

¼ teaspoon of ground clove

Optional: 3-4 Tablespoons butter

1 Egg White

1-2 Tablespoons coconut sugar

  1. Preheat oven to 375.
  2. Slice the apples 1/8 inch thick.
  3. Toss the apples with all ingredients other than the butter, until well combined.
  4. Place the round of dough between 2 sheets of parchment paper.
  5. Roll out dough into a 12 inch circle. Carefully peel off the top layer of parchment paper.
  6. Either carefully arrange or just dump on the apples into the center of the round of dough. Leave about a 3 inch space on all sides of the filling.
  7. Carefully fold up the dough over the filling. If it breaks a little, that is ok, it is just adds to the rustic charm. Slide the parchment paper and dough onto a baking sheet.
  8. With a fork, briefly whip the egg white. Brush it onto the dough. Sprinkle on the coconut sugar.
  9. Optional: Dot on the additional butter on top of the filling.
  10. Bake for approx. 50 minutes until set and golden brown.
  11. It is best to allow the galette to cool before slicing and serving.

This is the size you want your butter.

This is about what your dough should look like. You don’t want to totally combine the butter into the flour.

Time to gently squish it into a round!

My slices vary just a tad!

You want all the slices well coated.


Parchment paper makes everything way easier and cleaner!


Gently fold up each section, it should look rustic!


See! Rustic Galette!

the finished galette



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