Autumn is officially on its way, and with it comes chills in the air, vibrant colors in the trees, great camping weather, the perfect excuse to overuse nutmeg in everything, and of course, plenty of apples. Because of these things (and Halloween!), Autumn is without a doubt the season I most look forward to. I like to pretend that Summer is my favorite (and I love to gripe about being cold)… but I cannot deny the excitement I feel when I notice the leaves begin to fall. I have already busted out my corduroys…
From Labor Day to Thanksgiving, I like to take advantage of the glorious bounty that Autumn brings. Brace yourself folks, I’m about to stretch this season out as long as I possibly can. Starting now.
Hope you all like apples, pumpkins, black cats, and mulling spices… because it may get a little ridiculous around here.
Let’s kick off this early tribute to Fall with a little gluten-free galette, shall we? Truly a great way to say “bye bye” to summer and “how do you do?” to Autumn-like comfort food.
Spiced Apple Galette- Vegan and Gluten Free
In large bowl, mix together sorghum, tapioca, cornstarch, 3/4 cup sweet white rice flour, xanthan gum, and salt. Using hands or pastry blender, cut 4 tbsp vegan margarine into the flour until crumbly. Stir in 1 cup cold water with a fork and mix well. Mix in additional 1/2 cup sweet white rice flour until a soft dough is formed.
Turn out onto lightly (rice) floured surface and without kneading too much, form into a disk. Place on silicon baking mat or another non-stick surface and roll out into a circle about 1/4 of an inch thick. Place in refrigerator to chill while you prepare your filling.
Preheat oven to 375 °F.
Peel and core 4 medium sized apples. Any variety will do. Slice thinly and toss with brown sugar, ginger, cardamom, nutmeg, cinnamon, and black pepper.
Remove dough from fridge and place coated apples in a heap in the center of your rolled out dough. Folding the edges over one at a time, build a free-form pie crust with the dough. If you are using a silicon mat this part is very simple as you can easily pull up the sides of the mat to guide the dough and keep it from breaking. It is also easier to transfer to the entire mat (with the galette on it) onto the baking sheet.
If you have no silicon mat to work with, a flat spatula can be used to help keep the dough from breaking when folding the dough over. The dough isn’t terribly fragile, so this step may or may not be necessary. Instead of baking on the silicon mat, lightly oil a cookie sheet and transfer galette directly onto a cookie sheet. Careful while handling, though- the crust isn’t firm until baked!
The sides should be folded to expose some of the sliced apples inside. Pinch together lightly to seal and sprinkle with sugar.
In oven preheated to 375 degrees, bake about 20 minutes. Briefly remove from oven and brush the entire galette (not the apples) with the cornstarch wash and sprinkle again with sugar. Place back into oven and continue to bake at 375 °F for 30 minutes.
Increase oven temperature to 400 °F, and bake about 15-20 more minutes, or until crust becomes golden brown. Let cool before slicing.
Serve with Snickerdoodle flavored Ice cream for a real treat… Happy Labor Day!