November 9, 2012   By Kelly Bejelly

 

Paleo Apple Galette

There is nothing like a fresh ripe apple just picked the tree.  Right now we’re eating apples like they’re going out of style.  Honeycrisp, Macon, Galas – we’re eating them and I could not do Thanksgiving without an apple dessert.   To keep this Paleo Apple Galette somewhat compliant to Whole30, I used fresh pressed apple juice as the sugar.    I can not remember the last time we had juice in the house as it’s just too sweet for us now.  If you want to skip this I would go with a sweeter apple variety.  I used Granny Smiths because I just love the tart finish when baked.

This recipe bakes up in only 30 minutes but that is due to the fact that you cook the apple on the stove top first and then spoon the filling into the crust.

Now, my Mother-in-law came over for dinner the night I made this and she is a sugar loving mama.  To make this sweet enough for her I simply warmed up some honey with a bit of ghee and cinnamon and drizzled it over the top.  Top with your favorite whipped topping and enjoy!

I hope that you found a tasty Dish to try in my week of Paleo Thanksgiving Recipes!

Paleo Apple Galette

PALEO DESSERT THANKSGIVING

Paleo Apple Galette

Course: Paleo Dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Crust

  • 1.5 cups of Soaked and Dehydrated Almonds - see tutorial
  • 1 egg plus 1 egg white
  • 1 tablespoon ghee
  • 2 tablespoons coconut flour

Apple filling

Instructions

  1. To make the crust place the almonds in the food processor and grind to a flour.
  2. Place the almond flour in a bowl and add in the coconut flour, ghee and eggs.
  3. Mix until you have a dough and roll out between two sheets or parchment paper. Your finished crust should be 1/4" thick.
  4. To make the filling place the cut apple, apple juice, lemon juice, ghee and all the seasoning in a pan and cover. Bring to a boil and cover.
  5. Let this cook until the juice cooks away, roughly 10 - 12 minutes. Some of the apple maybe more of an apple sauce but that's fine.
  6. Take your piece of parchment paper with the crust on it and spoon the filing into the center of the crust. Fold the crust up on to the filing.
  7. Move the galette on to a baking sheet and cook for 30 minutes at 350 degrees.

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

 

 

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49 Comments

  • November 9, 2012 at 4:14 pm

    Oh man that looks incredible!

  • November 9, 2012 at 7:57 pm

    It amazes me the delicious recipes you come up with that are paleo friendly. This looks delicious.

  • November 9, 2012 at 11:28 pm

    This looks really good!

  • November 10, 2012 at 1:14 am

    You make me hungry every time I come to your blog.

  • November 10, 2012 at 5:34 am

    You know I’m not really into Paleo… but with all the recipes you make, I don’t see it as such a hard thing to try to do. All your stuff looks delicious!

    • Author
      Kelly Bejelly
      November 10, 2012 at 2:23 pm

      Thank you Alison 🙂

  • November 10, 2012 at 10:16 am

    What a wonderful way to cap off the week of holiday recipes Kelly!

    • Author
      Kelly Bejelly
      November 10, 2012 at 10:43 am

      Thank you Patty! It was fun and tasty 😛

  • November 10, 2012 at 10:29 am

    That looks scrumptious!

  • November 10, 2012 at 7:21 pm

    you make me want to be on this diet more and more each day. Seeing your recipes are just amazing

  • November 10, 2012 at 10:41 pm

    Oh my wowsers, that looks fantastic!

  • November 10, 2012 at 10:48 pm

    That looks so good! You know, I didn’t like apple desserts (pie, turnovers, strudels, etc) until about 2 years ago.

  • November 12, 2012 at 6:39 am

    I was never an apple fan until I tried Honeycrisps. This looks delish!

  • November 12, 2012 at 8:11 am

    That looks exquisite, and I love that you went with Granny Smiths. They’re a favorite of mine!

  • November 12, 2012 at 12:50 pm

    This looks like perfection–and with that dollop of whipped cream on top? Oh man! I am too lazy to fuss with pies, so I love making galettes with fall apples too. 🙂

  • November 12, 2012 at 5:12 pm

    I can not believe this gorgeous thing with ALL of that crust is Paleo. I love you!

    • Author
      Kelly Bejelly
      November 12, 2012 at 7:34 pm

      Tee hee! Thanks Marci! It really hold ups well too. Not crumbly or anything.

  • November 12, 2012 at 5:41 pm

    Definitely looks amazing.

  • November 14, 2012 at 9:00 am

    Okay, that looks to die for! Yummy! My favorite apples right now are Honeycrisps. 🙂

  • November 18, 2012 at 1:52 pm

    I have been on a diet all week, and seeing your galette really just made my mouth water!

  • November 29, 2012 at 8:46 pm

    OMG……what a thing of beauty! My mouth is watering!

  • Colleen
    October 5, 2013 at 11:40 am

    Hi! I have ground almonds that I have already purchased – could that work for the crust? Thanks!

      • Liz
        September 22, 2014 at 6:14 am

        How many cups of ground almond would I need then?

        • September 23, 2014 at 7:16 am

          I would use the same measurement and then adjust if it’s too dry or wet Liz.

          • Liz
            September 23, 2014 at 8:15 am

            Thanks, Kelly!

  • January 24, 2014 at 5:31 pm

    This looks delicious, Kelly. I definitely will give it a try soon!

  • Martina
    March 11, 2015 at 5:39 am

    I was searching for “paleo strudel” on german google and went up to this homepage – lucky me!
    Actually I was looking for a spinach strudel recipe but your´s with apples is much better 🙂
    Many thanks for your website and the great apple galette recipe, I love it!

    Greetings from Germany,
    Martina

  • Kathy
    August 14, 2017 at 4:31 am

    How much coconut flour? If using almond flour already ground how many cups ?

    • August 27, 2017 at 5:12 pm

      2 tbsp of coconut flour hun and you can start with 1 cup and increase in 1/4 cup increments until you have a dough.