Ingredients
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For the Filling:
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2 large organic Granny Smith or Honeycrisp apples (about 1 pound each), cored and thinly sliced
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1 medium-large carrot, peeled and grated on a box grater (about 1 cup)
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1 tablespoon arrowroot powder
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Pinch of sea salt
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1 teaspoon vanilla extract
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For the Crust:
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1/2 cup raw walnuts, plus more for serving (optional)
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1/2 cup medjool dates, pitted and roughly chopped
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1/4 cup rolled oats
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1/4 cup tigernut flour (or 1/4 cup coconut flour + 1/2 cup almond meal)
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1/4 teaspoon baking powder
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Pinch of sea salt
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1 tablespoon melted coconut oil (for greasing the pan)
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1 tablespoon maple syrup
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1 tablespoon chia seeds mixed with 2 tablespoons water (for egg replacement)
Directions
Sub_title: An easy-to-make gluten-free and grain-free dessert perfect for fall gatherings.
Description: This budget-friendly recipe uses seasonal apples and carrots to create a beautiful galette filled with cinnamon sugar goodness. The crust is made from walnuts, dates, and oats, making it both high in protein and fiber while being free of refined sugars. It’s also Whole Foods Plant-based, Kid-Friendly, and can be enjoyed Raw or Cooked!
Ingredients:
For the Filling:
* 2 large organic Granny Smith or Honeycrisp apples (about 1 pound each), cored and thinly sliced
* 1 medium-large carrot, peeled and grated on a box grater (about 1 cup)
* 1 tablespoon arrowroot powder
* Pinch of sea salt
* 1 teaspoon vanilla extract
For the Crust:
* 1/2 cup raw walnuts, plus more for serving (optional)
* 1/2 cup medjool dates, pitted and roughly chopped
* 1/4 cup rolled oats
* 1/4 cup tigernut flour (or 1/4 cup coconut flour + 1/2 cup almond meal)
* 1/4 teaspoon baking powder
* Pinch of sea salt
* 1 tablespoon melted coconut oil (for greasing the pan)
* 1 tablespoon maple syrup
* 1 tablespoon chia seeds mixed with 2 tablespoons water (for egg replacement)
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. To make the filling, combine the apple and carrot slices in a bowl. Add the arrowroot powder, pinch of salt, and vanilla extract. Mix well to coat everything evenly.
3. For the crust, place all the ingredients in a food processor and process until you have a sticky dough consistency. If the mixture seems too dry, add a few drops of water.
4. Transfer the dough to a piece of plastic wrap and roll into a circle about 1/4-inch thick. Place the dough between two sheets of parchment paper and press down firmly to remove any air bubbles. Transfer the entire thing to the prepared baking sheet.
5. Use a knife dipped in cold water to cut off the excess dough hanging over the edges of the baking sheet. Leave about a 1-inch border around the edge. Use your fingers to lightly spread the crust outward, pushing it slightly thinner. Prick the bottom of the crust with a fork several times.
6. Carefully transfer the apple and carrot filling onto the center of the crust. You don’t need to spread it evenly; just leave some space between the fruit and the crust. Drizzle the melted coconut oil over the top.
7. Bake for 30 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before serving. Sprinkle with additional nuts and enjoy!
Nutrition Information per Serving:
Calories: 220 kcal
Total Fat: 20 g
Saturated Fat: 2 g
Trans Fat: 0 g
Unsaturated Fat: 18 g
Cholesterol: 0 mg
Sodium: 4 mg
Total Carbohydrates: 25 g
Dietary Fiber: 4 g
Net Carbs: 1 g
Total Sugars: 12 g
Added Sugar: 0 g
Protein: 3 g
Difficulty: Easy
Servings: 4 generous servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: None
Total Time: 50 minutes
Steps
|
1
Done
|
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. |
|
2
Done
|
To make the filling, combine the apple and carrot slices in a bowl. Add the arrowroot powder, pinch of salt, and vanilla extract. Mix well to coat everything evenly. |
|
3
Done
|
For the crust, place all the ingredients in a food processor and process until you have a sticky dough consistency. If the mixture seems too dry, add a few drops of water. |
|
4
Done
|
Transfer the dough to a piece of plastic wrap and roll into a circle about 1/4-inch thick. Place the dough between two sheets of parchment paper and press down firmly to remove any air bubbles. Transfer the entire thing to the prepared baking sheet. |
|
5
Done
|
Use a knife dipped in cold water to cut off the excess dough hanging over the edges of the baking sheet. Leave about a 1-inch border around the edge. Use your fingers to lightly spread the crust outward, pushing it slightly thinner. Prick the bottom of the crust with a fork several times. |
|
6
Done
|
Carefully transfer the apple and carrot filling onto the center of the crust. You don't need to spread it evenly; just leave some space between the fruit and the crust. Drizzle the melted coconut oil over the top. |
|
7
Done
|
Bake for 30 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before serving. Sprinkle with additional nuts and enjoy! |
