Buckwheat Galette with Cinnamon Apples CLEAN SUPPER CLUB
A buckwheat galette with comfortingly warm soft cinnamon apples tastes so indulgently delicious we'd eat it for every meal!
Serves 4 large or 8-10 small
Preparation Time 15 -20 minutes
Equipment Food processor 25 cm Frying pan Spatula
Ingredients For the Galette 220g of Buckwheat Flour 2 Eggs ½ tsp of cinnamon powder pinch of pink Himalayan Salt 550ml of unsweetened Almond Milk
Cinnamon Apple Filling 4 medium apples, quarter, core and thinly sliced 1 tsp. of coconut oil, extra for greasing pans. 2 tsp. of cinnamon powder 1 tbsp. of coconut palm sugar
Method Galette,
Mix all the ingredients together in the food processor for 2 minutes until completely combined.
Wipe the frying pan with coconut oil, put on a high heat, once hot reduce to medium temperature.
Ladle mix into frying pan, spread so evenly covers the base of the pan.
Cook for 2 minutes until small bubbles start to appear on the surface, then flip (we like to use a spatula for this) and cook for a further 2 minutes.
Repeat the process.
Cinnamon Apples
4 medium apples, quarter, core and thinly sliced.
Gently melt 1 tsp. of coconut oil in another frying pan or a heavy based pan.
Add 2 tsp. of coconut palm sugar & 1 tsp. of cinnamon powder. Stir until the sugar dissolves.
Add the apple slices and cook on a medium heat until they are soft, stir occasionally so they don’t stick together.
To Serve Tip Galette onto a plate; fill the centre with apple mix fold & serve. We like to drizzle a little grade A maple syrup over the top.
Storage – Galette batter can be stored in a sealed container in the fridge for 24 hours.