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Buckwheat Galette with Cinnamon Apples
CLEAN SUPPER CLUB

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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,

1. Mix all the ingredients together in the food processor for 2 minutes until completely combined.
2. Wipe the frying pan with coconut oil, put on a high heat, once hot reduce to medium temperature.
3. Ladle mix into frying pan, spread so evenly covers the base of the pan.
4. 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.
5. Repeat the process.

 
Cinnamon Apples

1. 4 medium apples, quarter, core and thinly sliced.
2. Gently melt 1 tsp. of coconut oil in another frying pan or a heavy based pan.
3. Add 2 tsp. of coconut palm sugar & 1 tsp. of cinnamon powder. Stir until the sugar dissolves.
4. 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.