Ingredients

• ¾ cup Gluten Free 1-to-1 Baking Flour
• ¼ cup Almond Flour
• ¼ cup Tapioca Flour
• ¼ tsp Salt (omit if butter contains salt)
• 8 Tbsp Vegan Butter or Unsalted Butter, cut into ½ inch cubes, cold
• ¼-⅓ cup Ice Water

• 4 Apples (I use Honeycrisp but Fuji or Granny Smith work well too)
• 2 Tbsp Vegan Butter or Unsalted Butter
• 1 Tbsp Lemon Juice
• 2 tsp Ground Cinnamon
• ¼ tsp Salt
• 2 tsp Vanilla Extract
• ½ cup + 2 Tbsp Brown Sugar
• 1 Tbsp Gluten Free 1-to-1 Baking Flour
• 1 Tbsp Tapioca Flour
• 2 cups fresh Cranberries, rinsed and patted dry
• 1 cup Walnuts, chopped into medium chunks

• 2 ½ Tbsp Almond Flour
• Egg Wash (1 Egg whisked with 2 Tbsp Water or Milk of choice)
• Sugar, to sprinkle as garnish
• 5 Tbsp Vegan Butter or Unsalted Butter, cut into ½-inch cubes

Instructions

1. Sift together flours and salt in a medium bowl.
2. Add cubed cold butter. Use fingers to lightly toss the butter cubes in the flour until they’re lightly coated. No mixing!
3. Next, use your thumb and pointer finger to squash each piece of butter so it becomes flat, pushing in the flour as you “shingle it.” You’re looking to create flattened pieces of butter that are getting a bit of flour pressed into it. Make sure all your butter is “shingled.”
4. Slowly drizzle ¼ cup ice water into the bowl and use your hands to toss everything together. Don’t mush the butter or mix with a spoon or stand mixer. Add more water and toss the bowl contents together until there is no more floury mixture at the bottom of the bowl and you are left with big and small chunks of dough. Don’t overwork your mixture, be very light with it.
5. Transfer dough chunks to a large piece of plastic wrap or parchment paper and use your hands to press it into a rectangle, about ½-inch high. Wrap in the plastic/parchment and refrigerate for 1 hour.

1. Peel, core and slice apples ¼-inch thick.
2. In a non-stick skillet with high sides, add butter and melt over medium-low heat.
3. Mix apple slices with lemon juice in a bowl.
4. Once the butter is melted, add in the sliced apples and cook for 4-5 minutes over medium-low heat, stirring every 30 seconds. The apple slices should still be intact, just a bit softer.
5. Next, add in the cinnamon, salt and vanilla extract. Mix and cook for another 2 minutes.
6. In a small bowl mix together brown sugar with flour and tapioca. Pour this mixture into the apples and mix until combined.
7. Add cranberries and chopped walnuts. Fold together until coated in the gooey-sugary filling.
8. Cook another 2 minutes to thicken the filling. Then, remove pan from heat and transfer to a sheet pan (or bowl) to cool.

1. On a large piece of parchment paper, roll the dough into a large circle, about ⅛-inch thick.
2. Sprinkle almond flour over most of the dough circle, leaving 2 inches without along the perimeter.
3. Add most of the cranberries and walnuts, starting at the edge of the almond flour and going in toward the center. Next, use your hands to start arranging the apple slices in a circle (from the outer edge, inward). Add leftover cranberries and walnuts randomly between layers of apple. For a faster, less neat version, dump the filling mixture into the center of the dough and spread out to the edge of the almond flour circle.
4. Once the center of the dough is filled, brush the 2-inch empty perimeter with water.
5. Use the parchment paper to help fold the sides of the dough in towards the center and secure by pinching the connected areas together. Do this around the circle of dough.
6. Refrigerate for at least 30 minutes while the oven preheats to 400°F.
7. Before baking, brush the dough rim with egg wash and sprinkle the edges (not the center filling) with sugar. Place pats of butter on top of the filling inside the galette dough to keep it moist.
8. Bake for 35-45 minutes. *If the dough looks dry, brush it with melted butter at the 35 minute mark.
9. Allow to cool for 10 minutes before serving!