1cupraw organic Brazil nuts, soaked 6-24 hours, or overnight
1/2cupactivated organic Styrian pumpkin seeds, soaked with the Brazil nuts
400mLorganic coconut milknon-BPA can
1oz(28 g) organic cacao butter, chopped
1/2cuporganic maple syrup
1tbsporganic vanilla bean
1tsporganic arrowroot OR slippery elm OR psyllium husk powder
1tspfreshly squeezed organic lemon juice
1/2tspfine sea salt
1/2cupfiltered or spring water
Buckwheat almond crust
3tbspfiltered or spring ice water
1cuporganic buckwheat flour
3tbsporganic almond flour
1scooporganic grass fed collagen (optional)
1tspfine grain sea salt
1pasture raised egg yolk
1tbsporganic maple syrup
1/4cupunsalted grass fed butter, melted and cooled to room temperature
pasture raised egg white, for brushing the top, mixed with 1 tbsp filtered water
Masala chai spiced apple filling
1tbsporganic maple syrup
1tbspfreshly squeezed organic lemon juice
2tbspunsalted grass fed butter, melted and cooled to room temperature
1tsporganic Ceylon cinnamon
1/4tsporganic gingerfresh or ground
1/8tsporganic ground clove
1full dropper of wildcrafted chaga spagyric tincture (optional)
1tsp wild foraged pine pollen (optional)
1-2finely sliced local organic apples
For the ice cream
Line a loaf pan or other freezer safe container with unbleached, biodegradable parchment paper, then set aside. Drain the Brazil nuts and pumpkin seeds. Place them into a blender or food processor along with the coconut milk. Blend to reduce into a smooth, thick cream, stopping to scrape down the sides if needed. This can take a few minutes.
Pour the nut and coconut cream mixture into a medium saucepan. Add the chopped cacao butter and maple syrup. Heat the saucepan over medium-low heat, and whisk the mixture until the cacao butter has melted.
Remove the saucepan from heat. Whisk in the vanilla, arrowroot, lemon juice, sea salt and water to fully combine. Pour the mixture into the lined loaf pan. Slide the loaf pan into the freezer, and freeze until solidified, about 6 hours. Allow to soften at room temperature for about 20 minutes before serving.
For the galette
Place the water into a small dish and place it in the freezer to make the ice water, about 15-20 minutes - it should be cold but not completely frozen solid. Meanwhile, in a medium mixing bowl, combine the dry ingredients for the dough: buckwheat flour, almond flour, collagen, and sea salt. Whisk to combine.
When the ice water is ready, make a small well in the center of the flour mixture, and add in the wet ingredients: egg yolk, ice water, maple syrup, and grass fed butter. Set the egg white aside in a small dish. Gently stir the mixture with a spatula, then lovingly knead it with your hands to combine. Roll the dough into a ball. Place the dough in a bowl in the refrigerator for at least 20 minutes, or up to 2 days.
Once the dough is chilling, create the filling. Slice your apples thinly by cutting them in half and removing the core, and set aside. Heat a small saucepan over medium-low, and add in the maple syrup, lemon juice, grass fed butter, vanilla, cinnamon, nutmeg, allspice, ginger, fennel, cardamom, ground cloves, and chaga. Stir to combine until the mixture is warm and the butter melts.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper, and remove the dough from the refrigerator. Sprinkle the baking sheet or other work surface with some buckwheat flour. With a rolling pin or your hands, roll or press your dough out to an approximately 12-inch circle. Optional: place an 8-9 inch cake pan in the center of the dough and press down slightly to create an indentation, this will guide you on where to place the apples.
With a spoon or silicone brush, spread a small portion of the spiced filling onto the entire surface of the dough. Place the apples in the center of the dough however you like. I like to keep my sliced apples in clumps, then press on them to fan them out. I typically arrange most of the clumps around the tart, then use the remaining clumps to fill in any gaps.
Spread the remaining filling on top of the apples. Optional: place extra pats of grass fed butter on top of the apples to melt as the galette bakes. Lift the edges of the dough over the apples, folding every 3-4 inches as you go around.
Brush the egg white around the crust. Slide the baking sheet into the oven, and bake for 30-40 minutes, or until the apples are soft and the crust is a dark, golden brown. Serve with the ice cream.
You can swap the vanilla coconut ice cream for some classic homemade grass fed, ethically raised dairy ice cream, if you'd like. In a freezer-proof container, mix to combine 4 pasture raised egg yolks, 2 cups raw grass fed milk, 2 cups raw grass fed cream, 5 tbsp raw local honey, and a pinch of sea salt. Freeze until solid, then scoop out onto the galette.
For the ice cream, substitute the Brazil nuts and pumpkin seeds with any nuts/seeds you prefer. The Styrian pumpkin seeds give it a nice green tint and nutrient dense goodness.
Feel free to completely omit the ice cream if you prefer. The galette is perfectly fine on its own!
If the ice water gets too solid from freezing, simply melt it with your hands and knead it into the dough.
The more imperfect the crust looks, the nicer and more rustic it'll be. No need to fuss!
You can use virgin cold pressed coconut oil instead of grass fed butter, if you'd like.