Lucy Di Marino

Apple Galette

A simple rustic apple galette, that is nut free, filled with apples lightly sweetened with maple syrup, wrapped in a soft and spongy pastry.



½ tbsp lucuma powder
1 tbsp ground Ceylon cinnamon
70 g date sugar
90 ml water
155 g sunflower seeds
180 g tapioca flour


½ tbsp ground Ceylon cinnamon
90 ml maple syrup
450 g apples


In a food processor or high speed blender, process the pastry ingredients, apart from the water, into a dense flour that is starting to clump together.

Transfer to a bowl, mix in the water and knead into a pastry. Roll out into a circular shape and set aside.

Finely slice the apples and top the pastry leaving ½ cm space around the outside. Pull over the edges of the pastry to create a galette.

Mix the cinnamon and maple syrup and brush only the apples with half of the mix.

Bake at 180°C for 20 minutes, use the rest of the mix to brush the apples and pastry and bake again for a further 20 minutes.