Apple Galette with Almond Pastry

Apple Galette with Almond Pastry
Print Recipe
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Apple Galette with Almond Pastry
    Print Recipe
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Ingredients
      Pastry
      Filling
      Servings: slices
      Instructions
      Pastry
      1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
      2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
      3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
      Apple Filling
      1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
      2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
      3. In a small bowl whisk together egg and milk.
      4. Preheat oven to 375°F.
      5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
      6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
      7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
      8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
      9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
      Recipe Notes

      -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

      -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

      Whole Wheat Peach Streusel Muffins

      Peach Streusel Muffins
      Whole Wheat Peach Streusel Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Peach Streusel Muffins
        Whole Wheat Peach Streusel Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Ingredients
          Streusel Topping
          Muffins
          Servings: muffins
          Instructions
          Streusel Topping
          1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
          Muffins
          1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
          2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
          3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
          4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
          5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
          6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
          7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
          8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

          Cinnamon Raisin Challah

          Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
          Cinnamon Raisin Challah
          Print Recipe
            Servings
            1 large loaf
            Servings
            1 large loaf
            Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
            Cinnamon Raisin Challah
            Print Recipe
              Servings
              1 large loaf
              Servings
              1 large loaf
              Ingredients
              Servings: large loaf
              Instructions
              1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
              2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
              3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
              4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
              5. Line a large baking tray with parchment.
              6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
              7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
              8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
              9. Remove from oven to a cooling rack and allow to cool prior to slicing.
              Recipe Notes

              For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

              This bread is wonderful toasted with a little apricot jam.

              It toasts quickly because of the sugar content.

              Coconut Oatmeal Cookies

              Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
              Coconut Oatmeal Cookies
              Print Recipe
                Servings Prep Time
                54 cookies 20 minutes
                Cook Time
                10-12 minutes
                Servings Prep Time
                54 cookies 20 minutes
                Cook Time
                10-12 minutes
                Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                Coconut Oatmeal Cookies
                Print Recipe
                  Servings Prep Time
                  54 cookies 20 minutes
                  Cook Time
                  10-12 minutes
                  Servings Prep Time
                  54 cookies 20 minutes
                  Cook Time
                  10-12 minutes
                  Ingredients
                  Servings: cookies
                  Instructions
                  1. Preheat oven to 350℉.
                  2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
                  3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
                  4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
                  5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
                  6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
                  7. Bake one tray at a time on the middle rack for 10-12 minutes.
                  8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

                  Apple Date Cake with Pecan Streusel

                  Apple Date Cake with Pecan Streusel
                  Print Recipe
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Apple Date Cake with Pecan Streusel
                    Print Recipe
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Ingredients
                      Apple Date Cake
                      Pecan Streusel
                      Servings: pieces
                      Instructions
                      Pecan Streusel
                      1. In a small bowl, stir together all ingredients and set aside.
                      Apple Date Cake
                      1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
                      2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
                      3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
                      4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
                      5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
                      6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
                      7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
                      8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.