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.

          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.

              Blueberry French Toast Bake

              Blueberry French Toast Bake
              Print Recipe
                Servings Prep Time
                6 people 25 minutes
                Cook Time
                40-45 minutes
                Servings Prep Time
                6 people 25 minutes
                Cook Time
                40-45 minutes
                Blueberry French Toast Bake
                Print Recipe
                  Servings Prep Time
                  6 people 25 minutes
                  Cook Time
                  40-45 minutes
                  Servings Prep Time
                  6 people 25 minutes
                  Cook Time
                  40-45 minutes
                  Ingredients
                  Blueberry French Toast Bake
                  Balsamic Blueberry Sauce
                  Servings: people
                  Instructions
                  Blueberry French Toast Bake
                  1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
                  2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
                  3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
                  Balsamic Blueberry Sauce
                  1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
                  Recipe Notes

                  Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

                  Parsnip Spice Muffins

                  Parsnip Spice Muffins
                  Print Recipe
                    Servings Prep Time
                    12 muffins 20 minutes
                    Cook Time
                    25-28 minutes
                    Servings Prep Time
                    12 muffins 20 minutes
                    Cook Time
                    25-28 minutes
                    Parsnip Spice Muffins
                    Print Recipe
                      Servings Prep Time
                      12 muffins 20 minutes
                      Cook Time
                      25-28 minutes
                      Servings Prep Time
                      12 muffins 20 minutes
                      Cook Time
                      25-28 minutes
                      Ingredients
                      Servings: muffins
                      Instructions
                      1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
                      2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
                      3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
                      4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.