Purely Fall Magazine

apple raspberry
galette
gluten-free, grain-free
CRUST:
2 1/2 cup Bob’s Red Mill
Paleo Baking Mix
1/2 tsp sea salt
1 egg
1/2 cup grass fed butter,
1 tbsp for crust
1 tbsp maple sugar
FILLING:
2 gala apples, sliced thinly
1 tsp cinnamon
1/2 cup raspberry preserves
3 tbsp maple syrup
Preheat oven to 350°F. In a food
processor, combine dry crust ingredients.
Pulse a few times. Add butter and pulse
until combined and crumbly. Add egg
pulsing to combine to form a dough
consistency.
On a piece of parchment paper, roll out
dough to a 1/2" thick circle. Spread
raspberry preserves in the middle of
the circle. Arrange apples on top of the
preserves. Fold the sides of the pastry,
enclosing the fruit. With the remaining
1 tbsp of butter, brush the crust and
sprinkle crust with maple sugar. Drizzle
maple syrup and cinnamon over fruit.
Bake for 45 minutes.