Vegan Cream Cheese Apple Galette

Last Friday, I decided to face my fears and run a race.  I haven't ran a race in 4 years.  Yes, I run all the time, I haven't stopped with that. It is a source of joy and makes me feel good and gives me time to think every morning and relieve stress before it happens.  But the truth is competition and races scared me a bit after not running other than just for the enjoyment of it.  Weird I know because I spent a huge chunk of my life racing almost every weekend. I used to be pretty fast and win almost every race I ran, 16 something 5ks, and I was young and invincible.  But then I got injured and the injuries piled up and I was not taking good enough care of myself at the time, so I decided that I had to do something else with myself.

I never stopped running, but I have been running a lot smarter.  After all those injuries I take a more conservative approach, and do just what my body feels like.  It took being injured for a long time for me to really appreciate running.  Just getting out there and being able to run a few miles made me happy for a while. I do more than that now, and I am always super grateful to even be able to get out there let alone 10 miles.  I always thank God for every run I am able to enjoy. I guess it takes something being taken away sometimes for you to really appreciate it when you get it back. So anyways, back to this race I did, it was just a small one, but it made me happy.  I felt in my element back out there running the race even if I ran what would have been considered a slow time to me 4 years ago.

 

That night, I decided I wanted apple pie.  But I was actually too lazy to make a pie in a tin and all with 2 crusts...so I made a gallette.  Which is just as good in my opinion!  Why not spend less time making dessert and be able to enjoy it sooner?  Am I right or what?!

So, I made one of the most delicious apple things I have ever had.  I had some honeycrisp apples that I knew would be perfect for my galettes.  Those are my all time favorite apple, which happens have originated here in Minnesota which I think is awesome.  They are just the right amount of tart and sweet to me.

I made a hazelnut crust for the galette, because that is what I have been loving in my pie crust lately, a little nut meal for extra richness.  It is sooo good, trust me on this one.  I decided I wanted a cream cheese layer in this as well, so I made a vegan cream cheese to go underneath the apples.  This galette smelled amazing as it baked.  Aromas like that always put me in my happy place.  The finished product was sooo good!  All in all I would call Friday a great day between actually running a race again, spending time in perfect weather outdoors and enjoying this galette deliciousness that night.

 

2 galettes

Crust:

3 cups oat flour

1 cup hazelnut meal
1/4 cup coconut sugar
1 tsp sea salt
3/4 cup coconut oil, in its solid form

filtered water as needed

Cream Cheese:

1/2 cup coconut milk

1/3 cup raw cashew butter

1 Tbsp maple syrup

1/4 tsp sea salt

1/2 tsp cider vinegar

Filling:

2 large apples, sliced thinly

1/3 cup coconut sugar

1 Tbsp pure vanilla extract

the seeds of one vanilla bean

juice of one small lemon

1/2 tsp cinnamon
a pinch of sea salt

coconut sugar, for topping

To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn't too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 2 pieces and shape into rounds (if it is too soft, refrigerate for about 15 minutes to firm it up slightly.  You want it pliable, but not super soft or it will be hard to shape).

Roll each out into a 14 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up.

To make the cream cheese, whisk together all ingredients until smooth.  Set aside.

Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.

Spread the cream cheese over the crust leaving a 1 1/2 inch boarder.  Arrange the apples over the cream cheese, then carefully fold up edges to cover the edge of the fruit. Brush sprinkle with a little coconut sugar.  Place in the oven.  Bake for 45 minutes (checking after 20 and if they are very brown, if they are tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.