Apple Galette with Hazelnuts
Apple Galette with Hazelnuts - Crispy on the outside, fruity and juicy on the inside. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Wholemeal spelt flour and apples pack these galettes with valuable fiber that will keep you full for a long time.
Once you've mastered the recipe, you can make these galettes with whatever fruit you prefer. Stone fruits like peaches or plums taste great in this recipe.
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 9 ozs Spelt flour (+ 2 tablespoons for machining)
- 3 Tbsps Raw cane sugar
- 1 pinch salt
- 6 ozs cold butter
- 1 egg
- 22 ozs Apple (3-4 apples)
- 1 lemon
- 1 tsp cinnamon
- ½ tsp Cardamom
- 3 Tbsps Hazelnuts
Preparation steps
Mix 9 ounces flour, 2 tablespoons sugar, and 1 pinch of salt. Add butter in pieces, egg, and 1 tablespoon cold water and knead everything quickly to a firm dough. Cover and place in the refrigerator for 30 minutes.
In the meantime, wash apples thoroughly, quarter them, remove the core and cut the apple quarters into fine slices. Wash the lemon with hot water, dab dry, grate the peel and squeeze the juice. Mix apple slices with 1 tsp lemon peel, 3 tbsp lemon juice, cinnamon and cardamom.
Dust the work surface with the rest of the flour, roll out the dough on top, round and about 1/4" thick, and place on a baking tray lined with baking paper. Spread the apple slices on the dough with the skin facing upwards, leaving an approx. 4" wide edge on the outside.
Whip the edge of the dough inwards, sprinkle the apples with the remaining sugar, and bake in a preheated oven at 350°F for approx. 35 minutes. Remove and let cool for 10 minutes.
Coarsely chop the hazelnuts. Sprinkle on apple galette and serve lukewarm.
