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Print Recipe
Lean Galette Oatmeal with Apples Recipe
Today I'm with a lean galette oatmeal with apples. Very delicate and fragrant! The dough was crunchy and crisp, but when I stand up, it becomes softer. The amount of sugar in the filling can be adjusted depending on the sweetness of apples. Apples can safely replace plum complement or even substitute pears or berries (previously peppered their starch)! Perfect during Lent.
Cook Time 85 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 85 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In a bowl, mix flour, oat flakes, sugar, baking powder and a pinch of salt.
    In a bowl, mix flour, oat flakes, sugar, baking powder and a pinch of salt.
  2. In a Cup mix olive oil and boiling water. Pour the water and butter into a dry mixture and knead the dough (if necessary, add boiling water or flour, look at the quality of your flour). Leave the dough under a towel for 20-30 minutes.
    In a Cup mix olive oil and boiling water.
Pour the water and butter into a dry mixture and knead the dough (if necessary, add boiling water or flour, look at the quality of your flour). Leave the dough under a towel for 20-30 minutes.
  3. Wash apples and cut into thin slices.
    Wash apples and cut into thin slices.
  4. On the floured working surface, roll out the dough into a layer 5 mm thick. Then gently transfer to a baking sheet covered with baking paper.
    On the floured working surface, roll out the dough into a layer 5 mm thick. Then gently transfer to a baking sheet covered with baking paper.
  5. Retreating from the edge of 5 cm, sprinkle the center of the biscuits corn starch. Put the Apple slices in a circle overlap, just retreating from the edge of 5 cm. Sprinkle apples with sugar, cinnamon and ginger. The edges of the dough wrap inside, forming a galette.
    Retreating from the edge of 5 cm, sprinkle the center of the biscuits corn starch. Put the Apple slices in a circle overlap, just retreating from the edge of 5 cm.
Sprinkle apples with sugar, cinnamon and ginger. The edges of the dough wrap inside, forming a galette.
  6. Bake the galette for 30-45 minutes at a temperature of 180°C. Ready to allow the galette to cool and serve! Bon appetit!
    Bake the galette for 30-45 minutes at a temperature of 180°C. Ready to allow the galette to cool and serve!
Bon appetit!

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