Apple & Bacon Gluten-Free Galette with Arrowroot & Almond Flour

Bacon and apples baked in a grain-free pastry crust… does it get any better? This amazingly yummy recipe would, of course, qualify as a dessert. But I love to serve this gluten-free galette alongside a pan of scrambled farm fresh eggs for a weekend breakfast. 

This free-form, paleo-friendly, lazy man’s pie — means no fussing with the crust! It’s rustic elegance at its best.

While this Apple Bacon Gluten-free Galette is delicious any time of year, we naturally gravitate to it during the fall and early winter months — when apples are at their seasonal prime. 

The almond flour based crust is a buttery, flakey, and full of grain-free comfort that easily forms in the food processor. Almond flour, arrowroot, and coconut flour, cut with cold chunks of butter, form pea sized crumbles. 

Ice water smoothes the mixture into dough and apple cider vinegar helps create the flakey texture we all associate with pie crust. 

Placing the dough in the freezer while working on the filling of the galette makes it easier to roll out and work with when it’s time to carefully fold pastry around the apples. 

This kid-friendly healthy dessert is all about anti-perfection — using a baking sheet instead of a typical pie dish allows for creativity and little hands to help without the worry of getting it just right.

Kids can help!

There are plenty of ways that kids can participate in the kitchen, while you make this Apple Bacon Galette together. Find age and developmentally appropriate tasks to engage them, and they will fall head over heels for the final product. 

• Washing apples
• Coring apples
• Crumbling bacon
• Measuring ingredients
• Pulsing the dough
• Rolling the dough
• Mixing the filling
• Painting the egg wash with a pastry brush

Galettes are perfect for: 

I never need an excuse to make a galette. The only problem is that once it comes out of the oven, it only lasts minutes before my family is licking up the leftover crumbs. But, here are some keystone times to reach for this recipe:

• A family brunch
• A special after school snack
• Tea time with friends
• Dessert — just because
• And remember that anything with bacon means it’s suitable for breakfast!

Let us know your favorite time to enjoy a galette! 

If you like this recipe, be sure to try: 

• Grain-free Apple Crisp
• Apple Cinnamon Pancakes
• Apple Pie Trail Mix

Apple & Bacon Gluten-Free Galette Recipe

Apple & Bacon Gluten-Free Galette

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• Author: Shannon Doleac
• Prep Time: 35
• Cook Time: 30
• Total Time: 65
• Yield: 6 1x

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Ingredients

Crust

• Dough
• 1 ½ cups blanched almond flour
• ¼ cup arrowroot flour
• 2 Tbsp coconut flour
• ½ tsp sea salt
• 6 Tbsp grass-fed butter, cold, cut into chunks
• ½ tsp apple cider vinegar
• 1 Tbsp ice water
• 1 egg, beaten

Filling

• 2 apples, cored, sliced into 16th
• ½ lb bacon, cooked, crumbled
• Zest of 1 lemon
• Juice from ½ lemon
• 2 Tbsp maple syrup
• ½ tsp cinnamon
• ⅛ tsp salt

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Instructions

1. Preheat the oven to 375ºF.
2. To make the dough, add almond flour, arrowroot flour, coconut flour, and salt to the bowl of a food processor and pulse until combined. 
3. Add butter and pulse until half-pea-sized crumbles form.
4. Add apple cider vinegar and ice water. Process until dough starts to form. If too crumbly, add a little more ice water 1 tsp at a time.
5. Remove dough from the food processor, form a loose ball, then flatten slightly into a thick disc, and wrap in plastic wrap. Place in the freezer while you prepare the filling.
6. While the dough is in the freezer, prepare and combine filling ingredients in a medium bowl and toss gently to combine.
7. Remove the dough from the freezer and unwrap. Place dough on a piece of parchment paper sized to cover the bottom of a baking pan. Place another piece of parchment on top of the dough and gently roll out with a rolling pin into roughly a 12” diameter circle.
8. Remove the top piece of parchment and carefully transfer the bottom piece of parchment and dough onto a baking sheet.
9. Spread the filling evenly on top of the dough, leaving at least an inch of dough uncovered around the edge.
10. Using the parchment paper to help, gently fold the border of the dough over the outer portion of the filling. Use your fingers to patch any parts that break in the process.
11. Brush the top edge of the crust with a thin layer of the beaten egg. 
12. Bake for 30 minutes, turning the pan halfway through the cook time.
13. Remove from the oven and allow to cool on a wire rack for 5 – 10 minutes. Slice and serve.