Making small changes in our diet can make the difference this holiday season. Satisfy your sweet tooth with this whole wheat galette with apple and cranberry.
We all seem to have a weakness for desserts. If we didn’t, why would the food porn sites be full of these tempting, high-caloric treats? You don’t need a turducken of desserts to blow your waistline.
You know what I mean: the oreo stuffed in a cupcake covered in chocolate. Or candy-bar riddled cookies. After awhile, it’s a bit nauseating and quite frustrating to see my fellow food bloggers going down this path.
Maybe it’s age, a slowing metabolism and having kids of my own that have led me here. But, I won’t skimp on flavor or satisfying my sweet tooth. It took several attempts, but I finally perfected my all whole-wheat crust for this Whole Wheat Apple and Cranberry Galette.
The best part about baking a galette is that it requires less fuss than a traditional pie. And since I have no patience to make a pie pretty, I always go the easy route!
You can use any pie crust recipe you want because the galette crust is the same as a pie crust — minus the pie pan. It’s almost like a cross between a pie and pizza.
You start with super cold butter, sugar, whole wheat flour and a bit of water pulsed in the food processor until it’s like pebbly, wet sand.
When you press this “wet sand” together, it should clump up. Form the dough into a disk, wrap it up in parchment paper or plastic wrap, then refrigerate a couple hours.
When dough is nice and cold, transfer it to a baking sheet lined with a baking mat or parchment paper. You want to roll it out into a 9-10 inch circle.
Your filling goes into the center of this dough, just remember to leave approximately 1 1/2 inches free. This edge will be folded over your fruit filling, covering up partially like a blanket.
You can use any fruit filling for this galette crust. I chose tart granny smith apples and fresh cranberries because they are lower in sugar than most other fruits. And they scream fall, don’t they?
The whole wheat crust doesn’t feel like a ton of bricks. It is flakey and crunchy like a traditional pie crust, but full of fiber and whole grain goodness. Wheat bran is my secret ingredient. More details in the recipe below.
Make one or a dozen, change the filling to include pears, figs or any of your favorite seasonal fruits. You can also add pecans, almonds or pistachios for added protein and crunch.
I am happy to announce that I have a guest post over at Bob’s Red Mill’s blog about how to eat healthy this holiday season. It’s easy to do, with small baby steps. You’ve heard most of my tips before, but do check out my post and say hello to great folks at Bob’s Red Mill.
- 1 cup plus 3 TBLS whole wheat flour, divided
- 4 TBS brown sugar, light, divided
- 1 tsp cinnamon, ground, divided
- 1/2 cup butter, unsalted, frozen
- 4 TBS water, cold
- 1 TBS wheat bran
- 8 oz granny smith apples, peeled and sliced thin
- 4 oz cranberries, fresh
- 3 TBS rolled old-fashioned oats
- 2 TBS orange juice
- 1 tsp orange zest
- In the bowl of a food processor with a metal blade, combine 1 cup whole wheat flour, 1 TBS brown sugar, and 1/2 tsp ground cinnamon.
- Cut butter into small pieces and add half of the butter to the food processor and pulse 3 times.
- Add remaining butter and pulse 3 times or until butter is size of coarse pebbles.
- Add one tablespoon water at a time, pulsing after each addition.
Dough should resemble coarse sand. When pressed together, the dough should stick.
- Turn dough onto lightly floured work surface, pressing together to form a ball.
- Roll dough ball in 1 TBLS wheat bran to coat the outside.
Flatten dough ball to form a disc. Wheat bran does not need to be worked into the dough.
- Wrap in plastic wrap or parchment paper and refrigerate dough for 2 hours or up to overnight.
- Preheat oven to 350ºF and line baking sheet with parchment paper or silicone baking mat.
Peel apples and cut into thin slices.
- Add apples to a mixing bowl and combine with cranberries, 3 TBLS EACH whole wheat flour, brown sugar, and old-fashioned oats. Add orange juice, zest and and remaining 1/2 tsp cinnamon to the bowl. Stir well to combine.
- Remove dough from the plastic wrap and roll until a 9-10 inch circle is formed.
- Place dough onto the prepared baking sheet and arrange filling into desired manner, leaving a 1-1/2 inch border of dough around the filling. You can add the apples first to make a pretty pattern then the remaining ingredients, or you can pile it all in at the same time.
- Fold dough edges around the filling, adding pleats as needed.
- Bake until edges start to brown, 45-50 minutes.
- Allow to cool at least 1 hour prior to serving.
Serving Suggestions: Serve at room temperature alone or with some vanilla ice cream!
Cooking Tips: Change up the filling with your favorite fruits.
Amount Per Serving: Calories: 322Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 5mgCarbohydrates: 48gFiber: 7gSugar: 9gProtein: 7g
I have another giveaway for you this week. The winner of last week’s contest was Andy from Isabel and Andy Cook. This week, Bob’s Red Mill wants to help you eat healthy this holiday season, too. They are putting together a great care package of whole wheat flour, wheat bran & quinoa for you to make your holiday feast healthy and delicious. Sorry, U.S. residents only.
How can I enter? This one is super easy: Leave a comment below about one thing you are really going to do to make your holiday meals a little healthier. Come on, just one little step. You can do it!
Disclosure: Bob’s Red Mill sent me a variety of product to sample and review. I was not paid to write this post. All the opinions here are truly my own. Fabulous product from a fabulous company! Sorry, this contest is closed.