A low-sugar, “lazy-man’s” dessert that features sliced Granny Smith apples colored with superfood powders then baked in a delicious gluten-free, vegan pie crust for a perfect fall (or any-time-of-year) dessert!
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
Ahhh the galette, the I’m-not-a-great-baker-but-I-love-bakery’s dream dessert, which is totally me by the way. I’m learning as I keep pushing myself, but don’t let this gorgeous dessert fool you. The food is totally doing all the impressive work here.
Despite how complicated this may look, I assure you it’s rather quite simple. With the help from my friends over at Suncore Foods I was able to make this Rainbow Apple Galette in just about 30 minutes, including the apple coloring time!
I’m still hangin’ onto summer but my palette is craving all the fall treats, you know- apple, cinnamon, pumpkin, spice, etcetera, etcetera. Imagine my nostalgic self baking an apple galette while crying that the last days of summer are upon us… ok, not really crying, but I you feel me, right?!
So here’s the scoop: vanilla. LOL no, I mean here’s how to make this fun, gorgeous Rainbow Apple Galette (of course topped with a scoop of vanilla ice cream). For the crust we have:
☆ gluten-free all purpose flour
☆ vegan butter
☆ coconut oil
☆ salt + sugar (can substitute maple syrup)
For the apple filling we have:
☆ 4 Granny Smith apples, sliced
☆ lemon juice
☆ a teaspoon of sugar (can substitute maple syrup)
☆ 1/2 a teaspoon of Suncore Foods Pink Pitaya Supercolor Powder, Premium Midori Jade Matcha Supercolor Powder, Aqua Blue Spirulina Supercolor Powder, and Purple Sweet Potato Supercolor Powder
Not only does using these amazing supercolor powders make this apple galette easy on the eyes, but they also add some amazing health benefits too! Purple Sweet Potato Supercolor Powder boosts immunity, improving digestion, and protects the liver, Aqua Blue Spirulina Supercolor Powder lowers bad cholesterol, blood pressure, and blood sugar levels, and increases good cholesterol and muscle strength, Premium Midori Jade Matcha Supercolor Powder acts as an antiinflammatory, boosts immunity, improves metabolism, relaxes the body, calms the mind, and reduces cholesterol and blood pressure levels, and Suncore Foods Pink Pitaya Supercolor Powder many antioxidants, antibacterial, and nutritional properties help smooth the digestive process and boost the immune system and metabolism.*
I’m a huge advocate for choosing natural food coloring and not using dyes in our food. Conventional food dyes contain such harmful health effects. If you’re following me on Instagram you may have seen my #ditchingdyes challenge, where I encourage you to try to use natural food colorings in your recipes, like I did in this Rainbow Apple Galette!
*information provided by the Suncore Foods website
Gluten-free, Vegan Crust
- 2 cups gluten-free flour
- 2 tbsp organic sugar (may substitute maple syrup)
- 1 tsp salt
- 1/2 tbsp cinnamon
- 1/2 cup vegan butter
- 1/4 cup coconut oil (NOT melted)
- 1/4 cup cold water
- oat milk/almond milk for brushing on crust, (allows the crust to slightly brown while baking as gluten-free baking often doesn't)
- sparkling sugar, (optional)
Rainbow Apple Filling
- 4 granny smith apples, sliced
- 4 tsp lemon juice (1 tsp per bowl)
- 4 tsp sugar (may substitute maple syrup)
- 1/2 tsp Suncore Foods Pink Pitaya Supercolor Powder
- 1/2 tsp Suncore Foods Purple Sweet Potato Supercolor Powder
- 1/2 tsp Suncore Foods Midori Jade Matcha Supercolor Powder
- 1/2 tsp Suncore Foods Aqua Blue Spirulina Supercolor Powder, (**note: may need more if you would like a deeper purple color to combine with the purple sweet potato powder)
- dairy-free vanilla ice cream, (for serving)
- First, wash and slice your apples- no need to peel unless you'd like to. Place your apple slices in 4 seperate bowls, 1 apple per bowl
- Preheat your oven to 425 degrees
- Add 1 teaspoon of lemon juice, 1 teaspoon of sugar sugar and 1/2 teaspoon of one of the supercolor powders to each bowl, stirl to combine and coat the apples well so they can absorb the color. You can let these sit while you make your crust
- Make your crust by combining all crust ingredients in a large bowl
- On a parchment-lined baking sheet, roll out your dough into a large rectangle
- Arrange your apple slices however you'd like, in this case I created a rainbow pattern by alternating colored slices, leaving about an inch border around the edges
- With a knife, or other pastry/frosting knife, gently fold your crust edges over the apples
- **NOTE: gluten-free pie crust/dough is not "bendable" so if it crumbles and breaks just press it back together with your fingers
- Brush the crust with oat/almond milk using a pastry brush and then sprinkle with sparking sugar (optional)
- Bake for 20-25 minutes until the apples seem soft and cooked
- Top with dairy-free vanilla ice cream!