1/4 cup of Wholemeal Flour
1/2 cup Coconut Oil previously chilled in the fridge
3 tbsp of Coconut Sugar
1/2 tsp Sea Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 tbsp Apple Cider Vinegar
2-3 tbsp Water
2 JAZZ™ Apples peeled and cut into thin slices
3 tbsp Lemon Juice
1 tsp Vanilla Extract
2 tbsp of Apricot Jam
A handful of Fresh Thymes leaves and flowers


Start by making the dough. In a food processor combine the flour, coconut oil, sea salt, one tablespoon of coconut sugar, the cinnamon and nutmeg and pulse until well incorporated. Add the apple cider vinegar and pulse again for few seconds. Add the water, 1 tablespoon at a time, until a dough forms. Cover the dough with clingfilm and place in the fridge for at least 30 minute.

Preheat the oven at 180 degrees and line a large baking sheet with parchment paper.

With a rolling pin roll the chilled dough out on a floured surface to fit your baking tray. The dough will slightly hard at first but don’t worry it will get more malleable as soon as you start rolling it. Transfer the dough into the prepared baking sheet and pierce with a fork to stop it from puffing up during baking.

In a mixing bowl combine the apples slices with the lemon juice and vanilla and toss gently. Brush the dough with the apricot jam and then arrange the apple slices in two rows. Sprinkle the remaining coconut sugar on top of the apples and then gently fold the corners of the dough tucking and overlapping to close the galette.

Bake in the oven for 30-35 minutes until the crust is golden brown and the apples are soft and juicy.

Leave cool slightly on baking sheet for 10-15 minutes before slicing. Sprinkle the thyme leaves and flowers on top and enjoy!