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1
Preheat oven to 360 degrees F (180 degrees C) and line a round baking sheet with parchment paper.
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2
In a mixing bowl, add flours, light brown sugar, salt and extra virgin olive oil.
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3
Start mixing, then add cold water a bit at a time, until it forms a ball.
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4
It shouldnt be too wet, so you might have some leftover water.
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5
Work the dough fast until it forms a ball, then wrap it in plastic and refrigerate for 1/2 hour.
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6
In the meantime, in a pan over low/medium heat, place sliced apples, maple syrup, brown sugar and cinnamon.
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7
Cook, stirring often, for about 78 minutes.
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8
Set aside.
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9
After dough has rested 1/2 hour, take dough out of the fridge and place on parchment paper.
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10
Spread it with your hands (it is very light and workable) to form a disk 1 cm thick.
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11
In a small mixing bowl, combine granulated sugar and coconut flour (see note below).
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12
Spread the mixture on the base of the galette, leaving a thick border empty.
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13
Arrange the apples on the sugar/flour mixture as you like.
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14
Drain the raisins and place them on the apples.
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15
Sprinkle with coconut oil flakes.
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16
Fold the border onto the filling so as to cover it a little bit.
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17
Bake in the preheated oven for about 4045 minutes.
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18
Let cool on a rack and enjoy with a dollop of vanilla frozen yogurt and a drizle of maple syrup.
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19
Notes: The sugar/coconut flour mixture at the base of the galette prevents the juices from the apples from soaking the crust.
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20
You can skip that step if you dont mind the juices escaping when you cut into it.
