How To make Topsy Turvy Apple Cinnamon Rolls

Better-For-You Comfort Food: Apple Galette (and a little Heart to Heart)

As the days shorten and temperatures drop, we are drawn even deeper into isolation. It is that much more important to pay attention to our well-being, physically, emotionally and mentally. Today we will discuss some techniques for self-care and some tools for self-soothing. One of the most effective tools we have to self-soothe, of course, is comfort food.
Comfort foods, by their very definition, satisfy our cravings for the tastes that evoke security; salt and sweet. However, although they may not exactly be good for you, they don’t have to be bad for you. They can be better-for-you comfort foods!
In this video, we are making Apple Galette. A not too sugary, but oh, so satisfying pastry made with firm, sweet, fresh apples from my neighbors’ orchard and a light, flaky, delightful, gluten-free crust that hits all the right spots- enjoy!

Filling:
6-8 small apples (enough for 4 c)
1 tsp cinnamon
1 tsp ginger
½ tsp cardamom
¼ tsp salt
Juice and zest of ½ lemon
1 tsp vanilla
1/4 c water or apple juice
1 tbls jam of choice
1 tbls maple syrup or brown sugar

Crust:
1 c (2 sticks) salted vegan butter (if using unsalted add 1/4 tsp salt)
2 1/4 c all purpose gluten free flour
1/4 c corn meal
1/4 c coconut sugar
1 tbls apple cider vinegar
1/4-1/2 c ice cold water

Other:
1 tbls light brown sugar
1 egg yolk, scrambled
Raw sugar to sprinkle

For Filling:
To peel or not to peel is your choice. De-stem, core and quarter apples and then slice into 1/8' or so slices. Add cinnamon, ginger, cardamom, salt, zest, juice and vanilla and set aside for about 30 minutes.

For Glaze:
Strain apple mixture over a small saucepan to catch the liquid. If there's not a lot, add water or apple juice to make about 1/2 cup in the pan. Add jam and maple syrup or brown sugar and cook over medium high for about 5 minutes until reaching a syrupy consistency. Set aside.

For Crust:
Pour flour, corn meal and coconut sugar into large mixing bowl. Grate in butter, lightly mixing in as you go to keep the squiggles coated. Use a pastry cutter or fork to cut the butter in until it is in pea sized pieces. Add the vinegar and gradually drizzle in water while mixing and kneading by hand until the dough is very crumbly. Do not over mix!!!
Lightly flour work surface and pour dough mixture out, then work together into a mound, it will still be somewhat crumbly. Wrap in cling wrap and press down into a rough disk shape, then refrigerate for 1 hour.

For Galette:
Take the dough out and let it sit for a few minute to warm slightly. Lightly flour work surface and rolling pin then roll into a rough circle, turning as you go. Roll onto the pin and roll back out onto a parchment covered baking sheet. Crimp any cracks and press out the edges until thin. Sprinkle on and spread brown sugar from the center leaving about 2 border. Place apples on sugar bed and pull dough up and over, turning, folding and crimping as you go 'round. Brush outer edge with egg yolk, brush tops of apples with glaze, then sprinkle crust with raw sugar.
Bake at 425 degrees F for 30-35 minutes.

Grab a good book and a cup of tea and enjoy!

Teva Topsy Turvy Bus: Making Pizza Box Solar Ovens

A Tour of our Solar Oven setup with Topsy Turvy Bus Educator Diane Litwin. Holding it down baking hamentaschen at the Beth Sholom Purim Carnival in Sarasota, FL. Learn how to build your own pizza box solar oven out of recycled materials that can cook nachos, smores, or mini pizzas!