Buckwheat Apple Galette with Maple Walnut Frangipane {gluten-free, refined sugar-free}

INGREDIENTS

1/4 cup

ice water

1/4 cup

cold buttermilk

1/2 cup

sweet white rice flour (Mochiko)

1/4 cup

plus 2 tablespoons (40 g) GF oat flour, plus more for dusting

1/4 cup

buckwheat flour

1/4 cup

cornstarch

2 tbsp

tapioca flour

2 1/2 tbsp

finely ground chia seed

1 tbsp

Coombs Family Farms maple sugar

1/2 tsp

fine sea salt

8 tbsp

cold, unsalted butter (preferably European style), sliced ¼-inch thick

1 cup

raw walnut halves

6 tbsp

Coombs Family Farms maple sugar

1/4 cup

sweet rice flour

1/4 tsp

fine sea salt

4 tbsp

unsalted butter, softened

large eggs

medium granny smith or other tart baking apples (about 1 ¾ pounds / 800 g)

juice from ½ a lemon

2 tbsp

unsalted butter, cut into tiny cubes

2 tbsp

Coombs Family Farm maple syrup (either amber or dark), plus more for drizzling

egg, beaten well

crème fraiche, whipped cream, or vanilla ice cream, for serving

flaky salt, for serving