Light and Healthy Frangipane

Hey foodies!

This year I wanted to share a delicious (but a little more "healthy") frangipane recipe with you. ;o)

On top of being lighter, it's also ultra quick to make.

So here is my lovely apple-flavoured frangipane.

For this recipe you will need:

- 25gr of butter

- 25gr of cane sugar

- 2 eggs

- 20gr of oat flour (found at Coop)

- 120gr of ground almonds

- 150gr of apple sauce

- 1 tbsp of honey

- 2 puff pastry sheets of 32 cm (regular or light)

- 1 charm (or several) and 1 crown

- 1 egg yolk

- 1 tsp of milk

Let's get started with the recipe!

Start by pouring into a bowl 25gr of butter and 25gr of cane sugar.

Whisk these two ingredients for a few seconds.

Then add 2 eggs and whisk again.

Add 20gr of oat flour, 120gr of ground almonds, 150gr of apple sauce.

I found the oat flour at Coop, but if you can't find any, you can simply blend some oat flakes. ;o)

Add 1 tbsp of honey.

Mix everything together with the whisk for a few seconds. You will get a creamy and smooth texture.

Preheat your oven to 180°C, fan setting.

Place your first puff pastry sheet on an extendable perforated baking tray.

Brush with water 1 cm from the edge. This way, the two layers of puff pastry will stick well together.

Spread the mixture using an offset spatula over the centre of your puff pastry. Go up to about 2 cm from the edge.

Don't forget to place one or more charms. ;o)

Take a look at our "Epiphany" category, we have a large collection of charms! :-)

Place your second puff pastry sheet on top and smooth the edges well so that the two pastry sheets stick together.

Using a fork, crimp the edges of your galette. This way, the two puff pastry sheets will be well sealed and you will have a nice border.

Once the edges are done, use a small knife to add decorations on top of your galette.

Be careful not to cut through the pastry. You just need to score it. ;o)

Once the designs are done, make 4 to 5 small holes in the grooves of your designs so they don't show.

In a small bowl, pour 1 egg yolk and 1 tsp of milk. Mix then brush over your galette.

Be careful not to put egg on the sides of the pastry... It would prevent it from puffing up on the sides during baking.

Bake your frangipane for 40 minutes in your oven preheated to 180°C, fan setting.

And here is the result!

A frangipane much lighter than the traditional one. Less sugar, little butter... But a lovely apple flavour and a thoroughly indulgent galette! :-)

I hope you enjoy this recipe.

Have a lovely Sunday, foodies!

P.S.: All the equipment used can be found at the bottom of the recipe.