Apple & Butternut Squash Galette with Chai Buckwheat Crust and Coconut Caramel Drizzle (Gluten Free)

An intoxicatingly spiced apple and butternut squash filling enveloped in a gluten-free chai tea infused buckwheat crust drizzled with a delectable coconut caramel drizzle. This rustic pie makes for the perfect autumn dessert!

Rustic Pie Crust:
1 cup buckwheat flour
1/2 cup almond flour
1/2 cup tapioca starch
4 tbs coconut sugar (+ 1 tbs for sprinkling)
1 chai tea bag
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 egg, beaten + (1 egg and 1 tbs water for egg wash)
1/4 cup ice cold water
6 tbs butter, thinly sliced

Butternut Squash & Apple Filling:
1 cup cubed butternut squash, cooked & mashed
2 tbs milk of choice (I used vanilla almond milk)
3 tbs coconut sugar
2 tbs butter, melted
1 tsp tapioca starch
1/4 tsp cloves
1/4 tsp sea salt
3 apples, peeled and diced
2 tbs coconut sugar
1 tsp lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp sea salt
1 batch coconut caramel sauce (find recipe below)

View the full recipe at moon and spoon and yum. →