Apple Cinnamon Galettes

- 180g / 6.35oz Buckwheat flour
- 70g / 2.47oz Spelt flour (Type 630)
- 1 pinch Salt
- 50g / 1.76oz Date syrup
- 125g / 4.41oz Cold butter
- 1 Egg
- 3 Sour apples (e.g., Boskoop)
- 1 tbsp Lemon juice
- 1 tsp Cinnamon powder
- 2 tbsp Almond flakes

1. Mix 180g / 6.35oz Buckwheat flour and 70g / 2.47oz Spelt flour with 1 pinch Salt and 30g / 1.06oz Date syrup.
2. Add 50g / 1.76oz cold Butter in cubes and 1 Egg, knead into a smooth dough.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 200°C (392°F).
5. Wash, quarter, and core 3 sour Apples, slice thinly and drizzle with 1 tbsp Lemon juice.
6. Mix the remaining Date syrup and 1 tsp Cinnamon powder.
7. Halve the dough and roll each half into a circle (approx. 20cm diameter).
8. Place on a baking sheet, sprinkle with half of the Cinnamon mixture.
9. Arrange the Apple slices on the dough, leaving a 2cm border.
10. Fold the edges inward and sprinkle with 2 tbsp Almond flakes.
11. Bake for about 30 minutes. Cool slightly before serving.