Add the spelt flour, rye flour, coconut sugar, and salt to a large bowl. Whisk to combine.
150 grams light spelt flour, 130 grams rye flour, 2 tablespoons coconut sugar, ½ teaspoon sea salt
Add the coconut oil and use your hands to quickly mix, rubbing the oil into the flour mixture, until no large pieces remain. It should look sandy.
60 grams coconut oil
Add 4 tablespoons of water and stir with a wooden spoon or spatula. If the dough isn't coming together, or sticking when you press it with your hands, add additional water a tablespoon at a time until you can press it into a rough ball.
4-6 tablespoons ice water
Flatten the dough into a disc and set aside, covered with an inverted bowl. Refrigerate in a sealed container if you aren't continuing with the other steps immediately.
Filling
Place the apricots into a large mixing bowl. Add the maple syrup, ginger, and vanilla.
1 kg apricots, 2 tablespoons maple syrup, 1 teaspoon fresh ginger, ½ teaspoon vanilla powder
Mix until the fruit is well coated and set aside.
Assembly and Baking
Preheat the oven to 180°C (350°F).
Lightly flour a work surface. Roll the pastry into a round, about 30cm (12 in.) in diameter. Don't worry if the edges are rough. If the pastry tears near the edges, simply patch and roll over it again.
Carefully lift the pastry and place it onto a sheet of parchment paper. Transfer, with the paper, to a large round tart tin, or onto a large baking sheet.
Sprinkle the almond flour over the middle of the rolled out pastry.
3 tablespoons almond flour
Add the apricot filling, moving any pieces as needed to get as even a layer of fruit as possible.
Fold the edges of the pastry over, gently pressing to seal where the pastry folds over itself.
Brush the outside of the galette with milk, then sprinkle the sliced almonds over, using your hands as needed to ensure they stick to the dough.
2 tablespoons non-dairy milk, A handful of sliced almonds
Bake the galette for 50-55 minutes, or until the pastry is golden brown and the fruit is bubbling slightly.
Cool for ten minutes before slicing and serving with yogurt, coconut whipped cream, or ice cream.
Notes
• If the pastry isn't coming together when mixing with a spoon, you can use your hands. Use a light, quick touch to prevent the dough from heating up too much and melting the oil.