make the dough

1. Mix together almond flour, arrowroot, and salt in a large bowl. Use a fork or pastry blender to cut in the butter until crumbly and no large chunks of butter/shortening remain. Mix in honey and egg.
2. Dough should be moist, but hold together in a ball. If too dry, add a splash of water until the dough comes together easily. Divide the dough in half.
3. Cover with plastic wrap and press each ball into a round disc. Refrigerate for at least 1 hour, until thoroughly chilled.

1. Preheat the oven to 375° F. Line a large baking sheet or two medium baking sheets by covering them with parchment paper.
2. Prepare two small bowls. In one bowl, mix together 3 tablespoons of the coconut sugar and the nuts. In the other bowl, mix together 3 more tablespoons of coconut sugar with cinnamon and cardamom.
3. Roll out the dough on a floured surface, one portion at a time, into ⅛"-thick circular sheets, about 9" in diameter. Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you don't have to worry about this). Leaving a 1-2 inch border, sprinkle the sheet of dough with half of the nut and sugar mixture. Arrange half of the sliced apples on top in any pattern you like. Sprinkle the apples with half of the sugar and spice mixture. Fold over the edges of the galette, working circularly, until the galette has a folded border. Repeat this process with the second portion of the dough.
4. In a small bowl, mix together the dairy-free milk and maple syrup. Brush this mixture over the folded borders of the galettes. Bake the galettes for 40-45 minutes, until the dough is golden and the apples are soft and cooked through. Enjoy the apple galettes warm or at room temperature.