The Four of Cups & An Apple Cinnamon Hug
I hope you’re well and enjoying the lead up to whatever you choose to celebrate (or not celebrate) this Winter Solstice season!
As a Sagittarius sun, this time of year feels especially familiar to me. My earliest memories were of snowy northeastern winters, staying warm under layers of sweaters and coats, and packaged pouches of hot cocoa with floating mini marshmallows. Sensory memories bundled together - called nostalgia.
It’s the Four of Cups that comes to mind whenever I’m in this place of reconciling memory. The Four of Cups is the energy of being known, of feeling “at home”, at ease. It’s the energy of being in our most authentic, natural state, in an environment that is joyful and around people who are able to see and celebrate us. In essence, it’s a place where we feel safe to relax and be present, without needing to mask parts of ourselves.
More recently life has been giving me opportunities to see that the belonging I’ve wanted can only come from me. I’m in a time of stretching beyond habitual tradition into intentional celebrations that reflect my values, beliefs and vision for the future. I’m choosing to be deliberate in creating my sense of belonging by developing new traditions that nurture my Spirit and remind me of my deepest connection with myself.
So far it seems that small acts of self-love are the kindling that gets my Spirit to brighten and makes me aware of my inherent spark.
I’m sharing my favorite Apple Galette recipe, which has been a big part of my exploration into new seasonal traditions. It’s simple, easy and tastes like a cinnamon- apple hug.
In the kitchen I’ve created a some new rituals that help me to be centered as I prepare. I read the instructions from my very informal recipe book/ journal and I feel immediately calmer, reading my simplified instructions, in my handwriting, on plain paper. I enjoy the messy patina of pages splashed with drops of the sweet maple syrupy- cinnamon mixture. I like the to hear the the crinkle of paper as I turn the page. I offer my brain the simplicity it craves - and in return it brings me back to my senses. I can be present for the cool water when I wash my hands, the crunch of cutting apples, the sweet cinnamon fragrance that’s released as it bakes. I feel my own sense of of groundedness- an inner home which I find always available to me when I remember the Four of Cups.
Apple Cinnamon Galette
(non dairy)
Aside from the sweet apple and the cinnamon deliciousness that brings back the nostalgia of McDonald’s apple pies - this is perfect for folks (like me) who are looking for an easeful, relaxing, time in the kitchen. I like recipes with minimal ingredients that are so simple they’re almost impossible to mess up. No matter how many times I over mix the dough, add too much (or too little) liquid, or forget a step that I have to make up for later - it always bakes up beautifully and tastes amazing.
So have fun baking - getting your hands messy - arranging the apples with your creative flair -pleating the dough just as you like!
Ingredients
For the Pastry
1 - 1 / 4 cup all purpose flour
1 / 4 teaspoon salt
1 / 4 cup coconut oil, softened but not liquid
6-8 tablespoons cold non-dairy milk (more as necessary- the dough should stay together without being too sticky)
*1 tablespoon coconut sugar (optional)
For the Apple Filling
3-4 medium apples cored and sliced (*peeling is optional)
2 tablespoons maple syrup
1 heaping teaspoon ground cinnamon
Juice of 1 lemon, about 2 tablespoons
Instructions
Preheat the overn to 450 degrees F.
Line a baking sheet with parchment paper / silicone mat. Set Aside.
Core the apples and slice them into 1/8” slices.
Place apple slices in a large mixing bowl and combine with maple syrup, cinnamon and lemon juice
In a separate large mixing bowl combine the flour and salt.
Add the coconut oil and non- dairy milk and combine gently with a fork until the mixture start to come together and form pea sized crumbs
*Try to avoid excessive mixing which can lead to a tough crust ;)
Form the dough into a ball and gently flatten into a disk shape with the palm of your hand
Lighly flour a work surface and roll you pastry dough into a 12” round (about 1/8” thick)
*Don’t worry if your dough is not perfectly round- this is the joy of making “rustic” looking foods!
Place your dough round onto the prepared baking sheet and arrange the apple mixture in the center, saving the juices.
Fold the edges of the dough creating pleats as you work your way around.
*If using coconut sugar: Brush a small amount of the non-dairy milk on the folded edge of the pastry and sprinkle it with the coconut sugar
Spoon the apple juices into the center of the pastry
Cooking times:
450 degrees for 20 minutes
Then reduce heat to 375 degrees for another 30 minutes until the crust is golden brown
Let cool on the baking sheet before serving. Yum.
Enjoy!
Additional Notes
I sometimes cut and prep the apples the night before & store them in the fridge until I’m ready to make the recipe.
If you don’t have a rolling pin (like me!) - you can use old pasta sauce jar.
The process in pics 📷:
