Coconut oil is cut into cinnamon-scented whole wheat and all-purpose flours until sandy, then bound with vanilla, maple syrup, and ice water for a tender vegan crust ready for rolling.
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In medium bowl, sift together dry ingredients. Use whisk to fully combine ingredients.
Add oil to bowl. Using pastry cutter, blend oil into flour. Dough should have coarse, sand-like consistency.
Add vanilla and maple syrup to dough with wooden spoon. Mix to combine.
Slowly add water to dough one tablespoon at a time. Dough should just hold together and be moist (but not wet).
Place dough in plastic wrap, twisting so it holds together. Flatten to disc shape and refrigerate 10-15 minutes .
Remove dough from refrigerator; rest it until workable and can be rolled without cracking.
Lightly dust a sheet of parchment with all-purpose flour. Lay dough atop parchment and lightly dust surface of dough. Place second piece of parchment paper on top of dough, and roll out, flipping halfway. Remove second piece of parchment and continue rolling until dough is 1/8 inch thick.
Invert 9-inch pie plate over center of rolled out dough. Using sharp knife, cut a circle using cake pan as a guide. If dough is too soft, refrigerate briefly until it is firm enough to work with but not so firm that is cracks when assembling the galette.
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