Berry bars for errryybody

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Internet friends!

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How goes it? Things here are pretty bueno – it feels like fall, with the snappy air and all the squash in the markets! I have yet to make any squash this season, but I’m sure it’ll happen SOON; we can just chalk it up to being super busy at work and opting for quick dinners (hello eggs & black beans, you’re the bomb) or meal prep that can turn into a quick dinner.

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Weekends have been productive and lovely, with lots of urban hiking and pretty views of my beautiful city. The sunsets have been off the HOOK – this is the time of year for cotton candy skies in this part of the Bay, and I’m loving every minute.

Looking back down the hill; I never ever get tired of the views on my walk home from work:

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I love that I can get these amazing sunset panos from my roof!

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And of course, there was dessert! A low-key one for this last weekend; C and I may or may not have eaten this all in two sittings. To be fair, there was a hike in there also that was nearly 6 miles and a lot of stairs, sooo…. ahem.

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This is rapidly becoming one of my staple desserts, along with my go-to cookies. It’s SO easy and flexible, and super delicious. It reminds me a bit of a grown up pb&j – only with almond butter and a lack of cloying jammy sweetness. Not to mention that it’s great for so many dietary preferences or allergies! Gluten & grain free, refined sugar free (it’s nearly sweetener free; only 2 tbsp of maple in the whole thing), dairy free, vegan, paleo! Woooohoo for inclusive desserts!

I find that I love it best straight out of the fridge for maximum chewy coldness, but it’s still great at room temp. Of course for science research C and I had to eat it with ice cream – highly recommend. Its nutty base dough/crumble tastes very reminiscent of an almond cookie, and is complemented perfectly by the sweet-tart chia jam in the middle. Suffice it to say, we’re big fans over here, and I hope it brings you as much joy :)

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I can feel myself starting to gravitate towards more involved baking projects as the nights come earlier and the days get shorter… it makes me turn inward and seek out cozy things like blankets, tea, and the oven. Not that I don’t usually seek out the oven, but you get the idea.

Happy October!

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Berry & Almond Butter Crumble Bars

Gluten free, dairy free, refined sugar free, grain free / paleo, vegan! A direct riff off of the blueberry bars that I posted a few weeks ago, here, where were in turn inspired by the Roasted Root, here! Yield: 1 8″ pan of bars, round or square, your choice. Super simple; these come together in about five seconds and bake up in just over 30 min, so they make a perfect last minute snack, dessert, or breakfast ;)

For the berry filling:

1 raspberries (I used frozen)*
1 c blackberries (I used frozen)
splash of yuzu or lemon juice
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

*can be made with all raspberry (or all blackberry!) – I was just trying to use up what I had

In a small saucepan, heat berries, sea salt, and tapioca until just barely boiling, 5-8 minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble:

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted coconut oil
1/4 c almond butter
1/3 c chopped almonds
Black sesame seeds
Coconut flakes

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple, almond butter and coconut oil together. Reserve half a cup and stir in the almonds, sesame seeds & coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with berry mixture. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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Figgin’ delicious

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Hi friends!

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I’ve had a wonderful week – my birthday was last Monday, so C planned a whole surprise trip to Monterey! So so so lovely and relaxing.

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I didn’t bake anything for my birthday this year but I did get to spend quality time with the fave human, enjoy myself at the spa and on the beach and play board games + read my book, so I consider this a winning situation. Ofc we also went to the aquarium! How could you not. Plushies were acquired, ha! He got a kraken and I now have Norma the Narwhal keeping me company.

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Vati’s birthday was yesterday! This is the week of all the birthdays. Ergo, there is dessert! He doesn’t know about this one yet as I’m writing this, sneaky sneaky. I’ll be bringing it over in a few hours and scheduling this post to drop after I arrive. Ha!

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This tart is inspired by horchata! I love horchata with a fierce passion, though I very rarely drink it because it’s usually so sweet. I took the cinnamon-vanilla idea and threw it in with some coconut milk, tucked inside a spicy chocolate shell. I have to say (based on the few taste tests I had while putting this together) that this is a winning combination. Vati looooves all things spicy so I think it’s definitely his jam.

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I love what happened with the surface of the panna cotta too – not sure actually what happened there but my guess is that once it was mostly set, I shut the fridge door slightly harder than I meant to and jostled it. Regardless, it’s a super cool effect so I might try to replicate at some point.

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Alsooooo it’s FIG SEASON. I have stopped by the market repeatedly to pick up figs the last several weeks – can’t stop, won’t stop. Fig season isn’t that long so I have to get after it while I can! I LOVE figs. Especially these – they’re called Panachée or tiger stripe figs, and they have gorgeous magenta insides. Eat out of hand or top a tart with them – can’t go wrong either way!

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Happy weekend!! I hope you’re out enjoying the beautiful weather.

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Cinnamon Coconut Panna Cotta on a Mexican Chocolate Crust

Inspired by horchata! Cinnamony, vanillay goodness with in a spicy chocolate crust. Grain & gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: 1 9″ tart.

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

Remove and let cool.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1/4 c cold water
1 tbsp vanilla bean paste
1.5 tsp cinnamon
1/4 cup maple
Scant 1/4 tsp sea salt

In a small bowl, sprinkle the gelatin over 1/4 cup cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add vanilla, cinnamon, maple, and salt, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 10 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

Behind the scenes…

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Yuzu da bomb (see what I did there?!)

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Hi friends!

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Hey, we made it through Monday! Not sure about you, but I’ve been counting the hours till I could get back in bed, starting when I got out of bed this morning. Lucky for me, that time is nearly upon me.

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At least I got to wake up to some rain this morning! SF got a bit of heavy drizzle / real rain, and it smelled soooo good. More of that please! I might be in the minority there but I love the rain, unashamedly.

I had a really delightful day yesterday being super productive with all my usual weekly cleaning / laundry / market shopping / exercise / etc but also made some nice me-time for myself: brunch (pictured below), a long walk, my book, and a sun puddle. Fave human dropped by in the evening to share yuzu tart with me, so all in all a really solid day.

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I have yuzu tart for you today! Yuzu is a citrus fruit commonly found in Japanese and Korean cooking – I happen to live right across from Japantown, which makes sourcing yuzu juice exceptionally easy. Happy days! I love yuzu. Well actually, it would be factually more accurate to say that I love all things citrus, but yuzu is fun because it reminds me quite a bit of key lime. I hardly ever (maybe never?!) do anything with key limes since it seems like they’re hard to find out here, but yuzu makes an arguably better substitute.

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The cream-based filling of this tart is silky smooth – it’s light, but satisfying. The citrus keeps it from feeling overwhelming or heavy, and it plays extraordinarily well with the salty almond crust.

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I had some leftover filling that I tossed into tiny ramekins, and then couldn’t resist decorating. Of course. You’re shocked, I know.

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I’ve never made a tart with a boiled cream filling – the texture is much softer than a panna cotta, and so easy! ALSO, there aren’t any eggs in it, so if you’re baking for any allergies, it’s ideal. I am definitely adding this to the rotation. Simply boil cream, let cool, and pour into the crust: it sets in about 2 hours in the fridge (though I’d say chill it at least 4 before serving). I will say that because it’s a softer tart, it doesn’t slice as cleanly, so if presentation is your ultimate endgame, you might want to go the panna cotta route.

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Either way, it’s delicious and I’m so glad that a) I made it and b) that I have leftover yuzu juice. Stay tuned! More yuzu shenanigans are coming your way.

Have a great week!

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Yuzu Cream Tart on a Salted Almond Crust

Creamy, citrusy & fresh – the best of all worlds. Yuzu reminds me of key lime, so the creamy filling of the tart plays really well against the salty-ish almond crust. Gluten, grain and refined sugar free. Could be dairy free – just use coconut cream (minus the water) instead of heavy cream. Yield: 1 9″ tart, serves several. Tart filling & method inspired by / modified from Half Baked Harvest, here! Crust is a Wait are Those Cookies original.

For the crust

1.75c almond flour
1/2 c shredded unsweetened coconut
1/2 tsp baking powder
Scant 1/2 tsp sea salt
1 tbsp vanilla extract
2 tbsp maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. You’ll be able to press the dough together with your fingers.

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the filling

3.5 c heavy cream
1/4 c raw honey
Zest of 2 limes (or fresh yuzu, if you can find it)
1/3 c yuzu juice
Pinch of salt
1 tbsp vanilla extract

Combine heavy cream, honey, and lime zest in a large pot (cream tends to boil over, so use something bigger than you high is necessary!) Bring to a boil over high heat, stirring occasionally. Boil for 5 minutes, stirring occasionally, and then remove from the heat. Whisk in the yuzu juice, vanilla, and salt. Let cool for at least 10 minutes (mine probably cooled for more like 20 min), then carefully pour the cream into the baked tart shell. Let set in the refrigerator at least 4 hours before serving.

Keep leftovers covered in the fridge!

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I love you so matcha

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Hi friends! I hope everyone enjoyed their three day weekend – I know I did… Tuesday back at work was especially painful.

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Much fun was had over the weekend: sun, fave human, good friends, good food, cold pool, big hats, lots of laughter. Pics included, just because I’m so inordinately pleased with the absolute extra-ness of this hat & how it’s essentially attacking fave human in that first picture. Sorry C, gotta make room for the hat.

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There was also tart! Not in the same setting, as there’s no way this tart was going to survive an un-air conditioned car & a picnic. Nope. So, I brought cookies (I had a very nice request from a certain someone who loooves them ;) and we ate the tart the night before and the morning of.

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It’s green! Haven’t done matcha in awhile and I was definitely missing it. We both loooove matcha, especially with black sesame. It’s one of my new favorite combinations – very earthy of course, since we’re talking tea here, but in the best way. Grassy and fresh are the words that come to mind – perfect for a Labor Day weekend dessert.

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Excellent with ice cream as always (I mean, what isn’t) but totally shines on its own. We had it two ways as usual – with ice cream and a board game in the evening, and keeping the eggs and kale company in the morning.

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I picked up a new tiki friend over the weekend as well! Taking name suggestions… drop me a line if you have a particularly good one in mind ;)

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Keeping it short today because I’m really ready to curl up with my book for a bit before bed, and I’m happy tomorrow is already Wednesday. Thank goodness for a four day workweek.

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Happy not-Monday first day back at work! Let’s make this week fly by, what do you say? I’m already ready for another weekend, that is for SURE.

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Matcha and Coconut Panna Cotta on a Black Sesame Crust

A Wait are those Cookies original! Refined sugar free, gluten free and dairy free. Lightly sweet, grassy and fresh – full of tea and sesame flavors. If you’re a matcha fan, this is for you! Excellent with ice cream for dessert or on its own to let the tea flavors shine. Yield: 1 9″ tart.

For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk, divided
1.5 tbsp vanilla bean paste
1/2 tsp almond extract
1/4 cup maple
Scant 1/4 tsp sea salt
1.5 tbsp matcha powder
melted coconut butter (just a few tbsp needed – use more for serving if desired)

In a small bowl, sprinkle the gelatin over 1/4 cup of the coconut milk. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the remaining 1.5 cups of coconut milk into a small saucepan. Add vanilla, mint extract, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat (blend if necessary with an immersion blender if you have a few matcha blobs). Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Drop melted coconut butter onto the surface of the tart and swirl with a knife or a toothpick. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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Late summer desserts should by all means be messy & delicious

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Hello friends!

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It feels like it’s been ages – such a busy summer. Tomorrow is September already!! I can hardly believe it.

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I took advantage of a crop of slightly below-par blueberries (as in, I was finding they were a bit too squishy to want to eat out of hand but were perfect for jammy goodness) to make these super simple blueberry crumb bars. Essentially they’re made of two very basic essentials: blueberry chia jam and almond flour dough. They take only about 30 min to throw together and bake, and they are GREAT with ice cream, just saying. The general consensus was that they were like pie, only not pie, and very easy pie at that.

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Also, they can feed all your friends! Free of the glutens, the grains, the lactoses, and the refined sugars – everyone will love you. Just don’t feed them to your friends who are allergic to nuts, that would be no bueno.

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Perfect late summer eats, when it’s hot and you want something to use up the absurd amount of fruit you’ve just bought at the market. No? Just me? I know you do it too…. summer fruit is too good to resist.

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(those are spoon marks, btw, not bite marks.. just in case you were wondering, we ate it straight out of the pan with spoons because, why not?)

I’ve been enjoying a ton of nice walks – mostly home from work – but I still get some great views and it’s great to move around after sitting all day. There have been some beautiful sunsets visible from my apartment too!

A few photos of life lately…

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I hope you’re kicking back and relaxing this holiday weekend! I may have more baking on tap, we’ll see we’ll see ;)

Happy Saturday!

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Blueberry Hazelnut Crumb Bars

Gluten & grain free, refined sugar free, and lactose free! Paleo, basically. Perfect use of a crop of late summer bloobs… yield: 1 8″ pan, serves several. A Wait are Those Cookies original.

For the blueberry filling

2 c blueberries (I used a combo of fresh & frozen)
1/2 tsp cinnamon
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds

In a small saucepan, heat blueberries, cinnamon, sea salt, and tapioca until just barely boiling, 5-8 minutes. Remove from the heat and stir in the chia seeds; let cool.

For the crust & crumble

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted ghee
1/3 c chopped hazelnuts

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple and ghee together. Reserve half a cup and stir in the hazelnuts (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with blueberry mixture. Crumble the rest of the reserved hazelnut crumble on the top of the blueberries, and bake for another 23-25 minutes, until the top is lightly golden brown and the blueberries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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Foods for Fogust

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Hi blog friends! (autcorrect somehow tried to change that to bog friends – no, not quite what I was going for…)

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I have another panna cotta for you today – I know, I know, you’re shocked.

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But this one has black sesame in it! Otherwise known as my new favorite ingredient. It’s a fascinating flavor; I actually like it so much more than tahini, which is rather odd given that they’re essentially the same thing. Anyway, I bought this giant thing of black sesame a while back and then my summer exploded with moving, job change, etc, and I just never got around to using them till now. C and I both loved this – I brought this (and the fave cookies, ofc) to a family event of his, and it was a big hit.

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The nuttiness of the toasted sesame plays really well against vanilla and coconut (okay, what DOESN’T play well with vanilla and coconut?!). You can bet you’ll be seeing at least one other black sesame thing on here in a few weeks – I have an idea that I’m dying to try; I wonder if I can make it come out like it currently looks in my head? We shall see.

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I can’t believe it’s getting close to the end of August. My summer FLEW by… between getting a new job, moving and camp, it’s hard to believe it’s nearly Labor Day. I love fall though, so I’m not upset about it. Despite a heat wave last week, we’ve also been graced with some typical Fogust weather, which I adore – I love how ephemeral and Tolkienesque the fog looks, especially on the beach. This was taken down at Fort Funston on a foggy Saturday morning, probably around 10:30a or so. Foggy beach walks are one of my absolute favorite things.

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I keep buying myself these absurdly large gladiolus bouquets at the market because they’re only $5 and they last for a week… and bring me such joy! I am a huge advocate of buying flowers for yourself. I’m sure it’s quite comical watching me walk home with these bobbing way over my head, while I shlep a giant bag of groceries… but you know what? I’m worth it :)

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Happy Sunday! I hope your week ahead is smooth sailing.

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Vanilla Bean & Coconut Panna Cotta Tart on a Black Sesame Crust

Gluten free, refined sugar free, and dairy free! A Wait are those Cookies original. Black sesame and vanilla pair very well together. This tart is lightly sweet, just like everything I make. I fed it to a crowd tonight & everyone went back for more, so it seems to be a hit across varied palettes! Yield: 1 9″ tart, serves several.

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For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp vanilla bean paste
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c water, cold

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add maple, vanilla, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with strawberries, etc.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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15 mi, 4000′ & 680 stairs: I’ve earned some tart

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Hi friends!

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Holy cow, C and I hiked 15 miles yesterday with over 4000′ of elevation gain! We did out and back on the Dipsea trail in less than 3 hours both ways (this may or may not have been dubbed the ‘Hayley Scott Beast Mode” speed, NOT by me hahaha sorry not sorry) – had lunch in Stinson & then dinner in Mill Valley when we got back. Never have nachos tasted so good!

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You can see the teeny tiny skyline in this one, and Sutro tower!

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Gettin’ after some lunch:

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It goes without saying that I feel quite accomplished and also tired. I did arms at the gym today and left squats out of it, haha! According to a quick google, the Dipsea has 680 stairs. My quads and glutes believe it!

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Anyway – it was extremely satisfying to come back home to this tart! We both loved it – arguably I think this is one of my favorite things that I’ve made in the last six months or so. Maybe even 9 months. I LOVE fennel. I’m currently sitting here munching on sliced raw fennel as I type… it makes a great snack with cheese (Humboldt fog, yesss)

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It’s lightly sweet, like everything I make – we had it with ice cream for dessert (delicious) and on its own for breakfast (also delicious). It’s also a great make-ahead, since it’s best when it sets up in the fridge overnight.

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Definitely fennelicious, as C put it! Not for the faint of fennel-loving heart, that is for sure. If you love munching on raw fennel, this is totally for you. Fennel and almond are a match made in heaven – the crust is nicely textured with cornmeal & very almondy.

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Happy trails! I hope you had a wonderful weekend.

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Fennel Panna Cotta on an Almond Cornmeal Crust

Gluten free, dairy free and refined sugar free. Fennelicious! This is a tart for those who LOOOOVE fennel & almond. Lightly sweet; perfect for dessert with ice cream or breakfast on its own. Yield: 1 9″ tart, serves several. A Wait are those Cookies original.

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For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, almond extract, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp fennel seeds, toasted*
4ish 1” pieces of fresh fennel bulb
zest of one lemon
juice of half a lemon
1.5 tbsp vanilla bean paste
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c water, cold

*toast until fragrant – I did it in a small sauté pan

Pour the coconut milk into a small saucepan. Add fennel (seeds + fresh), maple, lemon zest, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from the heat and cover to steep for 15 minutes.

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Strain the coconut milk mixture. Pour it back into the saucepan and add lemon juice. Bring it back to a simmer. Remove from heat, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with strawberries, etc.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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