Grapefruit, black sesame & paints

Hiya everybody – full disclosure but I am TIRED today, mentally and physically. Too much work, too much body stuff, some degree of burnout will do that. Doing my best to just be nice to myself.

I did get to bake though, of course, which always makes me happy. It’s fun to create something pretty that’s also delicious.

Back on the panna cotta train after a bit of a hiatus. I really do enjoy them – they set up easily the night before in the fridge, making them a great make-ahead dessert idea. Not that I necessarily NEED anything make ahead these days, but I did have to work this weekend so this lets me free up my Saturday morning to go for a swim – which I did. Felt extra cold this morning but maybe that was just me? There was quite a tidal/wave swell happening today so maybe I was just working extra hard.

I really love sesame anything – especially black sesame. It’s nutty and savory and delicious and I love putting it in desserts, but I don’t think I’d ever paired it with grapefruit before. I definitely consider this a win, if a bit of an unexpected dark-horse combination. The dark chocolate is just a thin layer between the panna cotta and the crust – it adds both a nice textural and flavor contrast. Citrus and chocolate are always a win.

I’m going to keep this short today – I wanted to share this but I’m also in need of some downtime with my novel, and/or maybe my paints. I finally picked up my brushes again after YEARS of neglect, and I didn’t realize how much I missed it till I was painting again. Am definitely adding it back into my regular rotation. I took some inspiration from my last pie for this one, as I’m sure most of you will recognize:

Have a good weekend, everybody – be nice to yourselves and take a break if it’s called for. I’m trying to be better about that too, so I’m right there with you :)

Grapefruit, Dark Chocolate & Black Sesame Panna Cotta Tart

Gluten & grain free, refined sugar free, dairy free, arguably paleo. A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, sea salt, black sesame, 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. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool. Once the shell has cooled for a few minutes, brush the melted chocolate over the bottom evenly with a spatula. Let cool completely and then set for at least 10 minutes in the fridge before pouring in the panna cotta.

For the panna cotta:

1 package unflavored powdered gelatin
1.25 c full-fat coconut milk
1/3c + 1/4 c grapefruit juice, divided & cold
3 tbsp maple syrup
1 tbsp vanilla extract

For garnish: sliced meyer lemons & grapefruit + strawberries

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

Pour the 1.25 cups of coconut milk into a small saucepan. Add 1/3 c grapefruit juice, maple, vanilla into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about
20 minutes. Remove the tart shell from the fridge. Pour the panna cotta mixture into the chilled tart shell, and place in the refrigerator until set, approximately 4 hours (though I typically set mine overnight). Top with sliced citrus, strawberries, etc.

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

Citrus Saturday

More citrus!

Couldn’t resist; I haven’t made a citrus curd in a bit, and I love using blood oranges while I can get them in season. Plus, C’s meyer lemon tree has been producing again so I figured I’d take advantage.

This is one of those desserts that looks and sounds fancy and intimidating, but it’s not! Break it down into its component parts and it’s pretty straightforward. It’s also grain & gluten free, plus of course refined sugar free – and actually, there is only 1/4c of maple in the whole thing! It’s perfect for those of us who like our desserts on the tart side of sweet, ha. The crust is actually naturally sweet from the almond flour though anyway, so it really balances out the citrus curd.

I took a field trip out to visit Goldie today – Karl wouldn’t come out to play but Goldie and I played hide and seek for awhile while I hiked the bluffs to batteries trail. All told, it was 7mi from the Lincoln steps > coastal trail > Baker Beach > bluffs to batteries > bay area ridge trail (presidio) > home, about two hours and a beautiful day.

hi Goldie!

Swam most days than not this week (see photo evidence), found some really pretty blooming things & watched a few gorgeous sunsets (yay western exposure from my apartment! amazing at all times except when it’s hot)

YES I wear a wetsuit, the water is currently 52 degrees so, yes.

Also, of course – I made a tart! Citrusy and nutty and delicious. Highly recommend, while we’re still in blood orange season (at least out here on the West coast/best coast.)

Happy weekending! Go get outside :)

Blood Orange & Meyer Lemon Tart on a Hazelnut Almond Crust

Gluten & grain free; refined sugar free. I included a couple of options for the order of making this, so read through the whole thing before you get started :) A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

I stabilized the curd for this tart with gelatin, as I was after the texture of a panna cotta more than a softer curd tart for slicing and serving. I’m including an option for a baked tart, if you’d prefer to avoid gelatin or are out.

For tart assembly:

~1c of blood orange & meyer lemon curd, recipe below (I use all of what the recipe makes for a 9″ tart)
1 tart shell, recipe below
1/4 c cold meyer lemon juice (I used two lemons)
1 packet powdered gelatin
1 blood orange, sliced

I suggest making the crust first and letting it cool. Once it’s cooling, start the curd – then just adding the softened gelatin into the already warm curd once the curd is finished cooking.

In a small bowl, sprinkle 1 packet of gelatin over 1/4c cold meyer lemon juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, whisking until the gelatin is dissolved completely (give it 1-2 minutes of continuous whisking). Strain the curd through a fine metal strainer into a bowl to cool a bit, before pouring the curd into the baked crust shell and transferring to the fridge to cool completely – preferably overnight but at least 4 hours. Top with sliced blood oranges, etc. Store the tart in the fridge until serving. Leftovers keep well overnight, refrigerated.

If you prefer not to use gelatin, you can also set the curd by pouring it into the pre-baked tart shell, and baking the whole thing at 350 for 8-10 minutes, then letting cool completely and refrigerating for at least 4 hours before serving. I prefer the gelatin method with this curd since it will set completely – the baked version might have more wobble / lose some structural integrity when sliced, but it’s a pretty solid second option & is definitely still delicious.

Blood Orange & Meyer Lemon Curd:

3 whole eggs
2 egg yolks
1/2 c blood orange + meyer lemon juice (I used 2 blood oranges + 1 large lemon)
zest of 2 blood oranges
zest of 1 meyer lemon
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter, unsalted
1 tsp vanilla

I use a double boiler for this lemon curd, which I highly recommend! You don’t have to, but in my experience it makes for a better cooking process. Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, citrus zest and juice, sea salt, and maple syrup. Add in the butter one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat, and whisk in gelatin (see notes above); strain through a metal strainer to remove zest and any bits of cooked egg and let cool until room temp before pouring into the tart shell.

For the crust:

1.5 c almond flour
1/2 c hazelnut flour/meal
1/3 c unsweetened shredded coconut
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 & hazelnut flours, shredded coconut, 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.

2021!

Hello, blog friends in my corner of the internet!

What a year. Not sure I need to say much else on that subject, other than happy new year, and here’s to 2021! Needless to say, let’s hope 2021 is a smoother ride than this absurdity.

Keeping it short with the text today… I’m finishing my ritual new year’s eve cleaning and tidying; freshening up my space to welcome a fresh year. I’m looking forward to getting in one last 2020 workout, and spending a low key evening with C.

Looking over the last few weeks – here are a few snaps of things that brought me joy:

the first yeasted rolls I’ve made in AGES. so delicious. expect more like this.
this one has her paw wrapped firmly around my heartstrings.
see? gah. look at that little face

Sending all the love out your way – happy new year! Thanks for hanging out with me over here in blogland :)

Vanilla & Mint Panna Cotta Tart with a Dark Chocolate Rosemary Crust

Minty, chocolatey and slightly herby. This tart is best made the night before and left to set overnight in the fridge, so it’s perfect for a make-ahead holiday dessert. Gluten & grain free, dairy free, refined sugar free & paleo. Yield: 1 9″ tart, serves several! A Wait are those Cookies original.

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 fresh rosemary, finely chopped
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, baking soda and rosemary. 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.

Let cool for a few, then pour the melted chocolate into the bottom of the tart shell and use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

For the panna cotta:

1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp vanilla bean paste
2 tsp peppermint extract
scant 1/4 cup maple
scant 1/4 tsp sea salt

In a small bowl, sprinkle the gelatin over 1/4 cup of 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 paste, mint extract and salt. Bring to a simmer over medium heat, stirring consistently. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. 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 :)

All things cranberry

Happy almost Thanksgiving!

May or may not actually post about what I make for the holiday (sweet potato pie & cookies) but here at least is a treat that nearly everyone can share – my apologies if you’re nut free. Otherwise, these bars are refined sugar free (of course) but also are gluten & grain free, dairy free, vegan & paleo. Yay!

They’re also super easy and come together in about five seconds, a plus when oven real estate is at a premium, assuming you’re doing the whole turkey thing.

C and I loved that they’re tart but herby – the thymes gives them a unique flavor that’s juuuuust on this side of savory. We didn’t eat them with ice cream but I’m 100% sure that would be spectacular; they’re also equally good in wedges on their own. Excellent for breakfast, which is what we did.

Cranberry sauce has always been a favorite part of the Thanksgiving spread for me – generally speaking, I’m not the world’s biggest fan of the traditional Thanksgiving food (I know I know save your gasping) – my mom would be one of the first to attest. When I was small, I didn’t like pumpkin pie (eeehh not a ton has changed there, tho I’ll eat a small slice) so I always just asked for a bowl of whipped cream instead. I STILL love whipped cream, so that’s not changed! But cranberry sauce – I remember being fascinated by the ridgy blob that came out of a can as a kid, and now the real, non-canned variety is hands down my favorite part of the spread.

These bars are a fun hybrid: they start with a layer of shortbready crust and are filled with a quick cranberry jam/sauce, followed by more crumbly topping. Super fast, super easy, super delicious.

And with that – happy Thanksgiving! I hope your holiday is relaxing and safe.

sunset & golden hour!

Cranberry, Pecan & Thyme Crumble Bars

Treats for everyone! Gluten & grain free, refined sugar free, vegan, dairy free & paleo. Hooray! A Wait are those Cookies original. Yield: 1 9″ pan of bars, serves several. Perfectly tart and slightly herby; great for snacks or breakfast.

For the cranberry filling

1 bag (~2 c) fresh cranberries
zest & juice of one lemon
2 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat cranberries, lemon zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1 tsp fresh thyme
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
1/3 c chopped pecans
3 tbsp dark chocolate, roughly chopped

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” cake pan. In a large bowl, stir almond flour, vanilla, thyme, salt, maple, and coconut oil together. Reserve a heaping half cup and stir in the pecans and dark chocolate (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 cranberry chia jam. 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 ;)

Dessert pretending to be… quiche?!

OOOOOKAAAY so let’s just start with getting all the stuff out there right away: 1. election day is the DAY AFTER TOMORROW and ugh anyone else have the heebie jeebies? Yeah, thought so. Did you vote?! Go vote! 2. as of today the time has changed so now I have no idea what time it is, or what day it is because, well, 2020. Did we really need another hour of 2020? No. We did not. and 3. this is dessert but it seems to be pretending it’s quiche for some unfathomable reason.

Believe me, this tart is DELICIOUS. I just wish it looked more like dessert and less like an eggy brunch dish. Oh well, chalk it up to 2020 and let’s just call it good.

Side note. Am going to start using 2020 as a swear word. Like – ‘ugh this week was so full of 2020’ or ‘what the 2020?!’

C and I loooved this weird tart. It’s excellent with ice cream for dessert, but equally good for brunch. Besides, hahahhaha since it looks like quiche maybe it just really wants to BE brunch. But whatever. Clearly I’m just hung up on appearances here. But really, it’s excellent – it almost reminds me of cheesecake, but not nearly as dense. This is much lighter, and the apples in it give it a nice subtle texture difference.

hello, have we met? I’m extremely domestic, it turns out. Who knew.
check out this boss fog layer. photo is from a few weeks ago but omg I love it.

Arguably my favorite part is the crust though – same crust that I use for most of my tarts; this one can be easily grain free and gluten free or just gluten free; and of course the whole tart is refined sugar free. Obviously it’s not dairy free, so apologies to my dairy free friends out there – but I’m willing to be there’s a good non-dairy ricotta that would sub in pretty nicely.

Man, the first week or so of the time change always throws me for a loop. I get hungry at different times and I always think I should be going to be at 5p because suddenly it’s dark…. what I DO like is that I can get up and immediately run outside, since it’s pretty much light at 6a.

Anyway. Here’s to election week, and may the odds be ever in our favor. Please go vote. After you’ve voted, make tart! Tart makes most things better, even 2020.

Ricotta and Apple Tart with a Rosemary Crust

Refined sugar free, gluten free + a grain free option. A Wait are Those Cookies original. Yield: 1 9″ tart, serves several. Promise it’s not actually a quiche: it’s just a cheesecake-like tart pretending to be a brunch dish.

For the crust:

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

*Omit and increase coconut to 1/2c for a grain free crust

In a large bowl, stir together almond flour, shredded coconut, sea salt, baking soda and rosemary. 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 your tart pan or pie dish of choice 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 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups ricotta cheese
3 tbsp maple
2 tsp vanilla
3 eggs
zest & juice of 2 small lemons
1 small granny smith apple, diced

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple, followed by the lemon zest and juice. Add apples into the bottom of the tart shell, and pour the filling over them. Bake for about 50-55 minutes or until the ricotta filling is set and caramelized.

Allow the tart to cool in the pan for about 30 minutes, then remove from pan and cool completely before refrigerating. Serve cool or at room temperature.

Bluebs for Fogust

Hi blog friends –

Full transparency: I’ve been hit by a case of the covid/state of the country blues lately, and am not in the best headspace ever, at the moment. That being said, I’m going to keep this short, focus on pretty, delicious things, and then go clean the crap out of my apartment to make myself feel a bit better.

These bars are really good though. Perfect for a late summer dessert, or even for the times when you have blueberries that are just past perfect – maybe you don’t want to eat them out of hand, but they’re still perfectly good? Yep. These bars are a great vehicle for that. I love them for their simplicity, dietary restriction friendliness, and overall ease. Not to mention you can use whatever you have on hand, which is always a winner.

They’re gluten & grain free, refined sugar free, dairy free, vegan & paleo, making them suitable for just about everyone (sorry to my nut free friends out there; next time!)

C and I ofc ate them for dessert last night with ice cream – definitely recommend. Equally good for breakfast by themselves though, so keep some leftovers!

Fogust is definitely in full swing, and the dahlias are still gorgeous – I checked on them last Thursday, just to see… I just can’t stay away.

Sending love from my kitchen to yours! Happy baking :)

Sesame Ginger Blueberry Crumble Bars

Gluten and grain free, refined sugar free, dairy free, vegan & paleo. Something for everyone! Excellent alone or with ice cream, perfect for a late summer dessert. Nutty, slightly spicy, and naturally sweet. A Wait are Those Cookies original. Yield: 1 8 or 9″ pan of bars; serves several.

For the berry filling

1/2 bag (~1 c) frozen wild blueberries
1/2 pint fresh blueberries
zest & juice of one lime
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat berries, lime zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped pecans
1/4 c unsweetened coconut
3 tbsp black sesame or toasted sesame seeds
3 tbsp crystalized ginger, chopped

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, chopped walnuts and coconut oil together. Reserve a heaping half cup and stir in the sesame, coconut and ginger (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 chia jam. 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 ;)

fave human + birthday! + crumble

Hi friends!

Happy ever-so-slightly early birthday to my favorite human! We had some low key celebrations this weekend and so, there was crumble. Which at one point had candles in it and everything!

This crumble was a big hit all around – I’m a huge fan, since it’s pretty much available for everyone (gluten/grain free, dairy free/vegan, refined sugar free/paleo) and it really lets the summer fruit shine. It’s also infinitely adaptable for whatever looks most amazing at the market – I don’t discriminate when it comes to summer fruit, that is for SURE. Usually I can’t help myself and end up with too much! Luckily you can always bake with extra fruit, so none of it ever goes to waste. I’m a big fan of desserts that are fruit-forward (obviously, for anyone who has followed me for any short length of time can attest) – plus C and I really don’t do sweet, so this is perfect. He loved! As did I, so everyone wins.

We also did a fairly monster hike today, somewhere around 7.8 miles, including Mt. Davidson & Twin Peaks. Yay! Also, I’m pooped now because it’s late and it was SUPER windy – we were extremely buffeted about at the top of the peaks. Definitely entertaining, but also exhausting. Despite the fact that I had a coffee at 230, I am for sure fading.

Let’s see, what else.

Oh! I made some really boss carrot top-walnut-basil pesto this week, since my Imperfect produce box came with a gorgeous bunch of carrots. I absolutely love feeling like I’m using ALL of the food I buy!

A few fun shots from my walks lately… such pretty architecture, among other things.

I am headed up to camp to do some maintenance work this coming weekend, so expect a hiatus in posts :) Happy weekend! I hope it was well spent and enjoyed by all <3

Peach and Cherry Crumble with Walnuts and Ginger

Crumble for everyone! Gluten/grain free, dairy free/vegan, refined sugar free & paleo. Yay! Serves about 6, or fewer + leftovers. Highly recommended with ice cream or as is for breakfast. A Wait are those Cookies original.

For the crumble

1 c almond flour, packed
1 tbsp vanilla
1/4 tsp sea salt, heaping
1 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped walnuts
1/4 c unsweetened coconut
3 tbsp black sesame
1/4 c crystalized ginger

5 peaches, sliced (I leave the skin on, but you do you)
~1 c bing cherries, pitted
2 tsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of two limes

Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used an 8×8” deep baking dish that has a 2 quart capacity. In your baking dish of choice, toss together peaches, cherries, lime juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.

While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, vanilla, salt, maple, chopped walnuts and coconut, black sesame, and coconut oil together, then stir in crystallized ginger.

Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 20 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being 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 ;)

desserts and deadlines

Hi friends!

I actually made this on Saturday morning for C and I, because I was working yesterday afternoon & today, but wanted a dessert! It *is* a three day weekend after all, for most people, deadlines notwithstanding.

It’s delicious. Light, fresh, and great for warm weather. Due to the aforementioned deadline (rude) I knew in advance I’d be working the weekend but also knew I’d want to make something; galettes are super quick to throw together, AND I found these apricots on sale at the market so that made my decision-making easy. C and I are (quite obviously) ALL ABOUT the fruit-forward desserts…. this totally fits the bill.

We ate it in the evening with ice cream & in the morning pre-hike – it makes an amazing breakfast, as it’s really only fruit & nuts! Winning.

Despite so much work I’ve actually had a really lovely weekend – great morning hike with the fave yesterday, plus I ordered a new lamp (on sale!) so I can finally stop tripping over my floor lamp & banging it when I stand up – it’s a little short for its current location.

Let’s see, what else.

Proof positive that I actually cook, and not just bake – these were amazing chicken thighs that I made last night, with forbidden rice. So easy – skillet, 425, olive oil, salt, pepper, 40 min. Boom! Dinner.

My plants are going ape and I’m thrilled! A bunch have been blooming and they just look so happy, which makes their human happy, so all is good in the junglelow.

Sometimes I also buy pastries (I KNOW TRY NOT TO BE SHOCKED). I love me a good almond croissant and when I have a massive deadline breathing down my neck on a holiday weekend, I like to treat myself to this kind of lunch. After all, life is all about balance (ie, salad + croissant for lunch).

Keeping it short since I just got edits back on my draft… time to get back to it.

Have a great rest of the long weekend!

Apricot and Blueberry Galette with Cinnamon Crust

Light and summery, perfect for a holiday weekend or really, any time. Gluten & grain free, refined sugar free, with a lactose free option. A Wait are Those Cookies original. Yield: 1 galette, serves several.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
2 tsp cinnamon
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
1/2 tsp almond extract

Sliced apricots – I used ~10 of them / ~2lbs
A large handful of blueberries
1 tbsp salted butter
sprinkle of coconut sugar

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, cinnamon, salt, and butter to combine until it looks like coarse meal. Add in egg, vanilla and almond extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with sliced apricots & blueberries, and dust them with coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the fruit with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

Let’s get nutty (nuttier?!)

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Hi friends!

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Time for another installment of bake your pantry (/freezer) – this is a great catchall recipe for all those random things we all have lying around.

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As written, it happens to be grain & gluten free, refined sugar free, dairy free, vegan & paleo! Woohoo! That being said, substitute at will. No coconut oil? Great, use ghee or butter. No pecans? No problem – sub in walnuts, peanuts, almonds, whatever. I love these bars for that reason – they’re infinitely flexible. The fruit can be swapped out for fresh as opposed to frozen, or swapped for different fruit entirely.

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Things here are pretty much same same, though we did do a nearly 11mi hike from C’s place this afternoon and I am POOPED. Thank all that’s holy there was a giant plate of nachos and a quesadilla happening immediately when we got back… I think those lasted all of 10 minutes. Complete annihilation.

On another note, everything is blooming here and it’s beauuuutiful. Springtime flowers are so pretty.

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(particularly proud of that photo!)

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All in all, a good weekend, despite the obviously strange times we’re currently living in. I hope yours were similarly restful <3

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Nutty Berry Crumble Bars

A catch-all for all those random nuts and seeds in your pantry, not to mention the half-empty bags of frozen fruit! Let’s do a pantry clean out, shall we? No pecans? No worries – sub in almonds, walnuts, whatever you have on hand. The fruit is infinitely flexible too, so use what you have! Feel free to riff on this. Gluten & grain free, dairy free, refined sugar free, paleo, vegan.  A Wait are those Cookies original. Yield: 1 8-9″ pan; serves several.

For the berry filling

1/2 bag (~1 c) frozen blueberries, or fresh
1/2 bag (~1c) frozen raspberries, or fresh
zest & juice of one lemon
zest & juice of one lime
1 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat berries, lemon & lime zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped pecans
1/4 c unsweetened coconut
3 tbsp black sesame

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, chopped pecans and coconut oil together. Reserve a heaping half cup and stir in the black sesame and 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 cranberry chia jam. 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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Beautiful Blood Oranges

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Ew gross, I hate losing an hour! I end up feeling so… cheated.

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Plus, it’s Sunday so I’m trying not to have the Sunday yucks. C and I had a great morning – slept in a little, spent some quality time at the climbing gym, ate delicious bfast and drank coffee. All the appropriate Sunday happenings.

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My apartment is clean and I have food to prep for the week (ground chicken stirfry with fennel and radish and cauliflower rice I think). It’s cloudy, I’ve moved on to tea and am feeling at least peaceful, if not totally at ease with the fact that it’s Sunday afternoon. I’m rationing my news consumption lately because of just… everything… so I am planning to finish at least one book this evening, maybe two. We’ll see.

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In other news, this galette got a rave review the instant C took a bite this morning – pretty sure the bite wasn’t even all the way eaten before he says, “omg this is INCREDIBLE!” so… I’ll just leave it at that.

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Almond poppy seed galette with blood oranges: there is almond in here three ways, between the almond flour and extract in the crust, and the almond butter in the filling. Blood oranges have a shortish season so I always try to get on them asap – they are just so incredibly beautiful.

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I mean, look at these things! Mother Nature is a boss lady.

Happy International Women’s Day to Mother Nature and all the other bossbitch ladies in my life out there, you inspire me every day <3

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Almond Poppy Seed and Blood Orange Galette

Gluten, grain and refined sugar free. Lightly sweet – perfect for those who like a little citrus-forward dessert. Easy to throw together, and the blood oranges are naturally beautiful. Poppy seeds are just a win all around, obviously. A Wait are Those Cookies original. Yield: 1 galette, serves several.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
3 tbsp poppy seeds
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
1/2 tsp almond extract

For the filling:

1/3 c almond butter
1 tbsp maple
pinch of sea salt

4-5 blood oranges, peeled and sliced

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, poppy seeds, salt, and butter to combine until it looks like coarse meal. Add in egg, vanilla and almond extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

In a smallish bowl, stir together almond butter, maple and sea salt. It should be on the runnier and spreadable side – if not, warm it up briefly on the stove top or in the microwave.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the almond butter filling, spreading it gently in a circle across the center of the dough. On top of that, add sliced blood oranges and dust them with coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the blood oranges with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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