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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Messy delicious

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Hello!

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Happy weekend :)

It’s raining again which I’m sure is driving everyone else crazy, but I love it… I’ve always loved the rain, but within the last year I’ve noticed that bizarrely enough my autoimmune symptoms calm down in the rain, so I have another reason to love it.

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I have galette for you today! The last week FLEW by, but luckily I had stopped at the market for oranges earlier in the week, with an eye towards making this over the weekend.

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I LOVE how beautiful blood oranges are – they are like natures equivalent of stained glass! It’s so fun to slice one open and see the color gradient – my art history side comes out in spades around them! Besides that, they are of course delicious.

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It did the usual double duty for dessert+ice cream and then breakfast the next morning! C and I ate it post-climbing, and I have to say it makes a great snack.

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I forgot my laptop charger at work on Friday like a dummy so I’m trying to limp my laptop through the weekend… this will probably be a short post on account of that!

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I hope you have something fun lined up this weekend – galette maybe?! :)

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Blood Orange, Hazelnut & Chocolate Galette

Gluten free, grain free, refined sugar free & arguably paleo. Lightly sweet from the oranges, with a hit of dark chocolate that doesn’t put you in a coma! Great for dessert with ice cream or on its own for breakfast. 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 c unsweetened cacao powder
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla 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.

For the filling:

1/4c dark chocolate, melted
1/2 c hazelnut meal
2 tbsp maple
1 tbsp vanilla
2 blood oranges, peels removed & sliced
2 cara cara oranges, peel removed & sliced
Coconut sugar for sprinkling

In a food processor, combine hazelnut meal, melted dark chocolate, maple and vanilla. I leave mine pretty chunky/coarse, as opposed to making nut butter – but either one is fine. Set aside.

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 dark chocolate – hazelnut mix, spreading it carefully in order to not rip or crack the dough. Add the sliced oranges. 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. Sprinkle dough with a little coconut sugar and press the sides with sliced almonds if you want! 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.

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Citrus Shenanigans

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Hi!

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Today, I have more citrus for you! Winter citrus is my favorite. I’m also obviously loving panna cotta tarts lately – for whatever reason they are supremely satisfying to make, and so simple!

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Plus, there are a thousand and one variations waiting to be explored, which is the seriously fun part.

This one was definitely a winner (I say was, as I suspect it shall not last long) – lightly citrusy and served with extra citrus slices for that tart punch. The coconut milk comes through as a nice background note.

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Besides, we both LOVE poppyseed – back in the day, those poppyseed muffins were my JAM (I know you know the ones I’m talking about)… C and I were discussing earlier how as you unwrapped them they were just aggressively MOIST. It’s a thing!!! But undeniably delicious, despite being full of, ahem… crap.

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This tart totally solves the poppyseed craving without all the nasty crap in the muffins – and without putting you in a food coma after eating. Win all around!

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We ate it last night as a quick late snack after the opera and then again this morning  as part of a light breakfast after a few hours of gym climbing (my arms are officially blown, but that fully laid back 11a is MINE! ha).

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Happy weekend! I hope you are seriously enjoying yours :)

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Grapefruit and Meyer Lemon Coconut Panna Cotta with an Almond Poppyseed Crust

A Wait are those Cookies original! Yield: 1 9″ tart; serves several. Gluten free, dairy free & refined sugar free! A perfectly light dessert or fancy breakfast. It needs to be made ahead anyway, making it perfect for breakfast!

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For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
1/4c poppy seeds
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, poppy seeds, 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.

For the panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/2 c meyer lemon & grapefruit juice
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced meyer lemons & grapefruit + poppy seeds & sliced almonds

In a small bowl, sprinkle the gelatin over the citrus juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt 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 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced citrus, poppy seeds & sliced almonds.

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

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Cake for breakfast? Sign me up.

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Hello! December is progressing at a ridiculously fast clip, as it always seems to….

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I’ve been enjoying all the holiday things – spent yesterday at the Dickens Fair to see friends and fave human do some performing; and happened to come upon these hilarious dead rat gingerbread (clearly I need some new cookie cutters…)

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C and I loved this cake! I riffed on my last ricotta cake to see if I could get it to be more like a cheesecake – this one is definitely that. It reminds me most of cornbread crossed with cheesecake, which sounds weird but I swear it’s amazing. It’s light but dense at the same time, but in a way that isn’t heavy. As per usual it’s not very sweet – the chopped apples in the batter bring just the right amount of sweetness.

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Aside from the extra bowl required to beat the egg whites (which I find super fun – it’s my favorite bit of kitchen alchemy), the cake comes together super quickly and with a minimum of fuss. Arguably could be made in the morning for brunch, but it also keeps excellently in the fridge overnight and is almost better cold, in my opinion, making it a great candidate to be made the night before.

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It goes superbly with ice cream for dessert, but is equally amazing sliced in simple wedges for breakfast. Of course we at it alongside eggs & kale – it would be really perfect to feed a holiday morning crowd!

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I am so very tempted to make this again, and soon – it’s definitely a favorite of mine. Luckily, I’m out of ricotta at the moment, so I’ll settle for brunch with a friend. Happy holidays!! Hug your loved ones and bake them things, I promise they’ll be happy!

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Ricotta Polenta Cake with Apples and Pomegranate

I LOVE this cake. Only lightly sweet, it’s somewhere closer to being a cornbread crossed with a cheesecake. The apples bring just the right amount of natural sweetness – it’s perfect for breakfast. Yield: 1 9″ cake. Adapted from my last ricotta cake, here.

6 tbsp unsalted butter, at room temperature
1/3 c maple syrup, divided
zest of 2 meyer lemons
2 tsp vanilla extract
4 eggs, separated
1.25 c almond flour
3/4 c fine polenta
scant 1/2 tsp sea salt
1.25 cup whole milk ricotta cheese
1 granny smith apple, diced
1/2 granny smith apple, thinly sliced, for garnish
1/3 cup slivered almonds, optional for garnish
a sprinkle of coconut sugar
thinly sliced apples & pomegranate arils for garnish
a bit of chopped crystalized ginger, for garnish

Preheat the oven to 325, and either use an 8″ springform pan OR do like I did and use a 9″ cake pan, well greased and lined with two strips of parchment paper so that you can lift the cake out onto a cooling rack easily.

Using a hand mixer (or a stand mixer) , beat butter, half the maple, lemon zest, and vanilla in a large bowl. Add in egg yolks and beat until combined, another minute-ish. In a smaller bowl, whisk together almond flour, polenta, and sea salt. Add the dry ingredients into the larger bowl, add ricotta, and stir to combine.

In a separate, non-reactive bowl, beat the egg whites until soft peaks form (preferably with your hand mixer or stand mixer so that your arm doesn’t fall off) – drizzle in the rest of the maple while mixing.

Fold the egg whites into the batter in two batches, then fold in chopped apples. Pour the batter into the cake pan, and top with sliced apples and almonds, if using. Sprinkle with a bit of coconut sugar. Bake for 45-50 minutes, until a tester inserted into the middle comes out clean (mine was done closer to 50 min). Let cool for at least 10 minutes, then lift out onto a cooling rack to cool completely, removing parchment from underneath if you used it. Let cool completely before serving; also delicious cold if you want to stick it in the fridge for an hour or two.

Garnish with pomegranate arils before serving! Excellent with a bit of vanilla ice cream (really, what isn’t) for dessert or eat it alongside eggs for breakfast. Keeps well for several days, covered in the fridge or stored in an airtight glass container.

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All things boats, crisps & hikes

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November already!?

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The extra hour this weekend was pretty swell though, I must say. Fave human and I got in a great 6 mile hike this morning before we ate – crisp makes a great post-hike addition to eggs!

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A few photos of life lately – we took a sunset sail this weekend too, which was awesome. The sky was just spectacular; there is no filter on these photos!

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As usual, I was my weird self… not sure what’s going on here but it just looks typical… was I summoning the water?!

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This is the reigning favorite crisp recipe around here – it keeps its structural integrity overnight even when sitting on super juicy fruit, which is a must. It’s chunky in the best way, like a good granola – and it’s perfect for breakfast! Fruit, nuts, oats, yogurt and butter – what more do you need?

Disregard awkward three fingered claw…

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I had frozen some late season peaches awhile back and wanted to use them before they sat too long in the freezer. It goes against my love of seasonal baking, but waste not, want not! Turns out pomegranate and peach go quite well together anyway, and the rosemary keeps it from feeling too overly summer-y of a dessert. It comes together in a snap too, so what’s not to love.

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I love love love adding rosemary to desserts. It brings just the right amount of savory to whatever dessert it is – and we know I like things on the very much less sweet side. C and I both loved this one – it was disappearing with mildly alarming rapidity, so we’ll see if it makes it though the end of the weekend, ha!

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Rosemary Walnut Crisp with Peaches, Blackberries & Pomegranate

An extremely easily adaptable crisp – use whatever fruit needs to be consumed! I had frozen some late season peaches and wanted to use them before they sat too long – they went excellently with blackberries and pomegranate seeds. This minimally sweet crisp is basically breakfast – fruit, nuts, oats and yogurt! Nearly all of its sweetness comes from the fruit, so make sure whatever you’re using is perfectly ripe. Yet another riff on the crisp I’ve made a million zillion times, here. Yield: 1 8×8, 2qt crisp, serves several.

3 c peaches, sliced*
2 c blackberries*
1/3 c pomegranate seeds
2 tbsp c maple syrup
¼ cup water (I used 1/8 c port & 1/8 c water)
Zest and juice of 1 lemon
2 teaspoons arrowroot starch

*I just approximate; I use however many it takes to fill my 2 quart, 8×8 baking dish
*I baked straight from frozen; fresh would also be fine

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup coarsely chopped walnuts
1/4 c unsweetened shredded coconut
1/8 c coconut sugar
¼ teaspoon fine sea salt
1 tbsp fresh rosemary, finely chopped
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk yogurt

Preheat the oven to 350.
Toss peaches, blackberries, and pomegranate seeds into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple, water/port, lemon juice and lemon zest until combined. Add the arrowroot, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped walnuts, shredded coconut, coconut sugar, salt, and rosemary. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about five days (yeah right. It would take some kind of major feat to make it last that long)

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A figgin’ awesome tart (and some bad puns)

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Hello and happy weekend!

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We’re having beautiful fall weather over here today – it’s starting to cool down during the days (which I love) and the nights have been appropriately chilly. As such, I wanted to get on the last of fig season before they’re gone from the markets!

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hahah see what I did there!! Figs?! Fig. 1?! Bahaha. Alright, I’ll stop torturing you… moving on.

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This tart is basically breakfast disguised as dessert. It has barely any added sweetener (maple) and it’s made of yogurt and eggs! C and I both LOVED the crust – I mean, we’re suckers for anything cornmeal anyway, but the combination of cornmeal and rosemary is just perfectly savory against the yogurt custard. I have a thing for rosemary in desserts anyway, so that was a given for me!

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We had it both for dessert and breakfast (of course) – I loved it with ice cream, but it is equally delicious alongside eggs and kale for breakfast.

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A few photos, just because they’re pretty, and I like to keep my little corner of the internet as visually appealing as possible! There is a lot out there these days – let’s keep this little spot happy.

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I can’t wait to get into the fall produce! I have some late season peaches that I froze and I feel I need to use, but apples and pumpkin are calling my name… we’ll see what sounds good by the time next weekend rolls around. In the meantime, I highly suggest you make this! It’s a very lowkey dessert – the filling comes together in about three minutes, and the whole thing (from crust to finish) takes just over 30 minutes in the oven.

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I love this time of year – the shorter days, earlier nights, and crispy air make me want to curl up at home with a good book and something in the oven.

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Yogurt Custard Tart on a Rosemary Cornmeal Crust

Lightly sweet – this is basically breakfast! The filling is made of greek yogurt and eggs with a bit of vanilla and almond extracts. The crust is wonderfully savory, with the cornmeal and rosemary – a perfect compliment to the custardy filling. It only requires just over 30 minutes in the oven, so it’s ideal for those times when you need a quick dessert – just make sure to let it set before slicing. Yield: 1 9″ tart. Serves: up to 8. The crust is a Wait are Those Cookies original; the filling is adapted from Food52, here.

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, melted coconut oil, and rosemary, 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 for a few minutes.

For the filling:
3 eggs
2 tsp pure vanilla extract
1/4 tsp almond extract
2 tbsp maple syrup
1.5 c (340 grams/12 ounces) plain full fat Greek yogurt
1 egg yolk, whisked with a tiny pinch of salt

In a medium bowl whisk the eggs and vanilla. Whisk in the yogurt. (The order in which the ingredients are mixed makes a difference in the smoothness of the filling, so it’s yogurt into eggs rather than eggs into yogurt!) When the crust is ready, remove it from the oven and turn the temperature down to 300°F. Brush the bottom of the crust with just enough of the beaten egg yolk to make a thin (moisture-proofing) coating. Return the crust to the oven for 1 minute to set the yolk. Remove the crust from the oven again. Scrape the filling into the hot crust and spread it evenly. Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like soft Jell-O in the center, 20-25 minutes. Check often in the last few minutes, as over-baking isn’t fun.

Cool the tart completely, in the pan, on a rack. Refrigerate if not serving within 3 hours. Top with figs, pomegranates, candied ginger, rosemary springs – anything that suits your fancy!

Store leftovers covered in plastic wrap in the fridge; keeps well overnight.

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Behold, fave human’s vision of the tart’s perfect angle:

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Life is just peachy

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Hello friends!

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It’s been a few weeks; life has been busy with little time for baking, ugh! Thankfully, I caught a break and a chance to bake this…

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I love making tarts; they’re so effortlessly pretty! This one is almost a quiche – C and I were laughing about that over brunch (of eggs, kale and tart, obviously). I mean, it’s eggs and cheese in a crust, couldn’t we arguably call that a quiche?! Ha. Never mind that it’s studded with chunks of dark chocolate… no matter. Dark chocolate has antioxidants, which are definitely part of a healthy breakfast.

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We both LOVED this one – lightly sweet, sturdy wedges that you can pick up and fly around like a Star Destroyer (what?? I’m a nerd) and which make a great breakfast.

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I believe the ricotta tart idea might be Tuscan in origin, which makes quite a bit of sense… no matter its provenance, it’s delicious! I fed some leftovers to the fam and they loved it too, so rave reviews all around.

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Not only that, but it comes together in no time! Which is doubly excellent when your life has gotten inexplicably crazy busy and the only time to bake is early in the morning. Added bonus of early morning baking is that my apartment is still cool, so running the oven doesn’t seem like quite such an offense.

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Happy August! Stone fruit season is in full swing, I highly recommend a market trip with a dessert in mind :)

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Ricotta Peach Tart on an Almond Coconut Crust

Gluten free, grain free, and refined sugar free. Delicious all around! Very lightly sweet, perfect for breakfast (and also dessert, of course, but I really love it for breakfast & snacks!). Yield: 1 9″ tart. A Wait are Those Cookies Original

For the crust:

1.5 c almond flour
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1.5 tbsp pure 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. 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 whole milk ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
3 large eggs
4 oz dark chocolate, roughly chopped
zest of 2 lemons
2 peaches, peeled, pitted and cut into thin slices

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple. Add the zest and chocolate. Pour the filling into the slightly cooled tart shell. Top with sliced peaches. Bake for about 50-55 minutes or until the ricotta filling is set; the top will be firm and golden brown.

Allow the tart to cool in the pan, then remove the ring and cool completely before refrigerating. Serve cool or at room temperature; store leftovers covered in the fridge.

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