This tart is made of grapefruit. Therefore, BREAKFAST!

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It’s December! I doubt you need reminding, but there it is. Despite the slight annoyances of increased traffic, impacted post offices and whatnot, I do love this time of year, especially all the lighted buildings in the city and the excuse to have a giant tree in my living room.

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AND the baking. Because holidays = baking & eggnog, a well known fact. I haven’t gotten to the eggnog (give it time) but at least I’ve got the baking on lock.

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I’m on a citrus run over here (scurvy? pshhhh no) — I’ve had requests and I’ve been loving fresh citrus taste. This makes two in a row, and there’s at least one more coming, probably lemon next time — can’t stop won’t stop!

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I debated calling these bars vs a tart… but tarts are fun I can call it whatever I want! Besides, this slices into wedges which makes me want to call it a tart. Bars are square. Right?! Right. We’ll go with tart. ALSO hahahaha grapefruits are kind of tart. You see what I did there?!

…. Moving on, terrible pun notwithstanding.

This tart is spectacular (and easy!) – if you love grapefruit, these are for you. In the course of my recipe brainstorming, I discovered that caramel is a flavor affinity for grapefruit, which seemed rather counter-intuitive, but I decided I was going to try it anyway. Good thing too because the grapefruit – caramel combination of these bars is SO GOOD IT MUST BE WRITTEN IN ALL CAPS. Not shouting… just for emphasis! ha. But seriously — if you like grapefruit, get on these. They will brighten up your day and make your kitchen smell amazing! The tart has the consistency of lemon bars, with the crust adding a great textural counterpoint. And then there’s caramel… of course.

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Besides that, it’s paleo, gluten & grain free, refined sugar free and dairy free – enjoy with abandon! ‘Tis the season :)

Jessie would like to say hello:

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The latest… plus fun at the tree lot:

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Happy December!

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Side note, this tart is perfectly acceptable breakfast food. Because, grapefruit!

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Grapefruit Tart on a Coconut Cashew Crust with Coconut Caramel Sauce

A Wait are those Cookies original! Full of grapefruity flavor (if you love grapefruit, these are absolutely for you!) that is complemented by the coconut and cashew crust. Serve with vanilla ice cream of choice for maximum flavor happiness. Gluten & grain free, dairy free, refined sugar free, paleo depending on your definition. Yield: 1 9″ dish; serves as many as your discretion dictates (that could be 2. Or 8!)

For the crust:

  • 1.5 c cashew flour
  • 1/2 c unsweetened shredded coconut
  • 3/4 tsp baking soda
  • heaping 1/4 tsp fine sea salt
  • 1/3 c unsalted cashew butter
  • 1.5 tbsp pure maple syrup
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract

For the bars:

  • 4.5 eggs*
  • scant 2/3 c runny honey
  • zest of 1 grapefruit
  • 1/4 + 1/8 c fresh grapefruit juice
  • pinch of sea salt
  • 4.75 tbsp coconut flour
  • 2 tsp vanilla extract

* to achieve half an egg: crack an egg into a small bowl and whisk it; then either measure or eyeball half and use that. or just use a whole one as long as it’s small, I doubt it would affect the consistency of the bars all that much…

For the caramel sauce:

  • 1 can full fat coconut milk
  • 1/3 c coconut sugar
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil
  • 1 tbsp vanilla extract

For the caramel (best made at least one day ahead):

Combine coconut milk, coconut sugar, and sea salt in a small saucepan over medium-high heat. Leave uncovered and bring to a boil, then lower the temp and continue to let the sauce simmer for 40-45 minutes, stirring occasionally. Once the sauce has reduced, thickened and will coat the back of a spoon, remove from heat and stir in coconut oil and vanilla. The caramel will lighten in color and thicken slightly if you keep it overnight in the fridge (though it is still relatively runny caramel) — store in an airtight jar for up to two weeks if not using immediately.

Preheat the oven to 350, and grease a deep 9″ pie dish with coconut oil.

In a large bowl, stir together cashew flour, coconut, baking soda, and sea salt. Add in cashew butter, maple syrup, melted coconut oil, and vanilla, and stir until combined and crumbly. Press the crust dough evenly into the prepared pan and up the sides, and poke with a fork a few times. Bake for 15 minutes. Remove and set aside when done.

While the crust is baking, make the filling! In a large bowl, whisk together eggs, honey, grapefruit zest and juice, sea salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour into the parbaked crust, and bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like it cold!) — serve with vanilla ice cream and caramel for maximum happiness. Store any leftovers in the fridge, though I challenge you to actually have any leftovers!

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Orange bars: like a creamsicle only WAY better

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Hello!! I have citrusy goodness for you today, because this time of year is all about the citrus and scurvy is bad news.

Besides that, I used to LOVE 50/50 bars when I was a kid (you know, those popsicle-looking things that were orange on the outside and vanilla on the inside? also known as a creamsicle?) and I wanted something that tasted sort of like that, only WAY better and not filled with all the junk. So I made these!

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Orange bars with a vanilla almond crust… pair them with vanilla ice cream and they are pretty much the perfect citrus dessert.

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Let’s see, what else is new… more drawing, of course — still on the SF series, naturally.

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I think that’s about it, otherwise I’m business as usual over here — didn’t really bake diddly for Thanksgiving so I’ll have to make up for it at Christmas, which is (gasp) rapidly approaching.

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Citrus was requested and I was thinking of doing something along those lines anyway, but I really wanted to do something besides lemon. I LOVE lemon, but… it’s always the favored child when it comes to citrus desserts. Let’s let oranges have their time in the limelight, ya know? …. Limelight? Really?? That just happened. Let’s see how many citrus references can fit in one sentence…

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Anywayyyy. Make these! Eat them! Your neglected oranges will love you, and you’ll get a nice blast of creamsicle nostalgia.

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Orange Bars with Vanilla Almond Crust

(Otherwise known as Creamsicle bars but that’s probably trademarked…)

Gluten & grain free, refined sugar free, easy dairy free option, probs paleo depending on your definition… all around delicious. I was going for the creamsicle flavor profile here and I haven’t eaten a 50/50 bar in years, but I’m pretty sure this really close (and, frankly, better tasting… let’s be real). These bars are light and citrusy, easy, delicious, and free of all the junk!

Sorry for some of the strange measurements — I prefer this in an 8 by 8 pan and I like my layers a little thicker, which is why the measurements are a little weird. Don’t forget to zest your oranges and then juice them! Nothing like attempting to zest pre-juiced oranges, it might be one of the more annoying kitchen things I’ve inadvertently done.

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For the crust:

  • 1.5 c almond flour
  • 3/4 tsp baking soda
  • heaping 1/4 tsp fine sea salt
  • 1/4 + 1/8 c unsalted almond butter
  • 1.5 tbsp pure maple syrup
  • 1.5 tbsp salted butter, softened (or coconut oil for non dairy)
  • 2 tsp vanilla extract

For the filling:

  • 4.5 eggs*
  • scant 3/4 c pure maple syrup
  • zest of 3 oranges, roughly chopped
  • 1/4c + 1/8c fresh orange juice
  • pinch of sea salt
  • 4.75 tbsp coconut flour
  • 2 tsp vanilla extract

* to achieve half an egg: crack an egg into a small bowl and whisk it; then either measure or eyeball half and use that. or just use a whole one as long as it’s small, I doubt it would affect the consistency of the bars all that much…

Preheat the oven to 350, and grease an 8 by 8 pan.

In a large bowl, stir together almond flour, baking soda, and sea salt. Add in almond butter, maple syrup, softened butter, and vanilla, and stir until combined and crumbly. Press the crust dough evenly into the prepared pan, and poke with a fork a few times. Bake for 10 minutes. Remove and set aside when done.

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, seal salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour into the parbaked crust, and bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like them cold!) — serve with vanilla ice cream for maximum creamsicle flavor :) Store any leftovers in the fridge.

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Death by chocolate via skillet

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Hello!

This is a rather belated post / a compilation of a lot of things that have transpired out of my oven of late… I have no other excuse other than that I’ve just been lazy on the blogging front. And also it’s been HOT. So running the oven is the last thing I ever want to do when it’s a thousand degrees in the shade. Despite that, I’m sharing these brownies that require an oven because a) they’re amazing and you need them and b) I made lemon bars that got eaten so fast there was no picture to be had but they were AMAZING and if it cools down several degrees I’ll no doubt make them again soon and hopefully get in some pictures so you can see the deliciousness, in case you don’t believe the words (though you should).

Let’s see, what else has been shakin…

Occasionally I have fun with fans.

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I’ve been doing a lot of this, and it’s been glorious (btw; highly recommend this book; I couldn’t put it down).

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I got to see my favorite band ever ever ever in the beginning of June!! Caravan Palace is AMAZING.

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Summer means a glut of zucchini (at least in theory; I am [im]patiently waiting for the zucchini plant to really get going; at the moment am having to restrain myself from ripping the somewhat tiny zucchinis off the plant and eating them immediately. That being said, I did get to get out my spiralizer again after a long hiatus, and that was fun.

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But.

These brownies. Do you see that caramel sauce swirl going on down there?!

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Are pretty much death by chocolate in a skillet. In the best way. I took these brownies that are super dark, fudgy and dense and refined sugar free and dairy free and gluten free and DELICIOUS….

… and then I trashed them up with paleo caramel and coconut and more chocolate and they became a fairly evil dessert. I use evil in a complimentary way, of course.

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Topped with paleo gelato, they just about sent me over the edge (I was not eating these alone either, and I was not the only one accusing them of delicious death by chocolate). Good thing I was watching a movie on the floor so I didn’t really have to move very much after I finished them.

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But really. They’re amazing. Just pace yourself when eating, ha.

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Coconut Caramel Brownies

Gluten free, refined sugar free, dairy free. Fudgy, dark brownies with a deep dark chocolate taste — these are not for the faint of heart or for those who prefer a cakier brownie. No way man; eat these if you love dark chocolate in all its forms. The coconut caramel and coconut flakes take them over the top. Serves: a lot. Yield: 1 8″ cast iron skillet or an 8″ square baking pan.

Use the recipe below for the brownies: Deep Dark Flourless Brownies 

  • 6 tbsp coconut oil
  • 4 oz extra dark chocolate [mine was 77%]
  • 2 oz dark chocolate [mine was 63%]
  • 2 eggs
  • scant 1/4 c coconut sugar
  • 2 tsp vanilla extract
  • 1/4 c unsweetened cacao powder
  • 3 tbsp arrowroot starch
  • 1/4 tsp fine sea salt
  • a handful of extra dark chocolate chips

1 batch of paleo caramel (I used this one from Bakerita, here — it is DELICIOUS)

  • much easier to make this ahead of time and refrigerate until needed — I made it the day before. It will also thicken up in the fridge the longer it sits.

For toppings: flaked coconut, shredded coconut, melted chocolate if desired

Preheat the oven to 350, and grease an 8″ cast iron with coconut oil or line an 8 by 8 pan with foil.

In a saucepan over med-low, melt coconut oil+extra dark chocolate+dark chocolate until smooth, stirring occasionally (you can also do this in the microwave, stirring at 30 sec intervals if you are feeling supremely lazy). In a biggish bowl, use an electric mixer to beat the eggs, coconut sugar, and vanilla until pale and smooth, about 2 minutes. After that’s all good, beat in the coconut oil-chocolate goodness until incorporated. In a small bowl, combine cocoa powder, arrowroot powder, and sea salt; then slowly use the mixer to beat that into the rest of the mix. Don’t overmix, just make sure there aren’t any pockets of cocoa powder. The batter should be thick and smooth. Stir in the extra chocolate chips. Spread the batter into the prepared pan.

Drizzle about 1/3 to 1/2 of the cooled caramel onto the brownie batter, and use a knife to swirl it together. You’ll end up with streaks and pockets of caramel, which are delicious– don’t feel like you need to completely stir it into the batter.

Bake for 30 minutes in an 8″ skillet (it’s thicker, so test accordingly) or for just about 25 minutes in an 8 by 8 pan, until a tester comes out clean. Let cool completely before topping.

Once cool, drizzle remaining caramel sauce over the top and excessively top with all the coconut. Toast the flakes if you like, or toss them on un-toasted – I did half and half and both were delicious. Melted chocolate drizzle is also a nice touch!

Slice. Eat. Devour. Might I suggest eating them in delightful company, since good food is so much better that way?! Also because a chocolate coma is more fun when you’re in good company.

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One week…

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I did it!!!

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Well, almost. I walked this weekend, which means there is only one more advent calendar baked good between me and me officially having my masters. That and one presentation… as one of my cohort peeps so accurately said “It’s like going back to the Dursleys after spending a year at Hogwarts”. TRUER WORDS NEVER SPOKEN. Sheesh. Nothing like getting hooded and walking in your graduation to go right back to editing your slides for the looming presentation… but whatever. Almost there!

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One more week.

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And in the meantime, I have baked goods. Or rather, a no-bake treat since it’s bloody hot out and I’m not about to turn on the oven. But if I have to work on practicum stuff, you better believe I’m going to have something interesting to eat.

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Fast, easy, and delicious. These kind of remind me of a gourmet PB&J…. except better! And they’re cold. Which is bueno when it’s so hot outside, and you want a treat that feels more like real food (ie. me every day).

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So! Next time I blog I will be DONE DONE DONE DONE.

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Hayley Scott, Master of Public Health. Hmm… that has a nice ring to it :)

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Almond Butter Raspberry Chia Bars

Gluten free, vegan, refined sugar free. Healthy fats, antioxidants, and chocolate. YAY! All the good things. Yield: 1 loaf pan. Recipe lightly adapted from This Rawsome Vegan Life, here!

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  • 1 c rolled oats
  • 1/4 c ground flaxseed
  • 1/2 c almond butter (mine was salted)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 c frozen raspberries, thawed
  • 4 tbsp chia seeds
  • 1/3 c extra dark chocolate chips
  • 1 tbsp unrefined coconut oil
  • unsweetened shredded coconut, for garnish

In a smallish bowl, mash together thawed raspberries and chia seeds. Let sit while you make the rest of the bar crust.

Line a bread pan with parchment paper. In a vitamix or food processor, process the oats until they become flour. Toss into a bowl with the flaxseed, almond butter, maple, vanilla, and cinnamon. Stir (or use your hands, it’s more fun) everything together until it all comes together. Press all this goodness into the prepared pan. Set aside for a hot minute.

The raspberry-chia jam should have thickened by this point. Spread it on top of the almond butter-oat mixture in the prepared pan.

In another smallish bowl, melt chocolate chips and coconut oil until melty enough that you can stir it all together sans lumps. Spread this on top of the raspberry layer in the pan, then top with shredded coconut if that’s your thing. Toss it all into the fridge for about an hour before slicing and serving!

Store in the fridge.

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Two Weeks: Brownies are obviously called for.

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The advent calendar of baked goods continues! TWO MORE WEEKS. Actually, less than two weeks. Let’s get to days, shall we? 13. And that includes weekends.

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Also, the to-do list is finally getting smaller, which might account for the two types of baked things that emerged this weekend.

And eggs! Always eggs. These were especially pretty though, so… here they are.

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I exercised my math skills and made 3/4 of a brownie recipe this weekend, because a) I’m just cool like that and b) I was using my favorite skillet and I decided that a 1/2 batch doesn’t appropriately fill up the skillet and c) more brownies is ALWAYS the answer. This isn’t a new recipe, but these are probably just my favorite brownies, pretty much ever. Big claim, I know… but I think if I had to pick one brownie recipe for the rest of forever, there is a really good chance it would be these.

And they disappeared in short order (though I did have help…)

This is the recipe I love so much — I suggest just making a double batch (I list the 1/2 batch measurements here) because they’re just THAT good. Gluten free, grain free, refined sugar free, full of healthy fats and… nearly three kinds of chocolate. WINNING.

That elusive last piece…

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And then in the midst of presentation preparations (PowerPoint for DAYS), I needed a study break so I made a small batch of chocolate chip cookies… because, cookies. I wasn’t even really craving cookies, but just to stand up and look at something that was NOT a computer or a powerpoint slide…. and then I ended up with cookies. Solid choice.

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The cookie recipe is from Living Healthy With Chocolate, here! I didn’t alter it aside from using 1/4 c date sugar instead of coconut and added ~1 tbsp maple syrup.

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They’re delicious! And they’re vegan which was important because I was feeling the need to eat a few bites of the dough…

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It’s the homestretch! Let’s see if we can’t squeeze in at least one more baked thing between now and June 3. Ready… GO.

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Sometimes caramel is the only thing that will do

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Three weeks. But who’s counting?! Not me, obviously…

Two weeks till I graduate, three weeks from today till I’m done done done! I feel like my posts of late are kind of like some version of a baked goods advent calendar until I’m done with my Master’s degree. Is that a thing?! Well whatever, I just made it a thing.

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I’m taking study breaks with baked goods! This week’s offering could  not be more different than the last post — that one was fruity and light, this one is shut-the-front-door dense, caramel-y, gooey, rich, and decadent (in the best way, of course). All while being paleo (it’s sweetened with maple so not strict paleo), vegan, free of the glutens, and full of healthy fats and real food! Because, well, because. Because real food is good for you! And it tastes better anyway, right? Right.

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Might I point out this also makes a great side dish for breakfast… alongside eggs and salad and leftover caponata. Don’t question. Just do it!

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Highly recommend to consume this in front of Monty Python and the Holy Grail with excellent company for full brain-rejuvenation effect and happy taste buds.

And that is officially all I got on the anecdote front. Brain is in maxed out mode, I think it’s time for bed. Yes, I know it’s 8:45 on a Friday night. Nope, I’m not sorry at all.

Happy Weekend!

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Vegan Salted Caramel Skillet Blondies

Vegan, paleo, gluten free, refined sugar free. Dense, fudgey, gooey, and delicious. Yield: 1 8″ cast iron skillet, which feeds however many you decide (1? 2? a dinner party? you do you). Lightly adapted from With Salt and Wit, here!

For the caramel:

  • 1/3 c almond butter
  • 1/4 c maple syrup
  • 1/4 c coconut oil, melted

For the blondies:

  • 1.5 c almond meal (or flour, also fine)
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • heaping 1/2 tsp cinnamon
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1/8 c coconut oil, melted
  • 1/8 c unsweetened applesauce
  • scant 1/4 c maple syrup
  • 2 tsp vanilla
  • heaping 1/4 c extra dark chocolate chippies

Preheat the oven to 350, and bust out your trusty little 8″ cast iron skillet! No need to grease it, such is the wonder of cast iron and the use of caramel under the blondie batter…

Mix the flax and water in a small bowl and let sit until gelled, about 5 minutes.

In a large liquid measuring cup (one of those pyrex ones works nicely) or other tall thing, vigorously whisk the almond butter, maple and coconut oil for the caramel until combined. You can do this in a blender if your almond butter is particularly thick — mine was runny enough to make a bicep workout feasible (and I decided I was too lazy to wash the blender later). Pour the caramel into the skillet and set aside.

In a larger bowl, combine almond meal, baking soda, sea salt, and cinnamon. Stir to combine. Add in flax egg, melted coconut oil, applesauce, maple, and vanilla. Stir until combined (shouldn’t take too long). Toss in chippies and give it one last good stir. Pour the batter into the caramel — you may have to smooth it out a little, and it will cause the caramel to creep up the sides. All good!! The caramel forms a nice crust for the gooey blondies, which turn out almost like cookie dough. Don’t worry too much about it spreading out perfectly, I promise it will be delicious.

Bake until the top is firm and the caramel is crackly on the edges. I checked mine at 20 minutes, then let it go for another 5 minutes since the blondie wasn’t as firm as I wanted. Final bake time was probably closer to 30 minutes. It helps to bang the skillet on the stove a bit to get the batter and caramel to settle. Once done to your liking, remove from oven and let sit for a few before annihilating.

Absolutely delicious with paleo gelato, or whatever floats your boat! Store any leftovers in the fridge.

Sincere apologies for the strange coloration on the photo below; I have no idea what happened and sadly grad school nonsense takes priority over having a proper photo shoot for the last remaining piece of blondie. Le sigh. Three weeks!

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Bring on the avalanche of holiday baking

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SO!

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Holiday baking because NO MORE FINALS, wheeeeee!!!!! I literally don’t know what to do with myself. I constantly have this feeling that there is something I need to be doing, or turning in, or preparing for… or wait. NO. I’m done!

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So brownies! Also because work potluck + holiday season called for dessert. But of course I had to put my own spin on them, so they are whole wheat and made with unrefined sugar (sucanat! It’s making a resurgence in my baked goods because there happened to be some left in the pantry… end of finals = dislike of expending extra effort on anything except maybe jazzercise…which also includes going to the store and swimming upstream though the holiday masses. No thanks, unless I’m out of something I absolutely can’t live without)

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These brownies are spectac! We already know I’m ludicrously picky about brownies but these totally make the cut. Dense, fudgy but with a crackly crust, chewy edges, chunks of chocolate… all things a brownie should be. And the port soaked dates are just fun and festive — I don’t NOT drink but I don’t drink either, as most of you know, but I will occasionally have a glass of good port if it’s on offer, and it is literally amazing in brownies.

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One final doodle to usher in your weekend. Happy Saturday!

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Fudgy Whole Wheat Brownies with Port Soaked Dates

Fudgy, dense, dark and deeply chocolatey. Because who doesn’t want a little death by chocolate now and then? The port soaked dates add a little extra je ne sais quoi. Whole wheat, {less} refined sugar… and good for your soul around this time of year. Adapted from the awesome blog Sis. Boom. [Blog!], here! Yield: 1 8 by 8 pan, so somewhere between 9 and 36 brownies, depending on how much death by chocolate you want.

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  • 3 tbsp good port
  • 1 tbsp water
  • 1/2 c chopped dates
  • 5 tbsp salted butter, cut into smallish chunks
  • 6 oz extra dark chocolate, chopped (I used chips for ease; 73%)
  • slightly heaping 1/2 c sucanat (or coconut sugar)
  • 2 eggs, cold
  • scant 1/4 tsp fine sea salt
  • 1/3 c whole wheat pastry flour
  • 4 oz extra dark chocolate chips (again, 73%)

Preheat the oven to 325, and line an 8 by 8 pan with foil. Butter the foil (trust me. you think you can skip this, and be lazy like me, but don’t do it. consider yourself warned).

In a small saucepan, combine port and water and bring to just boiling, add dates, and cook until most of the liquid has evaporated and the dates are soft (just a few minutes). Set aside. In a double boiler, melt butter and 6 oz of chocolate until the chocolate is just melted, then remove from heat and stir to fully incorporate (the butter should also be fully melted by the time you finish stirring).

Whisk in sugar until fully incorporated (the batter will look a little gritty and that’s okay), then each egg one at a time, stirring until the batter looks glossy. Stir in salt.

Transfer to a larger bowl if your double boiler is small like mine, then carefully whisk in the flour until just barely incorporated. Toss in 4 oz of dark chocolate chips + port soaked dates + any port left in the pan, and stir together. Scrape batter into prepared pan, and bake for 35 minutes. A tester should come out just barely clean and the top will be shiny.

Let cool for a few minutes in the pan, then grab the foil and lift the whole thing out onto a cooling rack to cool completely. Slice and serve! Keeps well over night on the counter back in the original pan, covered with foil.

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Matching socks are overrated.