Bellissimo Blood Oranges

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What to do when your blood orange bars crack something fierce and turn out a weird, strange color but somehow are still so delicious?

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Cover them with more blood oranges and chocolate drizzle!

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Shhh. You know nothing.

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Seriously though… these bars were delicious but omg the filling turned out the most bizarre color. I can’t explain it…. I am mystified. They also cracked like crazy (are they trying to emulate the fault lines on top of which I very nearly live? I would hope not) – I might have cooled them too fast – outside, at 6am – but… I had to go to work. Desperate times.

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BUT, all’s well that ends well, since they’re delicious and I somehow juiced all the blood oranges without getting blood orange splatter all over my kitchen walls. I did get some on myself that I didn’t discover until I got to work, but that’s neither here nor there and no one noticed…

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Thank heavens it’s the weekend! This has been a long couple of weeks (month? ugh).

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This weekend though – no complaints! It’s been lovely so far, and it’s only Saturday. I took a long, coffee-fueled hike/walk in Golden Gate Park today, which was just perfect as it’s been a long time since I doodled around over there.

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Here again we have a dessert-breakfast-breakfast-dessert situation that does duty for whatever time of day in which it finds itself.

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We ate it with ice cream for dessert (it was bomb) and then again alongside eggs & caponata for breakfast (yes, it’s blurry – it’s not you!)

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However you slice it, these bars are delicious, odd color notwithstanding. Blood orange season is short, so grab them while you can! Thinly sliced, I think they look like stained glass – they are one of my favorites.

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Happy Saturday!

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Blood Orange Bars on a Chocolate Coconut Crust

Gluten & grain free, refined sugar free, dairy free, pretty much paleo. Tart but sweet – it’s hard to argue with the iconic combination of orange and chocolate. Blood oranges take it up a notch, and are so beautiful! A Wait are Those Cookies original. Yield: 1 9″ pie dish; serves 2-8.

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For the crust:

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

Preheat the oven to 350, and lightly grease a 9″, deep pie plate with coconut oil. Alternatively, you could use a tart ring with a removable bottom – I needed to transport mine so opted for just keeping it in a less fussy dish.

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

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 17 minutes.

For the filling:

4 eggs
1/4 c pure maple syrup
zest of 3 blood oranges, roughly chopped
1/2 c fresh blood orange juice
pinch of sea salt
4 tbsp coconut flour
2 tsp vanilla extract

For the topping:
1 blood orange, thinly sliced
3 tbsp extra dark chocolate, chopped
1 tsp coconut oil

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, sea salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour the filling into the par-baked crust.

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!). Once cool, top with a thinly sliced blood orange. Combine the dark chocolate and coconut oil in a bowl and microwave on 30 second intervals until melted, stirring between intervals. Drizzle over finished tart.

Serve with vanilla ice cream :) Store any leftovers in the fridge.

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Kitchen wisdom is sage advice

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Sending all the good vibes and healing thoughts to those caught in the terrible wildfires in the North Bay – I can’t even imagine the scale of destruction happening. I don’t even live in the thick of it, and I still can’t see the sky on account of smoke. My heart hurts for my state and for those in the middle of it all.

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These bars can bring a little sunshine to otherwise smoky, obscured days – the citrus is bright and fresh, and we all know I’m obsessed with herbs in dessert, so this is no exception. The sage in the crust is noticeable but not aggressive – just a hint of earthiness to play up the brightness of the meyer lemons (locally grown, of course!). Blueberries and almonds go with just about anything, so why not invite them to the party too?

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These do double duty as dessert and breakfast (that seems to be a theme around here, hmm) – makes some amount of sense, since my desserts are almost all whole-food and fruit focused.

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Besides, these have a hefty dose of eggs which basically makes them breakfast. See? Science!

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In other news, there are finally leaves on the ground, and of course I’m excited about a return to sweater, boot and scarf weather. I’m a little sad at the shortening days though, especially because I miss my good morning photography light! Sigh. It will be back!

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IMG_1496In the meantime, I’ll make bright, citrusy and quite probably herb-y desserts to bring some brightness to the shorter days. Happy Autumn!

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Meyer Lemon Blueberry Bars on an Almond Sage Crust

Lightly sweet, tangy, and perfect if you have a glut of meyer lemons (though regular lemons are fine too!). The sage adds such a nice earthy twist to the basic lemon bar – I love lemon with almond so these just hit all high points for me! Grain free, gluten free, refined sugar free, dairy free, arguably paleo. Yield: 1 9″ pie plate or 1 8 by 8 square pan, serves 2-8 (ha – I recommend dessert and then for breakfast the next day). Adapted from my orange creamsicle bars, here!

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 coconut oil, melted
2 tsp vanilla extract
1/4 tsp almond extract
1.5 tbsp chopped sage

Preheat the oven to 350, and grease an 9″ round pie dish (must be deep) or an 8 by 8 pan.

In a large bowl, stir together almond flour, baking soda, and sea salt. Add in almond butter, maple syrup, melted coconut oil, vanilla, and almond extract and stir until combined and crumbly. Stir in chopped sage. 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.

For the filling:

4.5 eggs*
1/2 c pure maple syrup
zest of 3 meyer lemons, roughly chopped
1/4c + 1/8c fresh lemon juice
pinch of sea salt
4.5 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 blueberry swirl:
1 c wild blueberries (preferably frozen, thawed)
1 tsp vanilla extract

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, lemon zest and juice, sea salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour the filling into the par-baked crust. For the blueberry swirl, blend blueberries with their juice (some is released during thawing) and vanilla either with an immersion blender or a food processor. The sauce won’t be especially thick, but that’s fine. Pour the sauce into a ziplock bag (or use a piping bag, but be warned that blueberry stains!), carefully snip a really small triangle off of one corner, and pipe 5-6 lines across the lemon filling. Some will sink in, but most will stay on top (and no, the lines do NOT have to be perfect!). Take a table knife and swirl the lines gently into the filling.

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 :) Store any leftovers in the fridge.

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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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