Paleo – Page 2 – Wait…are those…cookies?!

January 12, 2020

I love the number 2020

Hi friends!

How is 2020 treating you so far? I’ve been BUSY. So many deadlines this time of year have meant some very long workweeks that bleed into the weekends (ew). But! I am not working this weekend and for that I’m super grateful.

Had a great climb with C this morning – did a bunch of climbs at the top of my skill level, which always feels good. Finished and inhaled a plate of eggs & veg + a latte… working out on an empty stomach is great until I’m done, at which point I’m usually STARVING.

I made these on Thursday night for a Friday datenight – I think they get better overnight actually, so I like making them in advance. Plus, I needed to destress and baking is my favorite way to do that.

I’d had a bag of cranberries that I tossed in the freezer somewhere in the early part of December, and some rosemary hanging out that I didn’t want to waste (waste not, want not!). Besides that, I’d been thinking about the rosemary – cranberry combo for awhile and I’m happy report that it’s fully excellent.

These slice like beauties; are tart and “buttery”, despite being dairy free. Actually, they are free of all the things (gluten, grain, dairy, refined sugar & are vegan & paleo), so everyone can share the love. Not to mention, they come together in a snap, so no waiting around. Perfect for breakfast or brunch, or an anytime snak.

Happy weekend! Hopefully you’re finding time to bake something delicious and/or treat yourself right.

Cranberry Chia Bars with Rosemary Pecan Crumble

Fully sliceable, tart, breakfast or anytime snak bars! Free of all the things, so everyone can share the love. Gluten and grain free, dairy free, refined sugar free, vegan & paleo. A Wait are those Cookies original.

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
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
~1tbsp finely chopped rosemary – I used about 1.5 large sprig’s worth
1/3 c chopped pecans
1/4 c unsweetened coconut

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, rosemary and coconut oil together. Reserve a heaping half cup and stir in the pecans & 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 ;)

November 24, 2019

Apples, squared

Hi Friends, happy almost Thanksgiving!

Boy, November went fast. It seems like I blinked and it’s nearly December, what?! I enjoy this time of year and wish it didn’t whizz by quite so quickly. Oh well, nothing to do but live in the moment! I love the transition to winter produce – I have yet to buy pomegranates (waiting for the dumb things to go on sale) but everything else is fully on my radar, especially apples.

Did a great hike up to Twin Peaks today – it’s been awhile since I’ve done that one, and it was great to get back up there… even though I discovered about halfway through that my legs were/are extremely fried from a few really good lifting days this week. I think I’ll be taking tomorrow off… though knowing me, I’m sure I’ll walk to work because heaven forbid I sit still all day, ugh.

C and I had a great time last night with a board game that matched the aesthetics of this galette – we had a good laugh when we realized how coordinated things were (Between Two Cities is the game – super fun, just in case any of my board gaming peeps out there are looking for a new-to-you game).

Of course we ate it for breakfast too – I know, I know, try to contain your astonishment. Suuuuper good alongside a giant breakfast salad with eggs & caponata.

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I’ve been wanting to use miso in a dessert for quite awhile at this point, so I’m super glad this ended up working out. I can feel a galette kick coming on – they are so infinitely adaptable to seasonality of produce and various flavors. Miso adds just a little hint of savory oomf to the almond filling of this one – you don’t taste it and automatically think miso soup hahaa; in fact, I don’t really notice it, but I LOVE the filling taste. C was right there with me so I’d say it’s a winner. There was only a small piece left for a snack later when I left, ha! Success.

Hit me up if you have desserty Thanksgiving questions! I’m happy to weigh in, if you’re feeling indecisive or otherwise uninspired. I’m baking for at least two dinners this year – one for my actual Thanksgiving with C’s fam, and a Friendsgiving two days later. I’m not planning on making pumpkin pie for either one – stay tuned ;)

I’m loving tulips right now, as you can see – this picture below reminds me of 17th century Dutch Golden Age vertias still life paintings! Where the flowers are past their prime but still beautiful in their own way:

Happy early Thanksgiving! I’m sure I’ll be posting what I make but more likely than not it’ll be after the fact. Have a great short week!

Apple and Black Sesame Galette with Almond Miso Frangipane

A perfect fall galette – easy dessert or brunch! The miso is very subtle if you’re at all worried about tasting it – you really don’t; it just gives the filling a slight savory oompf. Grain and gluten free, refined sugar free; lactose free option. 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
1/4 c black sesame seeds
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*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, salt, sesame seeds 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:
4 apples, sliced thinly (I used Granny Smith and Lady Alice for fun color contrast)
1/3 almond butter
1 tbsp brown rice miso
pinch of sea salt
1 tbsp vanilla
1 tbsp maple syrup
1 egg

In a small bowl, whisk together almond butter, sea salt, miso, vanilla, maple and egg until smooth. 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 almond butter-miso filling in the center, leaving a border of dough around the edges, and add the apples. 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 apples with butter and sprinkle dough with a little coconut sugar. 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.

November 4, 2019November 4, 2019

All Things Autumnal

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Hi friends, happy Monday!

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I have a rustic, easy galette for you today – sometimes even I need a break from tarts ;) Besides, I LOVE galettes to highlight seasonal fruit. They’re unfussy, quick to throw together, and can accommodate a variety of random pantry ingredients and dietary needs/preferences. Basically, they’re just a win all around. Not to mention they make a superb breakfast the next day! Or snack, or basically whatever.

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This one features the oh-so-autumnal pears (d’Anjou and Bosc, two favorites of mine) coupled with all things sesame. I’m having a moment with black sesame lately and I’ve been itching to do more things with it, so here it is making an appearance in galette dough. I love the warm grey color the dough ends up being – much of it bakes out, but you’ll see a little of it in the photos still.

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Tahini, almond and pears are made for each other anyway, so this is an easy sell. As usual, C and I ate it with ice cream for dessert and then again the following morning with coffee as a post-climbing snack (tried NOT to finish the remaining half in one sitting – accomplished this only to some degree).

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The time change has happened! I do kind of like cuddling up in the evenings this time of year – it makes me feel like it’s holiday time. Then again, I really like walking home from work in the daylight so that’s a mild bummer – just means I have to walk to work instead.

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I had a succulent potting party with the fam yesterday! Check out these cute little guys planted in my gram’s best friend’s china. More plant friends!

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I hope your week goes smoothly – I’m just about ready for another weekend, not sure about you guys but that one went by way too fast.

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Pear, Tahini and Black Sesame Galette

Nutty, lightly sweet and perfect for fall. Gluten and grain free, refined sugar free, paleoish. Could be lactose free if you use ghee instead of butter! Yield: 1 galette, serves several. A Wait are those Cookies original.

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
1/4 c black sesame seeds, lightly toasted and crushed*
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*lightly toast the sesame seeds over medium heat for a few minutes, shaking the pan frequently. crush the warm seeds in a mortar before adding them to the food processor
**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, salt, ground sesame seeds 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:
2 pears, sliced thinly (I used d’Anjou and Bosc)
1/4 c tahini
pinch of sea salt
1/4 c unsalted almond butter
1/2 tsp almond extract
1 tbsp vanilla
2 tbsp maple syrup

In a small bowl, whisk together tahini, sea salt, almond butter, extracts and maple. 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 tahini and almond butter filling in the center, leaving a border of dough around the edges, and add the pears. 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 pears with butter and sprinkle dough with a little coconut sugar. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

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October 14, 2019

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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September 28, 2019September 28, 2019

Figgin’ delicious

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Hi friends!

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

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

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

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

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

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

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

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Cinnamon Coconut Panna Cotta on a Mexican Chocolate Crust

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

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For the crust:

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

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

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

Remove and let cool.

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

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

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

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

Behind the scenes…

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August 31, 2019

Late summer desserts should by all means be messy & delicious

Hello friends!

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

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

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

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

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

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

A few photos of life lately…

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

Happy Saturday!

Blueberry Hazelnut Crumb Bars

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

For the blueberry filling

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

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

For the crust & crumble

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

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

July 20, 2019

New kitchen baking adventures

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HELLO!!

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It’s been awhile, huh. I think it’s been almost exactly a month since I posted anything, and jeez what a month! All good things – moved into my darling little apartment (gah I love it SO much), got a little more settled in at work and then promptly left for an amaaaaazing session at camp.

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Camp was spectacular as always! So much love and laughter, despite a water line that wouldn’t cooperate (our shit is OLD). Two Sentinels is such an incredible place. It’s hard to explain how special it is to someone who’s never been there, but the group of women that make up my camp fam are just some of the most inspiring, incredible and strong women I know.

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I am finally home and settled into my apartment – came back to no internet and no gas to my range but I have both things now, yay! It feels so great to be baking again – this new kitchen is hugely floating my boat. Tons of counter space, and the natural light is off the hook amazing.

First thing out of the oven was a batch of my go-to cookies – I can’t think of anything else I’d rather make to break in the oven. C and I love them, and I wanted to test the heat of my oven with a tried and true.

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For date night though, I wanted to get back into my usual groove! Opted for a super easy-to-throw-together galette – I’d picked up a bunch of peaches at the market a few days earlier and they were absolutely perfect. Rosemary is one of my favorite herbs to put in desserts, so of course that made a showing. This is delicious with ice cream for dessert, but also great for breakfast – it’s really not very sweet except for the natural sweetness of the peaches, so go crazy! Snacks, breakfast, dessert? Sure, why not.

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C and I took a nice hike yday up our usual Twin Peaks route and back down again for a board game… Life is beautiful.

Happy weekend! If you’re in SF, hit me up – let’s hang out & bake!

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Peach, Rosemary & Lime Galette

Gluten & grain free (paleo if you eat butter) + refined sugar free! Super easy summer dessert that doubles for breakfast & snacks. Barely needs any sweetener if you can get super sweet peaches! A Wait are those Cookies Original. Yield: 1 galette, serves several (or two very hungry post-hike people with a small amount of leftovers ;)

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
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract

*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, 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.

3 peaches, sliced
Zest + juice of two limes
2 tbsp pure maple syrup
2 sprigs of rosemary, finely chopped
1 tbsp tapioca flour

Toss everything together and let sit for about 15 minutes, then drain the juice off before using.

Dot the peaches with butter and sprinkle dough with a little coconut sugar. 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.

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April 14, 2019

Nuts about you

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Hi friends!

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I have a nutty, spring-y dessert for you this weekend, perfect for Easter or whatever reason you need dessert (or no reason at all, even better).

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I get to do some awesome hiking in Marin today – I’m sure there will be pictures later! For now, I’ll leave you with tart & wisteria, since it’s gone bonkers over here. I LOVE wisteria – I know it’s not great to have it grow on houses, but it just looks so spectacular.

This tart is awesome! Not to toot my own horn or anything, but the whole grapefruit – tahini – coconut – chocolate – hazelnut combination is quite rad, if I do say so myself. To be fair, everyone else who ate it (the fave human & parentals) agree, so it’s not just me.

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It’s also grain & gluten free, dairy free, refined sugar free, and paleo! So if you’ve got a gathering of peeps who have varying dietary needs, it’s perfect – light, springy & delicious.

As usual, perfect for pre & post hike snacking, dessert, breakfast, brunch, and everything in between (which is how we ate it!)

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I’m on dessert duty for Passover & Easter next weekend for a few peeps, but I don’t think I’ll be making anything new – looks like it’s be a repeat of some old faves. Most likely I won’t put up a new post, so I’ll just see you guys in a couple of weeks :)

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I hope you’re out enjoying the beautiful spring weather, wherever you are! California is really doing it right and I’m about to get outside for the rest of the day. Yay! Happy weekending!

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Tahini Grapefruit Panna Cotta Tart with a Hazelnut Chocolate Crust

Grain free, gluten free, refined sugar free & dairy free – paleo too! Perfect for a dessert to feed an Easter crowd, if that’s your jam. Very lightly sweet, with hints of citrus and just enough chocolate to satisfy. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

1.75 c hazelnut 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
6 tbsp coconut oil, melted
1/4 c dark chocolate, melted

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
1/4 c grapefruit juice
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c tahini
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced grapefruits + toasted hazelnuts & coconut

In a small bowl, sprinkle the gelatin over the grapefruit 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, tahini, maple, and 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 grapefruits, toasted hazelnuts & coconut.

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

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March 3, 2019

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.

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

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.

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February 10, 2019

The Queen of Citrus

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Hello! I have a big mess of galette for you today.

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Slight change of plan – vacation got rescheduled to March, so I am back with more dessert sooner than I thought I would be! I don’t think anyone was mad about that…

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Grapefruit and hazelnut for you today: as C put it, grapefruit is the queen of flavors! I’d be inclined to agree; it’s high up there on my list of faves. I really love it with hazelnut, too. This galette disappeared in literally two sittings (granted, we went to the gym before the second one so – warranted!) but it’s quite light and makes a great breakfast. This is definitely NOT a dessert that will weigh you down after one slice.

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C and I went skiing! Such a great time – several gorgeous days spent up at my beloved Kirkwood, which of course means I’m also right near camp – I can never stay away from camp for too long! See photo evidence below…

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Anyway, galette. I whipped this one up on short notice – though it sounds complicated, it’s really quite simple & quick to make. The dough and the hazelnut filling are made in the food processor, and all that’s left is to slice the grapefruits & bake! It’s quick, I promise; and well worth it for the delicious factor.

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Happy weekend!

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Grapefruit, Hazelnut & Ginger Galette

Grain free, gluten free, and refined sugar free. Tart, nutty, and simple – this comes together super fast. A Wait are Those Cookies original. Yield: 1 galette, serves 3-6 (or in our case, two very hungry humans over two sittings!)

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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
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

For the hazelnut filling:
1 heaping cup roasted hazelnuts
1 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

Grind the hazelnuts in a food processor until they begin to resemble nut butter – I keep mine on the coarser side, but that’s up to you. Add in maple, vanilla & salt and pulse to combine.

For galette assembly:
2 grapefruits, sliced (I cut the peel off the whole thing and then slice)
1 egg, beaten
coconut sugar to sprinkle
chopped hazelnuts
crystallized ginger, optional

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 hazelnut filling, spreading it carefully in order to not rip or crack the dough. Add the sliced grapefruits and chopped hazelnuts. 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. Brush the dough with egg wash, and sprinkle with a little coconut sugar. 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. Top with crystallized ginger if desired, and extra chopped hazelnuts. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter.

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