The Twenties have returned!

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Happy New Year, blog friends!

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I’m excited that the 20’s are back – can we also bring back the fashions, please? I’m all about the flapper style.

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Here’s hoping that 2020 will be a better year for everyone, no matter what kind of year you had last year. Sending love from my kitchen to yours! I bring you a light and bright tart, in hopes that light and bright follow you into 2020 and beyond. It’s such a nice round number for a year, and a fresh start for a new decade!

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In my fam, it’s tradition to take the tree down and get all the decorations put away before the new year, to have a fresh start. I did that yesterday, and also opened up all my windows and let the fresh (slightly chilly) air in and it felt AMAZING.

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My walk home from work was brisk and beautiful yesterday – this city has such great vistas.

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On another note, my bookshelf plants (Kuzco and Kronk) are going ape, and I love it. Kuzco especially seems very happy in his sunny new home – my apartment is west-facing, and boy do my plants (and I) love it.

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I’m ready for 2020. Time for some new exciting things!

In the meantime, I finished out 2019 baking and eating tart, so what else is new. This one is very lightly sweet, to balance out all the eating of sweet things I’m sure we’ve all been doing for the last week. It’s even a little earthy with the rosemary happening in there. Besides all that, it’s gluten and dairy free (not to mention refined sugar free of course) because lord only knows I’ve been eating a ridiculous amount of cheese lately and I should probably eat at least SOMETHING that is dairy free. You know, so I can eat more cheese and balance it out. HA.

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Happy New Year! May there be peace, joy and light in your upcoming year, and beyond.

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Lemon Panna Cotta on a Rosemary Almond Crust

A Wait are those Cookies original! Gluten free, dairy free and refined sugar free. Yield: 1 9″ tart, serves several or enough for a small New Year’s party :) Only lightly sweet to balance out all the eating we’ve all done over the last week. Mildly tart filling plays nicely with the slightly earthy notes from the rosemary in the crust, which is present but not overbearing.

For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
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 heaping tbsp rosemary, very finely chopped

1/4 c chocolate, melted

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

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1 tbsp vanilla bean paste
zest of 1 lemon
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c lemon juice, cold

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

Pour the coconut milk into a small saucepan. Add lemon zest, maple, vanilla, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, strain to remove lemon zest pieces, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

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Happy holidays from my kitchen to yours!

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Hello internet friends! Happy Holidays!!

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I have bonus things for you today – TWO recipes!

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I’ve now made three desserts in 24 hours and am feeling quite pleased with myself. One for my fam (since there are only three of us) and two for C’s fam, since there are going to be considerably more than 3 at dinner, ha.

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Besides, I made this crisp a few weeks ago for C and I and it was bit of a cluster because I lost power while it was in the oven, and then lost the daylight to photograph while waiting for the power to come back on…. so though I wanted to put it up here, I only had photos of half eaten crisp. Which has some kind of aesthetic (obviously I put them up, you’ve seen them) but I needed more than that for a legit post.

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So! I made it again for Xmas Eve dessert with my parents, because it was delicious, and now I have a few more actual photos.

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But, bonus – I also made this mint panna cotta tart with cacao coconut crust for tomorrow’s dessert, so why not feature that too! It turned out too pretty not to share. It’s actually the same as the one I made last year at this time – couldn’t resist the mint again, and it just looks so festive.

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I hope your holidays are filled with all kinds of good things, delicious food, and loved ones. Happy holidays from my kitchen to yours! Merry and bright <3

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Mint Panna Cotta Tart on a Cacao Coconut Crust

Minty fresh and chocolatey, perfect for a holiday dinner. Yield: 1 9″ tart, serves several. A Wait are those Cookies original. Grain and gluten free, refined sugar free. For dairy free, swap out coconut milk & yogurt for the cream.

Recipe HERE.

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Apple and Cranberry Pecan Crisp

I have successfully used both walnuts and pecans for this – both are delicious. I choose to chop up a chocolate bar in order to get the finer shards of chocolate, but chocolate chips would do if that’s all you have on hand. Totally adaptable to whatever is in your pantry! Yield: 1 9″ crisp (it was doubled for these photos); serves several. A Wait are Those Cookies original. Gluten free, refined sugar free & easily dairy free with a sub of coconut oil or vegan butter + coconut yogurt.

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1 bag of fresh cranberries (fresh or frozen are both fine)
3 apples (I prefer Granny Smith and / or Lady Alice), chopped
2 tbsp maple syrup
2 tap tapioca starch
1/4 c water
2 tsp vanilla

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped pecans
1/4 c unsweetened shredded coconut
1/8 c maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk Greek yogurt
1/4 c dark chocolate, roughly chopped
a handful of crystalized ginger, chopped

Preheat the oven to 350.
Toss apples & cranberries into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water until combined. Add the tapioca starch, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

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

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

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Penultimate Purple

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Happy belated Thanksgiving, internet friends!

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Mine was great; full of several groups of awesome fam/peeps. It’s not even over – I have a Friendsgiving in a few hours with another group of awesome peeps! I love my peeps.

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For Turkalurk Day proper, I did this sweet potato tart and my usual cookies (of course) – there might have been some minor rioting if there hadn’t been cookies, at least from the fave human who loves them! That being said, he loved the tart as well so everyone is happy.

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I LOVE the color of the sweet potatoes – no photo enhancement necessary! Mother Nature has such a way with color.

C made some delicious beets and parsnips for Thanksgiving, so bfast the next morning was especially colorful – and filling, thankfully, as we’d just come back from a very hilly hike to Mt Davidson, and I was ravenous.

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This tart is really, really easy to throw together – the filling comes together in the food processor, and the crust is a press in, no need to muck around with rolling. It’s also gluten free, refined sugar free and dairy free! Perfect when you’re baking for a crowd and in need a dessert that suits all comers. It can easily be grain free as well – swap out the cornmeal in the crust for more almond flour, and use almond flour in the pie instead of oat flour. It’s lightly spicy from the cinnamon, nutmeg and allspice – fallish without being in your face FALL. The purple color is obviously eye catching too, and the black sesame gives it a fun, nutty twist.

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I hope you’re having a great holiday weekend! There’s still weekend left, if the urge to bake is still hanging around ;)

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Purple Sweet Potato Tart with a Black Sesame Almond Crust

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

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For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
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

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the filling:

2.5 cups (approx. 2 large) mashed purple sweet potatoes
1/3 cup maple syrup
2 eggs
1 cup coconut milk
1/4 cup coconut oil, melted
2 tbsp oat flour
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp sea salt

Preheat oven to 350 degrees.
In a food processor, add the mashed sweet potatoes, eggs, maple, melted coconut oil, vanilla, oat flour, coconut milk, spices, and sea salt. Pulse until evenly mixed.

Pour the filling into the prepared crust and smooth out with a spoon. Bake for 40-50 minutes, or until the center is set – it should hardly jiggle at all when shaken. Once set, remove the pie from the oven and cool completely on a rack before serving. Store in the fridge If not serving immediately (and even if you are; I feel like it benefits from some chill time); any leftovers should keep well covered in the fridge, but you may not have any!

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Apples, squared

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Hi Friends, happy almost Thanksgiving!

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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.

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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.

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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).

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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.

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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:

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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!

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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.

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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.

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

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Yuzu & black sesame = made for each other

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Hi friends,

It’s so hard to be upbeat about dessert and life when my beautiful state is on fire, out of power, and struggling so hard. I’m going to try my best to keep it positive in my little corner of the internet, if only to give us something pretty to look at in the midst of all this.

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Today, I have a yuzu and black sesame panna cotta tart for you – I made it over the weekend and it was much loved by all! I’m pretty obsessed with everything black sesame at the moment so rest assured you’ll be seeing more of it here in future posts.

Also, I needed to use (yuz-u… ha see what I did there) up the last of my yuzu juice so this was a great way to do so.

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This was (emphasis on was – it’s long gone, and not only because I’m late in posting, ha!) a great combination of tart, nutty, and creamy all at the same time. The citrusy tartness of the yuzu pairs so well with black sesame – they’re made for each other.

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As per usual – great for breakfast, dessert, snacks: all of the above.

A couple shots of Fort Funston since I headed out that way this weekend and it was as beautiful as always.

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Short and sweet today: love your peeps. Make them tart!

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Yuzu and Black Sesame Panna Cotta

Gluten free, dairy free & refined sugar free! A nice balance of tartness and creaminess and nuttiness. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
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

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1 tbsp vanilla
Scant 1/4 cup maple
1/4 c yuzu juice
Scant 1/4 tsp sea salt
1/4 c water, cold

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

Pour the coconut milk into a small saucepan. Add maple and salt. Bring to a simmer over medium heat, stirring consistently. Stir in yuzu juice and vanilla. Remove from heat, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with sliced citrus, figs, etc.

Store in the fridge – keeps well overnight for breakfast or snacks the next day.

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Downton Pie

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Hey hey friends!

Short and sweet today – this isn’t so much a recipe as it is a brainchild that actually came to fruition, of which I’m SO pleased and proud. Many of you will have already seen this on my insta, but I’m sharing it here too for blog posterity.

I made a Downton Abbey Pie! I really wasn’t sure I could pull this off and have it translate in pie dough, but somehow it worked. As usual for these crazy, once-a-year pies, this one was my donation to be auctioned off for the benefit of Lamplighters Music Theater at their yearly gala – so many friends, such a fun day! It was Downton Abbey themed and I couldn’t resist.

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For those of you interested in the specifics:

  • Total renderings for concept design: 2
  • Total time: 4 hours
  • Top crust design & construction: 2 hours
  • Bottom crust crimp & pie assembly: 1 hour
  • Bake time: ~shy of 1 hour
  • Essential tools: paring knife, bench scraper, rolling pin, hands, crappy pair of scissors
  • Amount of blueberries: somewhere close to 4 cups
  • Flour usage: just over 2.5 c of whole wheat pastry flour
  • Butter usage: just over half a pound
  • Refined sugar usage: none, of course!
  • Final bid: $65! YAAAY!
  • Amount of fun had and creative joy generated: defies description

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There you have it!

Pie. The Dowager might think it was chintzy, but I’m happy with it ;)

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