Time to get our rhubarb on!

fullsizeoutput_1548

Hello hello!

fullsizeoutput_1544

I have one of my favorite spring combinations for you today – rhubarb and blood orange! I dug myself out from a very busy work week for a midweek baking reprieve (who cares if I have to bake at 6am as long as I can bake?!), which was lovely and relaxing.

fullsizeoutput_1532

Both rhubarb and blood oranges seem to have relatively short-ish seasons when I can readily find them in the market, and they really only overlap for a hot minute, so I had to take advantage while I could.

fullsizeoutput_1542

So glad I did – we both love tart things so this was right up our collective alley. Highly recommended if you’re a fan of rhubarb and citrus, or if you just generally love pretty and colorful desserts!

fullsizeoutput_154e

fullsizeoutput_154f

We thought this looked rather like a polynesian color scheme – I just LOVE the colors! So bright and spring-y. If I hadn’t made banana cake for Easter, this would have been a solid bet.

fullsizeoutput_1537

And of course it goes without saying that it does double duty for both dessert and breakfast – enter the obligatory eggs & kale picture! I have to say, it made a magnificent addition to breakfast. Then again, I also love it with ice cream for dessert, so it’s hard to pick favorites.

fullsizeoutput_1554

It comes together in a relative snap – both the crust and the frangipane are made in the food processor, and I almost always make them the day before so that all I have to do day-of is fruit slicing and assembly + baking. Pro tip: you don’t even have to clean the food processor between making the dough and the frangipane, because they use nearly the same ingredients! Win win because really – who wants to clean a food processor more than you have to?

In other news, my yard is flowering – See photo evidence below! :)

fullsizeoutput_1541

Happy Spring! Go get that spring produce before it becomes hard to find!

fullsizeoutput_1552

Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

Grain free, gluten free, and refined sugar free. Yield: 1 galette. Serves: 2-8. 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
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the galette filling:

2 blood oranges, sliced
4-5 stalks of rhubarb, cut into chunks
a bit of coconut sugar for sprinkling
beaten egg, for egg wash

For the blood orange frangipane

zest of two blood oranges
scant 1/4 cup coconut sugar
1/2 cup almond flour
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla
1/4 tsp almond extract

Blend everything in a food processor or high powered blender until smooth. Can be made ahead and stored overnight in the fridge if needed.

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 frangipane, spreading it carefully in order to not rip or crack the dough. Add rhubarb and sliced oranges, in whatever pattern you like! Sprinkle with a little coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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 edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. 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 overnight in the fridge – I leave it at room temperature until serving.

fullsizeoutput_1534

fullsizeoutput_154e

Nature’s ombré: blood oranges!

fullsizeoutput_14aa

Happy spring! I really can’t believe it’s almost April.

fullsizeoutput_14af

IMG_2745

Aside from my car blowing a tire on the bridge in the pouring rain (why is it that car trouble always comes in multiples?), things are pretty spring-like over here, especially today – the weather is cool, sunny and beautiful.

fullsizeoutput_14bb

We got in a great ridge hike yesterday, despite some really aggressive ridge top wind; the clouds were beautiful and we only got hit with a bit of light drizzle. The colors of everything were so gorgeous – not sure my photos do it justice!

fullsizeoutput_14c2

fullsizeoutput_14c7

What a great weekend – quality time with fave human, hiking & healthy dessert! And pizza. Because, well, because pizza! Ha. Everything in moderation, including moderation.

fullsizeoutput_14ae

In other news, the skies have been beautiful lately.

fullsizeoutput_1482

I have a very spring-y dessert for you today – our consensus was that this is a light, spring-like, mellow-in-a-good-way dessert – it certainly disappeared quickly over here!

fullsizeoutput_14ca

The panna cotta is very lightly citrusy, which plays nicely against the cornmeal & meyer lemon crust. Cornmeal is an easy sell with both of us, so no complaints there (except for some extra flossing). We ended up serving this with extra sliced citrus – both of us are really into tart things, but it’s also great on its own. I’d say that I like it with ice cream (because we know I love ice cream in general), but it’s not absolutely necessary, and could easily overwhelm the delicate panna cotta – in which case I’d say to skip it, just this once.

fullsizeoutput_14b4

This is a dessert that sounds complicated but comes together super quickly and requires minimal baking time. The only consideration is allowing enough time to let the gelatin set, but that’s just a small bit of planning ahead – I like to make this the night before and let it set overnight.

fullsizeoutput_14b8

Happy spring baking! Get on those blood oranges before they disappear!

fullsizeoutput_14cc

Citrus Panna Cotta Tart on a Cornmeal Lemon Coconut Crust

Gluten free and refined sugar free. Definitely could be done with coconut milk and dairy free yogurt for a df version! To me, this has the flavor essence of a creamsicle or a 50/50 bar, only lightyears better and not full of processed nastiness. Despite sounding complicated, this comes together quickly & easily, and can be made the night before. Yield: 1 9″ tart, serves several! A Wait are those Cookies original.

fullsizeoutput_14b6

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
zest of 2 small meyer lemons (or 1 large)

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

Panna Cotta:
1 package unflavored powdered gelatin
3/4 cups whole milk, divided
2 tsp vanilla
Scant 1/4 cup maple
zest of two oranges
zest of 1 meyer lemon
1 cup plain whole-milk yogurt

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

Pour the remaining 1/2 cup milk into a small saucepan. Add vanilla, maple & zest into the milk. 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. Strain into a large bowl to remove the citrus zest and cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or, better yet, overnight.

fullsizeoutput_14b9

fullsizeoutput_14ab

Bellissimo Blood Oranges

fullsizeoutput_144d

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

fullsizeoutput_1453

Cover them with more blood oranges and chocolate drizzle!

fullsizeoutput_1443

Shhh. You know nothing.

fullsizeoutput_1449

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.

fullsizeoutput_1450

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…

fullsizeoutput_144a

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

fullsizeoutput_1454

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.

fullsizeoutput_145d

fullsizeoutput_145c

fullsizeoutput_146e

fullsizeoutput_1474

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

fullsizeoutput_1455

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!)

fullsizeoutput_1456

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.

fullsizeoutput_1449

Happy Saturday!

fullsizeoutput_1453

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.

fullsizeoutput_1437

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.

fullsizeoutput_1434

{Citrus} Zest for life

IMG_2650

I do love California’s winter citrus season.

fullsizeoutput_1416

Doesn’t seem to matter which kind of citrus – though I think grapefruit and meyer lemon are tied for first for me. Especially when it’s grey out (which really doesn’t bother me in the slightest), I love baking with citrus: it smells like sunshine!

fullsizeoutput_141b

I’ve done a grapefruit tart on the blog before (several times, actually!) but never paired it with hazelnut, which I’m finding is an excellent combination.

fullsizeoutput_141e

As per usual, this tart does double duty for dessert paired with ice cream or for breakfast alongside the usual fare, and coffee, obviously.

fullsizeoutput_142a

fullsizeoutput_1428

I like versatile baked things! Life is more fun when you can eat them for breakfast, preferably in good company on a lazy weekend morning.

fullsizeoutput_141d

Let’s see, life things lately…

IMG_2595

My car needed a new distributor (you may recall my interesting adventure with a freeway onramp from my last post), but I have it back now, so that’s all fine and dandy. The sky has been doing some crazy things lately, but I’ve been loving the rainy weather, and heaven knows we need it! Maybe maybe I can squeeze in at least one ski day before the end of the season… fingers crossed.

fullsizeoutput_1424

fullsizeoutput_1425

In the meantime, I shall eat tart in the company of my fave human and be content, because that is what weekends are for.

fullsizeoutput_1418

Go find yourself some citrus and join me! You won’t be sorry, promise :)

fullsizeoutput_141a

Grapefruit Curd and Ginger Tart on a Hazelnut Coconut Crust

Tart but sweet, creamy and a perfect winter dessert when citrus really shines. Grain free, gluten free, refined sugar free, dairy free, pretty much paleo! A Wait are Those Cookies original. Yield: 1 9″ tart, serves 2-6!

For the crust:

1.5 c hazelnut meal
1/2 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 tbsp coconut oil, melted

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

Preheat the oven to 350, and press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes.

Maple Grapefruit Curd:

2 whole eggs
2 egg yolks
1/3 c grapefruit juice
zest of 2 grapefruits
pinch of sea salt
2 tbsp maple syrup
3.5 tbsp coconut oil
1 tsp vanilla

I use a double boiler for this curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, grapefruit zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and strain through a mesh strainer into your glass/pyrex storage container. Keep in the fridge until ready to use – curd keeps for about a week.

Assembly:
1 packet gelatin (pref. grass fed)**
1/4 c meyer lemon or grapefruit juice, *cold (refrigerated)
1 grapefruit, sliced
shredded coconut, candied ginger, hazelnuts, etc for topping

I stabilized the curd for this tart with gelatin, since I was a little suspicious of its structural integrity. To do so, since I’d already made the curd ahead of time, I needed to bring it back to a warm enough temperature to dissolve the gelatin. The following is what I did – if you’re making it all at once, no need to do as I did, just stir the softened gelatin into the already warm curd once it thickens.

In a small bowl, sprinkle 1 packet of gelatin over 1/4 c cold meyer lemon or grapefruit juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, stirring until the gelatin is dissolved completely (give it 1-2 minutes of stirring). Pour the curd into the baked crust shell, and let cool for a few minutes on the counter before transferring to the fridge to cool completely – preferably overnight but at least 4 hours.

**If you prefer not to use gelatin, you could also set the curd by pouring it into the baked tart shell, and baking the whole thing at 350 for 8-10 minutes, then letting cool completely and refrigerating for at least 4 hours before serving. I prefer the gelatin method with this curd since it will set completely – the baked version might have more wobble / lose some structural integrity when sliced, but it’s a pretty solid second option.

Top with sliced grapefruit, hazelnuts, shredded coconut and candied ginger if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Keeps well in the fridge covered overnight, though it’s best eaten in 2-3 days.

fullsizeoutput_1422

fullsizeoutput_1415

Happiness is jewel-hued citrus

fullsizeoutput_1325

We bucked the Valentine’s Day trend with something that ISN’T chocolate! Isn’t that a novel idea?! Also, that chocolate banana cake last week kind of put us (temporarily) over the chocolate edge, so a little break didn’t come amiss.

fullsizeoutput_1329

Besides that, the citrus situation right now is beyond awesome – blood oranges are beautiful! I love them – they’re remind me of mother nature’s version of stained glass.

fullsizeoutput_1343

This galette was so satisfying to make, purely from indulging in the beautiful, jewel-toned citrus slices and their range of colors. I probably took an excessive amount of photos but I just couldn’t help it. Too pretty!

fullsizeoutput_1351

I used a combination of blood orange, cara cara orange, and a small grapefruit, but you could really use whatever floats your boat! No hard and fast rules for this one, other than it’s generally delicious and makes a great breakfast.

fullsizeoutput_1367

Grain free, gluten free, refined sugar free and pretty much paleo (depending on your personal paleo rules ofc). Super sturdy: you can fly wedges around like star destroyers, ha! I couldn’t decide whether I preferred this for dessert with ice cream or for breakfast – it really shines both ways.

fullsizeoutput_1342

fullsizeoutput_1326

Let’s see what else is new. I did some hiking over the weekend on the ridges and had some beautiful weather.

fullsizeoutput_135c

IMG_2450

If you get a three day weekend this weekend, maybe treat yourself to some galette! Ours didn’t last long… there was really only about one (large) slice left after the dessert & breakfast shenanigans. Not sorry!

fullsizeoutput_134e

Happy February! Go forth, enjoy the citrus season!

fullsizeoutput_1364

fullsizeoutput_1337

Citrus Galette with Walnut Frangipane

Grain & gluten free, refined sugar free, paleoish. The crust is one I’ve used many many times on here – it’s my go-to galette crust when I want to stay gluten and grain free. Use whatever combination of citrus you like – I ended up with one small grapefruit, 3 blood oranges and two cara cara oranges, plus some meyer lemon zest. The walnut frangipane is a snap in the food processor (actually, you don’t even need to clean out the food processor all that much between dough and frangipane, so that’s a win) and adds a nutty sweetness to complement the citrus. Perfect for winter dessert or breakfast, or both! Yield: 1 galette, serves 2-6.

fullsizeoutput_1319

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

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the galette filling

3 blood oranges
2 cara cara oranges
1 small grapefruit
zest of 1 meyer lemon
*Use whatever floats your boat and fits your dough here! There are no hard and fast rules for this galette.

For the frangipane

scant 1/4 cup coconut sugar
1/2 cup walnut pieces
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla

Blend everything in a food processor or high powered blender until smooth. Can be made ahead and stored overnight in the fridge if needed.

For finishing

1 egg, beaten
1-2 tbsp coconut sugar, for sprinkling

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 frangipane, spreading it carefully in order to not rip or crack the dough. Add sliced citrus, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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 edges of the dough with the beaten egg and sprinkle the whole thing 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; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

fullsizeoutput_1359

fullsizeoutput_1321

fullsizeoutput_134c

Galettes: perfect breakfast food

IMG_2356

Hello hello!

fullsizeoutput_1299

I have galette for you today, which I must say makes excellent breakfast. You can also fly wedges around like they’re star destroyers, not like I did that or anything, ahem.

fullsizeoutput_129d

This comes together really quickly – the caramel can be made up to a week in advance, and the dough does best if left to hang in the fridge overnight, so all that really needs to happen day-of is apple slicing & assembly.

fullsizeoutput_129c

It also makes your kitchen smell amazing – I can attest (the benefits of living in a studio apartment: when you bake something, the entire apartment smells delicious).

fullsizeoutput_1294

Let’s see, what else has been going on… I’ve made a lot of cookies lately, so perhaps I will eventually post that recipe here. More drawing, of course!

IMG_2310

fullsizeoutput_129f

This galette is perfect for a light dessert with ice cream – it’s naturally not overly sweet (who am I kidding; nothing I make ever is!), and the apples make a nice contrast to the spices in the caramel. Grain free, gluten free and refined sugar free, so everyone can get in on the fun! Mostly paleo too, and could even be more so with the use of ghee in the crust.

fullsizeoutput_1295

fullsizeoutput_128c

Our professional opinion is that while it is undeniably delicious for dessert, it really shines for breakfast – it’s a perfect breakfast-pastry consistency and who doesn’t like wedges of this alongside coffee? Right. Exactly.

fullsizeoutput_12a1

My advice is to make and eat galette with those you love – it tastes better that way! And of course save some for breakfast ;)

fullsizeoutput_128e

Apple Chai Caramel Galette

Grain free, gluten free, refined sugar free, paleo. Probably could be lactose free no problem – just swap the butter in the crust for ghee or coconut oil. Lightly sweet, chai spiced caramel and tart apples – perfect for dessert with some ice cream or straight wedges for breakfast. Yield: 1 galette, serves 2-6 :)

For the caramel:
1 14-ounce can full-fat coconut milk
1/3 cup coconut sugar
1 tablespoons pure maple syrup
1/4 teaspoon sea salt, to taste
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1.5 tablespoons ghee (butter or coconut oil would also work)
1 teaspoon pure vanilla extract

Add the coconut milk, coconut sugar, pure maple syrup, and spices to a medium saucepan and whisk over medium-high heat. Bring mixture to a full boil, then reduce the heat slightly to allow the mixture to continue to cook at a managed boil. Whisk frequently/constantly to avoid the coconut milk from separating or clumping up. Cook and whisk until caramel has thickened slightly and has reduced to one half – one third of its original volume, about 10 to 15 minutes. Remove from heat and whisk in the salt, ghee, and vanilla extract. Let cool to room temperature – it will thicken a bit more as it cools (though mine is still on the runnier side of all things caramel – the longer it sits in the fridge, the thicker it gets).
Store in a glass jar and refrigerate until ready to use. Caramel can be stored in a sealed container in the refrigerator for up to 3 weeks. I usually make it ahead and let it hang in the fridge for a few days, which lessens prep work day-of anyway.

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

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the filling:
3-4 baking apples (I used granny smith), sliced
2 tbsp chai caramel, from above
juice of 1 lemon
1 tsp ground cinnamon
1 tbsp vanilla extract
2 tsp tapioca starch
2 tsp coconut sugar

For assembly:
1 egg, beaten
1 tbsp butter
1 tbsp coconut sugar
extra caramel, for serving & drizzling!

Once the dough has chilled, preheat the oven to 375. In a large bowl, toss apples with 2 tbsp chai caramel, lemon juice, cinnamon, vanilla, tapioca starch and coconut sugar. Set aside.

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.

Add sliced apples, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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 edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Dot with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 37 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 (it’s fine to leave it on the parchment paper on the cooling rack, I don’t find that it makes it soggy). Serve with extra caramel drizzle & your fave ice cream or whatever of choice! Keeps well covered in foil on the counter for a day or in the fridge overnight; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

fullsizeoutput_1298

Walking in a mint-ery wonderland

IMG_2111

Happy holidays!

fullsizeoutput_10e5

As much as certain elements of this time of year drive me bananas (having to throw elbows in the grocery store to retrieve the last piece of whatever, extra lines everywhere, no parking, where do all these extra people come from?!), I do undeniably love the run-up to the holidays.

Everything looks festive, even traffic light reflections in wet pavement. And of course I love the excuse to have a tiny conifer in my living room.

fullsizeoutput_10d5

Let’s not overlook holiday baking! Heaven forbid.

fullsizeoutput_10ae

Fun fact! This is actually a giant panna cotta tart. It didn’t really occur to me while I was making it – I was just thinking, la la la cream tart la la but then I got curious and did some googling. I had forgotten that cream stabilized with gelatin is technically panna cotta… so, there ya go! Panna cotta tart, if that’s even a thing.

This one is even grain and gluten free! I suppose you could make this with coconut milk to make it dairy free, but I haven’t tried that yet (next time!) – partially because I have a massive weakness for cream.

fullsizeoutput_10e6

Heavy cream reminds me of being a kid and pouring a bit over my cereal – my grandmother used to do this, and after my dad told me that, I always lurked around waiting for leftover cream to appear the fridge. As I recall, my favorite combination was a giant bowl of honey nut cheerios with about 3/4 milk and 1/4 cream.

fullsizeoutput_10e3

Now I’ve leveled up and adult-ed my cream: it gets baked into cream biscuits, set into a panna cotta tart, or poured into my coffee (omg heaven).

fullsizeoutput_10c5

I love this dessert though: it looks like a mini winter wonderland! Walking in a mint-er wonderland? Ha. And it’s delicious. It actually took a minute to grow on me, but then I couldn’t get enough. Minty, chocolatey & slightly tart from the yogurt-cream panna cotta, it’s a perfect holiday dessert when something light is called for. I couldn’t resist the pomegranate, both for flavor and texture, but also for color. They are always so pretty!

fullsizeoutput_10dd

fullsizeoutput_10d9

Happy holidays! Share this with loved ones, since it’s so much better enjoyed in good company :)

fullsizeoutput_10e9

fullsizeoutput_10b2

Mint Cream Tart on a Dark Chocolate Coconut Crust

Grain free, gluten free, refined sugar free! A perfect wintery dessert, especially since it even *looks* festive. You can even make the whole thing the night before, since gelatin-based things like to hang out in the fridge for awhile. Lightly minty, slightly tart from the yogurt, balanced nicely by dark chocolate. Who doesn’t love mint and chocolate?! This is really a giant panna cotta in a crust, if we want to get technical. Mint cream adapted from Martha Stewart, here; the rest is my brainchild. Yield: 1 9″ tart, serves… two ;) Kidding! 2-8, realistically.

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:

2 cups heavy cream
1/4 cup maple sugar*
6 stems peppermint or spearmint, plus more for garnish
1 tsp vanilla extract
2 tsp peppermint extract
1/2 teaspoon fine sea salt
1/3 c dark chocolate, melted
1 tablespoon unflavored gelatin (one envelope)
1/2 cup cold water
1/2 cup whole milk greek yogurt, plain
pomegranate arils

*I use maple sugar here because it’s lighter in color than coconut or maple syrup, and I wanted to preserve the lightness of the cream filling. But any granulated sweetener would be fine, just keep in mind the filling color may darken.

Make the filling: Bring cream, sugar, mint, and salt to a simmer in a medium saucepan. Remove from heat, and let cool completely, about 30 minutes.

In a double boiler or in the microwave, heat the 1/3c dark chocolate until completely melted. I am lazy and use the microwave method: 30 second intervals, and stir in between until everything is melty. If you’re using a double boiler, stir continuously until the chocolate is melted.

With a pastry brush (or a spoon, totally fine – this is what I used), coat the bottom the crust with an even layer of melted chocolate. Refrigerate (or leave on the counter in your freezing apartment) until chocolate sets, about 10 minutes.

Sprinkle gelatin over water in a small bowl. Let stand until softened. Remove mint from cream mixture, and bring cream mixture to a simmer. Whisk in softened gelatin until it dissolves. Remove from heat, and stir in the yogurt. Pour filling into the prepared crust (if there’s leftover, pour it into a ramekin or two & save for later!) Carefully transfer to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight). Garnish with mint stems, pomegranates, and sliced almonds if you’re feeling fancy. Slice and serve!

Chocolate dipped mint leaves are easy too: wash and pat dry nice-looking mint leaves, and dip in melted chocolate. Lay on a parchment lined baking sheet, and freeze until needed.

Keep leftovers covered in the fridge for a day or two.

fullsizeoutput_10df

fullsizeoutput_10dc