Pink celery!! Just kidding. Rhuuuubarb!

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Dumb question… Is rhubarb a vegetable? Wait. I have to go look this up.

It is! Okay good. I’m not going (too) crazy… I was pretty sure it was, given that it looks like celery’s pink cousin. ANYWAY, moving on after that little aside…

Spring has officially sprung! Asparagus with dinner last night and rhubarb for dessert (and for breakfast, obviously). Besides the seasonal produce (yay!) literally everything is in bloom right now — my yard looks and smells amazing!

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With that in mind, and given that there are a bunch of eating-type holidays this weekend (Eater, I mean.. Easter… I’m looking at you), might I recommend this rhubarb tart? It comes together in a snap and is delicious to boot.

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In other news… more drawing! (What else is new)

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Springy things!

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Keeping it short and sweet today – but do yourself a favor and get on that rhubarb before the season ends! It’s amazing — who doesn’t like pink celery? Just kidding…

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I love rhubarb in this galette because it can be it’s true tart self! I find that when it’s paired with strawberry it loses some of it’s punchiness, which is what I like about it — I prefer to let it shine on its own (accompanied by some ice cream, obviously). The almond frangipane keeps it from being overly tart and still desserty, but not too sweet – perfectly acceptable for breakfast alongside obligatory eggs & kale.

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Happy spring!

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Rhubarb Galette with Almond Frangipane

Grain & gluten free option and refined sugar free. Dairy free option is is probably a breeze – make the dough with cold coconut oil instead of butter. Yield: 1 galette – serves 4-6. Frangipane adapted from the Feed Feed, here.

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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
  • 1 egg
  • 1/2 tbsp coconut sugar
  • 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, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, and almond 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 frangipane:

  • 1/2 c almond flour
  • 1/3 c coconut sugar
  • 3 tbsp whole wheat pastry flour* (omit for grain free; replace with oat flour or rice flour for gluten free)
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1/3 c roasted unsalted almond butter
  • 1-2 tbsp maple syrup (if needed)

In a food processor, combine almond flour, coconut sugar, and whole wheat flour (if using). Pulse once to combine. Add in eggs, vanilla and almond extract, and pulse once or twice, until combined. Add in almond butter, and blend again until smooth. If the frangipane seems too sticky, add 1-2 tbsp of maple to loosen it.

Topping & finishing:

  • 5-6 stalks of rhubarb
  • coconut sugar
  • beaten egg for brushing the dough

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 rhubarb, 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 on the counter; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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I’ll just take everything citrus, thanks

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Hello hello internet blog friends!

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What’s new with you? Business as usual over here, still very obviously obsessed with all things citrus. If you’re like me and just can’t get enough of all varieties these days, make this! You won’t be sorry.

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Meyer lemons are still going strong (at least over here in northern California) – I’m lucky enough to have access to a full tree of them but I’m still seeing them in stores too, so you should be good to go. Meyer lemons make the most perfect curd – light yellow and perfectly lemony. I’ve reached the point where I use very little sweetener in the citrus curds that I make – I want to have the tart citrus flavor at the forefront, not the sweet!

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Eat this for dessert, for breakfast, for snacking purposes… it’s delicious any way you slice it. I just want all the citrus, all the time!! Just make sure lemon is your thing before making this — it’s not for the citrus faint of heart ;)

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Let’s see, what else…

Mother Nature has been doing some spectacular things in the sky lately!

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Happy spring! Go eat some lemon tart with your loved ones.

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Meyer Lemon Tart with Blackberry Sauce on an Almond Crust

Not for the faint of heart! If you love tart & citrus things – this is calling your name. Lemons and berries are a natural pairing, and almonds are basically the food of the gods. Tart, lightly sweet, and perfect for spring. Gluten free, grain free, dairy free, refined sugar free, paleo. A Wait are Those Cookies original recipe. Yield: 1 9″ pie plate; servings: 2-8!

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For the meyer lemon curd

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c meyer lemon juice
  • zest of 3 meyer lemons
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lemon juice, lemon zest, and vanilla. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge (but not there yet!) of a low boil. The curd should thicken and your whisk will make tracks – don’t let it boil. It will still be slightly runny but will firm up in the fridge. While it’s still warm, strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the blackberry sauce:

  • 2 c blackberries
  • juice of 1 meyer lemon
  • 1 tbsp maple syrup

In a high powered blender or food processor, puree the blackberries until smooth. Push the puree through a metal strainer into a large bowl to remove the seeds, then stir in lemon juice and maple. Store in a glass jar in the fridge until ready to use – you’ll only use a tablespoon or two to make the swirl on the top of the tart, so keep the rest for extra tart topping.

For the crust:

  • 2.5 c almond flour
  • 1 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • scant 1/2 tsp almond extract
  • 1/4 c unsalted almond butter
  • 2 tbsp maple syrup

In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt. Add in melted coconut oil, vanilla, almond extract, almond butter, and maple syrup, and stir until combined – the mixture will be crumbly.

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. Remove from the oven and fill with the lemon curd. If you’re planning on the blackberry swirl, use a ziplock bag with a teeny corner cut off to pipe the sauce into the curd, and then use a knife to swirl it around (alternatively, use a pastry bag if you’re less lazy than me!). Bake for 8-10 minutes to set the curd, then let cool completely at room temperature. Top with slivered almonds and shredded coconut if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Leftovers keep well covered in the fridge (though I dare you to have any!).

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Come to the Dark Side… I have pie.

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Pie! Such a perfect food. Especially when it resembles… the Death Star! Because why have plain pie when you could show off your nerdiness to the world? I almost didn’t want to eat this… but I did.

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Pie crust used to intimidate me, which is pretty stupid given that it’s basically just flour and water and butter… yet I think sometimes the simplest things end up being the trickiest (in life and in baking!). But pie is also a fairly forgiving food, and will love you endlessly if you learn to make it with the confidence it deserves.

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I think I’m finally at that point — this one felt great! I am quite pleased with the way it came out both in looks and taste… the sci-fi nerd is strong in me ;) I think the key with pie crust is not to let on that it makes you nervous! It can probably sense that, ha! Maybe with its pie crust force powers…

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Thank goodness pie is so delicious – it makes all the potential crust shenanigans worthwhile.

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In other news, another drawing for the series!

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Anndddd…. the first skiing of the season! Wheeeee!!! And what great skiing it was. More to come, that’s for sure.

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But for now, pie. Because often the simplest things in life are the most enjoyable, especially leftover pie for breakfast in good company! Nothing better.

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Wild Blueberry Pie with Whole Wheat Dark Side Crust

Refined sugar free and whole wheat! Naturally sweetened with coconut sugar. Crust recipe yields a double crusted pie, enough for a Death Star of your own making if you so choose. Crust recipe lightly adapted from Carolyn McCuaig (thanks Carolyn, if you’re reading this!)

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For the crust:

  • 2.25 c whole wheat pastry flour
  • 2 tbsp coconut sugar
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking powder
  • zest of one lemon
  • 1/3 c vegetable shortening
  • 1/3 c butter (mine was salted), cut into chunks
  • 5-7 tbsp ice water

For the filling:

  • 4 c wild blueberries, or enough to heapingly fill your pie plate (frozen is fine)
  • juice of one lemon
  • 1/4 c coconut sugar
  • 1/3 c whole wheat pastry flour

For finishing: 1-2 tbsp butter, 1 egg for egg wash

To make the crust: in a large bowl, whisk together pastry flour, coconut sugar, salt, baking powder, and lemon zest. Cut in shortening and butter either with your fingers or a pastry cutter until a coarse mixture forms and the butter chunks are the size of peas. Make a well in the center of the dough and add in the ice water one tablespoon at a time – mix as little as possible when incorporating the water to avoid overworking the dough. Once it will stick together, you’re good to go. Divide it into two even pieces, wrap in plastic wrap and chill for at least 10 minutes and up to an hour.

While the dough is chilling, put together the filling. Toss blueberries, lemon juice, coconut sugar and flour in a large bowl.

Once the dough is chilled, roll it out between two pieces of parchment or on marble, whatever you have – I like parchment for easy removal. Aim for about 1/8″ thickness, and lay the bottom crust into a lightly greased pie dish. Shape it with your fingers, evening out the top as per your pie plate or design you want — this crust will make a double crusted pie, so keep that in mind. Toss in blueberry filling goodness and dot with butter.

If you want to get fancy and do the Death Star…

Cut out templates (thick paper or thin cardboard work nicely) for the Death Star and a TIE fighter. Have egg wash and coconut sugar handy (I use a beaten egg + 1 tbsp water). Use the templates to cut out the top crust shape, then use a chopstick or a knife to make the surface lines. Roll out thin pieces of dough for the details, and brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired. Once finished, carefully lay top crust over the blueberry filling — there is no real need to seal the edges. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown. Remove from the oven when done and let sit to cool for at least an hour, preferably more so that the filling will set. Serve warm or at room temp, and store any leftovers overnight on the counter, loosely covered, or in the fridge for longer (assuming it lasts that long). Pie can be made a day in advance if needed and reheated briefly in a 375 oven to crisp the crust and warm the filling – 10/15 minutes. The pie filling will firm up if stored in the fridge overnight, making slicing easier.

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Blood oranges: Mother Nature’s ombre playground

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It’s blood orange season! They are just absolutely gorgeous, I never get tired of that beautiful color.

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They remind me of stained glass… appropriate, considering architecture and food are two of my fave things (really?! I’m sure you had NO idea). Case in point: old and new! A favorite juxtaposition.

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I love how they’re variegated in color too – you never quite know what you’re getting. Dark red? Ombre? Everything is fair game when mother nature gets involved.

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It’s sunny and beautiful today!! I’ve been enjoying the rain but I must say I’m not minding the sun either… AND it’s ski season! Tahoe-bound this week to get back on my K2 babies — it’s been way too long. Actually I’m currently sitting OUTSIDE to write this, what?! Weird. But awesome. Hooray for wifi that extends into the back yard!

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But back to food. This tart is perfect winter dessert — I’m also pretty sure I’ve said that about the last five citrus desserts I’ve made but that’s because it’s TRUE! Citrus + winter = made for each other. The brightness of the citrus perks up even the greyest of days, even for someone like me who *likes* the grey! (I like sun too, don’t get me wrong)

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Highly recommended, easy and delicious. This can also be made in stages and left overnight in the fridge before serving, so it’s a user-friendly experience all around. Lightly sweet, lightly tart, orangey & chocolatey.

Happy weekend!

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Blood Orange Curd Tart on a Chocolate Coconut Crust with Candied Ginger

Blood orange curd is like lemon, only it’s orange! Brilliant, no? Ha. Lightly sweet, somewhat tart (though less so than it’s lemony cousin), complemented by a chocolate coconut crust and candied ginger… for breakfast and dessert! Gluten free, grain free, dairy free, refined sugar free, pretty much paleo. Yield: 1 9″ pie dish; serving sizes are up to your discretion. A Wait are Those Cookies original – the curd is riffed off of my usual go-to, and the crust is an easy favorite I’ve modified many times for different tarts.

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For the curd (make at least one day ahead so it can chill overnight in the fridge)

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c blood orange juice
  • 2 tbsp lemon juice
  • zest from 3 blood oranges
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, blood orange juice, lemon juice and orange zest. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge of a low boil. The curd should thicken and your whisk will make tracks – it will still be runny but will firm up a bit in the fridge. Strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the crust:

  • 1.25 c almond flour
  • 1/4 c unsweetened cacao powder
  • 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
  • 3.5 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.

For garnish:

  • 2 small blood oranges, sliced thinly
  • candied ginger
  • shredded coconut

Assembly:

Once the crust is cool, pour the curd into the crust and bake at 350 for 10-15 minutes or until the curd is just set when you jiggle the pan. Let cool completely and chill for an hour or two before topping.

Top the cooled tart with sliced oranges & candied ginger + shredded coconut if that’s your jam (melted chocolate wouldn’t come amiss either, I’m sure)… Serve immediately, or store in the fridge for a few hours before serving. Refrigerate any leftovers – I usually just cover the original pie dish with foil but an airtight container works just fine too.

Happy eating!

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All the citrus, all the time

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Helloooo! Happy Friday :)

I have lemon for you today! Because I still haven’t gotten tired of the citrus theme – winter weather and citrus are just made for each other. Besides that, meyer lemons are perfect right now and I’d be crazy not to get on that (again).

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We’re also enjoying a break in the rain — though I do love rainy weather, it’s good to dry out a little in between and enjoy the sun. Today is absolutely beautiful: sunny weather for sunny dessert!

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I caught one of the brightest rainbows I’ve ever seen during the last rains!

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More SF series, of course:

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But, back to dessert…

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I made torta di riso a few years back with blood oranges — this riff uses meyer lemons instead for a taste that is very citrus-forward. I love any rice based desserts so this is an easy sell for me, but regardless – the rice has a great chewy texture that contrasts nicely with the airy, eggy custard.

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This cake is Tuscan in origin I believe, and is usually described as a rice custard cake – completely appropriate. It’s lighter and fluffier than a baked rice pudding, but still has that all-important chewy rice-ness. Excellent for breakfast, if I do say so.

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A heads up – this is not for those who aren’t a fan of citrus or who prefer very sweet desserts! It is a very, very mildly sweet dessert, with more citrus-tart flavor profile than sweet. It was definitely a big hit over here, but we’re citrus & rice nuts so that goes without saying. Delicious with ice cream for dessert or a bit of jam for breakfast.

Happy baking!

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Meyer Lemon and Coconut Torta di Riso

Lightly sweet Tuscan rice custard cake. Gluten free, dairy free, refined sugar free. Delicious served with ice cream for dessert or jam for breakfast! Yield: 1 9″ pie plate; serving size is left to your discretion ;) Recipe adapted from my previous blood orange incarnation, here, and from Cafe Lynnylu, here!

For the cake:

  • 2 c full-fat coconut milk
  • 1/2 c light coconut milk
  • 3/4 c arborio rice
  • scant 1/4 tsp fine sea salt
  • 2 tsp vanilla extract
  • 1/3 c almond meal
  • zest of 2 meyer lemons (~2 tsp)
  • 2 tbsp meyer lemon juice
  • 1/3 c coconut sugar
  • 4 eggs, separated

Lightly grease your pie dish with coconut oil and set aside.

In a saucepan over medium heat, bring the coconut milk to a boil. Add in rice and salt, and reduce the heat to a simmer. Simmer for about 10 minutes, stirring occasionally. Then begin stirring continuously for another ~10 minutes, until the rice has absorbed the milk (the rice should be chewy but not underdone). Remove from heat and stir in vanilla. Let cool for a few minutes.

Preheat the oven to 400.

Add the rice to a larger bowl, and stir in almond meal, lemon zest and juice, and coconut sugar until combined. Whisk in egg yolks. In a non-reactive bowl (I use the bowl of my stand mixer, with a handheld electric mixer), beat the egg whites until they hold stiff peaks. Fold them into the rice mixture. Once incorporated, pour all this goodness into the prepared pie dish. Bake in the center of the oven for 30-35 minutes, until a tester comes out clean. If the top browns too quickly, cover it with foil. The cake develops somewhat of a crust as it bakes, so be sure to test the middle and make sure it’s done – the tester should come out clean, but sometimes it’s tricky to tell.

Let cool before serving and serve warm or at room temperature (or cold, I like it all three ways). Garnish with shredded unsweetened coconut and meyer lemon segments if desired. Leftovers keep well in the fridge, covered.

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Tarts for days. Grapefruit is the new lemon (at least for today)

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Sometimes, you just need all the citrus. ALL the citrus! Lately I’ve been eating a ton of mandarins and clementines – they have been so delicious and they’re such a great snack!

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But sometimes you need more than just a citrus snack… you need citrus DESSERT. When that happens, I usually gravitate toward lemon curd for it’s bright, citrusy, sunshine-in-my-kitchen scent and taste. But I’ve never actually made grapefruit curd until now, despite loving grapefruit even more than lemon.

I’m not so sure how it translates into photos, but I promise it was incredibly delicious…

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This is definitely going into the rotation. I actually added a slight bit of lemon to bump up the citrus flavor – next time, I might even reduce the honey a bit to really bring out the citrus tang. It makes a great change from lemon curd, and a great tart filling. I had no idea grapefruit and ginger were flavor affinities, but they are! And it’s a match made in gastronomic heaven, at least for those of us who love grapefruit.

By the way, this tart make excellent breakfast. Just a suggestion…

A bit more progress in the SF series, of course.

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Keeping it short and sweet today, and finishing with this to my beloved grandpa who transitioned off this earth plane this past weekend: You are responsible for so many wonderful memories, and for my fierce love of malted milkshakes. Happy travels, you are so, so missed. Om Shanti, Grandpa.

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Grapefruit Curd Tart with Coconut Ginger Crust and Citrus Coconut Cream

Citrusy, relatively light on the dessert-intensity scale, and perfect for the winter season. Dairy free, gluten free, grain free, refined sugar free, paleo if that’s your jam. Full of healthy fats and vitamin c! The crust is a riff on my usual citrus bar crust, but I’ve discovered it makes a good tart shell too. You’ll want to make the grapefruit curd ahead of time, and chill the coconut milk overnight. Yield: 1 9″ pie dish.

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For the curd:

  • 4 egg yolks
  • 3 whole eggs
  • 2/3 c grapefruit juice
  • juice of 1 lemon
  • zest of 2 large grapefruits, about ~1 tbsp zest
  • scant 1/4 c honey
  • 1/4 c coconut oil, solid
  • 1/8 tsp sea salt

In a non-reactive saucepan, combine eggs, grapefruit and lemon juice, zest, honey, coconut oil, and sea salt. Heat over medium-low, whisking constantly. The curd will begin to thicken as it cooks, and usually is as thick as it’s going to get after about 10 minutes. I usually strain mine to get rid of any erroneous bits – a metal strainer over a bowl works just fine; I recommend straining it while it’s still warm. Let cool completely in a bowl sitting in an ice bath, then move to the fridge to chill for at least 4 hours before using (overnight is preferable, which is why I usually try to make this the day before).

For the crust:

  • 1.5 c almond flour
  • 1/2 c unsweetened shredded coconut
  • heaping 1/4 tsp sea salt
  • heaping 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 tsp almond butter
  • 3 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, ginger, and baking soda. Add in vanilla, maple, almond butter, 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 for a few minutes.

Once the crust is cool, pour the curd into the crust and bake for 15-20 minutes or until the curd is just set when you jiggle the pan. Let cool completely and chill for an hour or two before topping.

For the citrus coconut cream:

  • 1 can of full-fat coconut milk, chilled overnight in the fridge
  • zest of one grapefruit
  • 1 tsp coconut sugar
  • 2 tsp vanilla extract
  • 1 tbsp grapefruit juice

For topping:

  • candied ginger!

Zest the citrus, and rub the coconut sugar into it until fragrant. Open the can of coconut milk and scrape out the cream that has solidified at the top, leaving the coconut water at the bottom (save it and use it later!). Scoop the cream out into a bowl, add vanilla, coconut sugar-zest, and grapefruit juice, and use an electric mixer to beat into the consistency of whipped cream. Use immediately, or chill for later use.

To serve, top the tart with segmented grapefruit and citrus coconut cream. Don’t skip the candied ginger! It’s awesome. Store any leftovers in the fridge!

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Meyer lemons: sunlight in food form

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More citrus! ALL THE CITRUS! Why stop now? It makes my kitchen smell like sunshine, and besides — meyer lemons are in season (at least on the trees I have access to, ha) and they essentially embody sunshine in one little package.

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Which means they were featured for the last round of dessert shenanigans! In two forms, both in a soufflé-cake-pudding hybrid and some lemon curd because you really can never have too much lemon.

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I love December things! Lights, pretty houses, giant trees, and dessert. And tree elves doing yoga, obviously.

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More drawing, of course.

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But, back to the dessert (since I know that’s why you’re all here anyway!) — Light, refreshing and full of lemon flavor — this hybrid soufflé-curd-pie-cake-pudding is damn delicious. Perfect for the wintertime when the pop of citrus brightens up grey days and makes your kitchen smell like sunshine! Also perfect when you want dessert and need a break from the usual heavy desserts of the season.

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Happy holidays! Hopefully you’re enjoying the season with loved ones and eating everything delicious.

Meyer Lemon Soufflé Curd Cake with Lemon Curd, Maple Blackberries and Mint

Paleo, gluten & grain free, dairy free, refined sugar free. Yield: 1 9″ pie dish, serves 2 (just kidding. Only kind of…) — it actually realistically could serve up to 6! But only if you feel like sharing.

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For the lemon curd (best to make ahead and refrigerate), lightly adapted from What the Fork:

  • 4 eggs
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 1/3 c honey
  • 1/2 c coconut oil
  • large pinch of fine sea salt
  • heaping 1 tsp of vanilla extract

In a saucepan over medium heat, whisk together eggs, lemon zest and juice, honey, salt, and coconut oil. Continue to cook the curd over medium-low, whisking constantly, until it thickens. It should be about the same consistency as pudding after 8-10 minutes. Remove from heat once thickened, whisk in vanilla extract, and strain (I use a mesh strainer and a flat spatula for this) to remove any errant zest chunks. Once cool, store in airtight jars in the fridge. Keeps for a week or two, but I doubt it will last that long!

For the soufflé cake, adapted from 24 Carrot Kitchen, here:

  • 4 eggs, separated
  • scant 1/2 c full fat coconut milk
  • 1/4 c maple syrup
  • 1.5 tsp vanilla extract
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 3 tbsp coconut flour
  • large pinch of fine sea salt
  • mint leaves for garnish

Preheat the oven to 350, and grease a 9″ pie dish.

In a non-reactive bowl (I like to use the bowl of my stand mixer), use a hand mixer or the raw power of your biceps to beat the eggs whites until they’re glossy and hold soft peaks. In a separate large bowl, whisk together the egg yolks, coconut milk, maple, vanilla, lemon zest and juice. Whisk in coconut flour and salt. Gently fold in the egg whites until fully incorporated. Pour the batter (it will be relatively thin) into your prepared pie dish and bake for 30-35 minutes. The filling should be set and the top should be lightly browned — if it’s browning too fast, cover the top with a bit of foil. This cake is designed to have a pudding-y layer at the bottom, so be careful not to overbake. Let cool before serving.

While the cake is baking, toss a bag of thawed (or fresh, if you’re lucky) blackberries with a drizzle of maple or honey, and let marinate in their juices until ready to serve.

Serve this deliciousness in a bowl, since the cake won’t slice all that neatly anyway and it makes a gloriously delicious mess when served with extra lemon curd, blackberries, mint leaves and a little vanilla ice cream.

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This tart is made of grapefruit. Therefore, BREAKFAST!

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

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

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

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

…. Moving on, terrible pun notwithstanding.

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

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

Jessie would like to say hello:

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The latest… plus fun at the tree lot:

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Happy December!

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

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Grapefruit Tart on a Coconut Cashew Crust with Coconut Caramel Sauce

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

For the crust:

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

For the bars:

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

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

For the caramel sauce:

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

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

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

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

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

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

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Galette for breakfast: guaranteed to improve your election day experience

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Galette and pears and hazelnuts and dark chocolate and November!

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I love fall because it means pears are EVERYWHERE and I love pears so this just feels like a win-win situation. Besides that, throw in some dark chocolate hazelnut filling and put all that goodness in a cardamom crust? Sign me up. And then eat it for dessert with ice cream and then for breakfast with (what else) eggs and kale and sourdough toast? Yeeessssss please thanks.

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Let’s see, what else… today is election day! Did you vote?! I voted absentee ages ago and didn’t get a sticker… they should send stickers with the ballots!

And the time changed, woohooo for not having to get up in the dark anymore! I miss the extra daylight hours but I’d rather not go to work when it’s still dark out… Jessie and I enjoyed our extra hour of snuggles:

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Pretty skies lately!

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Annnnnd I’ve been drawing again, shocker I know. I just read a study that says making art reduces cortisol levels! Which is awesome and I think I subconsciously knew that because drawing always gets me into the flow state, pretty much without fail.

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But anyway, back to galette!

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This sounds complicated but totally isn’t. The crust is forgiving and easy to work with, and the filling comes together in a snap. Also, unlike the last time I made galette and crammed a truckload of blueberries into it, this one is far more structurally sound since pears are a little easier to wrangle than blueberries.

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Give yourself a break from watching those election returns and gaze on this instead. I guarantee it’ll lower your cortisol levels ;) 

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Pear Galette with Dark Chocolate Hazelnut Filling and Cardamom Crust

Grain free, gluten free, paleo and refined sugar free. Yay! There is butter, though a sub for coconut oil might definitely be possible (if you try it, tell me how it goes!). Yield: 1 galette, serving sizes are up to your discretion ;) A Wait are those Cookies original!

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For the crust:

  • 1.5 c almond flour
  • 1/2 c tapioca starch
  • 1/4 tsp fine sea salt
  • 1 tbsp coconut sugar
  • 3/4 tsp ground cardamom
  • 1 egg
  • 6 tbsp salted butter, chopped
  • 2 tsp vanilla extract

In a food processor or high-power blender (I used a Vitamix), pulse almond flour, tapioca starch, cardamom, salt, and butter, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, 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 dark chocolate hazelnut filling*:

  • 1 c roasted hazelnuts, skins mostly removed (reserve a few for topping purposes if you want!)
  • 3 tbsp raw cacao powder
  • pinch of sea salt
  • 1.5-2 tbsp pure maple syrup
  • 1 tsp vanilla extract

* measurements are approximate! Adjust as necessary to suit your tastebuds :)

Blend hazelnuts in a vitamix or high power blender / food processor until a nut butter consistency forms (it’s okay for it to be on the chunkier side; mine wasn’t completely smooth). Add cacao powder, sea salt, maple, and vanilla and pulse until combined. This can be made up to a week ahead — just store it in an airtight jar in the fridge!

For the galette:

  • 1 crust
  • most or all of the hazelnut spread
  • 2 pears, thinly sliced (I used d’Anjou; Bosc would also be good) — you can peel them if you want, I chose not to
  • 1 egg, lightly beaten
  • 2 tbsp coconut sugar, divided
  • 1 tbsp salted butter, melted
  • extra hazelnuts for topping, if desired!

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. If you’re feeling extra artistic or motivated, cut some extra dough off the edge of the circle and cut leaf shapes out of it because… I’m an overachiever and it’s FALL! YAY! Anyway… moving on.

Spread the hazelnut paste carefully over the dough circle, leaving about a 2″ border from the edge — I found that the back of a spoon worked nicely for this (Try not to move it around too much, just press it into place so that the bottom dough stays intact). Spread the sliced pears in a fan shape if you’re feeling fancy, or just toss them all in there (I’m definitely not going to judge!). 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. Stick the leaves on the edges if you went that route. Brush the pears with the melted butter, and top with 1 tbsp of coconut sugar. Brush the dough with the beaten egg (I like a pastry brush for this), and sprinkle with the remaining tablespoon of coconut sugar.

Bake for 35-40 minutes (mine was perfectly done at 35, so check accordingly), until the dough is firm to the touch and golden brown. Let cool on the baking sheet for a few minutes, then slide the whole piece of parchment paper and galette onto a cooling rack to cool completely (or serve immediately!). Eat with some kind of vanilla ice cream thing (dairy or not) because… you should!

Leftovers keep covered at room temp for about… 1 day. Because it will be gone by then anyway so you won’t even have to worry. Promise!

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Sometimes, dessert just needs to be an unashamedly sloppy, delicious mess

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This tart is a lesson in what dessert sometimes should be: an aesthetically pleasing, sloppy, delicious mess. Because sometimes dessert should just be eaten out of the pan it was baked or assembled in, with two spoons and happy grins. Or, you could attempt civilized plating (as I did) when you consume it for dessert, with a hasty decant into bowls topped with ice cream. Which is perfectly acceptable. Until the next morning when you peek at the custard tart that’s been hangin’ in the fridge overnight and notice that the custard has decided to attempt an escape outside its proscribed bounds, at which point you decide to eat it out of the pan with spoons. Wise and delicious decision!

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Sometimes, you need a less than perfect dessert. Messy, delicious and less than perfect is exactly what this tart is. You’ve been warned! Indulge accordingly.

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In other news, I completed another year on this earthplane, and celebrated accordingly at Gary Danko! Nowhere else am I going to sit down to a four course dinner with two desserts. Shockingly, I didn’t even need a wheelbarrow to leave…. I consider this a success all around. Thanks to everyone who made my birthday weekend such fun! Y’all are so rad.

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Hmm, what else. It’s officially autumn! Which means apples, scarves, boots, and pumpkin. And baking. Except that the Bay has decided to have a heat wave these last few days, which means baking is totally off the table until it gets back down into the 80s, at least. Since when do I wear a dress and no jacket in San Francisco all evening?! Since never… until yesterday! Reason number one to eat messy, cool, creamy dessert that can be had with minimal baking and heating of the kitchen!

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More drawing! A wee bit of dome practice with the beautiful San Francisco city hall.

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Nighttime cityscapes are so beautiful.

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But back to the food!

This tart presents beautifully but once cut, devolves into a sloppy, delicious mess. But, fear not! Just grab a spoon and eat it straight from the pan. Messy and delicious, just how dessert should be.

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Maple Custard Apple Tart with Almond Crust

Lightly sweet, creamy and an appropriate amount of crust. Refined sugar free, grain free, gluten free, paleo & dairy free with one small swap (coconut oil for butter in the crust). Yield: 1 10″ pie pan of the deep variety; serves as many as you feel like sharing with. Recipe adapted from Hip Foodie Mom, here!

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For the crust:

  • 2.5 c almond flour
  • scant 1/4 tsp fine sea salt
  • 2 tbsp coconut sugar
  • 4 tbsp salted butter (or coconut oil), melted
  • 1 runneth-over tsp vanilla
  • 1 egg white

For the custard:

  • 1.5 c coconut milk (mine was light; use whatever you have)
  • 6 egg yolks
  • 1/2 c pure maple syrup
  • 1/4 c tapioca starch
  • 1/2 tsp fine sea salt
  • 2 tsp vanilla extract

For the apple topping:

  • 2 apples, finely sliced
  • 3 tbsp raspberry jam, thinned with a bit of water and lemon juice

Because the custard needs to sit and chill in the fridge after cooling for at least 2 hours, I made this a day ahead and let it hang out in the fridge overnight. The crust only takes about 15 minutes to bake, so the tart itself comes together quite quickly.

Preheat the oven to 400 and lightly grease a 9 or 10″ deep pie plate with coconut oil or butter. For the crust: in a large mixing bowl, stir together almond flour, salt, and coconut sugar. Add in melted butter or coconut oil, vanilla, and egg white, and stir until combined — I found it more fun and more efficient to use my hands at the end. Press the dough into the bottom of your pie plate of choice, poke the bottom a few times with a fork, and bake for 15 minutes. The crust should be lightly browned. Remove from the oven and let cool completely.

For the custard: in a medium saucepan, heat the coconut milk over medium, until small bubbles begin forming along the egg whites. In a medium bowl, whisk together egg yolks, maple, tapioca starch, and salt. Slowly temper the eggs by pouring the hot coconut milk into the egg bowl in a thin stream, whisking constantly until all the milk is incorporated. Pour this whole bowl of goodness back into the pot that was previously holding the coconut milk, and cook over medium-low heat, whisking constantly, until the custard begins bubble and thicken (you’ll know. it’ll go from watery to thick enough that your whisk makes tracks). Remove from heat, stir in the vanilla, and let sit until cool. Give it a good stir, and store in an airtight container in the fridge if you made it ahead.

Pour the custard into the completely cooled crust. Thinly slice 2 apples of choice, and drop them in a bowl of lemon water to prevent browning while slicing. In a small bowl, thin the raspberry jam with a few tbsp of water and lemon juice (I used the leftover from my apple-soaking water). Fan the apple slices across the surface of the custard, brush with the raspberry jam mixture to prevent excess browning. Cover and refrigerate if not eating immediately!

Keeps well overnight in the fridge, covered, but don’t expect it to stay in one piece! The custard is runny — best advice (and I definitely put this into practice) is to just eat it with a spoon, straight out of the pie plate. For breakfast! Keep any leftovers in an airtight container in the fridge.

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