Whole Grains – Page 8 – Wait…are those…cookies?!

February 8, 2018

An entirely a-peel-ing banana cake

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Hello hello!

I have cake for you today.

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Actually, this is well timed since that holiday of all Hallmark holidays is coming up next Wednesday; since it’s inexplicably tied to chocolate – here you go! This one is dense, dark and exceptionally chocolatey without being overbearing, and the banana flavor comes through nicely so it ends up being a hybrid somewhere between chocolate cake and banana bread. Nothing wrong with that in my book.

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Besides that, somehow I’d forgotten how much I love walnuts and dark chocolate together – and I’m of the opinion that ginger should almost always hang out with chocolate, so that’s a no brainer.

Also – rioting, demanding bananas:

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This cake was loved by both of us – it’s excellent with ice cream for desserty shenanigans and while a little heavy for a big breakfast slice alongside eggs and kale, little wedges are definitely doable ;) a little chocolate in the morning alongside coffee never comes amiss.

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In other news, my plants are happy to be getting more sunshine these days, though I have to say I’d prefer a bit more winter before we do spring, please.

So! Make cake, eat with loved ones, be happy. Especially because it’s gluten free, refined sugar free and high in protein, healthy fats, and antioxidants. It’s really a health food in disguise…

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Dark Chocolate Banana Cake with Olive Oil, Ginger & Walnuts

Gluten free, refined sugar free – dark chocolatey banana cake with hits of ginger and chunky walnuts. Not too sweet but a hefty chocolate dose – the olive oil and sea salt temper the natural banana sweetness for a step up from your typical banana bread. Besides, I forgot how much I loved walnuts and chocolate together! Yield: 1 9″ or 10″ cake depending on pan of choice (see below). Heavily adapted from Food52, here.

1c almond flour
1/2 brown rice flour
1/2 c cocoa powder
3/4 tsp baking soda
3/4 tsp sea salt
1/3 c olive oil
2 eggs, beaten
1/4 c maple syrup
1.5 c ripe bananas (from about 3 large bananas), mashed with a fork until smooth
1/4 c plain whole milk Greek yogurt
1.5 tps vanilla extract
1/3 cup coarsely chopped dark chocolate
1/2 cup (65g) chopped walnuts
1/4 c chopped crystallized ginger

Preheat the oven to 350° F. Generously butter or grease a 9″ cake pan (or a 10-inch cast-iron skillet, or a 9×5-inch loaf pan) – I used a 9″ metal cake pan and it worked just fine.

In a large bowl, whisk together the almond flour, brown rice flour, cocoa, baking soda, and salt. In a separate bowl, mix together the olive oil, eggs, maple, mashed banana, yogurt, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Stir in the chocolate, walnuts and ginger again just until combined. Scrape the batter into the prepared pan or skillet.

Bake until a toothpick or knife inserted into the center of the cake comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness – thinner pans will be done faster. If you used a loaf pan, baking time will be more like 60 minutes). Let cool in the pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert it onto a cooling rack to cool completely before serving. I like it cold too, straight out of the fridge, but you do you. Also excellent with ice cream, obviously. Keeps well covered in the fridge if you can make it last longer than a day ;)

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January 11, 2018February 8, 2018

Vegetables for dessert? Sure, why not.

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Happy 2018! I hope your new year got off to a good start – mine certainly did, absolutely no complaints over here!

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I’ve always been intrigued by the idea of using a squash other than pumpkin in a dessert.

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Don’t be deceived by the cute little dumpling squash hanging out in these pictures – what really went in here is kabocha, one of these guys:

I like the kabocha here – if you’ve never encountered one, they’re a bit of a cross between pumpkin and butternut squash. I really like it for the earthiness it brings here, which plays nicely against the apples. Side note: after some thought, we gave it mixed reviews – it feels a little vegetabley to be dessert – I almost wonder if it would work as a side dish. That being said, if you like not too sweet things / vegetables, go for it!

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Besides, this is my absolute favorite crisp topping – it has a little extra protein from greek yogurt and almond flour, and is just so fun to eat. It stays crispy even after hanging out in the fridge overnight, which makes this excellent breakfast (see exhibit A).

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I also love it for dessert with ice cream (obviously) – the crisp ends up covered in melty ice cream, making it into slightly indulgent granola/muesli.

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In other news, I’ve been museuming and drawing again, which feels great. I let it lag a little too long I think!

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Of course coffee.

Here’s hoping you’re enjoying the beginning of the new year! I have good feelings for this one. If you’re in the mood for a lightly sweet, perfectly healthy desserty-breakfast, I’ve got you covered! Happy baking :)

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Kabocha Squash and Apple Walnut Crisp

Gluten free, refined sugar free, and whole grain. Full of healthy fats AND fruits & veggies! Feel free to eat this as breakfast, I certainly did. Side note: we gave it mixed reviews – it feels a little vegetabley to be dessert – I almost wonder if it would work as a side dish. That being said, if you like not too sweet things / vegetables, go for it! Adapted from the Raz-Apple crisp I made around Thanksgiving, here. Yield: 1 2-quart baking dish (it’s about 8 by 8 and deep). Serves: 2 for dessert & then breakfast! Or… you know, a normal amount of people.

For the filling:

2-3 largish Granny Smith apples, cored and sliced into thin wedges*
1 small kabocha squash, peeled & cubed*
1/4 cup maple syrup
1/4 c port**
1 tablespoon lemon juice
2 teaspoons arrowroot starch
½ teaspoon ground cinnamon
¼ teaspoon ground allspice

*I just approximate as I slice; I use however many it takes to fill my 2 quart, 8×8 baking dish; for ease of cutting kabocha squash, I recommend slicing it in half, then in wedges and using a knife to carefully peel it. The peel is totally edible, but I didn’t want its texture in the crisp. You’ll still get an arm workout peeling these babies, believe me!

**the port is optional but amazing; if you don’t use it, use 1/4c water instead

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
2 tbsp maple sugar
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
¼ cup plain whole milk Greek yogurt

Preheat the oven to 350.
In a veggie steamer (I use a metal steamer inside a pot), steam the kabocha squash for 10-15 minutes, until just barely fork tender.

Slice apples into a deep baking dish, and add steamed kabocha squash (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/port until combined. Add the lemon juice, arrowroot, cinnamon and allspice, and whisk to combine. Pour the mixture over the squash and apples and toss to combine. Bake for 15 minutes.

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

Once the filling has baked for 15 minutes, stir to redistribute it 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 at least 5 to 10 minutes before serving; or do like I did and make it earlier in the day, and have it later. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about three days (yeah right. It would take some kind of major feat to make it last that long; ours was gone in just over 1!) Serve cold alongside breakfast because it’s extra awesome that way.

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December 14, 2017

Let’s get seasonal!

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Tis the season! As always, it feels like it’s sneaking up on me.

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But I do love the excuse to get very seasonal with my baking – the colors of winter fruit are so pretty!

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Pomegranate arils always look like piles of rubies to me – the light shines through them so beautifully, like it does through stained glass windows.

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This cake is the best excuse of cake for breakfast I’ve made recently – lightly sweet, lemony and delicious. It’s gluten free and refined sugar free, too!

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Incidentally, it’s also high in protein from the almond flour and the ricotta – added bonus, if that’s your thing. We enjoyed it two ways: it’s perfect for dessert with a bit of vanilla ice cream, and excellent for breakfast alongside eggs & kale (see exhibit a).

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This cake also includes beaten egg whites – this is one of my favorite examples of baking alchemy: I love watching the egg whites go from straight liquid to soft, foamy whirls. I never get tired of it!

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On that note, I’ll keep it short and sweet today. I do hope you’re enjoying the holiday season with loved ones! Might I suggest feeding them cake? Everyone wins!

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Lemon Ricotta Cake with Pomegranate Arils

Lightly sweet, perfectly lemony-almondy – dense but not overwhelming. Gluten free and refined sugar free. Not dairy free, but I’m thinking that either non-dairy butter or coconut oil would work for a sub, and I know they make non-dairy ricotta from almond milk. So! We have options. This version does away with the glutens but obviously contains dairy. Serve wedges with a bit of ice cream for dessert, or alongside breakfast. Yield: 1 8″ or 9″ cake, depending on the pan you use (see recipe). Recipe adapted from Foolproof Living, here.

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Let’s make cake!

7 tbsp unsalted butter, at room temperature
1/3 c maple syrup, divided
zest of 4 lemons
1.5 tsp vanilla extract
4 eggs, separated
1.25 c (5 oz) almond flour
1 c (4 1/2 ounces) fine polenta
scant 1/2 tsp sea salt
1 cup whole milk ricotta cheese
1/3 cup slivered almonds, optional for garnish
pomegranate arils – I used one full pomegranate

Preheat the oven to 325, and either use an 8″ springform pan OR do like I did and use a 9″ cake pan, well greased and lined with parchment paper so that you can lift the cake out onto a cooling rack easily (see photo for reference).

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Using a hand mixer (or a stand mixer) , beat butter, half the maple, lemon zest, and vanilla in a large bowl. Add in egg yolks and beat until combined, another minute-ish. In a smaller bowl, whisk together almond flour, polenta, and sea salt. Add the dry ingredients into the larger bowl, add ricotta, and stir to combine.

In a separate, non-reactive bowl, beat the egg whites until soft peaks form (preferably with your hand mixer or stand mixer so that your arm doesn’t fall off) – drizzle in the rest of the maple while mixing.

Fold the egg whites into the batter in two batches. Pour the batter into the cake pan, and top with almonds, if using. Bake for 40-45 minutes, until a tester inserted into the middle comes out clean. Let cool for at least 10 minutes, then lift out onto a cooling rack to cool completely, removing parchment from underneath if you used it. Let cool completely before serving; also delicious cold if you want to stick it in the fridge for an hour or two.

Garnish with pomegranate arils before serving! Excellent with a bit of vanilla ice cream (really, what isn’t) for dessert or eat it alongside eggs for breakfast. Keeps well for several days, covered in the fridge or stored in an airtight glass container.

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December 7, 2017

Cake with breakfast? Sure, why not.

Sometimes, you just need cake.

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Might I recommend this one?

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It’s seasonal without being overbearing (because sometimes you just need a little gastro-break from festive food), perfect for dessert with ice cream or breakfast with eggs, and structurally sound enough that you can pick up wedges and fly them around like a Star Destroyer with appropriate sound effects (not like I do that or anything, ahem. Moving on)

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Anyway, I have cake for you today. Not so many words because sometimes life gets in the way, but pictures and cake that I promise is yummy.

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I also have a tiny tree, since tis the season and I like to get in a festive mood (plus, who doesn’t like the excuse of having a tree in your living room?)

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Make cake. Eat with loved ones! There is nothing better than cake with those who make you smile.

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Pumpkin Hazelnut Cake with Dark Chocolate

Gluten free, dairy free, and refined sugar free. Not too sweet, so works for dessert with ice cream or breakfast alongside eggs. Nutty, chocolatey, and seasonal, without being overbearing. Recipe adapted from Food and Wine, here. Yield: 1 8″ cake, serves 2-6.

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1/4 c brown rice flour
heaping 1/4 c oat flour
2 tbsp cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 c hazelnut meal*
1/3 c hazelnuts
3 large eggs
1/4 c maple syrup
1 tbsp maple (or coconut) sugar for sprinkling
1/2 cup melted coconut oil
1/2 cup pumpkin puree
1 teaspoon vanilla
1/3 c extra dark chocolate, chopped

*If you can’t find hazelnut meal, almond meal is an easy substitute. Or, if you have a food processor, you can grind fresh hazelnuts and make your own – use slightly more than 1 c of toasted hazelnuts for 1 c meal, but be careful you don’t let it process too long or you’ll end up with hazelnut butter! Delicious, but not practical in this case…

Preheat the oven to 325° and line the bottom of an 8″ cake pan with parchment paper (you could probably also use a 9″ round pan but keep in mind your cake will be thinner). In a medium bowl, whisk together the flour, cinnamon, cardamom, nutmeg, and salt and set aside.

In a small frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes. Roughly chop hazelnuts and chocolate into small pieces. Add both to the bowl of dry ingredients.

In a large bowl, whisk together the eggs, maple, coconut oil, pumpkin puree, and vanilla until very smooth. Stir the dry ingredients until incorporated. Scrape the batter into the parchment lined pan, smooth out the surface of the cake batter with the spatula (or not!) and sprinkle the tablespoon of maple (or coconut) sugar over the top.

Bake for 45 minutes until a tester inserted in the center comes out clean. The top of the cake should be crispy and cracked from the scattered sugar coating. Let the cake cool for 15 minutes before removing it from the pan. Gently peel off the parchment paper from the bottom and let stand.

The cake can be made in advance up to 24 hours, thought it’s probably best served the day it was made. Store covered in the fridge for up to 3 days; but good luck keeping it around that long! I like it cold, but feel free to bring it to room temp before eating leftovers.

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November 30, 2017

Pears and cranberries: the perfect pair

So normally, I would tell you that this makes great dessert but you should save some and eat it for breakfast, blah blah…

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But really, this time, I’m going to throw that out the window and tell you to just straight up make this for breakfast. You really won’t be sorry – it’s mostly fruit anyway! Hiding under a whole grain, gluten free cream biscuit – what more do you want for breakfast?! I concede that we added eggs, kale, cholula & coffee, and it was a stellar combination, but you do you of course.

This is one of those homely-but-delicious desserts that doesn’t win any awards in the looks department but is undeniably amazing and should be made and loved immediately!

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I really love this for an autumn-winter breakfast-dessert: the cranberries and pears are a perfect pairing; the cornmeal cream biscuits are hands-down one of my favorite things on this planet (I am not alone in this, either); and the whole thing is just so seasonal!

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I leave the skins on the pears, both because I enjoy when my fruit desserts have more texture & body, but also because fiber is good for you! The cranberries soften but still retain their shape and eating them is quite fun, since they pop when you bite them!

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Let’s see. Besides eating this for a stellar breakfast, other things of note lately…

Beautiful skies!

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The worst opera we’ve both ever seen, but in the best company with some awesome seats so it was worth it… as an excellent learning experience and unforgettable evening ;)

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Can anyone else believe December starts tomorrow?! I can’t. Where did the fall months go?? Not that I’m particularly sorry, I do love festive holiday time and all the baking that goes along with it.

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I highly recommend you throw the rule book out the window and make this for breakfast. I am behind you 100% on the wisdom of this action. Happy eating!

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Pear and Cranberry Cobbler with Cornmeal Cream Biscuits and Ginger

Gluten free, whole grain and refined sugar free! The fruit makes an amazing complement to the cornmeal cream biscuits, which are personally one of my absolute favorite things. Easy to make, the most time consuming bit of this is chopping up the pears. But you don’t even have to peel them, so that bit is even easier! Very lightly sweetened, this is perfect for those who love seasonal, fruity desserts. Adapted from both of my earlier cream biscuit cobblers, here & here.

For the filling:

4-7 Bartlett & Anjou pears (about 2 pounds), peeled, cored and sliced into small bite-sized pieces*
1 cup fresh cranberries
1/4 c maple
2 tbsp port
2 tablespoons arrowroot starch
juice of 1 lemon
1 tsp vanilla
½ teaspoon ground ginger
¼ teaspoon cinnamon

*I used about 6; shrinkage will happen to a point so don’t be afraid to use a little more than you would think

For the cobbler:

3/4 cup fine cornmeal
1/2 cup oat flour
1/3 cup brown rice flour, slightly heaping
1 tablespoons maple (or coconut) sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 tsp vanilla
1 1/2 cups heavy cream

Crystalized ginger, chopped; for topping – optional but delicious

Preheat the oven to 375°F. Grease a deep 9-inch square baking dish or deep 9-inch pie pan with butter (I prefer the deepness of the 9″ square – mine is a 2qt baker & it holds tons of fruit!). Cut up pears into large chunks and toss them into the buttered baking dish. Add cranberries and toss to combine. Whisk the maple, port, arrowroot, lemon juice, ginger, and cinnamon together, pour over the fruit, and toss to coat.

Combine cornmeal, oat flour, rice flour, sugar, baking powder, and salt in a medium bowl and whisk to combine. Pour in the cream and vanilla, stirring until just combined; the dough will be very wet. Scoop the dough into 8-ish blobs onto the fruit filling. Sprinkle with maple or coconut sugar if desired. Bake until the fruit bubbles and the juices thicken, and the topping is browned and cooked through, 45-55 minutes. Typically I test the biscuit done-ness by sticking a knife between two of them to see if the bottom is done – you’ll know if it isn’t, it will look raw. Stick it back in for about 10 minutes if you find that – mine is typically perfectly done at 55 minutes.

Serve with vanilla ice cream or more cream and chopped crystalized ginger; leftovers keep well, covered, in the fridge for a few days.

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November 26, 2017January 3, 2018

Breakfast disguised as dessert

Ahh, the post-thanksgiving stupor….

Just kidding! No such thing. First thing Friday morning was jazzercise, of course; I hate sitting still for too long. Thanksgiving itself was full of family and laughter & lots of croquet (ha!) – and of course, food. I was asked to bring the cornmeal apple & ginger cake that I made a few weeks ago; I made it with fresh ginger this time instead of crystallized, and I’m happy to report it’s amazing both ways.

But for the days after Thanksgiving, a fruit-heavy, non-pie dessert was definitely required.

Perfect mornings look like this:

Plus, I discovred a glut of late-season raspberries at the market a while back and pounced on them, knowing I’d want to pair them with apples strictly so I could go around saying RAZAPPLE! Ha.

This crisp bakes up so well, you find yourselves eating bits of the crisp topping with your fingers.. not that we did that or anything…

It makes a stellar addition to breakfast alongside – what else? eggs and kale! – and I could argue that it’s even better the next day. We both liked that the apples retain their integrity – they don’t become a pile of mush, but they’re not crispy either – they’re somewhere in between & are absolutely delicious. This is one of my favorite things that I’ve made lately – simple, delicious, and seasonal. Happy baking!

Raz-Apple Walnut Crisp

Gluten free & refined sugar free, with an easy dairy free/vegan option. Full of healthy fats and whole grains. Perfect for fall when there’s a glut of late summer berries at the market but apples are starting to be in season… for that matter, frozen raspberries work just fine too. Lightly sweet, tart and perfect for dessert and breakfast. Adapted from Cookie and Kate, here! Yield: 1 8×8 deep pan, serves 2 w/ leftovers for 1, haha…. kidding, only not really! Serves more like 6 normal humans.

For dairy free/vegan, sub coconut oil for the butter & non-dairy (coconut would be good!) yogurt for the dairy yogurt; bake as directed

For the filling:

5 largish (or 7 small) Granny Smith apples, cored and sliced into thin wedges*
2 c raspberries (frozen is fine)
scant ⅓ cup maple syrup
1/8 c port**
1 tablespoon lemon juice
2 teaspoons arrowroot starch
½ teaspoon ground cinnamon
¼ teaspoon ground allspice

*I just approximate as I slice; I use however many it takes to fill my 2 quart, 8×8 baking dish

**the port is optional but amazing; if you don’t use it, use 1/8c water instead

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
1/4 c maple sugar
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
¼ cup plain whole milk Greek yogurt

Preheat the oven to 350.
Slice apples into a deep baking dish, and add raspberries (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/port until combined. Add the lemon juice, arrowroot, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.

Once the filling has baked for 20 minutes, stir it to 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 at least 5 to 10 minutes before serving; or do like I did and make it earlier in the day, and have it later. 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; ours was gone in 2 days!) Serve cold alongside breakfast because it’s extra awesome that way.

November 19, 2017

Cranberries – not just for sauce!

Happy almost-Thanksgiving! Hard to believe it’s in less than a week. In keeping with the spirit of all things autumnal and holiday-ish, I bring you a cranberry curd tart! Perfect for dessert but also excellent for breakfast alongside eggs & kale.

Besides, this color is amazing! Nature is really spectacular when you let her do her thing – no artificial coloring here, obviously!

This tart is for those who love love love tart things! I really loved the crust – cornmeal and ginger are a match made in heaven.

In other news, the leaves are gorgeous around here just now, and I move my plants around my apartment to follow the sun. They seem happy about it…

I don’t think I have too much more for you today; it’s a mellow Sunday and I’m contentedly chill today.

Enjoy your holiday week!

Cranberry Curd Tart on a Cornmeal Ginger Crust

Tart, PINK and perfect for fall / holiday dessert. Gluten free, dairy free and refined sugar free – this is for those who like tart things! The cranberry curd ended up kind of like mousse – see note; if you’d like it sliceable like a proper tart, use a few extra eggs in the curd. The cornmeal ginger crust provides a naturally not-too-sweet complement to the tartness of the curd & puree. Yield: 1 9″ tart, serves 2 ;) kidding – serves 2-6! A Wait are Those Cookies original.

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 tsp ground ginger
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
5 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, ginger, 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 a few minutes, but leave the oven on.

For the cranberry curd*:

3 cups (12oz) cranberries, rinsed and picked over
1/2 c water
1/4 c maple
juice of 1 lemon
2 whole eggs
2 egg yolks
Pinch of salt
scant 1 tbsp vanilla
3.5 tbsp coconut oil

*mine was on the runnier side, making my tart more like mousse than a set curd tart. Suggest adding another couple of eggs – unless you’re okay with the mousse texture (it was totally fine taste-wise, just didn’t really hold its shape when sliced)

To make the cranberry curd, place the cranberries and water in a saucepan. Cook, covered, over medium-low heat, until you hear the the berries start to pop. Cook, stirring occasionally, until all the berries have burst. Cool slightly, then puree with an immersion or regular blender. Strain the mixture into a bowl or large liquid measuring cup, pushing on the solids to extract as much cranberry puree as possible. Yield is about 1.5 c of puree.

Beat the eggs, egg yolks, maple, and lemon juice together in the top of a double boiler. Whisking constantly, slowly pour in the warm cranberry puree. Add salt and vanilla. Whisk in coconut oil 1 tbsp at a time until melted. Cook over low heat, whisking constantly, until the mixture has thickened and coats the back of a spoon (about 15 minutes). Remove from the heat and let cool. The curd will thicken a little more as it cools – store in an airtight container in the fridge for a week, or freeze for later.

For the cranberry swirl:

Basically, you’re replicating the earlier part of the cranberry curd, prior to actually making curd with it. If you’re smart (unlike me, who decided to do this later), do it all at once, and reserve some of the cranberry puree.

1.5 c cranberries, rinsed & picked over
1/4 c water
2 tsp maple sugar
1 tsp vanilla

Combine cranberries and water and cook as directed above, for the curd, until the cranberries pop. Strain as before, pressing to extract the liquid. Stir in maple sugar and vanilla.

For assembly:

Bake the crust, as directed above (350 for 15, in case you don’t want to scroll back up). Remove and let cool for a few minutes, then pour in curd. Dollop the cranberry swirl in large dollops over the curd, then use a knife or toothpick to swirl everything together. Bake for 15-20 minutes to set the curd, then remove and let cool completely before serving. I prefer to refrigerate mine for at least half a day before serving to further set the curd. Serve with ice cream (obvs!) and extra cranberry puree. Store any leftovers in the fridge, covered.

November 2, 2017November 19, 2018

Appropriately autumnal baking

There is something so soothing about early morning baking. I don’t necessarily choose to bake at 6:30a, but when a workout and work have to happen before I can deliver & eat dessert, baking by necessity becomes an early morning activity. That being said, though, it’s a very meditative way to spend a morning, especially when it’s still dark outside.

Of course, then of course there’s that moment when you go to put socks on and somehow find some crystallized ginger stuck to your foot… um… no comment.

It also gives me a great sense of productivity to know I’ve created something before I even leave the house that day – and then add a workout and a highly productive work day and by 6p I feel extraordinary accomplished.

And THEN I get to eat cake! Ha. Win win, all around. Besides, coming back into my apartment after work, I’m greeted with a waft of OMG THIS CAKE SMELLS AMAZING – always a good sign.

This cake was well loved by both of us – it is definitely going on the to-make-again list – and I have high standards for that list! The cornmeal/polenta give it great texture – it’s a cross somewhere between cake and cornbread, in the best way possible. It’s amazing with ice cream for dessert, and equally so alongside eggs and kale for breakfast – see exhibit A below.

Besides that, just in case you needed proof as to how loved this cake was, see exhibit B:

No crumbs. One (large) slice left – that is after a stint of very productive yard work & leaf raking – that cake had NO chance.

I can’t believe it’s already November. What happened to October?! Happy autumn!

Apple Ginger Polenta Cake

Gluten free, refined sugar free, and dairy free. Lightly sweet, sort of like a cross between cake and cornbread – perfect for dessert (served with ice cream!) and breakfast alongside eggs and leafy green things. Yield: 1 8″ cake, serves… um… 2! Ha.

1 c almond meal
2/3 c yellow corn meal (I used medium grind)
1/3 c rice flour
2 tsp baking powder
Heaping 1/4 tsp sea salt
1/4 c extra virgin olive oil
2 eggs
1/6 c maple sugar
1/6 maple syrup
2 tsp vanilla
2 Granny Smith apples
1/3 c crystallized ginger chunks, chopped*

*I have also made this with fresh ginger and it’s equally amazing; finely mince peeled, fresh ginger root and add to the batter. The quantity is up to you – I love ginger, so I used a knob probably about 1.5″ long

Preheat the oven to 350, and line an 8″ cake pan with parchment paper, or do like I did and use strips of parchment paper for easy removal. Be sure to grease the pan first though to prevent any stickage.

In a large bowl, whisk the eggs with the maple sugar and maple syrup until soft and fluffy. Add in olive oil and vanilla. In a smaller bowl, whisk together almond flour, polenta, rice flour, and baking powder. Stir dry into wet. Cut one and a half apples into cubes and thinly slice remaining half. Add the apple cubes and chopped ginger and stir until just combined. Pour the cake batter into the prepared pan, and smooth it out a bit.

Arrange a few apple slices on top of the cake, sprinkle with a bit of maple (or coconut) sugar. Bake at 350F for 40 minutes. Check the cake after 35 minutes; mine was perfect at 40. If the top of the cake is browning too quickly during baking, you can always tent it with a sheet of tinfoil.

I stuck mine in the fridge for a few hours of storage, which didn’t hurt it at all. It keeps well on the counter overnight (covered with foil), and makes a ridiculously amazing addition to breakfast the next day!

Early morning mis en place…

October 17, 2017October 17, 2017

Pie in the sky(line)!

I’ve discovered in the last year that I really love making fancy pies! That’s probably fairly obvious to anyone who reads this on a semi-regular basis — I’m still dreaming of one day starting a pie/dessert business – we shall see!

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This is a start at least – to benefit the Lamplighters at their annual Champagne Gala auction, I made pie! Excited to report that it went for $45 — not too shabby! Besides, it was such a joy to make and to help benefit a group I love — everyone is just winning all around :)

This one is an ode to my beloved Bay Area – despite all its issues (traffic and ridiculous cost of living, to name a couple), there is nowhere I would rather live. Besides, since the Lamps are based in SF, it was a fitting auction contribution.

The recipe is the same I’ve made before; namely the Death Star pie (here) – I find wild blueberries are optimal for decorative pies, since the small berries don’t create distortions in the top crust like chunkier things do (think blackberries, rhubarb, and apples). Plus, they look like night sky, AND they’re delicious – what’s not to like. This pie was refined sugar free and whole wheat.

I’m excited for so many top crust ideas – since I draw my own templates, the options are endless! Watch this space for further pie shenanigans ;)

October 5, 2017

Eat, drink, and be even MORE rosemary!

Despite the name of this blog, it’s been awhile since I’ve posted a cookie recipe on here – it’s high time I think.

Additionally, I should note – the light was not playing nice with me the several times I photographed these little guys so apologies for the inconsistencies in the photos! (I am nitpicky about this kind of thing and therefore have to point it out… just in case you might have overlooked it. Ha!)

These are probably my most frequently made cookies – not even probably, they ARE my most frequently made cookies, so they really should be on here!

They’re so easy to put together – the flour is really adaptable & I’ve never had a bad batch, even with many substitutions. This is my favorite version of the recipe though; as I said a few posts ago – you’ve been warned against the excess of rosemary & herby desserts upcoming!

More rosemary! I just can’t get enough these days in a dessert setting. It is just so good – subtle and not overpowering, but just perfectly there to remind you that you’re eating something out of the ordinary. Besides, it pairs unbelievably well with dark chocolate and coconut.

Let’s see, what else besides cookies lately?

Another opera trip on a beautiful evening! Three times in one week, that has to be a record even for me.

I’m behind on drawing, I need to get back on that boat but I’ve just been too busy or distracted with one thing or another (might have something to do with the large pile of new books I just acquired).

So! Cookies. Make yourself some rosemary goodness – these come together in just about 10 minutes; the most time consuming thing is chopping the rosemary and even that doesn’t take long. Instant cookie gratification in about 20 minutes – not too shabby! Also, you’ll end up smelling like a heavenly combination of rosemary and chocolate, and I really can’t think of anything better.

Happy baking!

Rosemary Coconut Chocolate Chunk Cookies

Why stick to standard chocolate chip cookies when you could have rosemary in them?? It’s not overwhelming, just there in the background livening up your cookie experience. Chewy, thick cookies – these are perfect hiking snacks (or anytime snacks, really). Refined sugar free, dairy free, vegan (depends on your chocolate). Probably very easily adaptable to gluten free – a blend or oat flour would work nicely here I think! Yield: somewhere between 16-20, depending on how outrageously large you make them ;) A Wait are Those Cookies original!

1 c whole wheat pastry flour (whole spelt works nicely here too)
1 c almond flour
1 c rolled oats
1/2 c unsweetened shredded coconut
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
1 tbsp finely chopped fresh rosemary
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)*
1/3 coconut oil, melted and cooled
1/3 c maple syrup
1 tsp vanilla
1/3 c extra dark chocolate, chopped (I use chunks and then chop them further so that I have a variety of chunk sizes & chocolate shavings)

*these are also great with an egg, if that’s your jam – I’ve made them both ways numerous times!

Preheat the oven to 350, and line a baking sheet or two with parchment paper. I usually shoot for 16 cookies and squash them all onto one baking sheet, because I can be lazy sometimes…

In a small bowl, combine flaxseed and water to make the flax egg, and set aside. In a large mixing bowl, whisk together whole wheat flour, almond flour, oats, coconut, baking powder & soda, and salt. Chop the rosemary VERY finely and add it into the dry ingredients (large flecks of rosemary are slightly undesirable here). In a smaller bowl, whisk together melted coconut oil, maple syrup, and vanilla. Add wet ingredients, including flax egg, into dry and stir to combine. Stir in chocolate chunks until fully combined. Drop by the large tablespoon onto the prepared cookie sheets – I roll mine so they’re vaguely ball-shaped and then smash them down with the heel of my hand so they flatten a bit.

Bake for 11-12 minutes, until the top is nearly firm when you touch it. Remove from the oven and let cool on the baking sheets for 5ish minutes, until cool enough to handle, then move to a cooling rack to cool completely (these aren’t super fragile, but just be aware when moving them to the cooling rack).

I like these cold out of the fridge, but they’re great at room temp too. You do you! Happy snacking :)