Sometimes dessert is just messy and comical

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BEWARE THE BLOB!

I had to laugh when I took this out of the oven. I’m not sure if it was due to the humidity or what, but when I made cream biscuits this time, instead of staying all nice and biscuit-y shaped, they all just decided to merge and become… the BLOB!

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You can kind of see the divisions between the biscuits (there are technically 8 of them), but I still cracked myself up when I took it out. Not to mention the very red berry juice making its escape over the sides…

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Add to that the explosion of berry juice that occurred in my oven – thank heavens for precautionary foil; I only had one really (quite large) entrepreneurial drip escape its confines and end up on the oven floor – this is one of those desserts that definitely tastes better than it looks! Although if you’re going for comic value… well…

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Also not helped by some odd overcast light this morning when I was trying to photograph before running off to the office.. sorry for the slightly off photos. If I promise it’s delicious, will you believe me?! I wouldn’t virtually feed you subpar food, promise.

Regardless of what it looks like, this cobbler is a great excuse for using up the last of summer berries – no more white shoes for you! It’s after Labor Day! Not that I really ever follow that rule, or even own white dress shoes…

A few things from late-summer life lately:

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Anyway. You really don’t need an excuse to make cobbler, so what are you waiting for? Go create a blob of your very own! But… don’t say I didn’t warn you…. BEWARE THE BLOB!

Hehe.

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Summer Berry Cobbler with Meyer Lemon Cream Biscuits

Lightly sweet and (barely) naturally sweetened, and perfect for showcasing the last of summer’s berries. Strawberries, blackberries and raspberries play perfectly with meyer lemon, present both in the filling and in the cream biscuits. Whole grain and refined sugar free. Adapted from the rhubarb ginger mint cobbler I made awhile back, here. Yield: 1 9″ cobbler; serves… several. Or two. Your call!

For the filling:

  • 4 c strawberries, quartered (unless they’re really small, in which case halved is fine)*
  • ~1 c mixed blackberries & raspberries**
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 c arrowroot starch

*Basically, you want as much fruit as you need to fill your pan of choice. This about does it for me in my 9″ pie plate; I need a larger dish though since mine totally overflowed this time… whoops

**I bake straight from frozen (usually I buy mine when on sale & freeze them for later); fresh would also be fine

For the cobbler topping:

  • 1 c whole wheat pastry flour
  • 1/2 c whole grain spelt flour
  • zest of 2 meyer lemons
  • 2 tbsp meyer lemon juice
  • 2 tsp coconut sugar + a little extra for brushing the biscuit tops
  • 3/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 c heavy cream (I prefer Straus because… it’s the best!), divided + a little extra for brushing the biscuit tops

Preheat the oven to 375, and grab a 9″ pie dish (or an 8 by 8 pan would be fine too I’m sure; so would a cast iron skillet if you’d rather) Just make sure whatever you use is deep enough! Not that I speak from experience…. Stick some foil on the rack below the rack on which you’ll bake the cobbler, just in case of drips.

In a large bowl, toss together strawberries, raspberries & blackberries, maple syrup, arrowroot, lemon juice & zest, and vanilla. Let sit for at least 5 minutes — easiest to do this while you put together the cream biscuit for the cobbler topping.

For the cream biscuits: in a large bowl, stir together whole wheat and spelt flours, lemon zest, coconut sugar, baking powder and sea salt. Stir in the heavy cream and lemon juice until combined – the dough will be sticky & rather wet (but DELICIOUS). Spoon large dollops of dough onto the top of the cobbler – I used a large spoon and got about 8 biscuits; you can make them smaller if you like! Brush with a bit of extra cream and sprinkle with coconut sugar. Mine obviously all became one big blob, but whatever. Delicious.

Bake for 45-55 minutes, until the cobbler is beginning to go golden around the edges, and the fruit is bubbling (or the juices runneth over…). A thermometer (if you have one) is useful here – the internal temp of the centermost biscuit should be 200F. Let cool before serving – awesome either warm out of the oven, or room temp later – with ice cream either way, obviously. AND it’s even better for breakfast the next day; leftovers keep well, covered in the fridge.

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Camp Musings and Cream Biscuits

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I have returned from my mountain home away from home!

Not that I’m especially happy about this – camp is my favorite place, and reality is, um… less fun. I’m pining and going through wilderness withdrawals, that’s for sure.

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There is nothing that compares to 10 days off the grid with my camp family in the mountains – laughing till my stomach hurts, swimming in a lake so brisk it takes your breath away, listening to the wind sighing in the pines, and going to bed under a skyful of stars and a full moon, smelling like woodsmoke and campfire.

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It is such a joy to witness the camp experience of so many girls who come to love camp just as much as I do – I am beyond grateful to have Two Sentinels in my life, both the place and the people! Camp has truly shaped who I am, in more ways than I can count. I’ll leave you with a few of my favorite snaps from this year – doesn’t nearly do it justice, but it’s a start.

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The only thing missing up at camp is an abundance of summer fruit – so of course I pounced on the berries and stone fruits as soon as I got home.

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I’ve been eyeing peaches for weeks now, waiting for peak season, and I think we’re there!

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These are perfect; they really don’t need to be messed with, but I like to have my fruit be a little saucy when I’m serving shortcakes. These particular peaches are paired with a cream biscuit (because I’m obsessed, both with this form of biscuit and with Straus creamery heavy cream – I could literally drink the bottle. Someone take it away!) and with either ice cream or more of that amazing heavy cream… no need to even whip it, just pour it straight over your shortcakes and imbibe.

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It’s hot out and I just ran my oven and I don’t even care. Summer is for shortcakes and if that means I have to swelter a bit, so be it! I’ve been outside in nature’s A/C for the last week and a half anyway so who cares. The only thing missing is the lake! That would be so good right now.

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So! Not only do peaches make your kitchen smell like summer, but this dessert comes together in about five seconds flat. And the oven only has to be on for 15 minutes! No excuses – you’ll thank me later. Happy summer!

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Whole Grain Shortcakes with Peaches and Cream

Lightly sweet, perfectly fluffy biscuits with a craggy crust. Summer peaches don’t need much adornment – these were in varying degrees of ripeness so I threw them in a pot for a minute to somewhat homogenize – tossed with vanilla and served with cream and/or ice cream: the ultimate summer pairing. Refined sugar free and whole wheat. Cream biscuits lightly adapted from Alice Medrich of Food52, here. Yield: 6 shortcakes.

For the cream biscuits:

  • 3/4 c whole wheat pastry flour
  • 3/4 c whole spelt flour
  • 2 tsp baking powder
  • heaping 1/4 tsp fine sea salt
  • 3/4 c + 6 tbsp cream
  • 1 tsp coconut sugar, to sprinkle

Preheat the oven to 425 and line a baking sheet with three pieces of parchment, to prevent excess browning. In a medium sized bowl, whisk together whole wheat, spelt, baking powder, and sea salt. Create a well in the center and pour in the cream. Using a rubber spatula, push the flour into the cream (not stirring), until everything is moistened. This really only takes a few seconds! The dough will look shaggy and porous. Drop large spoonfuls onto the prepared baking sheet, and sprinkle generously with coconut sugar. Bake for 14-15 minutes, rotating the baking sheet front to back once halfway through, until golden brown. Let sit for 10 minutes, then move to a cooling rack to cool completely (or eat warm).

For the peaches:

  • 3-4 large peaches, cubed
  • vanilla to taste
  • zest & juice of one meyer lemon

Toss everything into a small pot, and heat over medium until the peaches start to release their juices and make your kitchen smell amazing. Remove from heat and let cool before serving.

To serve: you do you! Cream, ice cream – whatever floats your boat. I like a ton of peaches and a drizzle of cream (or a large blob of ice cream)… or maybe both. Store any leftovers (really?! who are you??) on the counter covered in foil. Or just eat immediately, which would be my recommendation. Although they are excellent for breakfast, so maybe save one or two ;)

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Sometimes, you gotta get messy

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Homemade It’s-Its!

Somewhat less aesthetic & refined than my fruit desserts of late, but sometimes you have to trash up your dessert a little. And it photographing such a hot mess (or at least attempting to) is lots of fun! Somehow I managed NOT to get ice cream on my phone, I consider that a rousing success.

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Okay… So we all know that I lovelovelovelove ice cream. But actually I lovelovelove ice cream and I LOVELOVELOVELOVE ice cream sandwiches. There is a world of difference when it comes to this. And no, a cookie with a scoop of ice cream on top is so not the same thing. Close, but no cigar.

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In a pinch it is definitely an acceptable substitute, but give me ice cream smooshed between two chewy cookies and I am one happy camper.

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It’s-It ice cream sandwiches are undeniably delicious but why buy them when you could level up and make some that were even more delicious and with better-sourced/pronounceable ingredients and more nutrition (with minimal effort)?! Right. My thoughts exactly.

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Besides that, these are SO easy and involve really only two steps: make cookies, then play with your food! Who doesn’t like that?

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Besides, these were consumed with berries, so that makes them virtuous…  I kid.

In other news…

The SF series continues!

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Always fun to find new viewpoints and perspectives on old favorites:

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Happy springtime! Mother Nature needs none of your silly filters.

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Homemade Oatmeal Ice Cream Sandwiches (ie, it’s-it… probably trademarked, so I won’t call it that…

These are ridiculously easy! The cookies I used are whole wheat and sweetened with maple, which mollifies me a bit in terms of avoiding refined sugar (yes, I know I’m also eating ice cream… It’s all about balance). I think these are best fresh, so I would only make as many as you’re going to eat in one sitting. Can be gluten free, dairy free, or vegan depending on dairy or nondairy ice cream of choice and cookie recipe [mine were none of the above – sub a gf/vegan/dairy free cookie & ice cream].

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Sooooo easy. Lez do it:

  • 1 batch of chewy oatmeal cookies (recipe I used is below)
  • 1 pint of super delicious, good quality ice cream
  • 3/4 c chopped dark chocolate (mine was 70%)
  • 1 tsp coconut oil

Make favorite chewy oatmeal cookies. Let cool. Melt chocolate and coconut oil either in a double boiler or in the microwave on 30 sec intervals, stirring in between until fully melted. Set aside.

Take favorite ice cream (I prefer Straus vanilla chocolate chip) and smoosh in between two cookies. Eat ice cream out of the carton because… just because. Squash other cookie on top of delicious pile of cookie and ice cream, and then, working quickly to prevent meltage and structural failure, roll it around in melted chocolate. Pretend to shake off excess (but actually don’t, because chocolate). Place on a parchment paper lined plate and stick them into the freezer until the chocolate hardens, five minutes or up to two hours. Unstick carefully from plate and stuff face!

Grin happily and pat yourself on the back for leveling up.

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Chewy Oatmeal Chocolate Chip Cookies

These were SO perfect for making sandwiches. They didn’t turn into rocks in the freezer, and they stayed chewy until the next day. Whole grain, refined sugar free, and lower in sugar than most chewy cookies out there. Mmm cookies.. Recipe slightly adapted from Amy’s Healthy Baking, here. I made a batch and a half, sorry for some of the strange measurements. Yield: 18

  • 1.5 c whole wheat flour (spooned and leveled)*
  • 1.5 c rolled oats (leveled)
  • 2.25 tsp baking powder
  • 1.5 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1.5 eggs (ugh sorry! for the .5, beat one egg, measure & use half)
  • 3/4 c pure maple syrup (I use grade B)
  • 3 tbsp salted butter, melted
  • 1.5 tsp pure vanilla extract
  • 1/3 c extra dark chocolate chips

In a large bowl, whisk together whole wheat flour, oats, baking powder, cinnamon, and sea salt. In a smaller bowl, whisk together egg, maple, melted butter, and vanilla extract. Pour wet into dry and mix until just barely combined, stirring in chocolate chips. Cover the dough and refrigerate for minimum 30 minutes, up to 1 hour.

Preheat the oven to 325, and line a baking sheet with parchment paper. Drop refrigerated dough by the tbsp onto the baking sheet, flattening each slightly (they won’t really spread). Bake for 11-13 minutes (mine were done at 12), until the tops spring back when touched and the sides are firm. Cool on the pan for a few minutes before transferring to a cooling rack. Let cool completely before turning into sandwiches! Store in an airtight tupperware at room temp unless you eat them all immediately.

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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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Wait… no citrus?!

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Hold the phone. NOT CITRUS?!

Surely you must be joking.

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Don’t worry, my love affair with all things citrus hasn’t ended, it’s just taking a week off so I can give apples some love. Apples haven’t really featured heavily in my desserts of late, so this is a nice change. Besides, apples, honey and almonds all pair so nicely together.

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This cake is a riff on the honey cake with blackberries & hazelnuts I made back in the fall, and this one once again reminds me of something you’d eat in the Shire – skillet and all, it’s very Tolkeinesque. Which of course appeals to my extraordinarily nerdy nature…

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Besides that, it’s light, delicious and comes together in a snap. I used a combination of apples since I love the tartness of Granny Smith but wanted a more complex flavor – Fujis are in here too.

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Excellent for dessert with some ice cream, and of course for breakfast alongside eggs & kale. Cake for breakfast? Sure, why not – it’s a great source of Vitamin E and healthy fats, plus it’s grain free, gluten free, refined sugar free and dairy free so everyone wins.

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Besides cake, a few snaps of what’s been occupying my time lately:

More SF series, of course.

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No filter on this next one — I couldn’t believe how bright it was!

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Enjoy your cake! It tastes best in good company :)

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Apple Honey Cake with Blackberries and Maple Almonds

Gluten free, grain free, refined sugar free, dairy free, paleo depending on your definition. Light almond honey cake studded with apples and topped with blackberries (mo’ fruit!) and mapled almonds. Yield: 1 8″ skillet cake; serves 2-8. Recipe is a riff on the honey cake with hazelnuts & blackberries, here. Note: I’ve adapted this recipe over time to fit my 8″ cast iron skillet perfectly, hence the odd measurements. Feel free to make this in a 9″ cake pan or skillet, just keep in mind the bake time will be less & you’ll have a slightly shorter cake.

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For the cake:

  • 1.5 c almond flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • heaping 1/4 tsp sea salt
  • 2 eggs
  • 1/3 c honey (I use raw usually) – runny and thick honey are both fine
  • 1/8 + 1/16 c coconut oil, melted
  • 1.5 tsp vanilla extract
  • 2 apples, peeled, cored and chopped into 1/2″ pieces (I used a mix of Fuji & Granny Smith)
  • 1 apple for topping, sliced into 1/4″ thick wedges + 1 tbsp coconut oil, melted
  • Cinnamon for topping

Peel, core and chop 2 apples, and set aside. Lightly grease your skillet or pan of choice with coconut oil and set aside. Preheat oven to 325.

In a large bowl, whisk together almond flour, baking powder, baking soda, and sea salt. Add in eggs, honey, coconut oil, and vanilla extract, and stir until all ingredients are just incorporated. Stir in 2 chopped apples. Pour the batter into the prepared pan and set aside momentarily. Cut up the last apple, slicing it into 1/4″ wedges and toss it with the tbsp of melted coconut oil. Fan these out across the top (this is totally optional of course), and sprinkle a little cinnamon on them. Bake for 60-65 minutes (if you left the apples off the very top of the cake, your bake time will be slightly less – check at 45), until the top of the cake is lightly browned, firm, and a tester in the center comes out clean. You can cover the cake with foil during the last 15 minutes of baking if the cake is browning too fast. Remove and let cool before topping & serving.

For the maple almonds

  • 1 c slivered almonds
  • 1/4 c pure maple syrup
  • pinch of sea salt

Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

For serving: top cake with blackberries and maple almonds! Slice and serve, especially good with vanilla ice cream. Store any leftovers covered, in the fridge for a few days.

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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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More citrus! Why stop now?

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I think this actually might be the first time I’ve ever made a dessert with lime, if you can believe it.

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I’m obviously on a citrus roll these days (death star blueberry pie notwithstanding), as is evident to anyone who reads this even semi-regularly. I’ve always liked lemon in dessert, but I’ve really been loving ALL the citrus lately.

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The day I made this went something like this: hail, bright sun & blue sky, hail, hail, wind, sun, hail, rain, sun, wind, hail…. Such bonkers weather but perfect for baking, especially after getting caught in the hail multiple times today. Mt. Diablo has more snow on it than I’ve seen in probably 10 years and is absolutely beautiful!

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Citrus desserts are perfect when the weather is grey – they make the kitchen smell like sunshine (at least, what I imagine sunshine to smell like)

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This dessert is bright and tart: for those citrus lovers out there! Raspberry and lime are a great pairing (besides, the raspberries just looked absurdly perfect; yes I know it’s March and they’re not in season — please excuse my moment of weakness. Except they’re so good that they’re clearly in season somewhere…). Dates + coconut + pecans is always a win and brings a little sweet-salty balance to the tart curd.

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In other news, more drawing (obviously)

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ugh. I continuously catch myself typing ‘crud’ instead of ‘curd’. Um… not really the vibe I’m going for here… jeez.

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And on that note… have some tart!

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Lime Curd Tart on a Date, Pecan & Coconut Crust with Raspberries & Coconut

This is a dessert for those who love citrus! Tart curd is balanced by a nutty sweet crust extra coconut. A Wait are those Cookies original! Grain & gluten free, dairy free, refined sugar free, paleo. Yield: 1 standard pie plate; the serving size is up to you ;) Typically I make the curd a day ahead so that it can set up overnight in the fridge.

For the lime curd

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c lime juice (from about 7 limes)
  • 2 tbsp lemon juice
  • zest of 4 limes
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lime juice, lemon juice, lime 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 crust (adapted from Paleo Running Momma here)

  • 1.5 c raw pecans
  • heaping 1 c dates, pitted (I use medjool)
  • 3/4 c unsweetened shredded coconut
  • heaping 1/4 tsp fine sea salt
  • 2 tsp vanilla extract

Lightly grease a pie dish with coconut oil and preheat the oven to 350.

In a food processor or high powered blender (I used a vitamix), combine pecans, dates, coconut, sea salt, and vanilla and pulse to combine. A sticky, thick blob will result… I found it easiest to pulse the nuts and coconut to break that up, then add dates. You can soak the dates in hot water for a few minutes too if they’re not very soft, that always helps blending. Remove all this goodness from the blender, and plunk it into the prepared pie dish. Use your fingers or a spatula to press the crust into the dish and up the sides. Bake for 1o minutes, then set aside to cool for a few minutes. Leave the oven on if you’re assembling it now! Crust can also be made ahead and covered until needed.

Assembly:

For topping:

  • Fresh raspberries
  • Coconut flakes

Pour the cooled curd into the par-baked crust, and use a spatula to smooth it out. Bake at 350 for 10 minutes, until the curd is just set. Remove and let cool completely before topping with raspberries & coconut flakes. Store in the fridge if not topping & serving immediately. Store any leftovers in the fridge; it will keep about a week but I dare you to make it last that long!

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