Purple desserts & rain

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Hi friends!

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Slightly delayed post from the weekend, since I was busy busy and didn’t have time to get this out earlier.

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C and I almost completely annihilated this thing in two sittings, haha! It was GOOD. I love the cinnamon crust – it’s reminiscent of cinnamon graham crackers, which which I had a phase when I was a kid. I’ve always loved graham crackers, and anything that reminds me of them (and by association, my gram – who always fed them to me at her house) is totally welcome in my book.

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Such a great weekend surrounded by fave human & friends – I wish it hadn’t flown by so fast! We’ve been having some unseasonably rainy weather (accounting for the slightly funky lighting in these photos… the foliage + overcast wasn’t cooperating with me), which I’m LOVING, despite everyone else wanting sun, hahaa. I just love the rain!

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We ate this tart while board gaming on Saturday night, and then came back for a second round over a late brunch on Sunday. It’s a winner in both contexts – I love it with vanilla ice cream, but it’s also great on its own. It’s not nearly as tart as some of my other desserts, so if you’re baking for a crowd or with kids, I’d suggest this one. Besides, purple is broadly appealing :)

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Have a great week!

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Blackberry Panna Cotta on a Cinnamon Crust

Gluten free, dairy free & refined sugar free! A Wait are those Cookies original. Yield: 1 9″ tart; serves several. The cinnamon play so well against the berries – this works for a special breakfast or a delicious dessert with ice cream. Or both! :) Crust is easily grain free – just swap out the cornmeal for an equal amount of almond flour.

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For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
1 tsp cinnamon
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

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

For the panna cotta:

2 cups (approx. 1/3 lb.) blackberries — frozen is fine!
1/2 c wild blueberries (frozen is just fine)
2 tsp water
2 tbsp maple
2 cups coconut milk, full fat (one can)
1 tbsp pure vanilla extract
1 packet of powdered gelatin
1/4 c cold water

Make the panna cotta filling:
In a small saucepan, combine the blackberries, blueberries, 2 teaspoons of water, and maple. Cover and simmer over low heat until the berries break down. Taste it – we love it tart, but bump up the maple a little if it’s too tart for your taste.

Add the coconut milk to the berries, and re-heat the berry-coconut mixture over low heat until it just reaches a simmer. Remove from the heat, and allow the mixture to steep for 30 minutes.

Toward the end of the 30 minute steep time, place the 1/4 c cold water in something large, like a mixing bowl or a large pyrex measuring cup (mine is 4c). Sprinkle the powdered gelatin over the cold water.

Return the berry-coconut mixture to the stove, and re-heat again until just barely simmering, and stir in the vanilla.

Place a fine mesh strainer over the pyrex or bowl with the softened gelatin, and strain the berry-cream mixture through the sieve, using a spatula to stir and press berry-y coconut milk to extract every last bit. Once all liquid has been extracted, thoroughly whisk the berry-coconut mixture into the softened gelatin.

Carefully pour the filling into the tart shell, then leave the tart in the refrigerator to at least four hours or overnight. Keeps well in the fridge; serve leftovers for breakfast ;)

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Seismically unsound tamarind things

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Hi friends!

A new to me ingredient today (at least for baking; I’ve definitely eaten it many times) – tamarind! I learned some new cool things about it this week too, since of course I had to research it.

Behold: my seismically unsound dessert! Let’s get crackin.

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Tamarind is part of the legume family, making it a cousin to peanuts. It’s high in essential nutrients (potassium, magnesium, calcium, etc) and is anti-inflammatory & full of antioxidants! There are a ton of other health benefits, if you feel like looking them up. Pretty rad, for funny looking little fruit pods.

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This tart is delicious! Definitely for those who like their desserts on the sour/tart side – tamarind itself is very sour-sweet, and of course lemon with it makes it perfect for those who like that sort of thing… obviously, we both do! This barely made it to the leftover stage – I think there is one piece left, and I suspect it may be gone by midnight. It made for a great pre & post climbing snack, and was fabulous with vanilla ice cream for dessert with a board game.

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Because tamarind looks much like molasses, you don’t get as pretty of a color as one would hope for a lemon tart – don’t be fooled if you see tarts that are bright yellow claiming to be lemon-tamarind – they lie! I thought for a minute I might have a nice pale yellow tart, until I opened my jar of tamarind & remembered – nope!

Tamarind makes things a nice custardy mellow dark tan/brown. Undeniably delicious, but also why I buried it under a pile of bright raspberries, hahaa. I will say though, raspberries + tamarind + lemon is a totally winning combination.

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Happy weekend! I hope you’re out enjoying some beautiful weather.

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Lemon, Tamarind & Ginger Tart

Bright & slightly sour, for those who like their desserts on the tart side! A Wait are those Cookies original. Yield: 1 9″ tart, serves several. Gluten free & refined sugar free. Can easily be dairy free – use coconut milk instead of cream! The crust can easily be grain free as well – just omit the cornmeal & add an equal amount of almond flour.

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For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, ginger, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Reduce oven temp to 325.

For the filling:

1/3 cup lemon juice
2 tbsp tamarind concentrate
1 scant tbsp vanilla
3 eggs
1/4 cup maple syrup
1 c heavy cream

Place lemon juice, tamarind, vanilla, eggs, sugar and cream in a bowl and whisk until combined. Stand for 5 minutes.

Add tamarind filling to the crust. Bake for about 30 minutes or until the filling has just set. Allow to cool to room temperature then refrigerate until cold.

Top with sliced lemons, raspberries, coconut, and whatever else takes your fancy. Keeps well in the fridge overnight; can be made a day ahead as well & stored in the fridge. Excellent with vanilla ice cream!

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Wait, cookies?!

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I guess it’s about time I put up another cookie post, given the name of this blog… besides which, one of these is the reigning favorite cookie in this household, so it deserves another turn in the spotlight I think.

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The other – the tahini one – is a new-to-me recipe, adapted, because ofc I can’t leave any recipes alone and I *always* add vanilla and cut the sweetener!

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Since ‘come to the dark side, I have cookies’ is such a thing too, I got to play with my Death Star plate, courtesy of Chelsea! This thing cracks me up.

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^moody, rainy day cookies

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The hills are so GREEN!!! I just can’t get enough of them – I grew up in California and have spent nearly all of my adult life here (actually, I’m a fifth generation Californian, wooooo baby) and even so, I am just in awe of how beautiful the green is. All I want to do is go run around the ridges! So I did just that, last weekend between the rains. It was a little muddy in spots but totally worth it.

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I’m keeping it short today – busy but awesome weekend with fave human, old & new friends, and relaxation.

Happy April!

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Favorite Oaty Coconut Chocolate Chip Cookies

A Wait are those Cookies original – the reigning favorite for C and I! We’re obsessed, sorry not sorry! Yield: around 12, if you make them large, or 16 if they’re smaller. These keep fabulously in the fridge – I love them straight out of the fridge, but you can totally leave them on the counter too. Refined sugar free & dairy free w/ a gluten free & vegan option.

1 c almond flour
1 c rolled oats
1/2 c shredded coconut
1 c whole wheat pastry flour (or 1/2 c brown rice flour for gluten free)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
Flax egg or regular egg* (1 tbsp ground flaxseed + 3 tbsp water; let gel for 5 min)
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate

*I have made these both ways and actually prefer the flax egg – that way, they’re also vegan if you require that!

These are incredibly forgiving. Preheat the oven to 350. Toss all the dry ingredients in a big bowl & stir. Add coconut, maple, vanilla & flax egg, and stir that… then add chocolate & form into little balls. Flatten them slightly, and bake on a parchment lined baking sheet for ~12 min. They will bake longer if using brown rice flour – start checking at 12, but they can go for up to 20. They should have a slight give when you push on the tops, but not too soft.
Remove and let cool for a few on the cookie sheet, then move to a cooling rack to cool completely. Store them in the fridge if you like them extra chewy!

Variation: add a scant tbsp of finely chopped rosemary

Salted Tahini Chocolate Chip Cookies

Gluten free, refined sugar free, dairy free. Yield: 10-12 smallish cookies. Nutty and not too sweet! Adapted from Tasting Table, here. I used chocolate chips because that’s what I had on hand – feel free to chop a chocolate bar instead, I’m sure it would be divine!

1 large egg
1/2 cup tahini
1/2 cup blanched almond flour
1/4 cup coconut sugar
2 tsp vanilla extract
1/2 teaspoon baking powder
roughly chopped chocolate or chippies
~1/4 teaspoon coarse sea salt

These are cookies, so they’re easy! Preheat the oven to 350, and line a baking sheet with parchment paper. In a large bowl, stir everything together except for the sea salt, making sure you don’t end up with clumps of anything in particular. The dough will be really sticky – totally fine. Stir in the chocolate chips. Roll the dough into balls, flatten slightly, and sprinkle with a bit of sea salt. Bake for ~10 minutes, until the tops are just slightly firm and lightly brown. Remove and let cool for a few, then move to a cooling rack to cool completely – they’re fragile when warm. Store in the fridge.

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Yes it’s green, you’re not imagining it!

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Happy Saturday!

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I’ve had a great weekend already, and it’s only Saturday night – two G&S shows, quality time with fave human & great friends, and lots of sleep… no complaints.

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Also, there was tart! (it has since been demolished)

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No, your eyes are not deceiving you…. the crust is in fact green! There is matcha sneaking around in there – not a ton, just enough to bring an earthy balance to the tart lemon curd. I LOVE meyer lemon season – arguably, they are one of my favorite citrus (though I quite possibly say that about ALL citrus…), and I also love matcha. I was initially unsure about the combination of matcha and lemon, but it turned out to be a happy experiment that worked out quite nicely.

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As usual – great dessert, equally great breakfast. Here is a photo essay of the tart getting slowly eaten over the course of making breakfast, before we actually sat down (in our defense, we both woke up hungry! ha)

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Gluten free & refined sugar free – in fact, this has very little maple in it, even as far as my desserts go – only one tbsp in the curd and two in the crust! That’s a big win in my book.

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Happy weekend!

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Meyer Lemon Tart with a Matcha Crust

Tangy, tart and delicious. Perfect spring dessert that is light and fresh – meyer lemons really shine here, if you can find them. The lemon curd can be made several days in advance and refrigerated, if you need to split up the baking time. Gluten free and refined sugar free. A Wait are Those Cookies original. Yield: 1 9″ tart, serves several.

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp matcha
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda, and matcha. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Increase oven temp to 375.

Maple Lemon Curd*:

2 whole eggs
3 egg yolks
1/3 c lemon juice
zest of 4 lemons
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter
1 tsp vanilla

*I made a batch and a half for a higher curd to crust ratio – feel free to do like I did. If you do, use 3 whole eggs & 4 yolks + another half of all other ingredients listed except maple (I like my curd to be tart!)

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

Pour the curd into the crust and smooth the top. Bake at 375 for 8-12 minutes, until the curd is barely set. Cool completely before slicing and serving – store in the fridge until serving and keep leftovers covered in the fridge.

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Messy delicious

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Hello!

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Happy weekend :)

It’s raining again which I’m sure is driving everyone else crazy, but I love it… I’ve always loved the rain, but within the last year I’ve noticed that bizarrely enough my autoimmune symptoms calm down in the rain, so I have another reason to love it.

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I have galette for you today! The last week FLEW by, but luckily I had stopped at the market for oranges earlier in the week, with an eye towards making this over the weekend.

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I LOVE how beautiful blood oranges are – they are like natures equivalent of stained glass! It’s so fun to slice one open and see the color gradient – my art history side comes out in spades around them! Besides that, they are of course delicious.

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It did the usual double duty for dessert+ice cream and then breakfast the next morning! C and I ate it post-climbing, and I have to say it makes a great snack.

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I forgot my laptop charger at work on Friday like a dummy so I’m trying to limp my laptop through the weekend… this will probably be a short post on account of that!

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I hope you have something fun lined up this weekend – galette maybe?! :)

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Blood Orange, Hazelnut & Chocolate Galette

Gluten free, grain free, refined sugar free & arguably paleo. Lightly sweet from the oranges, with a hit of dark chocolate that doesn’t put you in a coma! Great for dessert with ice cream or on its own for breakfast. A Wait are Those Cookies original! Yield: 1 galette; serves several.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 c unsweetened cacao powder
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

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

For the filling:

1/4c dark chocolate, melted
1/2 c hazelnut meal
2 tbsp maple
1 tbsp vanilla
2 blood oranges, peels removed & sliced
2 cara cara oranges, peel removed & sliced
Coconut sugar for sprinkling

In a food processor, combine hazelnut meal, melted dark chocolate, maple and vanilla. I leave mine pretty chunky/coarse, as opposed to making nut butter – but either one is fine. Set aside.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the dark chocolate – hazelnut mix, spreading it carefully in order to not rip or crack the dough. Add the sliced oranges. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Sprinkle dough with a little coconut sugar and press the sides with sliced almonds if you want! 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.

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This way to the Emerald City

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Hello and happy weekend!

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We’ve been having the stormiest weather over here this week and I LOVE it – rain is my favorite!

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Besides which, it’s made everything so GREEN! The hills are absolutely gorgeous.

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C and I went for a saunter up Twin Peaks today and everything was so green and glorious – not to mention the crystal clear air!

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Apparently the theme of today’s post is green…

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This tart is straight up amazing! It’s all kinds of earthy, minty flavor wrapped up in a polenta and almond crust. Matcha and mint are such an easy sell for me, and besides, vanilla bean just makes everything better, instantaneously.

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C and I universally agreed this is one of our top favorites – that’s saying something, since we like most things! He especially loved it – I’m betting it won’t last through the night ;) This is going on the must-repeat list, and SOON.

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It’s light and fresh – we ate it both for dessert with some ice cream (awesome, obviously) but it was equally good alongside a midday meal today (I’d call it breakfast since it was our first meal of the day but we didn’t eat till 1:30 so that seems a bit of a misnomer…)

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Happy three day weekend!

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Matcha Mint & Vanilla Bean Panna Cotta Tart

Full of green tea, minty goodness. This tart is only lightly sweet, earthy from the tea and refreshing from the mint. Vanilla bean just makes everything better. Cornmeal & almond flour round out the crust, making this gluten free, refined sugar free & dairy free. Yield: 1 9″ tart, serves several. 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
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1/4 c melted dark chocolate

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

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

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk, divided
1.5 tbsp vanilla bean paste
1 tsp peppermint extract
1/4 cup maple
Scant 1/4 tsp sea salt
1.5 tbsp matcha powder
melted coconut butter or more melted chocolate, for drizzling (just a few tbsp needed – use more for serving if desired)

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

Pour the remaining 1.5 cups of coconut milk into a small saucepan. Add vanilla, mint extract, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat (blend if necessary with an immersion blender if you have a few matcha blobs). Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Drop melted chocolate or coconut butter onto the surface of the tart and swirl with a knife or a toothpick. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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The Queen of Citrus

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Hello! I have a big mess of galette for you today.

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Slight change of plan – vacation got rescheduled to March, so I am back with more dessert sooner than I thought I would be! I don’t think anyone was mad about that…

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Grapefruit and hazelnut for you today: as C put it, grapefruit is the queen of flavors! I’d be inclined to agree; it’s high up there on my list of faves. I really love it with hazelnut, too. This galette disappeared in literally two sittings (granted, we went to the gym before the second one so – warranted!) but it’s quite light and makes a great breakfast. This is definitely NOT a dessert that will weigh you down after one slice.

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C and I went skiing! Such a great time – several gorgeous days spent up at my beloved Kirkwood, which of course means I’m also right near camp – I can never stay away from camp for too long! See photo evidence below…

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Anyway, galette. I whipped this one up on short notice – though it sounds complicated, it’s really quite simple & quick to make. The dough and the hazelnut filling are made in the food processor, and all that’s left is to slice the grapefruits & bake! It’s quick, I promise; and well worth it for the delicious factor.

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Happy weekend!

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Grapefruit, Hazelnut & Ginger Galette

Grain free, gluten free, and refined sugar free. Tart, nutty, and simple – this comes together super fast. A Wait are Those Cookies original. Yield: 1 galette, serves 3-6 (or in our case, two very hungry humans over two sittings!)

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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 (or ghee)
1 egg
1 tbsp vanilla extract

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

For the hazelnut filling:
1 heaping cup roasted hazelnuts
1 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

Grind the hazelnuts in a food processor until they begin to resemble nut butter – I keep mine on the coarser side, but that’s up to you. Add in maple, vanilla & salt and pulse to combine.

For galette assembly:
2 grapefruits, sliced (I cut the peel off the whole thing and then slice)
1 egg, beaten
coconut sugar to sprinkle
chopped hazelnuts
crystallized ginger, optional

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 hazelnut filling, spreading it carefully in order to not rip or crack the dough. Add the sliced grapefruits and chopped hazelnuts. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the dough with egg wash, and sprinkle with a little coconut sugar. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

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

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