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

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

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

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

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

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

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

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

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Grapefruit Curd Tart with Coconut Ginger Crust and Citrus Coconut Cream

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

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For the curd:

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

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

For the crust:

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

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

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

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

For the citrus coconut cream:

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

For topping:

  • candied ginger!

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

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

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Happy Solstice! I’m sure the druids ate carrot cake to celebrate too…

img_5339Happy Solstice! Time to really get into it now with the holiday shenanigans — I can’t believe Christmas is Sunday! Sneaky little sucker.

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It’s been below freezing in the mornings here, which is definitely considered a cold snap around these parts! As if I needed an excuse to run the oven and bake for extra kitchen warmth… I took advantage of the cold to not only bake carrot cake but also to re-season all of my cast iron skillets! They’re all shiny and beautiful now, as they should be.

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Other new things…

Holiday fun in the city! My Christmas isn’t complete without seeing the SF Ballet’s Nutcracker.

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More architecture and drawing, obviously.

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What better way to celebrate the solstice than with carrot cake?!

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I’ve been jonesing for it lately, and thankfully I had a seconded favorable opinion, so… it happened! Lightly sweet, carrot-y, and full of nuts just like carrot cake should be. Carrot cake isn’t carrot cake without walnuts! No way. Aside from that, I was tired of the usual cashew-creme frosting, so I got cray with some macadamia nuts to see what would happen, and luckily it was a favorable outcome. Hooray for new things!

Enjoy your Solstice-day with those you love! Indulge yourself in a little healthier carrot cake, you deserve it.

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Skillet Carrot Cake with Coconut Maple Macadamia Frosting and Maple Walnuts

To me, this is pretty much the perfect carrot cake. Carrot cake and walnuts are a match made in heaven, which is why they’re in this twice! Paleo-ish, refined sugar free, dairy free, gluten free, grain free! Cake adapted from Texanerin Baking – only lightly adapted because this cake is damn perfect as is! Frosting is a Wait are those Cookies original.

For the cake:

  • 1.25 c almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 1.5 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly ground nutmeg
  • 2 eggs
  • scant 1/3 c melted coconut oil
  • 1/3 c runny honey
  • scant 1 tbsp vanilla extract
  • 3/4 c grated carrots
  • 1/3 c chopped walnuts

For the frosting:

  • 1 c macadamia nuts, soaked for at least an hour
  • juice of 1 meyer lemon
  • 2 tbsp vanilla extract
  • large pinch of sea salt
  • 1/4 c maple syrup
  • 2 tbsp coconut butter
  • 1/2 tsp cinnamon

For the maple walnuts:

  • 1 c raw walnuts
  • 1/4 c maple syrup
  • large pinch of sea salt
  • 1 tsp vanilla extract

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I tend to make the walnuts in advance so that they have time to cool completely. Heat a large sauté pan over medium heat until warm, then add maple (it will fizz a bit). Add in walnuts and sea salt, and cook for a few minutes, stirring regularly and scraping up the caramel forming on the bottom, until the maple syrup has mostly reduced and caramelized – about 3 minutes. Turn off heat, stir in vanilla, and pour the walnuts out onto a parchment-lined baking sheet to cool completely. Store in an airtight jar until needed.

I soaked the macadamia nuts for the frosting about an hour, which meant that I put them to soak, made the cake, then made the frosting, which was a great timeline. The cake can easily be made a day ahead and stored in the fridge overnight.

For the cake: preheat the oven to 350, and grease an 8″ cast iron skillet. In a large bowl, whisk together almond flour, coconut flour, baking soda, sea salt, cinnamon, ginger, and nutmeg. In a smaller bowl, whisk together eggs, melted coconut oil, honey, and vanilla. Stir wet into dry, add in grated carrots and chopped walnuts, and stir until incorporated. Pour the batter into the prepared skillet, and bake for 28-30 minutes (mine was perfect at 30); the top should be lightly browned and firm to the touch, and a tester should come out clean. Let cool completely before frosting and serving.

For the frosting: add soaked macadamia nuts to a high-power blender or food processor (I used a vitamix), and blend until smooth. You’ll have to stop and scrape the sides repeatedly, but it’s worth it! Patience is a virtue, ha. Once the nuts resemble nut butter, add in lemon juice, vanilla, salt, maple syrup, coconut butter and cinnamon. These can be adjusted to taste! I usually just taste as I go, until I’m satisfied. Store in an airtight jar in the fridge until needed; any extra will keep for about two weeks.

To serve: I like to serve the cake straight out of the skillet, so I frost and top with walnuts as is. This cake is excellent with vanilla ice cream (what isn’t) — enjoy accordingly! Store any leftovers in the fridge — covering the skillet with foil works nicely, as does moving the cake to a tupperware.

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Orange bars: like a creamsicle only WAY better

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Hello!! I have citrusy goodness for you today, because this time of year is all about the citrus and scurvy is bad news.

Besides that, I used to LOVE 50/50 bars when I was a kid (you know, those popsicle-looking things that were orange on the outside and vanilla on the inside? also known as a creamsicle?) and I wanted something that tasted sort of like that, only WAY better and not filled with all the junk. So I made these!

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Orange bars with a vanilla almond crust… pair them with vanilla ice cream and they are pretty much the perfect citrus dessert.

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Let’s see, what else is new… more drawing, of course — still on the SF series, naturally.

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I think that’s about it, otherwise I’m business as usual over here — didn’t really bake diddly for Thanksgiving so I’ll have to make up for it at Christmas, which is (gasp) rapidly approaching.

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Citrus was requested and I was thinking of doing something along those lines anyway, but I really wanted to do something besides lemon. I LOVE lemon, but… it’s always the favored child when it comes to citrus desserts. Let’s let oranges have their time in the limelight, ya know? …. Limelight? Really?? That just happened. Let’s see how many citrus references can fit in one sentence…

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Anywayyyy. Make these! Eat them! Your neglected oranges will love you, and you’ll get a nice blast of creamsicle nostalgia.

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Orange Bars with Vanilla Almond Crust

(Otherwise known as Creamsicle bars but that’s probably trademarked…)

Gluten & grain free, refined sugar free, easy dairy free option, probs paleo depending on your definition… all around delicious. I was going for the creamsicle flavor profile here and I haven’t eaten a 50/50 bar in years, but I’m pretty sure this really close (and, frankly, better tasting… let’s be real). These bars are light and citrusy, easy, delicious, and free of all the junk!

Sorry for some of the strange measurements — I prefer this in an 8 by 8 pan and I like my layers a little thicker, which is why the measurements are a little weird. Don’t forget to zest your oranges and then juice them! Nothing like attempting to zest pre-juiced oranges, it might be one of the more annoying kitchen things I’ve inadvertently done.

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For the crust:

  • 1.5 c almond flour
  • 3/4 tsp baking soda
  • heaping 1/4 tsp fine sea salt
  • 1/4 + 1/8 c unsalted almond butter
  • 1.5 tbsp pure maple syrup
  • 1.5 tbsp salted butter, softened (or coconut oil for non dairy)
  • 2 tsp vanilla extract

For the filling:

  • 4.5 eggs*
  • scant 3/4 c pure maple syrup
  • zest of 3 oranges, roughly chopped
  • 1/4c + 1/8c fresh orange juice
  • pinch of sea salt
  • 4.75 tbsp coconut flour
  • 2 tsp vanilla extract

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

Preheat the oven to 350, and grease an 8 by 8 pan.

In a large bowl, stir together almond flour, baking soda, and sea salt. Add in almond butter, maple syrup, softened butter, and vanilla, and stir until combined and crumbly. Press the crust dough evenly into the prepared pan, and poke with a fork a few times. Bake for 10 minutes. Remove and set aside when done.

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

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Let’s roooollllllll

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This is how I roooolllllllllll.

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Or something like that! I roll with rolls for dessert and for breakfast, because I am all about the treats that do double duty. These are appropriately autumnal with pumpkin and warming spices and such, and glazed pecans just sort of scream HOLIDAY TIME!!!! to me. Do you hear that, or is it just me? … don’t answer that.

Anyway, moving on. Cinnamon rolls! A winner all around, especially when there is some kind of glaze or frosting involved (which is absolutely necessary…there is no question).

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These happen to be paleo, grain free, gluten free, dairy free, and refined sugar free (everything EXCEPT taste free), so if that’s how you roll (ha. pun intended), these are for you!

Let’s see, what else is new…

More drawing!

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More photography fun:

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Succulents! Why not.

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I don’t have much anecdotal humor for you today, so you’ll just have to content yourself with some cinnamon rolls. I highly recommend making them to be eaten for dessert… and then for breakfast! You won’t be sorry, promise.

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Grain Free Pumpkin Cinnamon Rolls with Maple Coconut Glaze and Maple Pecans

These aren’t overwhelmingly pumpkin-y, more towards the cinnamon side, but are delicious regardless. Grain free, paleo, refined sugar free, and dairy free. Roll dough adapted from Eat Something Delicious, here! Yield: 1 8″ skillet-worth of rolls; I got about 8 large rolls.

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For the dough:

  • 2 c tapioca starch
  • 1 c almond flour
  • 1.5 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3 eggs*
  • 2 tbsp coconut milk*
  • 1 tsp vanilla extract
  • 1 tbsp coconut sugar

*the eggs I used were small, so I needed a few tbsp of coconut milk to bring it together — you may not need this if your eggs are larger

For the filling (This makes extra; use it to top the rolls or eat separately!)

  • 1/2 c pumpkin puree
  • 1 tbsp maple syrup
  • 1/6 c coconut sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1 heaping tbsp almond butter

For the glaze:

  • 1/4 c coconut butter, melted
  • 2 tbsp maple syrup
  • 1 runneth-over tsp vanilla
  • pinch of sea salt

For the pecans (these are great to make ahead and store for when you need them):

  • 1 c pecans, roughly chopped
  • 1/4 c maple syrup
  • pinch of sea salt

If making the pecans ahead, do that now!

Heat a large sauce pan over medium heat. Once hot, add maple — it will foam a bit when it hits the pan. Add in pecans and sea salt, stirring to combine. Keep stirring and cooking for about 3-5 more minutes, until the maple has caramelized. Line a baking sheet with parchment for easy clean up and pour the pecans out, breaking up any large chunks. Let cool completely before storing in an airtight jar.

Preheat the oven to 350, and grease an 8″ cast iron skillet, or other pan of choice. I sprinkled the bottom with a little extra coconut sugar, just for fun.

For the dough: stir together tapioca starch, almond flour, baking powder, salt, and coconut sugar. Make a well in the center and add the eggs and vanilla. Use a fork to combine until you get lots of little pieces, then get in there with your hands and knead until the dough comes together (add coconut milk here if needed; by the tsp and just until the dough comes together to avoid sticky dough). The dough should come together nicely and be stiff enough to roll out; if it’s too sticky, add a bit more starch. Flour a clean work surface and a rolling pin (or do like I did and roll out between parchment paper), and roll the dough out into a rectangle, about 1/4″ thick.

In a small bowl, make the filling: stir together pumpkin, maple, coconut sugar, vanilla, cinnamon, nutmeg, allspice, and almond butter until smooth. Spread the filling onto the rolled out dough, leaving about a 1/2″ clear on the edge furthest from you (there will be leftover filling!). Roll up the dough starting on the long side (I always try to cram as much filling in there as possible and end up with it going everywhere, so you do you!). Once the log is rolled up neatly-ish, slice it into rolls. I like to start in the middle and slice outwards to get the most even slices. Place the rolls into the skillet, so that their sides are just touching. Bake for 20-30 minutes — sorry for the range; mine stayed in much closer to 30 so that the centers of the rolls that were touching would be done all the way through — the rolls should be firm to the touch and not goopy in the spaces between them.

Remove from the oven and let cool. Make the glaze while the rolls are cooling: stir together warmed/melted coconut butter (it’s solid at room temp), maple, vanilla, and sea salt together until smooth. Alternatively, store it in a jar and dance around to mix it up. It’s way more fun, I guarantee.

If you want a true glaze and less of a frosting, pour the melted coconut butter mix over the rolls and eat immediately. Let cool to room temp or overnight if you’d rather have a consistency closer to frosting. Either is delicious!

Before serving, drizzle glaze over the rolls and top with a few pecans for decorative shenanigans. Serve with more glaze, more pecans, and vanilla ice cream because you’d be missing out otherwise, and we can’t have that!

Leftovers keep well covered on the counter overnight; in the fridge for longer storage.

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Galette for breakfast: guaranteed to improve your election day experience

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Galette and pears and hazelnuts and dark chocolate and November!

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

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

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

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Pretty skies lately!

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

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But anyway, back to galette!

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

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

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Pear Galette with Dark Chocolate Hazelnut Filling and Cardamom Crust

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

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For the crust:

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

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

For the dark chocolate hazelnut filling*:

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

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

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

For the galette:

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

Preheat the oven to 375.

Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. If you’re feeling extra artistic or motivated, cut some extra dough off the edge of the circle and cut leaf shapes out of it because… I’m an overachiever and it’s FALL! YAY! Anyway… moving on.

Spread the hazelnut paste carefully over the dough circle, leaving about a 2″ border from the edge — I found that the back of a spoon worked nicely for this (Try not to move it around too much, just press it into place so that the bottom dough stays intact). Spread the sliced pears in a fan shape if you’re feeling fancy, or just toss them all in there (I’m definitely not going to judge!). Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Stick the leaves on the edges if you went that route. Brush the pears with the melted butter, and top with 1 tbsp of coconut sugar. Brush the dough with the beaten egg (I like a pastry brush for this), and sprinkle with the remaining tablespoon of coconut sugar.

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

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

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