Panna cotta that is mint to be

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Happy holidays!

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I had a delightful holiday with both my fam and C’s. He and I took a 6ish mile hike yesterday with fam; the weather was just beautiful and it felt great to get outside.

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I’m keeping it short and sweet today – I made this panna cotta tart for xmas dinner with the fave human’s family; it got rave reviews from both kids and adults, which totally makes it a win in my book!

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It’s relatively simple to put together and keeps very well when made ahead – I made it 24 hours before serving, which was just perfect (the panna cotta needs to set up anyway, so that’s ideal).

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I’m currently navigating the last few work days of the year in this weird no-space between Christmas and New Years (grudgingly, mind you), while I wait for a few more days off and some relaxation time. I’m already plotting my NYE dessert, of course.

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I hope you’re happily relaxing with loved ones! I highly recommend to feed them panna cotta tart :)

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Mint and Vanilla Bean Panna Cotta Tart on a Chocolate Crust

Mint and chocolate: a match made in heaven. Only lightly sweet but a big crowd pleaser (this one got rave reviews from both kids and adults!). Infuse the cream the day before you plan to make the tart. Keeps well wrapped in the fridge overnight; I made it 24 hours before serving. Gluten and grain free; refined sugar free. Yield: 1 9″ tart; serves several! A Wait are those Cookies original.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
~1/4 c chopped dark chocolate

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

Preheat the oven to 350, and lightly grease a tart pan 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.

Let cool for a few. Melt the dark chocolate and pour it into the bottom of the tart shell. Use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

Infused cream*:

1 c cream
1/4 loosely packed fresh mint leaves

Coarsely chop fresh mint with a very sharp knife, without crushing or bruising them. Stir them into cold cream, cover, and refrigerate 8 to 12 hours.

Strain the cream, pressing on the solids to extract as much cream as possible. Discard the leaves. If you’re not using the cream immediately, cover and refrigerate it until needed.

*the infused cream makes just shy of a cup; you’ll be adding more cream for the rest of the panna cotta (see below) – use all of the infused cream + another 3/4 c for a total of 1.75 c

For the panna cotta:

1 package unflavored powdered gelatin
1.75 cup mint-infused heavy cream, divided*
1.5 tbsp vanilla bean paste
1.5 tsp peppermint extract
1/4 cup maple
Scant 1/4 tsp sea salt
1/4 cup plain greek whole-milk yogurt
Pomegranate, coconut and mint for garnish

*See above note; I used 1 c infused cream + 3/4 non-infused cream

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

Pour the remaining 1.5 cups of cream into a small saucepan. Add maple, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from the heat, whisk in peppermint extract and vanilla paste. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. 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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Cake for breakfast? Sign me up.

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Hello! December is progressing at a ridiculously fast clip, as it always seems to….

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I’ve been enjoying all the holiday things – spent yesterday at the Dickens Fair to see friends and fave human do some performing; and happened to come upon these hilarious dead rat gingerbread (clearly I need some new cookie cutters…)

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C and I loved this cake! I riffed on my last ricotta cake to see if I could get it to be more like a cheesecake – this one is definitely that. It reminds me most of cornbread crossed with cheesecake, which sounds weird but I swear it’s amazing. It’s light but dense at the same time, but in a way that isn’t heavy. As per usual it’s not very sweet – the chopped apples in the batter bring just the right amount of sweetness.

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Aside from the extra bowl required to beat the egg whites (which I find super fun – it’s my favorite bit of kitchen alchemy), the cake comes together super quickly and with a minimum of fuss. Arguably could be made in the morning for brunch, but it also keeps excellently in the fridge overnight and is almost better cold, in my opinion, making it a great candidate to be made the night before.

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It goes superbly with ice cream for dessert, but is equally amazing sliced in simple wedges for breakfast. Of course we at it alongside eggs & kale – it would be really perfect to feed a holiday morning crowd!

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I am so very tempted to make this again, and soon – it’s definitely a favorite of mine. Luckily, I’m out of ricotta at the moment, so I’ll settle for brunch with a friend. Happy holidays!! Hug your loved ones and bake them things, I promise they’ll be happy!

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Ricotta Polenta Cake with Apples and Pomegranate

I LOVE this cake. Only lightly sweet, it’s somewhere closer to being a cornbread crossed with a cheesecake. The apples bring just the right amount of natural sweetness – it’s perfect for breakfast. Yield: 1 9″ cake. Adapted from my last ricotta cake, here.

6 tbsp unsalted butter, at room temperature
1/3 c maple syrup, divided
zest of 2 meyer lemons
2 tsp vanilla extract
4 eggs, separated
1.25 c almond flour
3/4 c fine polenta
scant 1/2 tsp sea salt
1.25 cup whole milk ricotta cheese
1 granny smith apple, diced
1/2 granny smith apple, thinly sliced, for garnish
1/3 cup slivered almonds, optional for garnish
a sprinkle of coconut sugar
thinly sliced apples & pomegranate arils for garnish
a bit of chopped crystalized ginger, for garnish

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

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

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

Fold the egg whites into the batter in two batches, then fold in chopped apples. Pour the batter into the cake pan, and top with sliced apples and almonds, if using. Sprinkle with a bit of coconut sugar. Bake for 45-50 minutes, until a tester inserted into the middle comes out clean (mine was done closer to 50 min). Let cool for at least 10 minutes, then lift out onto a cooling rack to cool completely, removing parchment from underneath if you used it. Let cool completely before serving; also delicious cold if you want to stick it in the fridge for an hour or two.

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

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Tis the season for festive desserts

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Happy December!

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Time for the full-tilt holiday jungle madness to start. I do love this time of year though, even if it means that going to the store becomes an exercise in all kinds of patience. It’s so pretty though, with the cold weather, trees and lights everywhere, and the RAIN! We’ve been getting so much, and I just love it. Even the streetlights reflecting in the wet pavement look festive. Besides that, it’s the season for festive desserts and pretty baked goods! (not that I really need an excuse, but whatever)

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I just put up my tree! I am one of those “nothing Christmas-y before the first of December” people, but here we are – I happened to have time after seeing fave human yday to go grab a tiny tree, and it is currently brightening my living room.

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So! This tart!

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It immediately became a huge fave of C’s and mine; it is tart, but just lightly sweet enough – we both love cornmeal anyway so that part is an easy sell. For the filling, thinly sliced apples are layered over chunky cranberry compote and then everything is submerged in a really simple coconut custard before baking. It sounds complicated, but I promise it isn’t! As with almost everything I make, it is great for dessert with ice cream, and equally great for breakfast.

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As per usual, C and I ate this as part of a very late brunch after hitting the gym for several hours – I was SO ready for all kinds of food at that point (and shaky! We’ve gotten back into climbing, and though my muscle memory is pretty good, my forearms and fingers are going through some serious reconditioning!)

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Happy holiday season! Do yourself a favor and whip up a quick cranberry tart: your tastebuds and your loved ones will thank you :)

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Apple Cranberry Custard Tart on a Cornmeal Coconut Crust

Tart, lightly sweet, and perfect for the holiday season. Thinly sliced apples are layered on cranberry compote, and a simple coconut custard is poured over the whole thing before baking. Gluten free, dairy free, and refined sugar free. Yield: 1 9″ tart, serves somewhere around 6. A Wait are Those Cookies original.

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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

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 tart pan 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.

For the filling:
2 cups fresh or frozen cranberries
1 tbsp maple syrup
zest of 1 lemon
1/4 tsp nutmeg
3 tsp vanilla extract, divided
1/4 tsp almond extract
2 eggs
1 teaspoon tapioca starch
1/2 cup full fat coconut milk
2 medium apples, peeled (optional), cored and thinly sliced*

* I used granny smith; pink lady or gala would be nice here too

Combine the cranberries, maple, lemon zest, and nutmeg in a small saucepan and cook over medium heat for 3 minutes or until cranberries pop and sauce thickens slightly. Remove from heat and stir in the almond extract and 2 tsp of vanilla extract. Let cool slightly.

Whisk together the eggs, tapioca starch, coconut milk, and 1 tsp vanilla.

Spread the cranberry compote over the bottom of the tart crust. Arrange the apple slices over the top, and pour custard over everything. Sprinkle with a bit of coconut sugar if desired, but totally optional.

Bake at 375 for 30 to 35 minutes until custard sets and apples brown. Let the tart cool for at least 10 minutes before removing it from the ring and cutting into it. Refrigerate if not serving immediately; keeps well in the fridge overnight.

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Let’s get crackin’

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Oh heavens, the holiday market shopping madness has already begun! I rather forgot this was the last weekend before Thanksgiving… Whole Foods is already at full-tilt insanity. It’s all good though, I don’t think I need to go back until after the holiday (ha. famous last words).

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It’s time for all things pumpkin, sweet potato, apple, and cranberry! I love the run of late autumn/holiday seasonal baking. I will say though, things can get a little one-note with all of the cinnamon-nutmeg-ginger combinations out there, which is why I especially love this pie. It’s light on the spice, but the cinnamon and ginger are present just enough to give it that seasonal vibe. Plus, it’s purple! Naturally! What’s not to love.

This thing obviously cracked like crazy (it cooled too fast in my apartment…might, *ahem* be a little cold in here?!) but I’m embracing its imperfections! It was delicious, and, like human beings, is unique and imperfect in its own way.

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Interestingly, it lightened up a lot in color after baking – see below photo! That was taken just over 24 hours after baking. The lighting is a bit different of course, but it was fun watching the color change.

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C and I both loved this one, a LOT. So much so that it might make another appearance this week for Thanksgiving! We’ll see. Regardless, we ate it for dessert and of course for breakfast, as we hibernated away from the bad air.

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I was traveling in SoCal for work last week and avoided some of it, but we’re still under a big blanket of smoke. The sunsets have been incredible, but that’s small comfort when outside is essentially verboten.

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My heart just breaks for those displaced by the terrible fires to the north of us and my beautiful state – we are on our 10th day of extremely unhealthy air quality and choking smoke in the Bay Area, and I can only imagine what it’s like closer to the fires. Sending all the good vibes to those who need them, though I know that isn’t nearly enough.

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Hold your loved ones, and bake them things – it is always the little kindnesses that are the most appreciated!

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Purple Sweet Potato Cheesecake Tart on a Chocolate Coconut Crust

Perfect for the holidays! Only lightly sweet – as always – and I love the purple sweet potatoes for their natural color. This comes together in a snap; you can always use regular sweet potato puree, or even pumpkin. This is kind of like a cheesecake, but uses yogurt instead of cream cheese for a lighter dessert. Yield: 1 9″ tart, serves 6-8 realistically or two really hungry people for dessert & breakfast the next morning :) Filling is adapted from the Roasted Root, here!

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

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

Preheat the oven to 350, and lightly grease a tart pan with coconut oil (you can also use a pie pan; I like the tart pans with removable rings). 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.

For the filling:

1 cup pureed purple sweet potato*
1 cup whole milk, plain yogurt (I use Straus European style – it’s pretty runny)
3 eggs
1/4 c pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons tapioca flour*
1-1/2 teaspoons ground cinnamon
1/8 teaspoon allspice
½ teaspoon ground ginger
1/4 teaspoon kosher salt

* I boil them; you could also roast & mash them – either way is fine!

Add all of the ingredients for the filling to a food processor or blender and blend just until combined. Pour into the prepared crust and bake at 350 for 25-30 min until the center is set. Let cool completely, then refrigerate until serving.

Keeps well overnight in the fridge; probably best eaten within two days of baking, but I really doubt ours will even last that long :)

A perfect matcha

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Hello!

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I made a green thing! It’s been awhile but I LOVE matcha, so I’m really overdue. This was DELICIOUS – we ate all but 1/4 of it in two sittings, haha! To be fair, we hiked this morning so it was part of a well-earned post-hike brunch. Also eggs. Also kale!! Of course. I know, you’re shocked. It was a beautiful (if a bit hot, and very windy) day – the air was so clear.

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I highly recommend this dessert if you love matcha – it’s very matcha-forward in the best way. I love matcha and chocolate together; they’re a matcha made in heaven! HAHAH see what I did there, I crack myself up. It’s also light, and makes for both a great dessert and awesome breakfast.

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It’s October already! Can someone explain that? Jeez, September went fast. I did go to Disneyland though, that was fun! It’s only been about a decade since I was there last. While there, I had ice cream for lunch (more green things), which was really an inspired lunch choice, I must say.

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Anyway – this matcha panna cotta tart is grain free, gluten free, refined sugar free! It can be dairy free too, if you swap out the greek yogurt for something nondairy. Easy to put together and requires only about 15 minutes of oven time, which is alway a bonus.

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Happy fall!

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Matcha Panna Cotta Tart

For those who love matcha! This is not for the faint of matcha hearted – we both loved it. The earthiness of the matcha plays really well against the cacao crust. Grain and gluten free, refined sugar free. Dairy free option – swap out the greek yogurt for something nondairy (coconut greek would work well here). Yield: 1 9″ tart, serves 2 very hungry humans over two sittings or 6-8 normal humans ;)

For the crust:

1 c almond flour
3/4 finely ground walnuts (blitz them in the food processor)
1/3 c unsweetened cacao powder (or cocoa powder)
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

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

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

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
1.5 cup full-fat coconut milk, divided
1 tbsp vanilla
1/4 cup maple
Scant 1/4 tsp sea salt
2 tbsp matcha powder
1/2 cup plain greek whole-milk yogurt
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 1.25 cups of coconut milk into a small saucepan. Add vanilla, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Drop melted chocolate 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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Let’s galette it on

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Hihi!

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It’s the time of the late summer fruit bounty, which means three types of summer fruit are featured today. This was a bit of a fridge and freezer clean out dessert, which sounds bad but really meant I’d had a glut of cherries and nectarines and frozen them for later. I love when I have a backstock of perfect fruit – turns out nectarines, cherries and raspberries make a stellar combination!

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C and I LOVED this galette. It disappeared quite literally in two sittings! Almondy and fruity: it’s light and makes a perfect summer dessert.

I’m quite proud of it on account of its sweetness – it’s not sweetened, at all! There is only 1 tbsp of coconut sugar in the whole thing, and really only for color – it could easily be omitted. Summer fruit is so sweet by itself that really, additional sweetener isn’t needed.

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We ate it with ice cream (of course) – which I obviously highly recommend – and also for breakfast (well, duh) after a late sleep and a hike; such a nice way to start a day off. Actually I’m not sure we can call it breakfast since we didn’t eat until 1:30p, but hey – it was the first meal of the day… let’s just go with brunch! Ha.

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I took my mama up to camp for some hiking & girl time last weekend – much needed time in my favorite mountains!

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Otherwise, it’s business as usual! I’m trying to get my hands on all the late summer fruit before the season is over… just give me ALL THE FRUIT!

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Happy weekend!

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Nectarine, Cherry, Raspberry and Almond Galette

Grain and gluten free, refined sugar free, pretty much paleo if you eat butter! Delicious all around. Almondy dough and filling set off the summer fruit to perfection, with only one tbsp of coconut sugar added for color – omit if you like! It’s really only decorative. Yield: 1 galette, serves 2 very hungry people (haha not that I speak from experience or anything) or 4-6. A Wait are Those Cookies original.

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 filling:
1/2 c almond butter
2 tsp vanilla
1/2 tsp almond extract
Scant 1/4 tsp sea salt

Stir everything together until smooth. If the almond butter is thick, it can be helpful to heat it just a bit in the microwave.

2 nectarines, sliced
1 c bing cherries, pitted
~1/3 c raspberries
Butter to dot the crust
1 tbsp coconut sugar to sprinkle
Sliced almonds

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 almond filling, spreading it carefully in order to not rip or crack the dough. Add nectarines, cherries & raspberries in whatever pattern you like!

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. Dot the fruit with butter, press sliced almonds into the dough on the sides (it’s okay if a few fall off), and sprinkle 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 or in the fridge.

Life is just peachy

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Hello friends!

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It’s been a few weeks; life has been busy with little time for baking, ugh! Thankfully, I caught a break and a chance to bake this…

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I love making tarts; they’re so effortlessly pretty! This one is almost a quiche – C and I were laughing about that over brunch (of eggs, kale and tart, obviously). I mean, it’s eggs and cheese in a crust, couldn’t we arguably call that a quiche?! Ha. Never mind that it’s studded with chunks of dark chocolate… no matter. Dark chocolate has antioxidants, which are definitely part of a healthy breakfast.

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We both LOVED this one – lightly sweet, sturdy wedges that you can pick up and fly around like a Star Destroyer (what?? I’m a nerd) and which make a great breakfast.

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I believe the ricotta tart idea might be Tuscan in origin, which makes quite a bit of sense… no matter its provenance, it’s delicious! I fed some leftovers to the fam and they loved it too, so rave reviews all around.

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Not only that, but it comes together in no time! Which is doubly excellent when your life has gotten inexplicably crazy busy and the only time to bake is early in the morning. Added bonus of early morning baking is that my apartment is still cool, so running the oven doesn’t seem like quite such an offense.

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Happy August! Stone fruit season is in full swing, I highly recommend a market trip with a dessert in mind :)

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Ricotta Peach Tart on an Almond Coconut Crust

Gluten free, grain free, and refined sugar free. Delicious all around! Very lightly sweet, perfect for breakfast (and also dessert, of course, but I really love it for breakfast & snacks!). Yield: 1 9″ tart. A Wait are Those Cookies Original

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut,, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease your tart pan or pie dish of choice 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 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups whole milk ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
3 large eggs
4 oz dark chocolate, roughly chopped
zest of 2 lemons
2 peaches, peeled, pitted and cut into thin slices

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple. Add the zest and chocolate. Pour the filling into the slightly cooled tart shell. Top with sliced peaches. Bake for about 50-55 minutes or until the ricotta filling is set; the top will be firm and golden brown.

Allow the tart to cool in the pan, then remove the ring and cool completely before refrigerating. Serve cool or at room temperature; store leftovers covered in the fridge.

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