Summer = Shortcakes. Forever and always!

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I’ve decided that every summer needs to have at least one shortcake, because summer and shortcake are just made for each other. Gloriously excessive gluts of fresh berries, stone fruit, or both… shortcake is best friends with all of them.

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Shortcake is also fast, simple, and doesn’t heat up the kitchen (too) much; besides, even if it does, it’s worth it.

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These were definitely worth it! Not only were they a delicious very late night snack to accompany a prerecorded watching of the GC time trials from the TDF16 (nerd alert, sorry not sorry), they also made an awesome side to eggs and greens the next morning for breakfast. Nothing better than a versatile shortcake…

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In other news, the world’s most giant zucchini decided to make an appearance in the yard (it was subsequently turned into vegan, gf brownie bars as well as sautéed with kale for the obligatory savory part of dinner).

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I also brought back the dashboard cookie the other day since I really wanted cookies and it was way too hot to even consider turning on the oven. They turned out great as usual, and my car smelled amazing for about five seconds.

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But anyway. Back to shortcakes. The other funny thing is that I seem to always make them right before I leave for camp, which I do on Monday. Maybe summer = camp = shortcakes? Who knows. Whatever though, I’m just happy I made and ate them and sad that they’re gone. These were delicious with only strawberries, and with strawberries+raspberries… despite not really eating dairy these days, these were eaten with ice cream and it was SO worth it. Because sometimes you are reminded that life is short, and should be enjoyed to the fullest.

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That being said, it’s summer! Make shortcakes! These are grain free and paleo, so have at it. Give your summer berries a playdate with their best friends shortcake and ice cream. Your return on investment will be delicious!

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Grain Free Shortcakes with Summer Berries

Gluten free, grain free, refined sugar free, paleo (for those who eat butter). Lightly sweet, slightly vanilla-y. Excellent with any kind of berry (or stone fruit) that you happen to have on hand. I didn’t do anything to the fruit since it was so perfect; just slice and eat. Serve with ice cream, non-dairy, whipped cream, coconut whipped cream… the options are endless. Recipe lightly adapted from The Roasted Root, here! Yield: 7 medium sized shortcakes (go either bigger or smaller for 6 or 8 cakes, up to you!)

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  • 2.5 c almond flour (not almond meal, the consistency is different)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 tbsp salted butter, melted*
  • 2 tbsp unsweetened almond milk
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 tsp apple cider vinegar
  • Ice cream or whipped topping of choice for serving
  • Summer berries or stone fruit for serving!

*coconut oil also fine, though I used butter and they were awesome because…. BUTTER.

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, baking soda, and sea salt. In a smaller bowl, whisk together melted butter, almond milk, maple syrup, vanilla, eggs and vinegar until combined. Using a spoon, stir the wet into the dry until incorporated. The dough is moist but should be workable (you can chill it for a few minutes if it’s not). Scoop dough balls in the size of choice and roll them gently in your palms before putting them onto the baking sheet a few inches apart. Flatten them slightly with your fingers or palm.

Bake for about 15 minutes (mine were perfect at 15) until the top is golden and cracked. A tester should come out clean. Eat immediately, or let cool on a rack (I like them room temperature).

Serve with ice cream or whipped topping of choice (mine was vanilla caramel gelato) and fresh strawberries — I love my fruit so much, I didn’t do anything to it, but feel free to doctor your fruit as you see fit.

Store these overnight in the fridge — they’re also great cold for breakfast the next day!

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Sometimes caramel is the only thing that will do

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Three weeks. But who’s counting?! Not me, obviously…

Two weeks till I graduate, three weeks from today till I’m done done done! I feel like my posts of late are kind of like some version of a baked goods advent calendar until I’m done with my Master’s degree. Is that a thing?! Well whatever, I just made it a thing.

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I’m taking study breaks with baked goods! This week’s offering could  not be more different than the last post — that one was fruity and light, this one is shut-the-front-door dense, caramel-y, gooey, rich, and decadent (in the best way, of course). All while being paleo (it’s sweetened with maple so not strict paleo), vegan, free of the glutens, and full of healthy fats and real food! Because, well, because. Because real food is good for you! And it tastes better anyway, right? Right.

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Might I point out this also makes a great side dish for breakfast… alongside eggs and salad and leftover caponata. Don’t question. Just do it!

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Highly recommend to consume this in front of Monty Python and the Holy Grail with excellent company for full brain-rejuvenation effect and happy taste buds.

And that is officially all I got on the anecdote front. Brain is in maxed out mode, I think it’s time for bed. Yes, I know it’s 8:45 on a Friday night. Nope, I’m not sorry at all.

Happy Weekend!

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Vegan Salted Caramel Skillet Blondies

Vegan, paleo, gluten free, refined sugar free. Dense, fudgey, gooey, and delicious. Yield: 1 8″ cast iron skillet, which feeds however many you decide (1? 2? a dinner party? you do you). Lightly adapted from With Salt and Wit, here!

For the caramel:

  • 1/3 c almond butter
  • 1/4 c maple syrup
  • 1/4 c coconut oil, melted

For the blondies:

  • 1.5 c almond meal (or flour, also fine)
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • heaping 1/2 tsp cinnamon
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1/8 c coconut oil, melted
  • 1/8 c unsweetened applesauce
  • scant 1/4 c maple syrup
  • 2 tsp vanilla
  • heaping 1/4 c extra dark chocolate chippies

Preheat the oven to 350, and bust out your trusty little 8″ cast iron skillet! No need to grease it, such is the wonder of cast iron and the use of caramel under the blondie batter…

Mix the flax and water in a small bowl and let sit until gelled, about 5 minutes.

In a large liquid measuring cup (one of those pyrex ones works nicely) or other tall thing, vigorously whisk the almond butter, maple and coconut oil for the caramel until combined. You can do this in a blender if your almond butter is particularly thick — mine was runny enough to make a bicep workout feasible (and I decided I was too lazy to wash the blender later). Pour the caramel into the skillet and set aside.

In a larger bowl, combine almond meal, baking soda, sea salt, and cinnamon. Stir to combine. Add in flax egg, melted coconut oil, applesauce, maple, and vanilla. Stir until combined (shouldn’t take too long). Toss in chippies and give it one last good stir. Pour the batter into the caramel — you may have to smooth it out a little, and it will cause the caramel to creep up the sides. All good!! The caramel forms a nice crust for the gooey blondies, which turn out almost like cookie dough. Don’t worry too much about it spreading out perfectly, I promise it will be delicious.

Bake until the top is firm and the caramel is crackly on the edges. I checked mine at 20 minutes, then let it go for another 5 minutes since the blondie wasn’t as firm as I wanted. Final bake time was probably closer to 30 minutes. It helps to bang the skillet on the stove a bit to get the batter and caramel to settle. Once done to your liking, remove from oven and let sit for a few before annihilating.

Absolutely delicious with paleo gelato, or whatever floats your boat! Store any leftovers in the fridge.

Sincere apologies for the strange coloration on the photo below; I have no idea what happened and sadly grad school nonsense takes priority over having a proper photo shoot for the last remaining piece of blondie. Le sigh. Three weeks!

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Can someone explain how it’s already 2016?

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Woah. Apparently I’ve totally fallen off the blogging wagon. It’s nothing personal, don’t worry — I still love you, invisible internet friends!! But life seems to be taking me in different directions these days, so time to blog is few and far between.

That’s not to say I haven’t been baking…. or cooking… or eating… because all of those have been happening in spades.

AND I made cookies last night  apparently several days ago since I really failed at actually posting this when I thought I was going to… AND the cookies are fantastic.

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AND my winter quarter started today, how on earth is that possible?! I swear I just started break. Can I rewind and redo and have an extra month of break please?

In other news, my contribution to the Scott Fam holiday card was quite fun to execute, especially in fun new leggings…

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I’ve been drawing again, wheeee!

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But anyway, cookies! These are fantastic — chewy edges with softer centers, and extra chewy when you keep them in the fridge, which is my fave.

Happy 2016! I think this year is going to be pretty fabulous.

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Vegan Oatmeal Chocolate Chip Cookies

Vegan, refined sugar free, full of healthy fats and whole grains. Just sweet enough for the post holiday season. Thick, chewy edges with a softer center. Perfection. Yield: 17. Recipe lightly adapted and gratefully borrowed from Pralines and Greens, here!

  • 1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
  • 1 c almond flour
  • 1 c whole spelt flour
  • 1 c rolled oats
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  • sprinkle of fresh ground nutmeg
  • 1/2 tsp fine sea salt
  • 1/3 unrefined coconut oil, melted
  • scant 1/4 c maple syrup
  • scant 1/4 c coconut sugar
  • 1 tsp vanilla extract
  • 1/3  c extra dark chocolate chips

Preheat the oven to 350, and line a baking sheet with parchment paper. In a small bowl, combine flaxseed and water and let sit for the flax egg.

In a larger bowl, whisk together almond flour, spelt flour, oats, baking soda and powder, cinnamon, nutmeg, and sea salt. In a smaller bowl, combine melted coconut oil, maple syrup, coconut sugar, and vanilla. Pour wet into dry, and stir until just combined. Add flax egg. Toss in chocolate chips. Form the dough into little balls, and flatten slightly once they’re on the cookie sheet. Bake for just about 11-12 minutes, then let cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Store in an airtight container at room temp for softer cookies, or in the fridge for cookie with chewier edges (my personal fave).

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Wait. Free time?! I’m unfamiliar with this concept.

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Looklooklook I actually had time to make something!!! Actually, I had time to make TWO somethings, because well.. the oven was already on. So obviously. I also had a super productive weekend that also included time to work out and time to sit on my butt and read. Generally speaking, I consider this a highly successful weekend. Jessie thinks so too.

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And… I made bars!

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It felt so good to bake. I swear, it’s probably been about a month and that is WAY too long. These were a product of that fun game “let’s see what’s in the fridge and what I can make with it, depending on my mood and a billion other factors, but actually depending on what food is actually present”. It’s fun, kind of like a treasure hunt in the pantry.

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And (shockingly, not), I ended up with barz! I know, I know. But they’re just so delicious and fast and easy and satisfying. So, bars. Cookies were slightly too high maintenance for this particular weekend (though I did make a tiny batch of 10 cookies, just to be thorough).

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These are great for the indecisively minded, which I tend towards when I’m baking…. usually I want five things and can’t decide which of the five to bake. Sooo…. I decided to get creative and make both, at the same time. Problem mega solved. Now I have barz AND blondies AND brownies without having a gigantic pile of baked goods staring me in the face. Winning, winning.

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Also, succulents are awesome!

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Swirled Chocolate Tahini Barz

Half blondie, half brownie, for when you really can’t decide or you’re so braindead from biostats that you just decide that deciding isn’t worth the effort. Enter the hybrid bar. The best of both worlds with a minimum of effort.

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Gluten free, dairy free, soy free, refined sugar free and vegan! Spread the love. A Wait are those Cookies original.

  • 1.5 c almond flour
  • 1 c quinoa flour, toasted*
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 c tahini (mine is unsalted)
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1/2 c pure maple syrup + 1 tbsp, divided
  • 1.5 tsp vanilla extract
  • 1/4 c avocado oil
  • 1/4 c unsweetened applesauce + heaping 1/8 c unsweetened applesauce, divided
  • 1/4 c unsweetened cocoa powder
  • 1/3 c extra dark chocolate chips

*In a medium sized skillet over medium heat, stir the flour occasionally until it’s fragrant, about 5 minutes. Toasting reduces the otherwise slightly bitter nature of quinoa and quinoa flour.

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

Make flax eggs, and set aside to gel.

In a large bowl, whisk together almond flour, quinoa flour, baking soda, and sea salt. Add in tahini, flax eggs, 1/2 c maple, avo oil, and 1/4 c applesauce. Stir until just combined — try to avoid overmixing. Take half of the batter and plop it into half of the prepared pan. Add the cocoa powder, 1 tbsp maple, and 1/8 c applesauce to the remaining batter, and stir to combine. Drop this chocolatey goodness into the other, empty, half of the prepared pan, and using a knife, swirl the middle bits together (or go crazy and do the whole thing, I’m not going to stop you!). Pop this goodness into the oven for just about 35 minutes, when the top should be mostly firm and a tester comes out clean. Cool completely in the pan, then cover and store any leftovers in the fridge.

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Brownies, a fuzzy duckling butt, and a dead fridge

IMG_2240 I’m back I’m back I’m back! Whew. Finally. Except I feel like I said that in my last post… I just have NO TIME to cook or bake interesting things. But… it’s not forever, so I’ll just deal for now. But I miss my invisible internet friends! So today, I have brownies and some random things from life lately. That are sometimes food but mostly not… Because I’ve gotten back into my doodle habit! It took a looooong hiatus all though college but it’s back, and all I want to do is draw. Like this: IMG_2234 And this! IMG_2224 And this. IMG_2235 I also ate this weird tuna-beet-hybird the other day and it was actually delicious: Steamed beets sautéed in a little bit of olive oil with mushrooms, topped with tuna and avo and mustard all mashed up together. I know, I know, I describe it so deliciously… But seriously. Who knew beets and tuna could be friends?! IMG_2219 And then it was Easter! IMG_2226 IMG_2216 Which meant bacon and chocolate and more bacon and more chocolate and also a quesadilla that was PERFECTLY GOLDEN which I admired and promptly spastically threw on the floor. Inadvertently, natch. It was actually kind of comic and hilarious and I a little bit wish I had a picture…. but not really. There was also an incident that particular weekend involving a cake that stuck horribly and ended up gracing the compost…. but let’s not talk about that. Obviously not exactly a banner weekend for cooking shenanigans. IMG_2244 So now I have these brownies to share, because brownies are awesome! These aren’t overly sweet (they’re sweetened with dates and maple) and are gluten free. They’re on the fudgier end of the spectrum rather than cakey, so if you’re seeking the latter, you might want to toddle off to another recipe. IMG_2239 They’re also not as wickedly dark as I usually make my brownies, mostly because there was this solid chocolate bunny lying around and he said that he wanted to be in brownies… So now he is. Don’t worry, no bunnies were harmed in the making of dessert… IMG_2243 IMG_2242 Also…. SO FUN! Our fridge died on Wednesday morning. NO, fridge, that is NOT ACCEPTABLE. You do not just die with no warning. I have nut butters in you!!! So now I am sort of living out of a cooler? Until the part that died is ordered… it is really not spectacular fun. I don’t exactly recommend it… especially when you love love love produce, and all those fancy nut flours that need to live in the fridge. These brownies were an excuse to use up some of the perishable biz (as was the banana bread that happened right after these)… and also, an excuse to use some of the awesome organic-fed eggs from my neighbor! Wheee! Local at it’s best. IMG_2238 IMG_2246

Almond Flour Brownies 

Lightly sweet and appropriately chocolatey, these brownies are gluten free, grain free, and refined sugar free. The recipe is lightly adapted from Culinary Couture, here! Recipe yields a 8 by 8 pan (and it’s up to your discretion how large you want to cut them, I definitely won’t be judging). IMG_2247 IMG_2241

  • 1 c almond flour
  • 3 tbsp coconut flour
  • 1/2 tsp fine sea salt
  • 1 tsp baking powder
  • 1/2 c unsweetened cocoa powder
  • 2 oz dark chocolate
  • 1/4 c coconut oil, melted
  • 1 tbsp maple syrup
  • 10 small deglet noor dates* (actually, I think medjool would be way better but I was using what I had)
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1/2 almond butter (mine was roasted + unsalted)
  • 1/4 c extra dark chocolate chips

*Soaked in boiling water for 10-15 minutes if they’re all craggy and hard, or if you just have a wimpy food processor Preheat the oven to 350, and lightly grease an 8 by 8 pan with coconut oil. In a large bowl, whisk together almond flour, coconut flour, sea salt, baking powder, and cocoa powder. In a smaller bowl, melt chocolate and coconut oil together, either using a double boiler or the lazy microwave method (I may or may not have done that, ahem). In a food processor, whizz your maple syrup, soaked dates, vanilla, eggs, and almond butter. Process until mostly smooth (less than a minute is fine), then add chocolate-coconut oil and process until incorporated. Dump this very thick, goopy goodness into your dry ingredients, add chocolate chips, and use those biceps to stir it all together. The batter will be very thick, so enjoy the arm workout. Spread the batter into the prepared pan (I found that a spoon followed by damp hands did the trick nicely), and bake for 20-22 minutes. I took mine out at 22 but probably could have gone a little less. Let cool before slicing, and store in an airtight container. IMG_2242 IMG_2212

Vegan Flintstone’s fun

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I’m back I’m back I’m back! Finally. Oi with the poodles already! It’s been ages, and I missed my invisible internet blog friends. Also, I very obviously missed baking, because TREATS. I need them.

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So to celebrate actually having free time to cook and bake, I danced around my kitchen (that kind of looked like a bomb had gone off, there was very little horizontal space to be had) all Sunday afternoon and made things. Fun things. Like bone broth from basically a whole femur bone (ha. It got real Flintstone up in here…seeing the whole bone made me want to dress up in fringe and put a bone in my hair) and some baked treats (gluten free, dairy free goodness). I’m ridiculous. I think I might be the only one who dances barefoot around the kitchen to opera whilst simultaneously making marrow bone broth and vegan desserts. So weird. Who does that?!

No comments, please.

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Moving ON!

My doodles are taking over…

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E and I went on a fun lollop around Mountain View Cemetery on Saturday, and I found this!

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I don’t think we’re related… but hey, you never know. And yes, I do like to hang around in cemeteries because they’re so peaceful and usually quite beautiful! I love the monuments… and Mountain View has some spectacular ones.

But also.

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Snacks! Like gluten free-vegan brownie-cookie bars. It’s a hyphen party today, apparently. These cookie bars take little more time than your average wham bam boom cookies, but they’re worth it. Two layers are SO better than one. Because wouldn’t you rather have cookies AND brownies rather than cookies OR brownies? Right. That’s what I thought.

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Brownie-Cookie Bars

Gluten free, vegan, refined sugar free. Makes one 6″ round pan; double the recipe for a square 8″. Recipe adapted from Nutritionicity, here!

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For the cookie layer:

  • 1/2 c almond flour
  • 1/2 c oat flour (I grind my own in a food processor)
  • 1/8 tsp fine sea salt
  • 1/4 tsp baking soda
  • 1 tbsp coconut sugar
  • 1 tbsp sunflower seed butter**
  • 1 tbsp coconut oil
  • 1 tbsp pure maple syrup
  • 1/2 tbsp vanilla extract
  • 1/4 c extra dark chocolate chips

For the brownie layer:

  • 1/8 c + scant tbsp almond flour
  • 1/8 c + scant tbsp oat flour
  • 2 rounded tbsp unsweetened cocoa powder
  • 1/8 tsp sea salt
  • 1/8 tsp pure maple syrup
  • 1.5 tbsp unsweetened almond milk
  • 1/2 tbsp vanilla extract
  • 1 tbsp coconut oil, melted
  • sprinkle of chocolate chips

**sunflower seed butter does this awesome thing where its chlorophyll reacts with baking soda, and makes baked goods green after they cool. I think it’s RAD to have bright green baked goods, but if that’s not your jam, feel free to use almond butter or cashew butter or coconut butter!

Preheat the oven to 350, and lightly grease a 6″ round pan.

Start with the cookie layer: In a medium bowl, whisk together almond flour, oat flour, sea salt, baking soda, and coconut sugar. In a smaller bowl, melt sunflower seed butter, coconut oil, maple, and vanilla together (I used the microwave for two 20 sec intervals). Pour the wet into dry, toss in chocolate chips, and stir to combine— it will be crumbly like a crumb crust. Press the dough into your prepared dish, and smooth out the top and sides. Set aside.

In the same bowl (because we’re in a drought and why wash if you don’t have to), whisk together brownie ingredients: almond flour, oat flour, cocoa powder, and sea salt. Stir in maple syrup, almond milk, vanilla, and coconut oil until combined. Add chocolate chips, and pour the whole shebang onto the cookie layer already in the pan. Spread it out evenly, then pop it into the oven for 17 minutes. The center should spring back a bit when you poke it. Let cool completely in the pan before slicing and serving. Store leftovers in an airtight container in the fridge!

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Cookies up the yin yang

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So guess what?

… No really. Guess!

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I got into graduate school for a masters in public health, wheeee! Which means I will be starting UC Davis in the summer session of 2015… UCD are you ready for this? I’m pretty rad and very sassy and generally crunchy. And after 18 months of that, I will go on to be rad but also have initials after my name, which makes me kind of a big deal. Ha. Kidding! Actually I’m really excited… and Davis has a legit co-op that I can spend hours in if not properly supervised.

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But enough of that. I went to LA last weekend and hung out with a bunch of super awesome relatives who also happen to follow very similar food philosophies that I do, so I ate extremely well (lots of nitrate-free bacon, plantain pancakes and pure maple syrup. And bacon. Did I mention bacon? Also beets. Mmmm beets), and swiped a few recipes because natch, that’s what I do. And this is one of them! I like calling them YinYang cookies! Light side, dark side… call them whatever you want but by all means make them because they’re fabulous and grain free/refined sugar free! Everyone just wins all around.

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Also, I just feel the need to leave you with this little gem. Obviously I got started early on my yoga squat… sassily, of course. Because no lady squats without a hat on. Obviously.

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Yin Yang Cookies

Almond butter dough and chocolate dough swirled together for chewy-edged, doughy-centered cookies. Gluten free, grain free, dairy free, refined sugar free and paleo. The recipe is only tweaked slightly from the awesome book Make Ahead Paleoby Tammy Credicott.

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  • 1 c almond flour
  • 2 tbsp coconut flour, sifted
  • 1/3 c arrowroot starch
  • 1/2 tsp baking soda
  • pinch of fine sea salt
  • 2 tbsp pure maple syrup
  • 2 tbsp coconut sugar
  • 1 egg
  • 1/4 c roasted, unsalted almond butter
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • 1/4 c extra dark chocolate (I used 75%), roughly chopped into smallish pieces
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp water

Preheat oven to 350 and line a baking sheet with parchment paper.

In a medium bowl, whisk together almond flour, coconut flour, arrowroot, baking soda, and sea salt. In a large bowl, vigorously whisk (or use a hand mixer; I whisked and they came out fine) maple, coconut sugar, egg, almond butter, vanilla, and coconut oil until the coconut sugar has mostly dissolved. Stir the dry into wet, until combined, and toss in chocolate chips. Divide the dough in half, and put half in another bowl so you can stir in cocoa powder and water. Roll chocolate dough into a 1″ ball and smoosh it together with a 1″ ball of almond dough, then roll it between your palms to swirl it together. Flatten them slightly before you put it on the baking sheet, since they won’t spread. Bake for 10-12 minutes (I took them out at 10 minutes), when the top is smooth and starting to crack slightly. Leave on the cookie sheet until cool, since they are a little soft. Store in an airtight container for a few days if you don’t eat them immediately (good luck).

IMG_1966Also, apparently can’t sit in a car for a long period like a normal person…

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