Blood oranges: Mother Nature’s ombre playground

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It’s blood orange season! They are just absolutely gorgeous, I never get tired of that beautiful color.

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They remind me of stained glass… appropriate, considering architecture and food are two of my fave things (really?! I’m sure you had NO idea). Case in point: old and new! A favorite juxtaposition.

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I love how they’re variegated in color too – you never quite know what you’re getting. Dark red? Ombre? Everything is fair game when mother nature gets involved.

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It’s sunny and beautiful today!! I’ve been enjoying the rain but I must say I’m not minding the sun either… AND it’s ski season! Tahoe-bound this week to get back on my K2 babies — it’s been way too long. Actually I’m currently sitting OUTSIDE to write this, what?! Weird. But awesome. Hooray for wifi that extends into the back yard!

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But back to food. This tart is perfect winter dessert — I’m also pretty sure I’ve said that about the last five citrus desserts I’ve made but that’s because it’s TRUE! Citrus + winter = made for each other. The brightness of the citrus perks up even the greyest of days, even for someone like me who *likes* the grey! (I like sun too, don’t get me wrong)

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Highly recommended, easy and delicious. This can also be made in stages and left overnight in the fridge before serving, so it’s a user-friendly experience all around. Lightly sweet, lightly tart, orangey & chocolatey.

Happy weekend!

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Blood Orange Curd Tart on a Chocolate Coconut Crust with Candied Ginger

Blood orange curd is like lemon, only it’s orange! Brilliant, no? Ha. Lightly sweet, somewhat tart (though less so than it’s lemony cousin), complemented by a chocolate coconut crust and candied ginger… for breakfast and dessert! Gluten free, grain free, dairy free, refined sugar free, pretty much paleo. Yield: 1 9″ pie dish; serving sizes are up to your discretion. A Wait are Those Cookies original – the curd is riffed off of my usual go-to, and the crust is an easy favorite I’ve modified many times for different tarts.

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For the curd (make at least one day ahead so it can chill overnight in the fridge)

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c blood orange juice
  • 2 tbsp lemon juice
  • zest from 3 blood oranges
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, blood orange juice, lemon juice and orange zest. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge of a low boil. The curd should thicken and your whisk will make tracks – it will still be runny but will firm up a bit in the fridge. Strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the crust:

  • 1.25 c almond flour
  • 1/4 c unsweetened cacao powder
  • 1/2 c unsweetened shredded coconut
  • heaping 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 3.5 tbsp coconut oil, 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 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 garnish:

  • 2 small blood oranges, sliced thinly
  • candied ginger
  • shredded coconut

Assembly:

Once the crust is cool, pour the curd into the crust and bake at 350 for 10-15 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.

Top the cooled tart with sliced oranges & candied ginger + shredded coconut if that’s your jam (melted chocolate wouldn’t come amiss either, I’m sure)… Serve immediately, or store in the fridge for a few hours before serving. Refrigerate any leftovers – I usually just cover the original pie dish with foil but an airtight container works just fine too.

Happy eating!

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Even fruit likes to get dressed up sometimes

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I’m on sort of a roll here to see how many desserts I can make in my fave 8″ cast iron skillet… I’ve recently re-embarked on a cast iron love affair, and it is PERFECT for dessert. Points for charm, too, of course. So! This week’s incarnation is cobbler. Or some type of fruit dessert with topping. There are so many different ones: crisp, crumble, cobbler, grunt, slump, pandowdy, buckle.. now that I’ve listed them all, I feel compelled to go look up the differences. Hold that thought…

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Holding?

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Okay. I’m back.

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Woah. Information overload. Apparently grunts, pandowdies and slumps are the New England version of cobbler, whereas cobbler is more traditionally from the Deep South. Huh. Who knew. Anyway, they’re basically the same thing anyway: take some delicious fruit and smother it in a biscuit dough / pie dough incarnation / crispy crumble thing and bake that thang in a skillet. Any way you slice it, they’re obviously delicious, so let’s just leave it at that. Despite the research I’m still not sure if this is *technically* a cobbler, but who cares. Let’s not get technical, it’s the weekend!

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Look at me doing research for fun not even a week out of graduate school! What. Weird. I’m going to stop now, that was quite enough, thank you.

Cobbler! Ahhhh. Summer fruit. Probably one of my favorite eating seasons. For when you have all the fruit and can’t possibly sit and eat it all. And for when you want your fruit to have a crunchy, crumbly delicious topping. Because even fruit likes to get dressed up sometimes.

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Peach, Blackberry and Blueberry Almond Quinoa Cobbler

This could easily be gluten free — just sub the spelt flour for more quinoa flour or any other gluten free flour of choice. Could also be dairy free: sub in melted coconut oil for the butter. Refined sugar free, healthy fats, and full of antioxidants. Perfect summer dessert, and a perfect reason to bust out that smallish skillet of yours. Yield: 1 8″ skillet, serves 2-4 depending on how hungry you are and whether this gets eaten for dessert and then for breakfast…  A Wait are those Cookies original!

For the fruity goodness:

  • 2 c peaches, chopped into 1/2″ chunks
  •  1 c blackberries*
  • 1 c blueberries*
  • 1 tbsp fresh lemon juice
  • 1 tbsp organic cornstarch
  • 2 tbsp date sugar

*mine were previously frozen; if yours are too, just thaw them first

For the cobbler topping:

  • 1/2 c almond meal
  • 1/2 c quinoa flour, toasted**
  • 1/4 c spelt flour
  • 1/4 c date sugar
  • 1 tsp baking powder
  • 1/8 tsp fine sea salt
  • 1/4 tsp cinnamon
  • 1 egg, lightly whisked
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp salted butter, melted and cooled

**toast the flour over medium heat in a smallish skillet, stirring occasionally until fragrant (less than 5 minutes usually; take it off just before it starts to brown)

Grease an 8″ cast iron skillet, or another 8″ pan of choice with coconut oil. Preheat the oven to 375.

In a large bowl, toss fruit with cornstarch, lemon juice, and date sugar. Set aside. In a smaller bowl, whisk together almond meal, toasted quinoa flour, spelt flour, date sugar, baking powder, sea salt, and cinnamon until combined. Stir in whisked egg, maple, and vanilla, followed by the melted butter. Stir until just incorporated.

Pour the fruit into the prepared skillet, and top with spoonfuls of batter. Bake for 30 minutes, until the topping is lightly browned. Cool for at least 10 minutes before eating.

Highly recommended with your ice cream of choice (in this case it was paleo gelato made from cashews and maple syrup, I’m obsessed). Store any leftovers in the fridge!

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Two Weeks: Brownies are obviously called for.

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The advent calendar of baked goods continues! TWO MORE WEEKS. Actually, less than two weeks. Let’s get to days, shall we? 13. And that includes weekends.

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Also, the to-do list is finally getting smaller, which might account for the two types of baked things that emerged this weekend.

And eggs! Always eggs. These were especially pretty though, so… here they are.

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I exercised my math skills and made 3/4 of a brownie recipe this weekend, because a) I’m just cool like that and b) I was using my favorite skillet and I decided that a 1/2 batch doesn’t appropriately fill up the skillet and c) more brownies is ALWAYS the answer. This isn’t a new recipe, but these are probably just my favorite brownies, pretty much ever. Big claim, I know… but I think if I had to pick one brownie recipe for the rest of forever, there is a really good chance it would be these.

And they disappeared in short order (though I did have help…)

This is the recipe I love so much — I suggest just making a double batch (I list the 1/2 batch measurements here) because they’re just THAT good. Gluten free, grain free, refined sugar free, full of healthy fats and… nearly three kinds of chocolate. WINNING.

That elusive last piece…

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And then in the midst of presentation preparations (PowerPoint for DAYS), I needed a study break so I made a small batch of chocolate chip cookies… because, cookies. I wasn’t even really craving cookies, but just to stand up and look at something that was NOT a computer or a powerpoint slide…. and then I ended up with cookies. Solid choice.

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The cookie recipe is from Living Healthy With Chocolate, here! I didn’t alter it aside from using 1/4 c date sugar instead of coconut and added ~1 tbsp maple syrup.

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They’re delicious! And they’re vegan which was important because I was feeling the need to eat a few bites of the dough…

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It’s the homestretch! Let’s see if we can’t squeeze in at least one more baked thing between now and June 3. Ready… GO.

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Crisp = dessert, then breakfast

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Woah woah woah I graduate a month from yesterday! Wheeeeee almost time to decorate my mortar board. Because I care not that I’m getting a masters and that any display of creative originality might be frowned upon for grad ceremonies; any flat, otherwise boring surface is acceptable for yogic doodle decoration and glitter. Also, it’s probably time to make a dent in that giant pile of work I have to do between now and my practicum presentation but…. nah. I made crisp instead.

Because… CRISP!

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Infinitely more fun than papers and literature review and and and.. ew. Someone make all that go away so I can enjoy my crisp in peace, mmk?! Great.

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This one is full of springy, fruity deliciousness. Good for the soul and the bod — brightly colored (food should be fun!) and full of whole-food nutrients. Because all desserts should be able to do double duty as breakfast! Obviously.

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And with that… I’m back to work. Because even that little respite couldn’t last long (waaah).

Let’s get to it. Happy weekend!

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Vegan Raspberry Crisp with Meyer Lemon and Coconut

Fruity, lemony, springy, delicious, and good for your bod! All you could want out of a dessert / breakfast / fruity whole food shenanigan. Full of whole grains (oats), healthy fats (coconut and almonds), antioxidants (raspberries) and all kinds of textural fun. Vegan, gluten free, refined sugar free. Yield: one 8 by 8 pan. A Wait are those Cookies original!

For the fruity goodness:

  • 4 c raspberries (frozen is totes fine; just thaw them first)
  • 2 tbsp tapioca starch
  • 2 tbsp pure maple syrup
  • 1 tbsp meyer lemon juice*
  • 1 tsp vanilla extract

For the crispy fun:

  • 1 c almond meal
  • 1 c rolled oats**
  • 1/4 unsweetened, shredded coconut
  • 1/2 tsp fine sea salt
  • zest of one meyer lemon*
  • 3 tbsp pure maple syrup
  • 1/4 c melted coconut oil

*regular lemon will do but Meyers are SO fabulous; find them if you can!

** gluten free if desired

Preheat the oven to 350 and locate your trusty 8 by 8 pan that you make EVERYTHING in. Or maybe that’s just me…

In a large bowl, toss together raspberries, tapioca, maple, meyer lemon juice, and vanilla extract. Once it’s all combined, spread this evenly into the bottom of the 8 by 8.

In another largish bowl, stir together almond meal, oats, sea salt, and lemon zest. Add in maple syrup and melted coconut oil, and stir until combined, mashing out the largest lumps. Spread this goodness evenly over the raspberries in the prepared pan, and bake for 30-40 minutes, until the crumble topping is golden brown and the filing is bubbly and juicy (omg yum). Let sit for a few before annihilating. Leftovers (ha) store best in the fridge and are excellent for breakfast, just saying.

Top with any kind of iced dessert of choice – i.e.. vegan paleo gelato, dairy deliciousness, whipped coconut cream?! The sky’s the limit. You do you!

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Bacon and vegan things: All my eating proclivities in one post

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Ugh. It feels like it’s been forever and a year since I blogged last, but my stomach decided to take a little trip to the valley of the extremely irritable the last several weeks so I haven’t been cooking much of anything exciting.

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BUT!

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Brownies! Paleo maple bacon ones!

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I also made cookies for a friend last week that were similarly delicious except were vegan (no bacon) and gluten free and not chocolate. So not exactly similar at all except for delicious. And all treats should be delicious! These were a hot mess in the crumbly department but were tasty tasty so might I recommend crumbling them over ice cream? Or maybe straight into your mouth? Double fisted cookie crumbling into that big hole in my head sounds fantastic, who needs a plate?!

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And everyone knows that a four day weekend (Or three day. Or just any normal weekend) means that it’s time to go bop around outside and then come in and make dessert. Because weekends=dessert. Actually most things = dessert. Because… mmm treats.

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Also, one last side note… I get quite a few inquiries into my eating habits. Most everyone tends to think I’m a vegetarian, but that’s not exactly true. I choose not to have a label: sometimes I bake and eat paleo things, sometimes I eat vegetarian, and sometimes gluten free. I’ve experimented with lots of different ways of eating, and I like to mix it up… and I have lots of friends who are gluten free, or vegan, or paleo, and I like to make different things that are accessible for everyone. Also, I like to eat! I noticed as I was finishing this post that it’s a very accurate representation of the way I eat: something meaty and paleo, grain free, gluten free, and vegan. ALL delicious!

And Jessie and I have very interesting conversations. Apparently she thinks I’m fascinating, see exhibit A below…

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Paleo Maple Bacon Brownies

Paleo, gluten free, grain free, dairy free. Full of healthy fats and BACON so obviously you should make them. Refined sugar free, depending on the brand of chocolate chips you use. Yield: a small skillet or a loaf pan’s worth, 2 gratuitously obnoxious large servings or 4 sensible people servings (or you can just eat the thing out of the pan, to hell with proper plates because… picnic!)

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For the maple bacon:

  • As much bacon as you care to consume
  • maple syrup for brushing

Heat a cast iron skillet over medium until hot. Brush bacon with maple syrup and pan fry until it reaches your approved bacon-doneness (I like less crispy, feel free to make dead bacon if that’s your thing). Set aside and let cool.

For the brownies:

I used this one here by Clean Eating with A Dirty Mind, but I think these are my all time favorite brownies (so far. You never know). Both are very dark, not overly sweet, and super fudgy. Either way, they’re winners!

For serving:

Top brownies with crumbled bacon and some creamy vanilla ice cream/non dairy thing/coconut whip/whatever your favorite thing is. Live a little and eat them straight out of the pan in a park in the sun. You won’t regret it :)

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Oatmeal Chocolate Chip Cookies

These are the crumbliest things imaginable but they’re delicious so if you like crumbly cookies, defs give these a go. I prefer chewy cookies but I liked the consistency of these and they would be superb crumbled over ice cream. Gluten free, vegan, dairy free, refined sugar free. Yield: 19 cookies.

  • 2 c rolled oats
  • 1 c almond meal
  • 1 c millet flour
  • 1/2 tsp baking powder
  • scant 1/2 tsp fine sea salt
  • 1 tbsp cinnamon (<–not a typo!)
  • 1/2 c melted coconut oil
  • 1/4 c unsweetened applesauce
  • 3/4 c maple syrup
  • 2 tsp vanilla extract
  • 1/3 c extra dark chocolate chips

Preheat the oven to 350 and line a baking sheet with parchment paper. I fit all my cookies onto one sheet because I have intense cookie cramming skills, but you can also use two.

In a large bowl, whisk together oats, almond meal, millet flour, baking powder and sea salt. In a smaller bowl, whisk together melted coconut oil, unsweetened applesauce, maple, and vanilla. Pour wet into dry and toss in chocolate chips. Stir to combine until fully incorporated, and drop heaping tablespoons onto the cookie sheet. Flatten the balls slightly since these don’t spread all that much (if at all). Bake for 15 minutes, until lightly golden. Let cool for at least 10 minutes on the cookie sheet before moving them to a rack to cool completely.

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I’ll have all the fall things, puhleez

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I feel a little neglectful of my bloglet but uggghh I’ve been buried under endless math flashcards and GRE study. Eeew ew ew. My free time from now until November 10th is non existent and has been replaced by studying math that I haven’t needed to know since high school. No big deal, I’ll just re-learn how to FOIL because that is SO USEFUL. Not.

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But. That is off my chest now and I can think about all the fun things happening right now like boots and scarves and FALL and pumpkin and ginger and baking and cold, snappy air!! AND grilled cheese festivals with E. WITH UNLIMITED GRILLED CHEESE. We were very, very happy. Obviously.

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But actually I love fall because baking becomes legit again. Who wants to turn the oven on when it’s hot in the summer?! I make the sacrifice but really I hate it. It’s much more fun when it’s chilly out and I get to heat up the kitchen while I putter around. Putter putter putter. What a great word.

Even Jessie gets in on the fall sunbathing. The sun feels sooo much better when it’s brisk out.

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Side note: this was my breakfast. Sometimes I amaze even myself.

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And all I want is ginger. And pumpkin. And fall-spiced things. So I made two kinds of pumpkin bread in one week.

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And then I made these: Almond Butter ginger cookies that were amaaaazing… they got eaten pretty much too fast to take decent pictures.

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And then not even a week later I made these: Molasses Ginger Cookies [Chewy, dense, and spicy. Everything a fall cookie should be]

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Can someone save me from myself, please??

But actually don’t. Just hang around so I can feed you things and make more things. Okay? Okay.

Molasses Ginger Cookies

Makes a nice small batch of about 9 cookies. Vegan, gluten and grain free, refined sugar free, and full of healthy fats and fall spices. The recipe is only slightly adapted from the Roasted Root, here! Also it probably only took me a max of 10 minutes to have these in the oven and the dishes washed. And then they only bake for about 8 minutes so really, there is nooo excuse not to make them!

  • 1.25 c almond meal
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 heaping tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 heaping tsp fresh ginger, grated
  • 2 tbsp molasses
  • 1 tsp vanilla
  • 2 tbsp coconut oil, melted

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

In a bigish bowl, whisk together almond meal, baking soda and powder, cinnamon, nutmeg, cloves and freshly grated ginger. Stir in molasses, vanilla, and melted coconut oil. Roll into a roughly ball-like shape and drop by the tablespoonful onto the cookie sheet, flattening the cookies slightly. Bake for 8-10 minutes, until lightly browned at the edges. The tops will still feel a teeny bit soft, so let them cool on the cookie sheet for a few minutes before removing them to a cooling rack to cool completely.

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Happy Earth Day! Go show Mother Nature some love.

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Okay so actually it’s been about a million years since I made these, but they were too good not to share! So better late than never, riiiiight?

You see, I’ve been mega busy doing awesome things like finding this:

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And being up at dawn to witness this (Happy Earth Day today, by the way! Go out and give a tree some love):

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Oh. And I spend an inordinate amount of time here. Whole wheat croissant+jasmine green tea = heaven.

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And doing other things like attempting to eat as much as I possibly can, whilst being off sugar (yep, that happened. Including dates! Amazing, I know. I’ve added dates back in now, but expect to see natural, non-refined sweeteners on here from now on in baked treats). Trust me though, I feel quite a bit better for having cut processed sugar out nearly completely (special occasions not withstanding! Birthdays. Duhhh).

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Busy busy busy.

But don’t worry, still eating ridiculous hippie-type things like eggy pumpkin messes and a mega huge ton of veggies. As per usual, nothing has particularly changed! Except maybe the consumption of avocado and liquid aminos and nutritional yeast has gone up… not that I even remotely thought that first one was even possible! Ha. Power to the AVO!! I’m sure another savory recipe is coming your way soon, watch this space for further developments!

But anyway. Cookies. Long time coming, I made these a few weeks back and they were simple, delicious, and good for you. What’s not to love?

And yes, I know they’re blue. Who *doesn’t* like some blue food now and again?! Especially when it’s naturally occurring… see? It’s kind of like mother nature is throwing a party for you, on your plate. A party of awesome, antioxidant-filled blueness. To which the free radicals in your body are NOT invited, by the way (and after you eat these cookies/blueberries, there will be less nasty free radicals to float around and cause problems anyway! Mother Nature always knows how to throw an awesome party).

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Blueberry Almond Coconut Cookies

Yield: about 11-12, mine spread out quite a bit and were on the flatter side. Soft, but delicious. Recipe lightly adapted from Ari’s Menu, here!

Healthy fats [almonds+coconut], antioxidants [blueberries], vegan, and gluten free! Winners all around.

  • 1.5 c almond meal
  • 1/4 tsp baking soda
  • 1 tbsp organic, non GMO cornstarch
  • dash of salt
  • 1/4 c maple syrup (I use grade B organic)
  • 1/3 c light coconut milk (canned)
  • 1 tsp vanilla extract
  • 1/2 c frozen organic blueberries

Preheat the oven to 375, and line a baking sheet with parchment paper.

In a large bowl, combine almond meal, baking soda, cornstarch, and salt. Add maple, coconut milk, and vanilla, and stir to combine. Gently fold in blueberries (this turns the batter blue. I’m in love). Drop by the spoonful onto your prepared cookie sheet, and bake for 12-14 minutes until set and golden (Mine went a little on the longer side—they’ll still be soft when done, so tap the tops to test them). Let sit for a few minutes (they’re delicate!), then remove to a cooling rack to cool completely. Store in an airtight container in the fridge.

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