Apple tarts & north coast fun

Hi friends!

It’s been a little while – C and I took a great trip up to the north coast for my birthday – we stayed in the cutest airbnb and explored the area. Lots of coast hikes, fresh produce and relaxation time. Here are a few favorite photos!

rail bikes on the Noyo Skunk train line!
monster zucchini from the airbnb garden (yes, we ate it)
look at the bee photobomb!

Turns out you can actually make a galette in a cast iron on the stove, in a pinch!

I’d make this again actually, even though it was initially just a punt because of an oven issue. I made my normal galette dough, piled the fruit in there (I’d saute it first next time), let the sides crisp up a little before folding them over the fruit and putting a lid on it. It cooked in about 15 minutes on a high burner – and it was amazingly delicious. Ha! Success.

Since I’m working today for a deadline early next week (taking a minute while I wait on content to write this…), I got up early to make time for this guy… I had some ricotta in my fridge that I really wanted to us, and it’s officially apple season! This looks fancy and intimidating but it isn’t, at all – basically just whisk everything together and call it good. Perfect for a lazy weekend baking project.

It’s gluten / grain free, lightly sweet and light on the stomach – it’s really just all ricotta, but it doesn’t feel like a heavy dessert. Pears would probably be good here too, if you didn’t have apples (I’ve made a variation of it before, with peaches – also excellent. Find it here)

Otherwise, busy as usual. I hope your weekends are going well! Happy October :)

Ricotta, Apple & Rosemary Tart

Gluten and grain free, refined sugar free. Lightly sweet and light on the palette – this is a fairly delicate dessert! Yield: 1 9″ tart, serves several. Leftovers will keep overnight in the fridge, but it’s best the day it’s made. 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
1 tbsp fresh rosemary, finely chopped
2 tsp vanilla extract
1/2 tsp almond extract
1.5 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, baking soda and rosemary. Add in vanilla and almond extract, 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 ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
2 large eggs
zest of 2 lemons
2 Granny Smith apples, peeled 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 prepared tart shell. Top with sliced peaches. Bake for about 45-50 minutes or until the ricotta filling is set and caramelized.

Allow the tart to cool in the pan for about 30 minutes, then remove from pan and cool completely before refrigerating. Serve chilled or at room temperature. Store any leftovers covered with foil in the fridge overnight.

Endless galettes

Hi friends!

I actually made this last weekend but then never got around to posting… I’ve been working on a new painting in my off hours, and that is happily taking up most of my (creative) free time. I’ll share it here when I’m finished!

This weekend is VERY chill – no baking actually, so obviously I treated myself to a favorite croissant instead. This galette was too good not to share though, so here it is. I love the rosemary addition for something slightly savory and pleasantly herb-y – it goes extremely well with vanilla ice cream, but is just as good on its own. Since we’re just starting to work our way out of the stone fruit season out here on the west coast (yayyy time for FIGS), I’m trying to make the most of them.

This was made with peaches from a local farm, actually – I got lucky and found some perfectly ripe ones in the market. I say lucky since I hadn’t been planning ahead, and was shopping the day before I made this… usually that’s no dice unless I can get to the farmer’s market.

Let’s see, what else is new..

Heading up the coast this week to spend some quality time with C for my birthday! He tells me there is an oven where we’re staying, so we’ll see what kind of baking shenanigans I’ll get up to. I’m looking forward to lots of hiking and quiet time on the coast.

from a swim earlier this week – the light was just so pretty

I hope it is equally gorgeous outside where you are – it’s just the right combination of sunny/foggy/cool/warm here in SF so I’ve spent most of the day outside. Happy weekend!

Blackberry, Peach and Rosemary Almond Galette

Whole grain, refined sugar free – yet another endless riff on late summer galettes. I love the rosemary here for a slightly herb-y addition; it’s excellent with ice cream or on its own. Yield: 1 galette; serves several. A Wait are those Cookies original.

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
2 tsp fresh rosemary, very finely chopped
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
1/2 tsp almond extract
2-3 tbsp ice water
slivered almonds, for decorating

In a food processor, pulse together whole wheat flour, cornmeal, sea salt and rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and almond extracts, then the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be – let it sit on the counter for a bit before rolling it out if it’s been refrigerated.

for the fruit:

peaches, sliced (I used roughly 2 large ones)
2 c blackberries (fresh or frozen)
2 tbsp apricot jam (I like St. Dalfour’s as it’s sweetened only with fruit juice)
1 tbsp half and half or cream, for brushing on the dough

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an half and half or cream, pat the slivered almonds onto the sides and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

Crumb cake and more pluots

Hi friends, happy weekend! I wish it was the beginning of it and not the end, but at least there’s a long weekend upcoming.

I have a cake for you today! Cakes feel few and far between around here, but I stumbled on this recipe and had to try it. I had stashed some ricotta in the freezer awhile back (not the best for its texture if you’re going to eat it plain, but if you’re baking with it, it’s fair game!) and wanted to pair it with the stone fruit that is all I want these days.

This cake is a pleasantly dense, nutty little thing – I think of it as a breakfast or brunch cake; something that is perfect alongside coffee. It does well served warm out of the oven, or chilled for a couple of hours in the fridge (my favorite, since the chilled cake texture is amazing).

The whole thing is very lightly sweet – there are only two tablespoons of maple in the entire thing, so the almondy dough and fruit flavors can really shine. It’s whole grain and infinitely adaptable – don’t have pluots? No problem – sub in figs, peaches, nectarines, plums, or any other fruit that catches your fancy. I think any berries would be excellent here, and I’m dying to try it with fresh figs – we’re almost into peak fig season here on the west coast!

We had it for brunch this morning – post workout and pre hiking (me) and cycling (him). Exercise nerds? Yeah, we are.

I got a new wetsuit and I’m SO excited about it – I was swimming without one the last week or so but I really love having one for my morning swims – it’s just so much more pleasant in the bay with one on, ha! This one is sleeveless, which is clutch. Not having anything over my shoulders is amazing.

my favorite swimming conditions – calm and foggy

Not a whole ton going on in other news – just cruising along into September (birthday month!) and crossing my fingers for no excessively hot weather in SF because we just know how much I looooove that, ha NOT.

I hope everyone out there had a good weekend! Sending good thoughts from my kitchen for good weeks all around.

Tuscan Ricotta Crumb Cake with Pluots and Blackberries

A pleasantly dense, lightly sweet breakfast cake – or dessert – but really excellent with coffee. Yield: one 7″ cake, serves several with small wedges. Refined sugar free and whole grain; easily gluten free with a cup for cup flour blend. Recipe gratefully adapted from Jules’ Kitchen, here!

For the dough:
1 c whole wheat pastry flour
1/4 c shredded coconut
2 oz almond flour
1/2 tbsp baking powder
1/4 tsp sea salt
2.5 tbsp unsalted butter, cold & diced into small cubes
1 tbsp pure maple syrup
1/2 tbsp vanilla extract
1/4 tsp almond extract
1 egg, beaten

For the filling:
1 c whole milk ricotta (drained if especially runny)
zest of one lemon
1 tbsp maple
1 tsp vanilla extract
heaping handful of fresh blackberries
4 small pluots

Preheat the oven to 350, and grease a 7” cake pan with butter (alternatively, a 6 or 8” would also work – just adjust the bake time up or down accordingly) Line the greased pan with parchment paper and set aside.

In a large bowl, whisk together pastry flour, coconut, almond flour, baking powder, and sea salt. Work the diced butter into the dry ingredients with your fingers or a pastry cutter until it resembles coarse sand. Add maple, vanilla, and almond, followed by the beaten egg. Use your fingers or a fork to work the egg into the dough – it doesn’t need to come together into a ball, it just needs to stick together when you press it with your fingers. Press half the dough into the cake pan to form the bottom layer.

In a large bowl, whisk together ricotta, lemon zest, vanilla, and maple. Spread the filling over the bottom crust, and top with blackberries and sliced pluots. Sprinkle the rest of the crumble topping over the fruit and ricotta.

Bake for 35-40 minutes – the topping should be lightly browned. Remove and let cool in the pan for at least ten minutes, then lift it out onto a cooling rack to cool completely. Slice and serve warm, or chill in the fridge for a few hours before serving. Store leftovers in the fridge for 1-2 days.

The latest craze: rhuberry

I made up a new word: rhuberry! I love hybrid words so any excuse to invent them, really…

Not sure why I’ve never put rhubarb and blueberries together before now but so glad I finally got around to doing it – they’re a great pairing. A little cinnamon and almond in the crust brings everything together – this galette is very forgiving, and comes together so quickly. I love galettes for an easy weekend dessert!

Now that I finally found rhubarb in the market, expect to see it show up here at least a few times soon – I bought a ton last time I found it, since it seems it’s been hard to source lately.

It’s been overcast and exceptionally foggy in the city for the better part of a week – which I love… I know, I know, I’m unusual. It’s also been SUPER windy, so I haven’t been swimming as much as I’d like. Finally got back in today during a nice break in the wind – despite the overcast, it was one of the best swims I think I’ve had in awhile. Strong tide today but no real waves to speak of.

slightly frozen feet

C brought me some beautiful flowers this week! Everything seems to be blooming around here – I’ve been enjoying finding hidden ones on my walks.

Happy weekend!

Rhuberry Galette with a Cinnamon Crust

A Wait are those Cookies original. Yield: 1 galette, serves several. Whole grain, refined sugar free (this crust is excellent with dairy free butter; just swap it in 1-1). Lightly sweet, slightly tart and perfect for a spring brunch or dessert with a scoop of vanilla. Fresh or frozen fruit works well here – no need to defrost before using.

for the crust:

1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
1/2 tsp cinnamon
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
1/2 tsp almond extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, cinnamon & sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add vanilla & almond extract and ice water. I typically add three tbsp water, pulse a few times, then add more if need be, 1tbsp at a time, stopping just when the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking or cracking if rolled immediately. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stick it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle about 1/4″ thick.

for the filling:

2-3 stalks rhubarb, sliced
1 c wild blueberries
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
sprinkle of coconut sugar + milk/half and half for brushing

Preheat the oven to 425. Spread the apricot jam over the middle of the dough, leaving a 1″ border, then pile on the sliced rhubarb & wild blueberries. Fold up the sides of the dough over the fruit and sprinkle with coconut sugar. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

Cake for breakfast

Cake!

It feels like I hardly ever make cake anymore, but boy am I glad I broke that streak.

I was intrigued by the idea of an upside-down cake, but I’ve never liked them that much since they are always SO full of sugar and way overly sweet. I liked the idea in theory but I was curious to see if I could pull it off with just a bit of fruit-only jam & coconut sugar. Turns out, it works marvelously! This guy is gluten & dairy free + refined sugar free; could probably be pretty easily vegan too with an egg replacement.

It’s citrusy and sunny with a satisfying crunch from the poppyseeds; the texture is great with a combination of almond flour & cornmeal. It’s not really dense exactly, but more like a cake/quick bread hybrid.

We both love poppyseed anything, so it was an easy sell. Both of us really enjoyed the cake aspect of it too, so I might put cake back in the rotation more frequently. This one is arguably best for breakfast; we ate it both for dessert and for breakfast per usual, but it reminds me quite a bit of a muffin (in a good way.)

Took a nice long walk on the beach at Fort Funston today; it’s been dry out here and my autoimmune stuff HATES low humidity so I’ve been in the bay or next to the ocean literally every day – and sometimes both.

March already, almost! That’s hard to believe. Definitely wishing I had another day of weekend. Hopefully yours were full of outside time and good food! :)

Grapefruit Poppyseed Upside-down Cake

Free of gluten, dairy and refined sugar. MUCH less sweet than a standard upside-down cake, which always contain scary amounts of sugar. This one makes an amazing breakfast cake, so highly recommend saving a bit for the next morning. Yield: 1 8″ cake, serves several. A Wait are those Cookies original.

1.5 c almond flour
1/3 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
heaping 1/4 tsp sea salt
2 tbsp poppy seeds
2 eggs, lightly beaten
1/4 c maple syrup
1/3 c coconut oil, melted
1.5 tsp vanilla extract
1 tsp almond extract
zest of 2 grapefruits
juice of 1 lemon
Two grapefruits, peeled & sliced
1 tbsp apricot jam (mine is fruit sweetened only)
2 tsp coconut sugar

Preheat oven to 325. Lightly grease an 8″ cake pan with coconut oil and line the bottom with parchment paper – I flip it over, trace the outline & then cut, to get a perfectly sized circle. Spread the apricot jam evenly over the parchment, then drop the grapefruit slices into the bottom of the prepared pan. Sprinkle with coconut sugar.

In a large bowl, whisk together almond flour, cornmeal, baking powder, baking soda, sea salt & poppy seeds. Add in eggs, honey, coconut oil, vanilla & almond extract extract, grapefruit zest and lemon juice, and stir until all ingredients are just incorporated. Pour the batter into the prepared pan – it’s thick batter! That’s normal – just even out the top with a spatula. Bake for 35-38 minutes, 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 10 minutes of baking if the cake is browning too fast – though mine was done at 37 minutes, and I didn’t need the foil trick. Remove and let cool for a few minutes in the pan before flipping it out onto a cooling rack. Let cool completely before slicing and serving. Stores well overnight in the fridge, and is arguably even better for breakfast.

Panna cotta Saturday

Hi blog friends!

Feels strange to be putting out a blog post on a ‘normal’ weekend when my friends in Texas and family/friends in the PNW have been pretty hammered this week, but I’m going to do my best to create a peaceful little corner of the internet, in case anyone needs a mental break for a minute.

Today I have a rooibos and chai panna cotta for you! It’s sitting in an almond cornmeal crust that has a sneaky layer of dark chocolate hiding between the panna cotta and the crust – a nice little texture contrast you weren’t expecting. The flavors are subtle and delicate – if you love tea, this is absolutely for you. It’s also gluten, dairy and refined sugar free! Easy vegan & grain free swaps listed in the recipe notes, as well.

I drink Numi’s rooibos chai every night – not a sponsored post at all, I just totally love it! It’s caffeine free so perfect for evening. I used it here to infuse coconut milk – the panna cotta itself is made with tea two ways (cold tea to bloom the gelatin + steeped coconut milk.)

Highly recommend for dessert, breakfast, snacks, and anything in between.

what things really look like around here

In other news, the tulip trees are going bananas all over the city; I took a very cold & windy swim this morning at 830, and I have a new wetsuit, courtesy of the fave human. Yay!

Also, the skies have been amaaaazing lately.

please ignore crookedness of this image…. was too lazy to fix it. It’s saturday.

I hope the weekend is treating you well – and that it’s warming up for those who got hit with the gnarly cold last week. Happy Saturday!

Rooibos Chai Panna Cotta with an Almond Crust

A panna cotta tart with subtle chai flavors and a hint of chocolate in an almond crust. Gluten free, refined sugar free, dairy free, paleo. If you need a vegan version, feel free to set the panna cotta with agar, instead of gelatin. For grain free, sub in an extra 1/2 c almond flour for the cornmeal. A Wait are those Cookies original. Yield: 1 9″ panna cotta, serves several.

For the crust:

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

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

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Melt the chocolate chips in a double boiler or in the microwave. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the Panna Cotta:

1 package unflavored powdered gelatin
1 can full-fat coconut milk
3 bags of rooibos chai (I used Numi; regular chai would be great too)
1 tbsp vanilla extract
3 tbsp maple
pinch of sea salt
1/4 c brewed rooibos chai (or reg. chai), cold
shredded coconut and crystalized ginger for topping

Pour the coconut milk into a small saucepan and add the bags of rooibos chai tea. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 15 minutes.

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

Remove the tea bags from the coconut milk. Whisk in maple, vanilla and sea salt, and bring the milk back up to a simmer. Remove from heat and whisk in the gelatin mixture. Whisk until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! I used shredded coconut and crystalized ginger, finely chopped. Store in the fridge until serving. Leftovers keep well up to two days in the fridge, covered.

First galette of 2021

Hi internet friends!

Wow what a week. I don’t have much I think I can even say, other than I think most of us took a big psychic hit this week. Over here in my corner of the internet, we’ll keep it to in-season produce and pretty things. By no means am I ignoring what is going on – merely attempting to provide a momentary brain break before diving back into the mental fray.

I’ll leave you with this recipe for a simple, seasonal galette that is as pretty as it is delicious. Blood oranges and grapefruits are totally in season right now – at least in California, yay west coast citrus season! The crust is a whole wheat and cornmeal, which is completely adaptable if you need one that is gluten and/or grain free. I laid a layer of almond butter and apricot jam between crust and fruit for bubbly, jammy goodness. It reminds me almost of a grown up pb&j.

Galettes are inherently adaptable and forgiving, which I think is very necessary and important right now. Let’s not complicate things where we don’t have to, hmm?

In other news, I’ve been trying to get back into the drawing groove by drawing daily. Here’s a favorite from this week:

you can also see the back of the previous day’s bialetti hiding on the opposite page…
a pretty flower. we need more pretty things.

Give yourself a brain break and make some dessert – that happens to be free of all sweeteners. That being said, eat it with ice cream if that makes you happy – I am certainly not going to stop you.

Happy Saturday!

Citrus and Almond Galette with a Cornmeal Crust

A Wait are those Cookies original. Yield: 1 galette, serves several. The crust is whole grain; if you need one that is gluten & grain free, I like this one. Completely free of any added sweeteners – I use St. Dalfour’s apricot jam that is made of fruit only (not sponsored of course, I just love it!)

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.

For the fruit:

3 small blood oranges, peeled & sliced
2 grapefruit, peeled & sliced
2 tbsp almond butter
2 tbsp apricot jam (I use St. Dalfour’s, which is just fruit – no sweetener)
a few dabs of butter & splash of milk or half and half

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the almond butter and jam in a thin layer over the middle of the dough. Pile the sliced citrus in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an milk or half and half. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

RELIEF! and galettes. but mostly relief.

Such unbelievable RELIEF.

This galette was fresh out of the oven yesterday when I heard shouting outside – I refreshed the front page of the NYT for what felt like the umpteenth time that day even though it was only 830am and saw the incredible news on the front page. SO GLAD it was eaten in celebration. Major, major healing and work to be done, but for now just…. relief. An exhale that felt like it went on for an uncountable length of time, making up for four years of metaphorically held breath. Finally.

Now that I’ve cried some tears of joy at finally seeing one of the last major glass ceilings shattered into tiny little shards, I can get back to doing what I do here: talking about food!

I actually made two galettes: one was for an auction donation from the Lamplighter’s gala, that was dropped off post-Biden/Harris speech and happy tears; the other was eaten at what turned into an elated celebration of relief with C and our fam pod.

The two are essentially the same galette but with one big difference – one is made with apricot jam (a fave of mine, and a common galette ingredient around here); the other is filled with an apple blueberry compote that I made earlier this week. I’m including recipes for both. The compote was the happy outcome of getting suckered into a pint of subpar, out of season blueberries at whole foods…. I KNOW they aren’t that good right now, but they were on sale so I bought them anyway and then discovered they were basically crap to eat out of hand. However…. they were perfect for making into jammy compote, along with a couple apples just past their prime. I ate this on toast or in yogurt for a few days, and then added the rest of it to the galette – superb use of it, highly recommend. If you’re going to go this route, just plan accordingly and make the compote a few hours or the day before so it has time to thicken and cool.

that dark purple jammy goodness is the compote, and I swear there’s actually toast under there somewhere

In other news, it’s gotten COLD in the city the last few days. Lost my game of chicken with myself earlier this year – I finally turned the radiator on tonight (much earlier than in previous years where I’ve made it to December, ha) – it’s happily clanking and hissing away in the corner. Relatedly, it’s excellent at keeping food warm!

On that note, I’m going to go relax next to the radiator with my book, a significantly reduced load of existential angst about the fate of the country, and a HUGELY increased level of excitement for the first ever Madame Vice President. Happy Sunday!

Apple, Blueberry and Ginger Galette

Whole wheat, refined sugar free. A Wait are those Cookies original. Yield: 1 galette, serves several (in this case, 6 slices + 2 for breakfast leftovers)

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
1/2 tsp almond extract
1 tsp vanilla
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and almond extract, followed by the fice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable (see below for tips) – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.

For the fruit:

apples, sliced (I used roughly 4 small ones – a mix of lady alice & granny smith)
1/4 c apple blueberry compote* OR 2 tbsp apricot jam
1 egg, beaten, for egg wash
sprinkle of coconut sugar
dabs of butter for finishing

*if using the compote – make it ahead & let cool before using; recipe below

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the compote or jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

Apple & Blueberry Compote

1-2 c blueberries (no need to be exact)
2 small apples, diced
1″ piece of fresh ginger, peeled and finely minced)
2 tsp tapioca starch

Simmer blueberries, apples and fresh ginger together until bubbling – the apples will soften, and the berries will pop. Stir in tapioca and cook at a low boil for a minute or two more, then remove from heat and let cool completely before using. Leftovers keep well in the fridge, and are excellent on toast or in yogurt.

More jammy goodness

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The first of the rhubarb has made its appearance! I loooove the tartness of rhubarb, especially when paired with berries. I think I’ve said this before on here but I don’t love strawberry rhubarb – I find it’s often too cloyingly sweet. I guess it doesn’t have to be, but somehow I’m always disappointed. Raspberries are another story entirely!

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This pandowdy is one of the ultimate low fuss desserts – it’s messy, jammy and unpretentious by nature – no one really cares what it looks like coming out of the oven. It’s kind of a study in artful disarray, no? Besides, I love where the filling bubbles up next to the sliced dough – it almost caramelizes when it cools and it’s DELICIOUS.

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This one is totally suitable for the pandemic kitchen – use whatever you have on hand! No whole wheat? No problem, use all purpose or spelt or a gluten free blend or whatever is in your pantry. No raspberries but you have frozen blueberries? Sure!

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I’m into the second week of being off dairy and eggs (if you know me even a little bit, you know the dairy sitch is DIFFICULT, ugh I’m so attached) but I had to do a little experiment to see if I felt better. Nothing really so far which is actually kind of a relief given the aforementioned statement about dairy but, eh we’ll see. That being said, I’m largely baking vegan these days out of necessity. I’m not usually a huge fan of vegan butter subs, since they’re usually made of soy or oils I don’t want to ingest a ton of, but this one I found is coconut based! It handles just like real butter in pie dough, so I’m a fan.

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I will say that as written, this dough is pretty sturdy. We both found it to be less of a favorite than some of the other crusts, but still good! (I wouldn’t post it if it didn’t pass the test ;) I’m working with whole wheat flour – as opposed to whole wheat pastry flour – because pandemic. It’s been impossible to source any near me and I’m reluctant to order on amazon for just that one thing. But I did find a giant bag of whole wheat flour locally, so I’m working my way through that. Maybe I’ll join the masses & make bread! Ha.

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^ha, couldn’t resist.

C and I ate this pandowdy with paleo vegan gelato (omg yum) and then this morning after a massive 7.5mi hike up Mt. Sutro & surrounding environs with a metric ton of hills. My legs are DEAD.

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I hope you had a lovely Sunday and Mother’s Day!

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Jammy Rhubarb & Raspberry Pandowdy with an Almond Poppyseed Crust

Rhubarb = spring! Tart, earthy & zingy pandowdy with a whole wheat crust. Great with ice cream, if you have it! Whole wheat, dairy free, refined sugar free  & vegan – though as written, you can use butter or whatever you have on hand. I’m egg free/dairy free for two weeks so I used vegan butter, but there’s a pandemic so use whatever you have on hand! A Wait are those Cookies original. Yield: 1 9″ pie, serves several.

For the filling:

~5-6 largeish stalks of rhubarb, chopped into small slices
2 c raspberries (I used one bag of frozen because, cheaper)
zest + juice of one lemon
2 tbsp tapioca starch
3 tbsp maple
pinch of sea salt
1 tsp vanilla

Combine everything in a large bowl, and toss to combine. Drop the filling into a deep pie plate (mine is 9″) and set aside while you make the crust.

for the crust:

1/2 cup unsalted butter diced and chilled*
1.25 cup whole wheat pastry flour**
1/2 teaspoon salt
2-4 tablespoons ice water
2 tsp vanilla
1/2 tsp almond extract
1/4 c poppy seeds

*I used dairy free butter for this one – either works fine. I used Miyoko’s European Cultured Dairy Free stuff here and I have to say it performed just as well if you’re looking for a dairy free alternative
**sadly, because PANDEMIC, whole wheat pastry is nowhere to be found for me, so I am using straight whole wheat. You can do either, but whole wheat will yield a much more SOLID crust. Still good tho.

Combine flour, salt, and poppyseeds in a food processor and pulse briefly to mix. Add butter; process until it resembles coarse crumbs. Add vanilla & almond extracts, then ice water a tbsp at a time until the dough forms a ball – you’ll be able to tell when it’s ready! If it still looks dry, add water 1 tsp at a time. Turn the dough out a floured surface (ie marble slab, or countertop, etc) OR use two pieces of parchment paper like I do for less mess – no need to flour. Roll out the dough to be roughly circular (no need to be perfect here – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that. Chill the assembled pandowdy for at least 30 minutes.

Preheat the oven to 400.
Make a few slits for steam to vent in the top of the crust, then brush the top with egg white and dust with coconut sugar (or just coconut sugar if vegan/egg free). Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices runneth over!

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks. Stick the pandowdy back in the oven, and bake for another 10 minutes. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of. You do you!

Store any leftovers (who are you) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

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But first, coffee.

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Hihi friends!

I hope you had a restful and/or productive weekend at home! C and I did a bit of both, camp stuff for me and programming for him, and managed to fit in a beautiful foggy hike this morning. I took a walk yesterday too, as I do pretty much every day – it’s so fun finding new vantage points of old favorites.

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I also made this coffee tart this weekend! HIGHLY RECOMMEND.

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Yes, all caps is necessary. This is GOOD. C rated it high up on the list of personal faves, and I’d have to agree. I mean, okay – we both lovelovelove coffee so I guess we’re kind of pushovers when it comes down to all things coffee, but seriously – I think I impressed even myself with this one. It’s got an almond cornmeal crust layer, then a solid dark chocolate layer, then coffee panna cotta. See?

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^ In the process of being demolished.

Not to mention it’s super easy, and doesn’t require a lot of specialty stuff (alright, I fully acknowledge that I keep a pretty thoroughly stocked baking supply, but hey – at least there’s no yeast or flour in here!)

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Keeping it short today because I’m about to fall asleep, but definitely make this if quarantine has you feeling antsy for something to occupy you. It’s delicious and is guaranteed to lift your spirits, promise! Plus, you can do what we did and have it for dessert with ice cream and then for breakfast with more coffee. Coffee two ways? Sign me up.

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Have a good week! Sending love from my corner of the internet.

Salted Coffee and Chocolate Panna Cotta Tart with an Almond Crust

Gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: one 9″ tart, serves several. For those who love coffee! Coffee and chocolate are a match made in heaven. Not overly sweet or rich, thanks to the light nature of panna cotta itself.

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For the crust:

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

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

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Melt the chocolate chips in a double boiler or in the microwave. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the Panna Cotta:
1 package unflavored powdered gelatin
1 can full-fat coconut milk
1 tbsp vanilla bean paste or vanilla extract
2 heaping tbsp dark roast coffee, ground
2 tbsp maple
pinch of sea salt
1/4 c brewed coffee, cold
maldon sea salt flakes & grated chocolate, for garnish

Pour the coconut milk into a small saucepan and add the ground coffee and maple. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 10 minutes.

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

Strain the coconut milk to remove the coffee grounds. Whisk in vanilla and sea salt, and bring the milk back up to a simmer. Whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! I used maldon salt & grated chocolate. Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

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