Aggressively Green Things

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I know, I know – could this cake look any swampier? I promise it’s delicious though. This is why matcha does so well in a tart – the pure green shows through so much better!

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This gets a little muddied with the almond flour and whatnot and kind of looks like it belongs on Dagoba in the middle of Yoda’s table, but whatever – it’s delicious, I swear! Some desserts are just prettier than others…

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I went out on a baking limb with this one a bit, but knowing I was feeding it to an adventurous one who has very similar tastes to mine (and likewise thinks overly sweet things and sugar are the devil), I knew I could a) go really tart on the lemon curd and b) make a really assertively green cake.

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FYI on the lemon curd situation – after consideration, we decided that the cake is really awesome on its own, no lemon curd needed. Obvs though we both love lemon curd, so we like that too, but it slightly overpowers the cake if the ratio isn’t quite right. So…. you do you! Both ways are tasty and lemon and matcha are a nice pairing, so it’s up to you how much tartness you want with your cake.

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In other life things, there have been very pretty skies lately!

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Happy almost weekend, blog friends!

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Matcha Almond Cake with Lemon Curd and Maple Hazelnuts

Grain free, gluten free, refined sugar free, dairy free, paleoish. Lightly sweet, definitely matcha-y, and assertively green! A word to the wise on this – we decided that the cake was great on its own, so I’m including the lemon curd recipe for thoroughness, but feel free to serve without. The lemon is pretty strong so if you want a more matcha-forward dessert, skip it. Perfect for dessert with a bit of ice cream, or breakfast alongside eggs & veg. Adapted from the almond honey cake I made, here. Yield: 1 8″ skillet or 8″ cake, depending on what pan you use. Serves 2 with leftovers ;)

For the cake:

  • 1.5 c almond flour (not meal), firmly packed
  • 3/4 tsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 1/4 + 1/8 tsp fine sea salt
  • 1.5 tbsp culinary grade matcha powder
  • 2 eggs, beaten
  • 1/3 c maple syrup
  • 1/8 + 1/16 c melted coconut oil
  • 1.5 tsp vanilla extract

Preheat the oven to 325, and lightly grease cast iron skillet or pan of choice with coconut oil. Toss a little almond flour in the bottom to finely coat. In a large bowl, whisk together almond flour, baking powder, baking soda, sea salt, and matcha. In a smaller bowl, whisk together beaten eggs, maple, melted coconut oil, and vanilla. Pour wet into dry, and stir until just combined. Pour into the prepared pan, and bake on the center rack of the oven for about 38-40 minutes. I checked mine at 30 and put it back in for 8; it was perfect at 39. The top should be golden brown and firm to the touch, and the center shouldn’t jiggle when lightly shaken. Remove from the oven and let cool before topping and serving.

Maple Lemon Curd:

  • 2 whole eggs
  • 2 egg yolks
  • 1/3 c lemon juice
  • zest of 4 lemons
  • pinch of sea salt
  • 2.5 tbsp maple syrup
  • 3.5 tbsp coconut oil
  • 1 tsp vanilla

I used a double boiler for this lemon curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, lemon zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the lemon curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and store in a glass container in the fridge until ready for use.

Maple Glazed Hazelnuts:

  • 1/4 c pure maple syrup
  • 1 c roasted hazelnuts
  • sprinkle of sea salt

Remove most of the skins from the hazelnuts by rubbing them together; it doesn’t matter if there are skins left, but I try to get rid of the majority. Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

Serve the cake with lemon curd, or not – your choice! Definitely with hazelnuts though, and quite possibly with ice cream. Store leftover cake in the fridge; covered with foil in the original pan is just fine. I’m here to attest that this cake is fabulous the next morning for breakfast!

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Living the stone fruit life

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Can’t stop, won’t stop with the stone fruit! I love mid to late summer for that reason – peaches, pluots (personal fave), nectarines, apricots… the list goes on and on and on. It’s definitely worth it to brave the oven heat and do some summer baking when there is stone fruit involved.

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A food nerd fun fact for you! Did you know that peaches and almonds are related? What we think of as almond nuts are actually the hard-shelled fruit of the almond tree, which is in the prunus family (we’re getting real food-nerdy up in here). That’s the same family that also includes most stone fruit-producing trees and shrubs, like peaches, cherries, plums, and nectarines! Food is so cool.

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Not only is it awesome that almonds and peaches are fam, but they also are a taste pair made in heaven. Throw in some apricots and meyer lemon zest and have yourself a party – I always taste things when I’m cooking, but very rarely do I actually say out loud to myself, “DAMN that’s good!!”… however, in the making of this meyer lemon and almond frangipane, that is exactly what I did.

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Barefoot in my kitchen at 6 am (because as we’ve previously discussed, I often end up baking early not only because of time constraints the rest of the day, but also because I love it for its quietude and peaceful mindfulness), I taste-tested the frangipane to determine if I had the right balance between lemon and almond and practically yelled, “OMG THIS IS DELICIOUS!” Not to toot my own horn, or anything, ha! Sometimes I surprise even myself.

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Apricots lend themselves especially well to baking – unlike most other stone fruit that can be eaten out of hand over the sink, I’m less partial to snacking on apricots. BUT – when you bake them, they take on greater flavor and are just delicious; even if they’re not perfectly ripe when you use them.

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Refined sugar free, grain free, gluten free, paleo depending on your definition (I have some paleo friends who eat butter, some who don’t, so you do you!) – a heap of summer stone fruit, fragrant meyer lemon and almond, and a kitchen that smells amazing. What’s not to love?

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Apricot and Peach Galette with Meyer Lemon Almond Frangipane

A Wait are Those Cookies original! Adapted from my Rhubarb Frangipane tart, here. Grain free, gluten free, refined sugar free and possibly paleo, depending on your definition. Definitely delicious, perfect for the late summer glut of stone fruit. Yield: 1 galette, serves… 2. For dessert & breakfast, duh. Just kidding – probably serves 4 to 5.

For the galette dough:

  • 1.5 c almond flour (not meal; you want the finer flour variety)
  • 1/2 c tapioca flour
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter, chopped
  • 1 egg
  • zest of 2 meyer lemons (or regular lemons)
  • 1 tbsp vanilla extract

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

For the frangipane:

  • 1/2 c almond flour
  • 1/4 c maple syrup
  • zest of 2 meyer lemons
  • 1 tbsp meyer lemon juice
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1/3 c roasted unsalted almond butter

In a food processor, combine almond flour, maple, and lemon zest. Pulse once to combine. Add in lemon juice, eggs, vanilla and almond extract, and pulse once or twice, until combined. Add in almond butter, and blend again until smooth. If the frangipane seems too sticky, add 1-2 tbsp of maple to loosen it; if it’s too loose, add a few tbsp of almond flour. Can be made ahead and refrigerated overnight.

Assembly:

  • 2 large peaches, sliced
  • 6 apricots, sliced
  • 3 tbsp tapioca starch
  • zest of one meyer lemon
  • 1 tsp vanilla
  • 1.5 tbsp butter
  • beaten egg, for egg wash
  • 2 tsp coconut sugar for sprinkling

Once the dough has chilled, preheat the oven to 375. In a large bowl, toss peaches and apricots with tapioca starch and lemon zest, and vanilla and set aside momentarily.

Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough.

Add sliced peaches & apricots, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Dot with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 37 minutes, so check accordingly. Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely (it’s fine to leave it on the parchment paper on the cooling rack, I don’t find that it makes it soggy). Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter for a day or in the fridge overnight; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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Pink celery!! Just kidding. Rhuuuubarb!

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Dumb question… Is rhubarb a vegetable? Wait. I have to go look this up.

It is! Okay good. I’m not going (too) crazy… I was pretty sure it was, given that it looks like celery’s pink cousin. ANYWAY, moving on after that little aside…

Spring has officially sprung! Asparagus with dinner last night and rhubarb for dessert (and for breakfast, obviously). Besides the seasonal produce (yay!) literally everything is in bloom right now — my yard looks and smells amazing!

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With that in mind, and given that there are a bunch of eating-type holidays this weekend (Eater, I mean.. Easter… I’m looking at you), might I recommend this rhubarb tart? It comes together in a snap and is delicious to boot.

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In other news… more drawing! (What else is new)

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Springy things!

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Keeping it short and sweet today – but do yourself a favor and get on that rhubarb before the season ends! It’s amazing — who doesn’t like pink celery? Just kidding…

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I love rhubarb in this galette because it can be it’s true tart self! I find that when it’s paired with strawberry it loses some of it’s punchiness, which is what I like about it — I prefer to let it shine on its own (accompanied by some ice cream, obviously). The almond frangipane keeps it from being overly tart and still desserty, but not too sweet – perfectly acceptable for breakfast alongside obligatory eggs & kale.

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Happy spring!

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Rhubarb Galette with Almond Frangipane

Grain & gluten free option and refined sugar free. Dairy free option is is probably a breeze – make the dough with cold coconut oil instead of butter. Yield: 1 galette – serves 4-6. Frangipane adapted from the Feed Feed, here.

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For the galette dough:

  • 1.5 c almond flour (not meal; you want the finer flour variety)
  • 1/2 c tapioca flour
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter, chopped
  • 1 egg
  • 1/2 tbsp coconut sugar
  • 1 tbsp vanilla extract

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

For the frangipane:

  • 1/2 c almond flour
  • 1/3 c coconut sugar
  • 3 tbsp whole wheat pastry flour* (omit for grain free; replace with oat flour or rice flour for gluten free)
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1/3 c roasted unsalted almond butter
  • 1-2 tbsp maple syrup (if needed)

In a food processor, combine almond flour, coconut sugar, and whole wheat flour (if using). Pulse once to combine. Add in eggs, vanilla and almond extract, and pulse once or twice, until combined. Add in almond butter, and blend again until smooth. If the frangipane seems too sticky, add 1-2 tbsp of maple to loosen it.

Topping & finishing:

  • 5-6 stalks of rhubarb
  • coconut sugar
  • beaten egg for brushing the dough

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough.  Add sliced rhubarb, in whatever pattern you like! Sprinkle with a little coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly. Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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Late summer galettes and camp shenanigans

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Hello! Long time no see.

Mostly because it’s summer so I had to do this:

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Step off the grid for 10 days to reconnect, laugh, love and play in the dirt at my favorite place on earth. Two Sentinels will always be my mountain home, and there is nothing like my camp family!

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But now I’m back! And because it’s late summer, all the fruit desserts are called for. Especially galettes, because there is something about the rustic pie dough thing that is so forgiving and accepting of whatever fruit you have on hand that reminds me of late summer. Besides that, galettes play much nicer than pie in the sandbox: less time in the oven, less fussy dough (usually) and less crimping, fussing, and general worries about ice cold this and that and the other thing. Which is mostly why I love them, but also because they’re delicious (and I am totally not hating on pie; I love it equally!! But I also love not dying in a hot kitchen, so there’s that).

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This galette made the perfect dessert with a spot of ice cream, and then a rad breakfast accompanied by eggs and kale… you really can’t go wrong here.

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Grain free, lightly sweetened, almondy crust surrounds almondy peaches and a homemade almond paste. Very little sweetner actually goes into this, since the peaches are so sweet on their own. Pretty much any summer fruit can go into this, but I love the combination of peach and almond!

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Hopefully you have some late summer produce hanging around, begging to be made into a galette. Trust me, it’s a good plan. Definitely recommended to eat this for breakfast… Happy baking!

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Grain Free Almond Peach Galette

Grain free, refined sugar free, and paleo! Yay! Minus chilling time, the actual galette making comes together in a snap. Lightly sweet: the perfect vehicle to highlight late summer produce that is so sweet on its own. Yield: 1 galette; serves two for dessert and breakfast with leftovers, or somewhere between 6-8 peeps. Your call on how much you feel like sharing… Crust recipe lightly adapted from Running to the Kitchen, here! The almond paste and filling are Wait are those Cookies brainchild. Happy eating!

For the crust:

  • 1.5 c almond flour (not meal; you want the finer flour variety)
  • 1/2 c tapioca flour
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter, chopped
  • 1 egg
  • 1/2 tbsp coconut sugar
  • scant 1/2 tsp almond extract

For the almond paste*:

  • 1/3 c almond flour
  • 1/4 c almond butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • scant 1/2 tsp almond extract

*disclaimer: didn’t measure when I made this… so these are best guess estimates! Taste as you blend, and adjust the flavor as you like!

For the filling:

  • 3 peaches, thinly sliced
  • 1 tbsp tapioca flour
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/2 tbsp coconut sugar

Last little beautification elements:

  • 1 egg, beaten
  • 1-2 tsp coconut sugar
  • 1 tbsp butter, chopped

Let’s make galette!

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

In the (cleaned) blender or food processor, combine the ingredients for almond paste: almond meal, almond butter, maple syrup, vanilla, and almond extract. The texture should be pretty thick, and should stick to itself when you press it between your fingers. Add more almond butter or flour, and adjust sweetness accordingly. Set aside once made.

Once the dough has chilled, preheat the oven to 375. Slice the peaches, and toss in a largish bowl with tapioca, extracts, and coconut sugar. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top the dough circle with the the almond paste, spreading it to about 2″ from the edge. Pile on the peaches, keeping them towards the center if possible. Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Top the exposed peach filling with dots of butter, and brush the edges of the dough with the beaten egg. Sprinkle a little coconut sugar around the sides.

Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly. Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

Galette in situ:

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Vociferous Bananas.

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Hello there gluten and eggs, it’s been WAY too freaking long since you’ve been friendly with my stomach gremlins. That ends… NOW! Wheeee!!! Good news/bad news, but whatever. I’m not worrying about that now, just enjoying my gluten-tastic lifestyle.

So I made… this.

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Holybatmanyum.

Besides, I had some buhhhnahhhnuhhhhsss vociferously begging me to use them. You don’t believe me that bananas are vociferous? Yeah, right. You don’t live around here:

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See? Vociferous bananas.

I know I’ve been over this a few times, but really. I think I need to lower my banana bread standards. I am almost never satisfied, unless I find one that I know is bad for me but that I still love. But then I don’t love it because I know it’s bad for me. See? Ridiculous. Except. I found THIS one! Which has just the perfect amount of sweetness (ie not that much), the most ideal amount of banana (a lot), and a hint of almond flavor, which I love as I associate it with bear claws and almond croissants. Oh wait, and besides all that? It’s good for you! Whole grains, low(er) in sugar (all of which is non-refined), healthy fats, and potassium. Helllooooo, breakfastsnacklunchdinnerdessert.

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Banana-Almond Bread

I very slightly adapted the recipe gratefully from Very Culinary, here! Makes one loaf.

  • 1.75 c whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1/3 c almond butter (Mine happened to be creamy unsalted)
  • 1/3 c honey
  • 1.5 c mashed bananas, (ripe if you please) about 3
  • 1/2 c low fat buttermilk (or milk bev+lemon juice or vinegar)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp sugar, for a crunchy top

Preheat the oven to 350, and lightly grease a standard loaf pan (I use unrefined coconut oil).

In a largeish bowl, whisk together flour, baking powder and soda, salt, cinnamon, and nutmeg, and set aside. In a smallish bowl, microwave the almond butter and honey together until melty. Set that aside too. In a mediumish bowl, mash up yo’ buhhhnahhnuhhs, whisk in egg, buttermilk, vanilla extract, almond extract, and almond butter+honey. Stir.

Toss wet into dry, and stir until just combined. Pour the batter into your prepared loaf pan, and bake for 45-50 minutes (Mine went for about 48). Let cool in the pan for 10ish minutes, and then turn out onto a cooling rack for rapid consumption.

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