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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Beautiful Blood Oranges

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Ew gross, I hate losing an hour! I end up feeling so… cheated.

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Plus, it’s Sunday so I’m trying not to have the Sunday yucks. C and I had a great morning – slept in a little, spent some quality time at the climbing gym, ate delicious bfast and drank coffee. All the appropriate Sunday happenings.

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My apartment is clean and I have food to prep for the week (ground chicken stirfry with fennel and radish and cauliflower rice I think). It’s cloudy, I’ve moved on to tea and am feeling at least peaceful, if not totally at ease with the fact that it’s Sunday afternoon. I’m rationing my news consumption lately because of just… everything… so I am planning to finish at least one book this evening, maybe two. We’ll see.

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In other news, this galette got a rave review the instant C took a bite this morning – pretty sure the bite wasn’t even all the way eaten before he says, “omg this is INCREDIBLE!” so… I’ll just leave it at that.

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Almond poppy seed galette with blood oranges: there is almond in here three ways, between the almond flour and extract in the crust, and the almond butter in the filling. Blood oranges have a shortish season so I always try to get on them asap – they are just so incredibly beautiful.

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I mean, look at these things! Mother Nature is a boss lady.

Happy International Women’s Day to Mother Nature and all the other bossbitch ladies in my life out there, you inspire me every day <3

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Almond Poppy Seed and Blood Orange Galette

Gluten, grain and refined sugar free. Lightly sweet – perfect for those who like a little citrus-forward dessert. Easy to throw together, and the blood oranges are naturally beautiful. Poppy seeds are just a win all around, obviously. A Wait are Those Cookies original. Yield: 1 galette, serves several.

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
3 tbsp poppy seeds
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
1/2 tsp almond extract

For the filling:

1/3 c almond butter
1 tbsp maple
pinch of sea salt

4-5 blood oranges, peeled and sliced

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, poppy seeds, salt, and butter to combine until it looks like coarse meal. Add in egg, vanilla 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 a smallish bowl, stir together almond butter, maple and sea salt. It should be on the runnier and spreadable side – if not, warm it up briefly on the stove top or in the microwave.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the almond butter filling, spreading it gently in a circle across the center of the dough. On top of that, add sliced blood oranges and dust them with coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the blood oranges with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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Leap Year! and gnomes

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Hello hello!

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Bonus – two recipes for the price of one today, since I am behind and have been too busy to actually keep to anything resembling a regular blogging schedule.

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Today’s primary recipe is an asian pear & miso cardamom galette (hey hey hey asian pear season!) – so delicious with the slightly savory miso hanging out in the crust, not to mention a little cardamom somethin’ somethin’.

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The bonus recipe is these red bean & almond bars that I made last weekend to use up the last of my red bean paste. I’d frozen it, but I didn’t want to relegate it to the unrecoverable depths of the freezer, so into bars it went. Such a happy experiment in throwing things into a bowl and seeing what happened – the bars turned out dense and nutty with swirly pockets of red bean.

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In life news, there have been some fun finds on walks lately, as well as some beautiful sunsets – see following photo story! It’s currently super windy here in SF, and I’m sitting in my apartment listening to the wind howling all over the place – one of the many reasons I named my fourth/top floor apartment the Eryie (NO, not from game of thrones, but from 15th century Latin, thanks very much).

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Every home needs a gnome, a wise friend told me once… and he’s NOT wrong. Inherited this little guy from my gram – he used to sit in her planter and now he hangs out in my little succulent forest.

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I really, really, really love my rooftop & the fact that I’m the only apartment that has access… sneaky sneaky through a window. Not sorry.

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I highly recommend either or both of these desserts for your Leap Day weekend! Happy Leaping, and happy birthday to Frederic, for all of my fellow g&s nerdloves out there <3

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Asian Pear, Miso and Cardamom Galette

Grain and gluten free, refined sugar free. A Wait are those Cookies original. Yield: 1 galette, serves several.

For the galette dough:

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

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

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, vanilla extract and miso and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the filling:
3 asian pears, sliced
1 tsp cardamom + 1 tbsp coconut sugar
1 tbsp butter, chopped

This might be the easiest thing ever. 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 sliced asian pears, and dust them with cardamom and coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the pears with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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Red Bean and Almond Bar Cookies

Gluten free, refined sugar free and dairy free. A Wait are those Cookies original. Yield: 1 8″ or 9″ pan; serves a few or two, your choice ;)

For the bars:

1 c almond flour
1 c oats
1/2 c shredded coconut
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/4 c maple
1/3 c coconut oil, melted
1 egg
1 c red bean paste (recipe below)
black sesame and coconut flakes for topping

Preheat the oven to 350, and lightly grease an 8×8 or 9×9 pan with coconut oil (alternatively, you can use an 8″ or 9″ round pan, this recipe is totally forgiving).

In a large bowl, stir together almond flour, oats, coconut, baking powder, baking soda, and sea salt. Add in maple, melted coconut oil and egg, and stir until combined. Spread the dough into the prepared pan, then drop spoonfuls of red bean paste onto it. Swirl red bean with a spoon or a knife until it’s mostly sorta evenly distributed through the dough. Top with black sesame and coconut flakes, and bake for ~15-20 minutes, until a tester comes out clean. Bake time will depend on the depth of your pan, so check early and often (psssh nobody has time for dry bars, ew).

Keep leftovers covered on the counter for a day or so; after that I’d store them in the fridge.

For the red bean paste:

1 c dried adzuki beans, soaked overnight, then drained and rinsed
1/4 c maple syrup
pinch of sea salt
1 tbsp miso (I used brown rice – medium)
1 tsp vanilla

Bring the soaked adzuki beans and 3 cups of water to a boil, then lower to a simmer and cook, covered, until you can easily mash beans with a fork – about 1 hour. Once the beans are cooked, drain off any residual water, and stir in maple, salt, miso, and vanilla. Let cool completely. Once cool, take it for a spin in a food processor or high powered blender until smooth (you can leave some chunky too if you like – it’s good either way!). You won’t use all of it for this recipe, so either refrigerate the rest and use within 3-4 days, or freeze it; it keeps for about 3 months in the freezer.

The Twenties have returned!

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Happy New Year, blog friends!

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I’m excited that the 20’s are back – can we also bring back the fashions, please? I’m all about the flapper style.

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Here’s hoping that 2020 will be a better year for everyone, no matter what kind of year you had last year. Sending love from my kitchen to yours! I bring you a light and bright tart, in hopes that light and bright follow you into 2020 and beyond. It’s such a nice round number for a year, and a fresh start for a new decade!

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In my fam, it’s tradition to take the tree down and get all the decorations put away before the new year, to have a fresh start. I did that yesterday, and also opened up all my windows and let the fresh (slightly chilly) air in and it felt AMAZING.

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My walk home from work was brisk and beautiful yesterday – this city has such great vistas.

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On another note, my bookshelf plants (Kuzco and Kronk) are going ape, and I love it. Kuzco especially seems very happy in his sunny new home – my apartment is west-facing, and boy do my plants (and I) love it.

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I’m ready for 2020. Time for some new exciting things!

In the meantime, I finished out 2019 baking and eating tart, so what else is new. This one is very lightly sweet, to balance out all the eating of sweet things I’m sure we’ve all been doing for the last week. It’s even a little earthy with the rosemary happening in there. Besides all that, it’s gluten and dairy free (not to mention refined sugar free of course) because lord only knows I’ve been eating a ridiculous amount of cheese lately and I should probably eat at least SOMETHING that is dairy free. You know, so I can eat more cheese and balance it out. HA.

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Happy New Year! May there be peace, joy and light in your upcoming year, and beyond.

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Lemon Panna Cotta on a Rosemary Almond Crust

A Wait are those Cookies original! Gluten free, dairy free and refined sugar free. Yield: 1 9″ tart, serves several or enough for a small New Year’s party :) Only lightly sweet to balance out all the eating we’ve all done over the last week. Mildly tart filling plays nicely with the slightly earthy notes from the rosemary in the crust, which is present but not overbearing.

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
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1 heaping tbsp rosemary, very finely chopped

1/4 c chocolate, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda and chopped rosemary. Add in vanilla 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.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1 tbsp vanilla bean paste
zest of 1 lemon
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c lemon juice, cold

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

Pour the coconut milk into a small saucepan. Add lemon zest, maple, vanilla, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, strain to remove lemon zest pieces, and 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! Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

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Apples, squared

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Hi Friends, happy almost Thanksgiving!

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Boy, November went fast. It seems like I blinked and it’s nearly December, what?! I enjoy this time of year and wish it didn’t whizz by quite so quickly. Oh well, nothing to do but live in the moment! I love the transition to winter produce – I have yet to buy pomegranates (waiting for the dumb things to go on sale) but everything else is fully on  my radar, especially apples.

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Did a great hike up to Twin Peaks today – it’s been awhile since I’ve done that one, and it was great to get back up there… even though I discovered about halfway through that my legs were/are extremely fried from a few really good lifting days this week. I think I’ll be taking tomorrow off… though knowing me, I’m sure I’ll walk to work because heaven forbid I sit still all day, ugh.

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C and I had a great time last night with a board game that matched the aesthetics of this galette – we had a good laugh when we realized how coordinated things were (Between Two Cities is the game – super fun, just in case any of my board gaming peeps out there are looking for a new-to-you game).

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Of course we ate it for breakfast too – I know, I know, try to contain your astonishment. Suuuuper good alongside a giant breakfast salad with eggs & caponata.

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I’ve been wanting to use miso in a dessert for quite awhile at this point, so I’m super glad this ended up working out. I can feel a galette kick coming on – they are so infinitely adaptable to seasonality of produce and various flavors. Miso adds just a little hint of savory oomf to the almond filling of this one – you don’t taste it and automatically think miso soup hahaa; in fact, I don’t really notice it, but I LOVE the filling taste. C was right there with me so I’d say it’s a winner. There was only a small piece left for a snack later when I left, ha! Success.

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Hit me up if you have desserty Thanksgiving questions! I’m happy to weigh in, if you’re feeling indecisive or otherwise uninspired. I’m baking for at least two dinners this year – one for my actual Thanksgiving with C’s fam, and a Friendsgiving two days later. I’m not planning on making pumpkin pie for either one – stay tuned ;)

I’m loving tulips right now, as you can see – this picture below reminds me of 17th century Dutch Golden Age vertias still life paintings! Where the flowers are past their prime but still beautiful in their own way:

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Happy early Thanksgiving! I’m sure I’ll be posting what I make but more likely than not it’ll be after the fact. Have a great short week!

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Apple and Black Sesame Galette with Almond Miso Frangipane

A perfect fall galette – easy dessert or brunch! The miso is very subtle if you’re at all worried about tasting it – you really don’t; it just gives the filling a slight savory oompf. Grain and gluten free, refined sugar free; lactose free option. Yield: 1 galette, serves several.

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
1/4 c black sesame seeds
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

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

For the filling:
4 apples, sliced thinly (I used Granny Smith and Lady Alice for fun color contrast)
1/3 almond butter
1 tbsp brown rice miso
pinch of sea salt
1 tbsp vanilla
1 tbsp maple syrup
1 egg

In a small bowl, whisk together almond butter, sea salt, miso, vanilla, maple and egg until smooth. Set aside.

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 almond butter-miso filling in the center, leaving a border of dough around the edges, and add the apples. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the apples with butter and sprinkle dough with a little coconut sugar. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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All Things Autumnal

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Hi friends, happy Monday!

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I have a rustic, easy galette for you today – sometimes even I need a break from tarts ;) Besides, I LOVE galettes to highlight seasonal fruit. They’re unfussy, quick to throw together, and can accommodate a variety of random pantry ingredients and dietary needs/preferences. Basically, they’re just a win all around. Not to mention they make a superb breakfast the next day! Or snack, or basically whatever.

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This one features the oh-so-autumnal pears (d’Anjou and Bosc, two favorites of mine) coupled with all things sesame. I’m having a moment with black sesame lately and I’ve been itching to do more things with it, so here it is making an appearance in galette dough. I love the warm grey color the dough ends up being – much of it bakes out, but you’ll see a little of it in the photos still.

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Tahini, almond and pears are made for each other anyway, so this is an easy sell. As usual, C and I ate it with ice cream for dessert and then again the following morning with coffee as a post-climbing snack (tried NOT to finish the remaining half in one sitting – accomplished this only to some degree).

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The time change has happened! I do kind of like cuddling up in the evenings this time of year – it makes me feel like it’s holiday time. Then again, I really like walking home from work in the daylight so that’s a mild bummer – just means I have to walk to work instead.

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I had a succulent potting party with the fam yesterday! Check out these cute little guys planted in my gram’s best friend’s china. More plant friends!

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I hope your week goes smoothly – I’m just about ready for another weekend, not sure about you guys but that one went by way too fast.

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Pear, Tahini and Black Sesame Galette

Nutty, lightly sweet and perfect for fall.  Gluten and grain free, refined sugar free, paleoish. Could be lactose free if you use ghee instead of butter! Yield: 1 galette, serves several. A Wait are those Cookies original.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
1/4 c black sesame seeds, lightly toasted and crushed*
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*lightly toast the sesame seeds over medium heat for a few minutes, shaking the pan frequently. crush the warm seeds in a mortar before adding them to the food processor
**alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

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

For the filling:
2 pears, sliced thinly (I used d’Anjou and Bosc)
1/4 c tahini
pinch of sea salt
1/4 c unsalted almond butter
1/2 tsp almond extract
1 tbsp vanilla
2 tbsp maple syrup

In a small bowl, whisk together tahini, sea salt, almond butter, extracts and maple. Set aside.

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 tahini and almond butter filling in the center, leaving a border of dough around the edges, and add the pears. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the pears with butter and sprinkle dough with a little coconut sugar. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

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Berry bars for errryybody

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Internet friends!

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How goes it? Things here are pretty bueno – it feels like fall, with the snappy air and all the squash in the markets! I have yet to make any squash this season, but I’m sure it’ll happen SOON; we can just chalk it up to being super busy at work and opting for quick dinners (hello eggs & black beans, you’re the bomb) or meal prep that can turn into a quick dinner.

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Weekends have been productive and lovely, with lots of urban hiking and pretty views of my beautiful city. The sunsets have been off the HOOK – this is the time of year for cotton candy skies in this part of the Bay, and I’m loving every minute.

Looking back down the hill; I never ever get tired of the views on my walk home from work:

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I love that I can get these amazing sunset panos from my roof!

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And of course, there was dessert! A low-key one for this last weekend; C and I may or may not have eaten this all in two sittings. To be fair, there was a hike in there also that was nearly 6 miles and a lot of stairs, sooo…. ahem.

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This is rapidly becoming one of my staple desserts, along with my go-to cookies. It’s SO easy and flexible, and super delicious. It reminds me a bit of a grown up pb&j – only with almond butter and a lack of cloying jammy sweetness. Not to mention that it’s great for so many dietary preferences or allergies! Gluten & grain free, refined sugar free (it’s nearly sweetener free; only 2 tbsp of maple in the whole thing), dairy free, vegan, paleo! Woooohoo for inclusive desserts!

I find that I love it best straight out of the fridge for maximum chewy coldness, but it’s still great at room temp. Of course for science research C and I had to eat it with ice cream – highly recommend. Its nutty base dough/crumble tastes very reminiscent of an almond cookie, and is complemented perfectly by the sweet-tart chia jam in the middle. Suffice it to say, we’re big fans over here, and I hope it brings you as much joy :)

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I can feel myself starting to gravitate towards more involved baking projects as the nights come earlier and the days get shorter… it makes me turn inward and seek out cozy things like blankets, tea, and the oven. Not that I don’t usually seek out the oven, but you get the idea.

Happy October!

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Berry & Almond Butter Crumble Bars

Gluten free, dairy free, refined sugar free, grain free / paleo, vegan! A direct riff off of the blueberry bars that I posted a few weeks ago, here, where were in turn inspired by the Roasted Root, here! Yield: 1 8″ pan of bars, round or square, your choice. Super simple; these come together in about five seconds and bake up in just over 30 min, so they make a perfect last minute snack, dessert, or breakfast ;)

For the berry filling:

1 raspberries (I used frozen)*
1 c blackberries (I used frozen)
splash of yuzu or lemon juice
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

*can be made with all raspberry (or all blackberry!) – I was just trying to use up what I had

In a small saucepan, heat berries, sea salt, and tapioca until just barely boiling, 5-8 minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble:

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted coconut oil
1/4 c almond butter
1/3 c chopped almonds
Black sesame seeds
Coconut flakes

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple, almond butter and coconut oil together. Reserve half a cup and stir in the almonds, sesame seeds & coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with berry mixture. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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Yuzu da bomb (see what I did there?!)

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Hi friends!

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Hey, we made it through Monday! Not sure about you, but I’ve been counting the hours till I could get back in bed, starting when I got out of bed this morning. Lucky for me, that time is nearly upon me.

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At least I got to wake up to some rain this morning! SF got a bit of heavy drizzle / real rain, and it smelled soooo good. More of that please! I might be in the minority there but I love the rain, unashamedly.

I had a really delightful day yesterday being super productive with all my usual weekly cleaning / laundry / market shopping / exercise / etc but also made some nice me-time for myself: brunch (pictured below), a long walk, my book, and a sun puddle. Fave human dropped by in the evening to share yuzu tart with me, so all in all a really solid day.

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I have yuzu tart for you today! Yuzu is a citrus fruit commonly found in Japanese and Korean cooking – I happen to live right across from Japantown, which makes sourcing yuzu juice exceptionally easy. Happy days! I love yuzu. Well actually, it would be factually more accurate to say that I love all things citrus, but yuzu is fun because it reminds me quite a bit of key lime. I hardly ever (maybe never?!) do anything with key limes since it seems like they’re hard to find out here, but yuzu makes an arguably better substitute.

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The cream-based filling of this tart is silky smooth – it’s light, but satisfying. The citrus keeps it from feeling overwhelming or heavy, and it plays extraordinarily well with the salty almond crust.

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I had some leftover filling that I tossed into tiny ramekins, and then couldn’t resist decorating. Of course. You’re shocked, I know.

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I’ve never made a tart with a boiled cream filling – the texture is much softer than a panna cotta, and so easy! ALSO, there aren’t any eggs in it, so if you’re baking for any allergies, it’s ideal. I am definitely adding this to the rotation. Simply boil cream, let cool, and pour into the crust: it sets in about 2 hours in the fridge (though I’d say chill it at least 4 before serving). I will say that because it’s a softer tart, it doesn’t slice as cleanly, so if presentation is your ultimate endgame, you might want to go the panna cotta route.

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Either way, it’s delicious and I’m so glad that a) I made it and b) that I have leftover yuzu juice. Stay tuned! More yuzu shenanigans are coming your way.

Have a great week!

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Yuzu Cream Tart on a Salted Almond Crust

Creamy, citrusy & fresh – the best of all worlds. Yuzu reminds me of key lime, so the creamy filling of the tart plays really well against the salty-ish almond crust. Gluten, grain and refined sugar free. Could be dairy free – just use coconut cream (minus the water) instead of heavy cream. Yield: 1 9″ tart, serves several. Tart filling & method inspired by / modified from Half Baked Harvest, here! Crust is a Wait are Those Cookies original.

For the crust

1.75c almond flour
1/2 c shredded unsweetened coconut
1/2 tsp baking powder
Scant 1/2 tsp sea salt
1 tbsp vanilla extract
2 tbsp maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. You’ll be able to press the dough 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.

For the filling

3.5 c heavy cream
1/4 c raw honey
Zest of 2 limes (or fresh yuzu, if you can find it)
1/3 c yuzu juice
Pinch of salt
1 tbsp vanilla extract

Combine heavy cream, honey, and lime zest in a large pot (cream tends to boil over, so use something bigger than you high is necessary!) Bring to a boil over high heat, stirring occasionally. Boil for 5 minutes, stirring occasionally, and then remove from the heat. Whisk in the yuzu juice, vanilla, and salt. Let cool for at least 10 minutes (mine probably cooled for more like 20 min), then carefully pour the cream into the baked tart shell. Let set in the refrigerator at least 4 hours before serving.

Keep leftovers covered in the fridge!

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15 mi, 4000′ & 680 stairs: I’ve earned some tart

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Hi friends!

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Holy cow, C and I hiked 15 miles yesterday with over 4000′ of elevation gain! We did out and back on the Dipsea trail in less than 3 hours both ways (this may or may not have been dubbed the ‘Hayley Scott Beast Mode” speed, NOT by me hahaha sorry not sorry) – had lunch in Stinson & then dinner in Mill Valley when we got back. Never have nachos tasted so good!

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You can see the teeny tiny skyline in this one, and Sutro tower!

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Gettin’ after some lunch:

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It goes without saying that I feel quite accomplished and also tired. I did arms at the gym today and left squats out of it, haha! According to a quick google, the Dipsea has 680 stairs. My quads and glutes believe it!

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Anyway – it was extremely satisfying to come back home to this tart! We both loved it – arguably I think this is one of my favorite things that I’ve made in the last six months or so. Maybe even 9 months. I LOVE fennel. I’m currently sitting here munching on sliced raw fennel as I type… it makes a great snack with cheese (Humboldt fog, yesss)

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It’s lightly sweet, like everything I make – we had it with ice cream for dessert (delicious) and on its own for breakfast (also delicious). It’s also a great make-ahead, since it’s best when it sets up in the fridge overnight.

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Definitely fennelicious, as C put it! Not for the faint of fennel-loving heart, that is for sure. If you love munching on raw fennel, this is totally for you. Fennel and almond are a match made in heaven – the crust is nicely textured with cornmeal & very almondy.

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Happy trails! I hope you had a wonderful weekend.

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Fennel Panna Cotta on an Almond Cornmeal Crust

Gluten free, dairy free and refined sugar free. Fennelicious! This is a tart for those who LOOOOVE fennel & almond. Lightly sweet; perfect for dessert with ice cream or breakfast on its own. Yield: 1 9″ tart, serves several. A Wait are those Cookies original.

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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

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.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp fennel seeds, toasted*
4ish 1” pieces of fresh fennel bulb
zest of one lemon
juice of half a lemon
1.5 tbsp vanilla bean paste
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c water, cold

*toast until fragrant – I did it in a small sauté pan

Pour the coconut milk into a small saucepan. Add fennel (seeds + fresh), maple, lemon zest, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from the heat and cover to steep for 15 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 mixture. Pour it back into the saucepan and add lemon juice. Bring it back to a simmer. Remove from heat, and 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 strawberries, etc.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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