Birthday Pandowdy!

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I had a birthday!

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It was lovely – C and I hiked, went to the symphony for some Stravinsky and ate a bunch of good things (like matcha verbena ice cream omg yum) and this thing! He also gave me some beautiful flowers – all around it was a wonderful birthday!

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Of course, true to form, I made my own birthday dessert! No surprises there, I don’t think. I haven’t had much of a chance to bake (other than a wedding cake, which was SO fun) lately, so it felt good to get this out – I’m overdue!

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Besides, I love pandowdies – they are pie’s unfussy cousin! So very easy, and so fun. Another excuse to play with your food! Cutting up the crust and flooding it with cream is my favorite part – it’s simultaneously soothing and satisfying.

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I sliced and froze a bunch of peaches over the last month while they were at their peak – frozen peaches do really well in this, as long as you don’t thaw them first – which makes for even easier baking, since you just toss them in some lemon zest and a few other things and go! The only bit of this that requires more planning is the crust refrigeration, but it can be made the night before or just an hour before, so you have some flexibility.

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I highly recommend this for breakfast after hiking – it’s filling and delicious without being overly heavy. Pair it with some whole milk (not like I speak from experience or anything!) and go to town. Whole grain, refined sugar free – as C said, this is no namby pamby fruit situation! We’re just into the tail end of peach season – enjoy it while it lasts!

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Enjoy the rest of your week!

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Swamped Peach and Blackberry Pandowdy

No namby pamby fruit here! This is a very fruit-foward dessert, so make it with the ripest, most perfect fruit you can find! Best for late summer/early autumn peaches. Whole wheat, refined sugar free goodness. Pandowdies are the unfussy cousin of pie – no bottom crust nonsense here! Yield: 1 9″ pandowdy, serves 6-8.

For the crust:

1.25 c whole wheat pastry flour
1/4 c cornmeal
1 tsp sea salt
zest of 1 lemon
9 tbsp unsalted butter, cubed into small pieces
3-5 tbsp ice water

Add whole wheat flour, cornmeal, sea salt, and lemon zest to a large bowl and stir to combine. Add in butter, toss to coat, and use your fingers or a pastry cutter to cut in the butter until a coarse mixture forms and the butter chunks are the size of peas (I prefer to use my fingers for this since I a) like the feeling of having my hands in flour and b) have greater control over butter-chunk sizing). Add ice water 1 tbsp at a time until the dough just begins to hold together when pinched between two fingers. It’ll look a little crumbly, but that’s fine.

Toss the dough out onto a clean counter or wax paper (I prefer the counter method; less fuss), and use a bench scraper to gather the dough into a rough rectangle. Using the heel of your hand, smear the last fourth of dough away from you, against the counter. Repeat until you smear all the dough (see? playing with your food!), then gather the dough back into a rectangle and repeat, smearing it all away from you. The dough should be cohesive by this point, so gather it up into a disc, wrap in plastic, and stick it in the fridge for at least an hour, or up to overnight.

For the filling:

3 c peaches, sliced*
1.5 c blackberries*
1 tsp vanilla
1/4 tsp almond extract
1.5 tbsp arrowroot starch
juice & zest of 1 lemon
1 tbsp maple syrup
egg white & 1 tbsp coconut sugar for glaze

1 egg yolk
3/4 c heavy cream
1 tsp vanilla

*I used some that I had frozen earlier; if you do as well, bake them straight from frozen instead of letting them thaw beforehand

In a large bowl, combine the peaches and blackberries. Add 1 tsp vanilla, arrowroot, lemon juice, and maple, and toss to combine. Pour all this goodness into your pie plate or skillet of choice – 9″ pie plates are fine as long as they’re the deeper variety; a 10″ cast iron skillet would also work well.

Preheat the oven to 400. Roll out the dough to be roughly circular (no need to be perfect here, like I said – 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. Make a few slits for steam to vent, brush the top with egg white and dust with coconut sugar. 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!

In a liquid measuring cup with a spout, measure the cream, beat in the egg yolk and 1 tsp vanilla, and let it sit at room temp.

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 (now begins the really fun part). Carefully pour the cream into the new breaks in the crust, filling each – some of the cream will pool under the crust, and some will sneak out on top, which is fine. Just be careful not to drown the whole crust! Go slow, and fill each vent/break. Stick the pandowdy back in the oven, and bake for another 10 minutes, until the cream is just set and barely jiggles in the center. 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, if you’re out of cream; otherwise, this can be served even swampier with extra cream poured over the top. 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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Let’s galette it on

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Hihi!

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It’s the time of the late summer fruit bounty, which means three types of summer fruit are featured today. This was a bit of a fridge and freezer clean out dessert, which sounds bad but really meant I’d had a glut of cherries and nectarines and frozen them for later. I love when I have a backstock of perfect fruit – turns out nectarines, cherries and raspberries make a stellar combination!

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C and I LOVED this galette. It disappeared quite literally in two sittings! Almondy and fruity: it’s light and makes a perfect summer dessert.

I’m quite proud of it on account of its sweetness – it’s not sweetened, at all! There is only 1 tbsp of coconut sugar in the whole thing, and really only for color – it could easily be omitted. Summer fruit is so sweet by itself that really, additional sweetener isn’t needed.

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We ate it with ice cream (of course) – which I obviously highly recommend – and also for breakfast (well, duh) after a late sleep and a hike; such a nice way to start a day off. Actually I’m not sure we can call it breakfast since we didn’t eat until 1:30p, but hey – it was the first meal of the day… let’s just go with brunch! Ha.

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I took my mama up to camp for some hiking & girl time last weekend – much needed time in my favorite mountains!

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Otherwise, it’s business as usual! I’m trying to get my hands on all the late summer fruit before the season is over… just give me ALL THE FRUIT!

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Happy weekend!

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Nectarine, Cherry, Raspberry and Almond Galette

Grain and gluten free, refined sugar free, pretty much paleo if you eat butter! Delicious all around. Almondy dough and filling set off the summer fruit to perfection, with only one tbsp of coconut sugar added for color – omit if you like! It’s really only decorative. Yield: 1 galette, serves 2 very hungry people (haha not that I speak from experience or anything) or 4-6. 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
6 tbsp salted butter, chopped (or ghee)
1 egg
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 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:
1/2 c almond butter
2 tsp vanilla
1/2 tsp almond extract
Scant 1/4 tsp sea salt

Stir everything together until smooth. If the almond butter is thick, it can be helpful to heat it just a bit in the microwave.

2 nectarines, sliced
1 c bing cherries, pitted
~1/3 c raspberries
Butter to dot the crust
1 tbsp coconut sugar to sprinkle
Sliced almonds

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 filling, spreading it carefully in order to not rip or crack the dough. Add nectarines, cherries & raspberries 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. Dot the fruit with butter, press sliced almonds into the dough on the sides (it’s okay if a few fall off), and sprinkle 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 or in the fridge.

Life is just peachy

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Hello friends!

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It’s been a few weeks; life has been busy with little time for baking, ugh! Thankfully, I caught a break and a chance to bake this…

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I love making tarts; they’re so effortlessly pretty! This one is almost a quiche – C and I were laughing about that over brunch (of eggs, kale and tart, obviously). I mean, it’s eggs and cheese in a crust, couldn’t we arguably call that a quiche?! Ha. Never mind that it’s studded with chunks of dark chocolate… no matter. Dark chocolate has antioxidants, which are definitely part of a healthy breakfast.

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We both LOVED this one – lightly sweet, sturdy wedges that you can pick up and fly around like a Star Destroyer (what?? I’m a nerd) and which make a great breakfast.

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I believe the ricotta tart idea might be Tuscan in origin, which makes quite a bit of sense… no matter its provenance, it’s delicious! I fed some leftovers to the fam and they loved it too, so rave reviews all around.

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Not only that, but it comes together in no time! Which is doubly excellent when your life has gotten inexplicably crazy busy and the only time to bake is early in the morning. Added bonus of early morning baking is that my apartment is still cool, so running the oven doesn’t seem like quite such an offense.

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Happy August! Stone fruit season is in full swing, I highly recommend a market trip with a dessert in mind :)

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Ricotta Peach Tart on an Almond Coconut Crust

Gluten free, grain free, and refined sugar free. Delicious all around! Very lightly sweet, perfect for breakfast (and also dessert, of course, but I really love it for breakfast & snacks!). Yield: 1 9″ tart. 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
2 tsp vanilla extract
1.5 tbsp pure 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. 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 whole milk ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
3 large eggs
4 oz dark chocolate, roughly chopped
zest of 2 lemons
2 peaches, peeled, pitted 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 slightly cooled tart shell. Top with sliced peaches. Bake for about 50-55 minutes or until the ricotta filling is set; the top will be firm and golden brown.

Allow the tart to cool in the pan, then remove the ring and cool completely before refrigerating. Serve cool or at room temperature; store leftovers covered in the fridge.

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Birthdays are the best excuse for dessert

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Omg. This is GOOD.

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I know in polite society you’re not really supposed to say the stuff you made is really bomb but…. I’m going to break that rule.

Because – this tart. is. so. DELICIOUS!

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We both loved it – I made it for C’s birthday after he requested something with chocolate and berries and cream. Fave human’s birthday = great excuse to bake! Not as if I ever need one…

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Cream and chocolate complement each other so nicely – the filling of this one is light but rich, and the crust is chewy with a slight hint of salt (gotta love salted chocolate!). Add in whatever summer fruit you have on hand – for me, it was raspberries, blueberries and cherries – and you’re set for a perfect summer dessert.

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It makes amazing dessert and of course, breakfast. We did eat it with a bit of vanilla ice cream last night – no complaints there, and it made an awesome addition to breakfast this morning (by now this really shouldn’t surprise you!) post Twin Peaks 4.5 mile hike (1000′ elevation gain, not too shabby)!

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It really comes together quickly too – the crust is an easy press-in; no rolling required! This is a perfect dessert for the hot days we’re having too, since the crust only bakes for about 15 minutes, and the filling just sets up in the refrigerator. I made the crust the night before, while my apartment was cool, and then put the filling together early the next morning so it could chill all day.

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I definitely will make this again. I make a practice of not posting anything we don’t like, so of course I’d make the others on here too…. but… this one…. I want to make it again SOON! I leave for camp on Friday though so I suspect there will be no baking again until after I come back – stay tuned for cherries! I have a bunch frozen after I saw them on sale in the market a few times.

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Happy baking! See ya on the flip side when I get back from my mountainous camp sojourn in mid-July!

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Yogurt Panna Cotta Cream Tart with Summer Fruit on a Chocolate Almond Crust

A Wait are Those Cookies original! I riffed on this one and this one and came up with this. Refined sugar free, gluten free and grain free. Yield: 1 9″ tart.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder (or cocoa powder)
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

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

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

With a pastry brush, 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
1.5 cup heavy cream, divided
1 tbsp vanilla
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/2 cup plain greek whole-milk yogurt
more melted chocolate, for drizzling (just a few tbsp needed – use more for serving if desired)

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

Pour the remaining 1.25 cups of cream into a small saucepan. Add vanilla, maple and salt into the cream. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Decorate with berries and drizzle with melted chocolate (I just melt chips in the microwave) and top with berries for serving! Store in the fridge – keeps well overnight for breakfast the next morning :)

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Let’s get crisp-y

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Happy Pride! It is hard to believe we are this far into June – I’m excited, since the stone fruit season is starting to really get going, and berries are lovely right now.

This week was eventful – I gave myself a black eye with a 900 page paperback (sci-fi of course) when I accidentally (duh) dropped it on my face… such a raging Friday night! I wasn’t even asleep, it just slipped out of my hand & got me. Rude! Sometimes I impress even myself. Photo evidence, just in case you needed proof:

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Anyway, enough of my raging & back to the fruit at hand: I also love rhubarb – though I typically think of it more as a late spring thing than summer. This will probably be the last rhubarb thing on here – it gets harder to find, and I really want to play with all the stone fruit anyway!

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The California summer is definitely in full swing: the hills have gone that golden shade that is so pretty against the dark oaks and blue sky. I could do without the hot weather but… at least I have access to a very cold pool! You will find me there more than frequently ;)

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Super fun weekend over here – time with fave human, dessert, urban hikes, etc etc – a few pictures below.

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This crisp is for those who LOVE rhubarb – it’s very rhubarb-forward! We both love the tart awesomeness of it, but I know it’s not everyone’s jam. Lavender was an interesting addition – I don’t use it all that frequently in baking (I find it can get a little… soapy, sometimes) but it adds a nice floral note here, which pairs especially nicely with ice cream…

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Of course, it’s us – this got eaten for dessert and then alongside the usual breakfast. No regrets! We were both starving anyway after having woken ourselves up by walking up some hills on a nice little shorty hike.

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I hope everyone out there in my corner of the internet is enjoying their weekends! Happy baking, if indeed you do some :)

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Rhubarb, Blackberry and Lavender Almond Crisp

For those who LOVE rhubarb! This one is right in your face. Lightly sweet but seriously tart; lightly floral from the lavender and perfect with ice cream for a summer dessert or on it’s own for breakfast. A Wait are Those Cookies original! Yield: 1 crisp – I use an 8 by 8 dish that holds two quarts; you can also use a 9″ deep pie dish. Just make sure there is ample room for fruit! Serves: 2, or several… you decide!

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For the filling:

3 c rhubarb, chopped*
1 c raspberries*
1 c blackberries*
1 tsp lavender buds
1/4 c maple syrup
¼ cup water (I used 1/8 c port & 1/8 c water)
2 teaspoons arrowroot starch

*I just approximate; I use however many it takes to fill my 2 quart, 8×8 baking dish
*I baked straight from frozen; fresh would also be fine

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped almonds
1/4 c unsweetened shredded coconut
1/4 c maple (or coconut) sugar
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
¼ cup plain whole milk Greek yogurt

Preheat the oven to 350.
Toss chopped rhubarb, raspberries and lavender into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water/port until combined. Add the arrowroot, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped almonds, shredded coconut, maple sugar and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about five days (yeah right. It would take some kind of major feat to make it last that long)

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All things lemon, almond & poppyseed

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Hi blog friends!

I have cream biscuits and meyer lemon curd for you today. These biscuits are a huge favorite around here; in fact, we ate all but one in two sittings but very nearly ate that last one too… I think it will last until tonight but I wouldn’t place bets past midnight!

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These cream biscuits are so fast to throw together and really, they are an excuse for me to use Straus cream, which is just the best thing ever. We ate them with lemon curd and ice cream for dessert, which is awesome, and then with just lemon curd alongside (any guesses?) eggs and kale for breakfast – also awesome, obviously!

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And yes, that mason jar was completely full of lemon curd as of last night. We might more appropriately call it a VAT of lemon curd… which I’m not at all sorry about.

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I am going to keep this short today – today was crazy busy and I’m tired of looking at a computer screen…

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I do want to leave these here:

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Jessie has been featured on here regularly and as of last week I had to say goodbye to her for now. I miss her terribly but I know she’s happily off chasing bugs in kitty heaven with her brother. Such great cats – they are very missed.

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I did some therapy baking this weekend – a batch of my favorite cookies (I should post those eventually… they keep getting eaten before I can take any pictures) – and then of course these biscuits on Monday.

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Side note – lemon curd freezes really well – I’d frozen two batches back in March and it was perfect to pull them out to accompany these for dessert. Obviously they didn’t last long – I’d consider them winners.

Happy May Day!

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Almond Poppyseed Cream Biscuit Shortcakes with Meyer Lemon Curd

Barely sweetened but indescribably creamy, these biscuits are a perpetual favorite around here. They work with pretty much any fruit – we ate them this time with lemon curd and vanilla ice cream. I love this for dessert since it is barely sweetened – there is only a little sprinkled over the tops of the biscuits and the lemon curd only has 2.5 tbsp for the entire batch. The lemon curd is one you’ve seen many times on here, and the cream biscuits lightly adapted from Alice Medrich of Food52, here. Yield: 6 shortcakes.

For the cream biscuits:

1.5 c whole wheat pastry flour
4 tbsp poppy seeds
2 tsp baking powder
heaping 1/4 tsp fine sea salt
1/2 tsp almond extract
1 tsp vanilla extract
3/4 c + 6 tbsp cream
1 tsp coconut sugar, to sprinkle

Preheat the oven to 425 and line a baking sheet with three pieces of parchment, to prevent excess browning. In a medium sized bowl, whisk together whole wheat flour, poppy seeds, baking powder, and sea salt. Create a well in the center and pour in the cream and almond & vanilla extracts. Using a rubber spatula, push the flour into the cream (not stirring), until everything is moistened. This really only takes a few seconds! The dough will look shaggy and porous. Drop large spoonfuls onto the prepared baking sheet, and sprinkle generously with coconut sugar. Bake for 14-15 minutes, rotating the baking sheet front to back once halfway through, until golden brown. Let sit for 10 minutes, then move to a cooling rack to cool completely (or eat warm).

Maple Lemon Curd:

2 whole eggs
3 egg yolks
1/3 c lemon juice
zest of 4 lemons
pinch of sea salt
2.5 tbsp maple syrup
4 tbsp butter
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.

Serve biscuits with a giant dollop of lemon curd and vanilla ice cream for dessert, or just lemon curd alongside breakfast. The biscuits keep well loosely covered in foil on the counter overnight, but I would definitely bake them the day you plan to eat them – they are best that way!

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Time to get our rhubarb on!

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Hello hello!

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I have one of my favorite spring combinations for you today – rhubarb and blood orange! I dug myself out from a very busy work week for a midweek baking reprieve (who cares if I have to bake at 6am as long as I can bake?!), which was lovely and relaxing.

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Both rhubarb and blood oranges seem to have relatively short-ish seasons when I can readily find them in the market, and they really only overlap for a hot minute, so I had to take advantage while I could.

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So glad I did – we both love tart things so this was right up our collective alley. Highly recommended if you’re a fan of rhubarb and citrus, or if you just generally love pretty and colorful desserts!

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We thought this looked rather like a polynesian color scheme – I just LOVE the colors! So bright and spring-y. If I hadn’t made banana cake for Easter, this would have been a solid bet.

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And of course it goes without saying that it does double duty for both dessert and breakfast – enter the obligatory eggs & kale picture! I have to say, it made a magnificent addition to breakfast. Then again, I also love it with ice cream for dessert, so it’s hard to pick favorites.

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It comes together in a relative snap – both the crust and the frangipane are made in the food processor, and I almost always make them the day before so that all I have to do day-of is fruit slicing and assembly + baking. Pro tip: you don’t even have to clean the food processor between making the dough and the frangipane, because they use nearly the same ingredients! Win win because really – who wants to clean a food processor more than you have to?

In other news, my yard is flowering – See photo evidence below! :)

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Happy Spring! Go get that spring produce before it becomes hard to find!

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Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

Grain free, gluten free, and refined sugar free. Yield: 1 galette. Serves: 2-8. 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
6 tbsp salted butter, chopped (or ghee)
1 egg
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 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 galette filling:

2 blood oranges, sliced
4-5 stalks of rhubarb, cut into chunks
a bit of coconut sugar for sprinkling
beaten egg, for egg wash

For the blood orange frangipane

zest of two blood oranges
scant 1/4 cup coconut sugar
1/2 cup almond flour
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla
1/4 tsp almond extract

Blend everything in a food processor or high powered blender until smooth. Can be made ahead and stored overnight in the fridge if needed.

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 rhubarb and sliced oranges, 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 overnight in the fridge – I leave it at room temperature until serving.

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