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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On Wednesdays, we wear pink

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Hello hello!

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It’s been a little while… life got in the way of baking a bit, but I’m back with this ridiculously pink tart for you. This seems like the kind of thing that seems perfect for a spring party – LOOK AT HOW PINK IT IS! I’m so delighted.

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The rhubarb swirls also remind me of a circus? Or something? Not sure exactly but I love them – they were so fun to play with.

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Things are pretty much same same over here… this was eaten for dessert & breakfast, so what else is new. It’s such a great hybrid of tart rhubarb & raspberries that are mellowed by the vanilla and coconut milk… if someone claims they don’t like rhubarb, you might try this out on them – it’s less in-your-face rhubarby than when you use the whole stalks. I love that this is basically a vegetable dessert, too. Pink celery for the win!

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I have a mama hummingbird nesting right outside my window! She is the cutest thing ever, and I’ve gotten to the point where I talk to her every morning when I see her sitting there. You would do it too, I know it! I can’t wait to see the tiny hummingbird(s?) whenever it appears… it’s been so fun to watch her build the nest, too. Nature is rad!

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Happy spring! I can’t believe it’s May already.

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Rhubarb Raspberry Panna Cotta w/ an Almond Poppyseed Crust

Gluten free, refined sugar free & dairy free! Yield: 1 9″ tart; serves several. Filling adapted from Pastry & Prose, here! The crust is a riff on one I’ve made a million times; you’ve seen it already in several incarnations. It can easily be grain free & paleo – just swap out the cornmeal for an equal amount of almond flour.

Word to the wise – if you top this with the rhubarb swirls, they’ll keep for a few hours but then they wilt; keep that in mind for serving if you’d like to make this ahead.

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For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
1.5 tbsp poppy seeds
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, poppy seeds, 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 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 panna cotta:

2 cups (approx. 1/3 lb.) chopped rhubarb — as pink as possible!
1/2 c raspberries (frozen is just fine)
2 tsp water
1/4 cup maple
2 cups coconut milk, full fat (one can)
1 tsp vanilla bean paste
1 packet of powdered gelatin
1/4 c cold water

Make the panna cotta filling:
In a small saucepan, combine the rhubarb, raspberries, 2 teaspoons of water, and maple. Cover and simmer over low heat until the rhubarb completely breaks down. Taste it – we love it tart, but bump up the maple a little if it’s too tart for your taste.

Add the coconut milk to the rhubarb, and re-heat the rhubarb-coconut mixture over low heat until it just reaches a simmer. Remove from the heat, and allow the mixture to steep for 30 minutes.

Toward the end of the 30 minute steep time, place the 1/4 c cold water in something large, like a mixing bowl or a large pyrex measuring cup (mine is 4c). Sprinkle the powdered gelatin over the cold water.

Return the rhubarb-coconut mixture to the stove, and re-heat again until just barely simmering, and stir in the vanilla.

Place a fine mesh strainer over the pyrex or bowl with the softened gelatin, and strain the rhubarb-cream mixture through the sieve, using a spatula to stir and press rhubarb-y coconut milk to extract every last bit. Once all liquid has been extracted, thoroughly whisk the rhubarb-coconut mixture into the softened gelatin.

Carefully pour the filling into the tart shell, then leave the tart in the refrigerator to at least four hours or overnight. Top with coconut, raspberries, or shaved rhubarb swirls if desired. Keeps well in the fridge; serve leftovers for breakfast ;)

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Limes, coconuts & vacation things

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Hi friends!

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It’s been a little while… I took a tropical vacation (much needed) with my mama to Hawaii, and we had a blast! Photo evidence below, since word on the street says pics or it didn’t happen…

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This also means it’s been about three weeks since I’ve baked anything substantial (one batch of cookies for the plane doesn’t count) – this felt good! I wanted to carry over the nice island vibes, hence the coconut – not like I don’t use coconut all the time anyway, hahaa…

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This one was delicious! I very rarely bake with limes – mostly because I get annoyed juicing a zillion of them for just a little bit of juice – but they work fabulously here with the coconut and poppyseed. C and I decided that panna cotta makes the perfect vehicle for all the winter and early spring citrus, since it really lets the citrus shine.

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As per usual, it made a great dessert and late brunch post-hike. We further decided that it’s a little too easy to eat… as in, nothing stops you from eating the whole thing in one sitting! Ha, kidding, not like we’ve done that…. More like, it’s so light and delicate that it doesn’t way you down the way some desserts do.

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Regardless, it’s become a huge favorite of ours, which if you read this regularly, you’ve probably noticed!

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It’s nice to be back in the blogspace! I hope all of my blog friends are doing well :) Happy spring!

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Toasted Coconut & Lime Panna Cotta Tart on an Almond Poppyseed Crust

Gluten free, dairy free and refined sugar free! A Wait are those Cookies original. Yield: 1 9″ tart, serves several.

For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
3 tbsp poppy seeds
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, poppy seeds, 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 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 panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c lime juice
1 tbsp lime zest, finely chopped
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced limes + toasted coconut

In a small bowl, sprinkle the gelatin over the lime juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt, and lime zest into it. 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. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced limes, toasted coconut & sliced almonds.

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

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Citrus Shenanigans

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Hi!

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Today, I have more citrus for you! Winter citrus is my favorite. I’m also obviously loving panna cotta tarts lately – for whatever reason they are supremely satisfying to make, and so simple!

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Plus, there are a thousand and one variations waiting to be explored, which is the seriously fun part.

This one was definitely a winner (I say was, as I suspect it shall not last long) – lightly citrusy and served with extra citrus slices for that tart punch. The coconut milk comes through as a nice background note.

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Besides, we both LOVE poppyseed – back in the day, those poppyseed muffins were my JAM (I know you know the ones I’m talking about)… C and I were discussing earlier how as you unwrapped them they were just aggressively MOIST. It’s a thing!!! But undeniably delicious, despite being full of, ahem… crap.

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This tart totally solves the poppyseed craving without all the nasty crap in the muffins – and without putting you in a food coma after eating. Win all around!

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We ate it last night as a quick late snack after the opera and then again this morning  as part of a light breakfast after a few hours of gym climbing (my arms are officially blown, but that fully laid back 11a is MINE! ha).

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Happy weekend! I hope you are seriously enjoying yours :)

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Grapefruit and Meyer Lemon Coconut Panna Cotta with an Almond Poppyseed Crust

A Wait are those Cookies original! Yield: 1 9″ tart; serves several. Gluten free, dairy free & refined sugar free! A perfectly light dessert or fancy breakfast. It needs to be made ahead anyway, making it perfect for breakfast!

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For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
1/4c poppy seeds
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, poppy seeds, 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 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 panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/2 c meyer lemon & grapefruit juice
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced meyer lemons & grapefruit + poppy seeds & sliced almonds

In a small bowl, sprinkle the gelatin over the citrus juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt into it. 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. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced citrus, poppy seeds & sliced almonds.

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

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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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