Citrus Saturday

More citrus!

Couldn’t resist; I haven’t made a citrus curd in a bit, and I love using blood oranges while I can get them in season. Plus, C’s meyer lemon tree has been producing again so I figured I’d take advantage.

This is one of those desserts that looks and sounds fancy and intimidating, but it’s not! Break it down into its component parts and it’s pretty straightforward. It’s also grain & gluten free, plus of course refined sugar free – and actually, there is only 1/4c of maple in the whole thing! It’s perfect for those of us who like our desserts on the tart side of sweet, ha. The crust is actually naturally sweet from the almond flour though anyway, so it really balances out the citrus curd.

I took a field trip out to visit Goldie today – Karl wouldn’t come out to play but Goldie and I played hide and seek for awhile while I hiked the bluffs to batteries trail. All told, it was 7mi from the Lincoln steps > coastal trail > Baker Beach > bluffs to batteries > bay area ridge trail (presidio) > home, about two hours and a beautiful day.

hi Goldie!

Swam most days than not this week (see photo evidence), found some really pretty blooming things & watched a few gorgeous sunsets (yay western exposure from my apartment! amazing at all times except when it’s hot)

YES I wear a wetsuit, the water is currently 52 degrees so, yes.

Also, of course – I made a tart! Citrusy and nutty and delicious. Highly recommend, while we’re still in blood orange season (at least out here on the West coast/best coast.)

Happy weekending! Go get outside :)

Blood Orange & Meyer Lemon Tart on a Hazelnut Almond Crust

Gluten & grain free; refined sugar free. I included a couple of options for the order of making this, so read through the whole thing before you get started :) A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

I stabilized the curd for this tart with gelatin, as I was after the texture of a panna cotta more than a softer curd tart for slicing and serving. I’m including an option for a baked tart, if you’d prefer to avoid gelatin or are out.

For tart assembly:

~1c of blood orange & meyer lemon curd, recipe below (I use all of what the recipe makes for a 9″ tart)
1 tart shell, recipe below
1/4 c cold meyer lemon juice (I used two lemons)
1 packet powdered gelatin
1 blood orange, sliced

I suggest making the crust first and letting it cool. Once it’s cooling, start the curd – then just adding the softened gelatin into the already warm curd once the curd is finished cooking.

In a small bowl, sprinkle 1 packet of gelatin over 1/4c cold meyer lemon juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, whisking until the gelatin is dissolved completely (give it 1-2 minutes of continuous whisking). Strain the curd through a fine metal strainer into a bowl to cool a bit, before pouring the curd into the baked crust shell and transferring to the fridge to cool completely – preferably overnight but at least 4 hours. Top with sliced blood oranges, etc. Store the tart in the fridge until serving. Leftovers keep well overnight, refrigerated.

If you prefer not to use gelatin, you can also set the curd by pouring it into the pre-baked tart shell, and baking the whole thing at 350 for 8-10 minutes, then letting cool completely and refrigerating for at least 4 hours before serving. I prefer the gelatin method with this curd since it will set completely – the baked version might have more wobble / lose some structural integrity when sliced, but it’s a pretty solid second option & is definitely still delicious.

Blood Orange & Meyer Lemon Curd:

3 whole eggs
2 egg yolks
1/2 c blood orange + meyer lemon juice (I used 2 blood oranges + 1 large lemon)
zest of 2 blood oranges
zest of 1 meyer lemon
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter, unsalted
1 tsp vanilla

I use a double boiler for this lemon curd, which I highly recommend! You don’t have to, but in my experience it makes for a better cooking process. 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, citrus zest and juice, sea salt, and maple syrup. Add in the butter 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 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 whisk in gelatin (see notes above); strain through a metal strainer to remove zest and any bits of cooked egg and let cool until room temp before pouring into the tart shell.

For the crust:

1.5 c almond flour
1/2 c hazelnut flour/meal
1/3 c unsweetened shredded coconut
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 & hazelnut flours, shredded coconut, 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.

Weekend galette-ing

Hi friends!

Another beautiful Saturday out here in the city – sunny but cold. Karl is nowhere to be seen today – I wanted to go out to the beach again, but had to be home midafternoon for a computer dropoff so I settled for a long walk along the Marina and through the Presidio, along Lover’s Lane (mostly because I love the name).

I did get out to Ocean Beach a few times last week though, once to catch the sunset – I really couldn’t live anywhere else. The pull of the ocean is too strong – I get twitchy if I’m too far inland.

fave manperson came with to watch the sun set

In other news, made yet another galette this weekend – I know, I know, try to contain your astonishment. This is a bit new though, as I layered lemon curd in the bottom of it – I’ve never tried that before but it’s definitely a winning proposition. Blood oranges are in season now out here too, so I’m trying to take full advantage. I love the ombre effect you get when you cut into them – so pretty! Like nature’s stained glass.

This galette is refined sugar free and whole grain – the crust could easily be swapped out for a grain/gluten/dairy free/vegan version if needed. The whole thing is very minimally sweetened – I like citrus things to actually be tart, you know? Usually lemon curd has a whole boatload of sugar in it but we know that’s not how I roll. This version uses only a couple tablespoons of maple; if you’re skeptical about maple + lemon, don’t worry! The lemon is really the only thing you taste.

Happy weekend, internet friends! I hope you spent some time in nature this weekend, no matter where in the world you are :)

Blood Orange & Meyer Lemon Curd Galette

Refined sugar free & whole grain – this galette is minimally sweetened with maple, and for those who like their citrus as nature intended: tart! The lemon curd can be made up to a week in advance if you want to cut down on prep time – it keeps really well in the fridge and can even be frozen (use a snapware or something that seals really well). A Wait are those Cookies original. Yield: 1 galette; serves several.

For the crust:

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

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

Maple Lemon Curd:

3 whole eggs
2 egg yolks
1/3 c meyer lemon juice
zest of 4 meyer lemons
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter, unsalted
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 butter 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 strain through a metal strainer to remove zest. Store in a glass container in the fridge until ready for use – can be made up to a week ahead.

For the fruit:

4 blood oranges, peeled & sliced
a few dabs of butter & splash of milk or half and half

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

First galette of 2021

Hi internet friends!

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

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

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

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

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

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

Happy Saturday!

Citrus and Almond Galette with a Cornmeal Crust

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

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

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

For the fruit:

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

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

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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Messy delicious

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Hello!

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Happy weekend :)

It’s raining again which I’m sure is driving everyone else crazy, but I love it… I’ve always loved the rain, but within the last year I’ve noticed that bizarrely enough my autoimmune symptoms calm down in the rain, so I have another reason to love it.

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I have galette for you today! The last week FLEW by, but luckily I had stopped at the market for oranges earlier in the week, with an eye towards making this over the weekend.

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I LOVE how beautiful blood oranges are – they are like natures equivalent of stained glass! It’s so fun to slice one open and see the color gradient – my art history side comes out in spades around them! Besides that, they are of course delicious.

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It did the usual double duty for dessert+ice cream and then breakfast the next morning! C and I ate it post-climbing, and I have to say it makes a great snack.

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I forgot my laptop charger at work on Friday like a dummy so I’m trying to limp my laptop through the weekend… this will probably be a short post on account of that!

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I hope you have something fun lined up this weekend – galette maybe?! :)

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Blood Orange, Hazelnut & Chocolate Galette

Gluten free, grain free, refined sugar free & arguably paleo. Lightly sweet from the oranges, with a hit of dark chocolate that doesn’t put you in a coma! Great for dessert with ice cream or on its own for breakfast. 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 c unsweetened cacao powder
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:

1/4c dark chocolate, melted
1/2 c hazelnut meal
2 tbsp maple
1 tbsp vanilla
2 blood oranges, peels removed & sliced
2 cara cara oranges, peel removed & sliced
Coconut sugar for sprinkling

In a food processor, combine hazelnut meal, melted dark chocolate, maple and vanilla. I leave mine pretty chunky/coarse, as opposed to making nut butter – but either one is fine. 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 dark chocolate – hazelnut mix, spreading it carefully in order to not rip or crack the dough. Add the sliced oranges. 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. Sprinkle dough with a little coconut sugar and press the sides with sliced almonds if you want! 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.

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Nature’s ombré: blood oranges!

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Hello!

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Fun fact of the day – did you know that ricotta is actually *technically* not a cheese? It’s considered a dairy product since it’s made from a dairy by-product, whey. The name comes from the Latin recocta, or ‘twice cooked’. Fascinating! I love things like this.

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Anyway! I’ve got ricotta on the brain since I made this tart for the weekend.

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Blood oranges are very much in season right now, which is making me very happy – I LOVE their color (and flavor!) They pair so well with vanilla bean, it’s almost criminal.

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This tart is lightly sweet, as is everything I make – but packs a powerful orange punch. As a child, I really didn’t like the orange and chocolate combination – what was I thinking?! Thankfully, I aged into more accepting tastebuds, and am happily part of the citrus+chocolate tribe these days.

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Perfect for breakfast or dessert – as usual, we ate it both ways. Last weekend, we did a 9 mile hike from Taraval to Lands’ End & back; this weekend was a lighter 5.5 mile up to Twin Peaks and back. I don’t have any photos from today’s; it was hazy and I wasn’t feeling super motivated – so here is one from last weekend! It was a gorgeous day, and those 9 miles flew by.

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I’ll be back in mid-Feb with some new posts – C and I are going skiing this week (wooo!!!) and after that I’m taking a bit of time off for some r&r with my mama in a nice, tropical location (which hopefully will allow some of annoying & uncomfortable AF autoimmune symptoms to calm down. Ideally, I’ll just spend a ton of time in the water…)

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Happy weekend!

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Ricotta, Vanilla Bean and Blood Orange Tart on a Chocolate Polenta Crust

Lightly sweet but with plenty of orange flavor – for those who love the orange and chocolate combination! Perfect for dessert with a blob of ice cream, or for breakfast. Gluten free and refined sugar free. Yield: 1 9″ tart. A Wait are Those Cookies original! Adapted from my other ricotta tart, here.

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
1/4 c unsweetened cacao powder
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

In a large bowl, stir together almond flour, cornmeal, 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 9″ tart pan or 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.

For the filling:

1.5 c (15 oz) full fat ricotta
1/2 c full fat coconut milk
scant 1/4 c maple syrup
2 egg yolks
1 egg
zest of 2 blood oranges
Juice of 1 blood orange
1 tbsp vanilla bean paste

This is as easy as it gets: toss ricotta into a large bowl, and stir in the rest of the ingredients: coconut milk, maple, egg yolks + egg, orange zest + juice, and vanilla paste, mixing well to prevent any lumps (heaven forbid).

Tart Assembly:
Pour the ricotta filling into the baked and cooled tart shell. Place in the oven at 350 and bake for about 40-45 minutes, until filling is set. Let cool completely before serving.
Top with sliced blood oranges and shredded coconut if desired! Keep refrigerated until serving. Keeps well overnight in the fridge, covered loosely in plastic wrap – arguably it’s almost better the next day!

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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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Bellissimo Blood Oranges

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What to do when your blood orange bars crack something fierce and turn out a weird, strange color but somehow are still so delicious?

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Cover them with more blood oranges and chocolate drizzle!

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Shhh. You know nothing.

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Seriously though… these bars were delicious but omg the filling turned out the most bizarre color. I can’t explain it…. I am mystified. They also cracked like crazy (are they trying to emulate the fault lines on top of which I very nearly live? I would hope not) – I might have cooled them too fast – outside, at 6am – but… I had to go to work. Desperate times.

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BUT, all’s well that ends well, since they’re delicious and I somehow juiced all the blood oranges without getting blood orange splatter all over my kitchen walls. I did get some on myself that I didn’t discover until I got to work, but that’s neither here nor there and no one noticed…

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Thank heavens it’s the weekend! This has been a long couple of weeks (month? ugh).

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This weekend though – no complaints! It’s been lovely so far, and it’s only Saturday. I took a long, coffee-fueled hike/walk in Golden Gate Park today, which was just perfect as it’s been a long time since I doodled around over there.

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Here again we have a dessert-breakfast-breakfast-dessert situation that does duty for whatever time of day in which it finds itself.

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We ate it with ice cream for dessert (it was bomb) and then again alongside eggs & caponata for breakfast (yes, it’s blurry – it’s not you!)

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However you slice it, these bars are delicious, odd color notwithstanding. Blood orange season is short, so grab them while you can! Thinly sliced, I think they look like stained glass – they are one of my favorites.

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Happy Saturday!

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Blood Orange Bars on a Chocolate Coconut Crust

Gluten & grain free, refined sugar free, dairy free, pretty much paleo. Tart but sweet – it’s hard to argue with the iconic combination of orange and chocolate. Blood oranges take it up a notch, and are so beautiful! A Wait are Those Cookies original. Yield: 1 9″ pie dish; serves 2-8.

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao 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
3.5 tbsp coconut oil, melted

Preheat the oven to 350, and lightly grease a 9″, deep pie plate with coconut oil. Alternatively, you could use a tart ring with a removable bottom – I needed to transport mine so opted for just keeping it in a less fussy dish.

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.

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 17 minutes.

For the filling:

4 eggs
1/4 c pure maple syrup
zest of 3 blood oranges, roughly chopped
1/2 c fresh blood orange juice
pinch of sea salt
4 tbsp coconut flour
2 tsp vanilla extract

For the topping:
1 blood orange, thinly sliced
3 tbsp extra dark chocolate, chopped
1 tsp coconut oil

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, sea salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour the filling into the par-baked crust.

Bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like them cold!). Once cool, top with a thinly sliced blood orange. Combine the dark chocolate and coconut oil in a bowl and microwave on 30 second intervals until melted, stirring between intervals. Drizzle over finished tart.

Serve with vanilla ice cream :) Store any leftovers in the fridge.

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Happiness is jewel-hued citrus

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We bucked the Valentine’s Day trend with something that ISN’T chocolate! Isn’t that a novel idea?! Also, that chocolate banana cake last week kind of put us (temporarily) over the chocolate edge, so a little break didn’t come amiss.

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Besides that, the citrus situation right now is beyond awesome – blood oranges are beautiful! I love them – they’re remind me of mother nature’s version of stained glass.

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This galette was so satisfying to make, purely from indulging in the beautiful, jewel-toned citrus slices and their range of colors. I probably took an excessive amount of photos but I just couldn’t help it. Too pretty!

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I used a combination of blood orange, cara cara orange, and a small grapefruit, but you could really use whatever floats your boat! No hard and fast rules for this one, other than it’s generally delicious and makes a great breakfast.

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Grain free, gluten free, refined sugar free and pretty much paleo (depending on your personal paleo rules ofc). Super sturdy: you can fly wedges around like star destroyers, ha! I couldn’t decide whether I preferred this for dessert with ice cream or for breakfast – it really shines both ways.

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Let’s see what else is new. I did some hiking over the weekend on the ridges and had some beautiful weather.

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If you get a three day weekend this weekend, maybe treat yourself to some galette! Ours didn’t last long… there was really only about one (large) slice left after the dessert & breakfast shenanigans. Not sorry!

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Happy February! Go forth, enjoy the citrus season!

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Citrus Galette with Walnut Frangipane

Grain & gluten free, refined sugar free, paleoish. The crust is one I’ve used many many times on here – it’s my go-to galette crust when I want to stay gluten and grain free. Use whatever combination of citrus you like – I ended up with one small grapefruit, 3 blood oranges and two cara cara oranges, plus some meyer lemon zest. The walnut frangipane is a snap in the food processor (actually, you don’t even need to clean out the food processor all that much between dough and frangipane, so that’s a win) and adds a nutty sweetness to complement the citrus. Perfect for winter dessert or breakfast, or both! Yield: 1 galette, serves 2-6.

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For the galette dough

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

3 blood oranges
2 cara cara oranges
1 small grapefruit
zest of 1 meyer lemon
*Use whatever floats your boat and fits your dough here! There are no hard and fast rules for this galette.

For the frangipane

scant 1/4 cup coconut sugar
1/2 cup walnut pieces
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla

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

For finishing

1 egg, beaten
1-2 tbsp coconut sugar, for sprinkling

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough. Add sliced citrus, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle the whole thing 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; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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Blood oranges: Mother Nature’s ombre playground

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It’s blood orange season! They are just absolutely gorgeous, I never get tired of that beautiful color.

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They remind me of stained glass… appropriate, considering architecture and food are two of my fave things (really?! I’m sure you had NO idea). Case in point: old and new! A favorite juxtaposition.

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I love how they’re variegated in color too – you never quite know what you’re getting. Dark red? Ombre? Everything is fair game when mother nature gets involved.

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It’s sunny and beautiful today!! I’ve been enjoying the rain but I must say I’m not minding the sun either… AND it’s ski season! Tahoe-bound this week to get back on my K2 babies — it’s been way too long. Actually I’m currently sitting OUTSIDE to write this, what?! Weird. But awesome. Hooray for wifi that extends into the back yard!

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But back to food. This tart is perfect winter dessert — I’m also pretty sure I’ve said that about the last five citrus desserts I’ve made but that’s because it’s TRUE! Citrus + winter = made for each other. The brightness of the citrus perks up even the greyest of days, even for someone like me who *likes* the grey! (I like sun too, don’t get me wrong)

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Highly recommended, easy and delicious. This can also be made in stages and left overnight in the fridge before serving, so it’s a user-friendly experience all around. Lightly sweet, lightly tart, orangey & chocolatey.

Happy weekend!

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Blood Orange Curd Tart on a Chocolate Coconut Crust with Candied Ginger

Blood orange curd is like lemon, only it’s orange! Brilliant, no? Ha. Lightly sweet, somewhat tart (though less so than it’s lemony cousin), complemented by a chocolate coconut crust and candied ginger… for breakfast and dessert! Gluten free, grain free, dairy free, refined sugar free, pretty much paleo. Yield: 1 9″ pie dish; serving sizes are up to your discretion. A Wait are Those Cookies original – the curd is riffed off of my usual go-to, and the crust is an easy favorite I’ve modified many times for different tarts.

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For the curd (make at least one day ahead so it can chill overnight in the fridge)

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c blood orange juice
  • 2 tbsp lemon juice
  • zest from 3 blood oranges
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, blood orange juice, lemon juice and orange zest. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge of a low boil. The curd should thicken and your whisk will make tracks – it will still be runny but will firm up a bit in the fridge. Strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the crust:

  • 1.25 c almond flour
  • 1/4 c unsweetened cacao powder
  • 1/2 c unsweetened shredded coconut
  • heaping 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 3.5 tbsp coconut oil, 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. Remove and let cool.

For garnish:

  • 2 small blood oranges, sliced thinly
  • candied ginger
  • shredded coconut

Assembly:

Once the crust is cool, pour the curd into the crust and bake at 350 for 10-15 minutes or until the curd is just set when you jiggle the pan. Let cool completely and chill for an hour or two before topping.

Top the cooled tart with sliced oranges & candied ginger + shredded coconut if that’s your jam (melted chocolate wouldn’t come amiss either, I’m sure)… Serve immediately, or store in the fridge for a few hours before serving. Refrigerate any leftovers – I usually just cover the original pie dish with foil but an airtight container works just fine too.

Happy eating!

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