never enough stone fruit

Summer stone fruit!! Is totally the best!! I loooove the market bounty right now: basically anything you pick up is going to be delicious, and shine in whatever context you put it in.

Galettes are one of my favorite blank canvases for fresh produce: they are fruit forward; the crust can be whatever you want it to be (grain free? sure! gluten free? absolutely. whole wheat & cornmeal? done. herbs? why not!) and nearly any fruit works. They also make an amazing breakfast as well as dessert. Not to mention, they’re supremely unfussy and relaxed.

This one highlights some great peaches I picked up at the market, plus some blueberries that were slightly less than stellar (baking them totally takes care of that), plus rosemary that had been hanging out in my fridge and needed to be used – I love love love rosemary in my desserts, so that was an easy sell for me; also I hate wasting food in any way so odds & ends tend to find their way into dessert.

It’s pretty indicative of my week/weekend/week that I started this post 48 hours ago and am just now finishing it…. HELLOOOO DEADLINES nice to see you. I definitely worked pretty much all weekend so dessert had to be fast, which this one was. It was a great mental break to bake while it was foggy out, early Saturday morning. That is my preferred baking time (though obviously I love to bake so any baking time is good baking time).

reality. baking + monitor with work on the other side

Very short today because I just finished 11+ marathon hours of interview prep for the project we’re shortlisted for, and I’m dead. But I couldn’t leave this undone, plus dinner is in the oven so I have some downtime for a minute before I go back to work.

I hope your week from here on out is smooth sailing! Do yourself a favor and make galette, you’ll seriously thank yourself later.

Peach & Blueberry Galette with a Rosemary Cornmeal Crust

Whole grain and refined sugar free. A rustic galette with a crunchy cornmeal crust – great for all that summer fruit bounty! Yield: 1 galette; serves several. A Wait are those Cookies original.

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

In a food processor, pulse together whole wheat flour, cornmeal, sea salt & rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and 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. Flatten slightly and stick it into the fridge while you cut up the fruit (can be refrigerated up to several days if you want to make it in advance).

For the fruit:

4 peaches, sliced
1/2 c blueberries
2 tsp tapioca starch
1 tbsp maple

In a large bowl, toss together sliced peaches, blueberries, tapioca and maple.

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. 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 :)

easy breezy weekend crisp

Hi friends!

I didn’t work this weekend, yippee! In fact, my boss gave me Friday off to make up for working memorial weekend, so that was delightful. This weekend has been extra restful, at least mentally – several long city hikes mean that my legs are fried.

Here is a crisp for you! I have to say, this makes AMAZING breakfast. Maybe just skip the whole ‘make this for dessert’ thing and go right to breakfast? It’s really just whole grains + healthy fats + a boatload of fruit. So… breakfast! Add some coffee and you’re set. (Do you like coffee? … um, only with my oxygen –> story of my life)

We ate this for bfast (okay okay it was more like brunch) while watching the SpaceX launch! So coooool.

Great hike today with a little ladybug friend who made an appearance on C’s shoulder! So cute.

I repotted some plant beebs who needed new homes & were getting scraggly… and am fighting the battle of the fungus gnats (ew sorry maybe that’s not the most appealing thing in a food blog..? you love me. it’s okay) in two of my plants so they got castile soap baths today. Stupid gnats. GET OUUUUTTT.

Anyway. Back to food.

Highly recommend this crisp biz – you can make it in about 10 minutes and it’s stupid delicious. And so adaptable! Any nut is good here – walnut / pecan / almond / even macadamia nuts would be good I think…. and the ginger, while super duper delicious, is totally optional. Apricots are really delicious right now, so I’d definitely pick those up if you can… I feel as though they have a bit of a short season for perfection. I took a bit of a chance on the cherries but they were ALSO amazing, so… get after it! Stone fruit season is off to a great start.

Happy weekending!

Apricot & Cherry Pecan Ginger Crisp

~2c fresh apricots, sliced
1c pitted fresh cherries
2 tsp tapioca starch
1 tbsp maple
1/4 c water
2 tsp vanilla

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped pecans
a handful of crystalized ginger, chopped
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk Greek yogurt

Preheat the oven to 350.
Toss apricots & cherries 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 until combined. Add the tapioca starch, 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 pecans, ginger, shredded coconut, maple, 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 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

desserts and deadlines

Hi friends!

I actually made this on Saturday morning for C and I, because I was working yesterday afternoon & today, but wanted a dessert! It *is* a three day weekend after all, for most people, deadlines notwithstanding.

It’s delicious. Light, fresh, and great for warm weather. Due to the aforementioned deadline (rude) I knew in advance I’d be working the weekend but also knew I’d want to make something; galettes are super quick to throw together, AND I found these apricots on sale at the market so that made my decision-making easy. C and I are (quite obviously) ALL ABOUT the fruit-forward desserts…. this totally fits the bill.

We ate it in the evening with ice cream & in the morning pre-hike – it makes an amazing breakfast, as it’s really only fruit & nuts! Winning.

Despite so much work I’ve actually had a really lovely weekend – great morning hike with the fave yesterday, plus I ordered a new lamp (on sale!) so I can finally stop tripping over my floor lamp & banging it when I stand up – it’s a little short for its current location.

Let’s see, what else.

Proof positive that I actually cook, and not just bake – these were amazing chicken thighs that I made last night, with forbidden rice. So easy – skillet, 425, olive oil, salt, pepper, 40 min. Boom! Dinner.

My plants are going ape and I’m thrilled! A bunch have been blooming and they just look so happy, which makes their human happy, so all is good in the junglelow.

Sometimes I also buy pastries (I KNOW TRY NOT TO BE SHOCKED). I love me a good almond croissant and when I have a massive deadline breathing down my neck on a holiday weekend, I like to treat myself to this kind of lunch. After all, life is all about balance (ie, salad + croissant for lunch).

Keeping it short since I just got edits back on my draft… time to get back to it.

Have a great rest of the long weekend!

Apricot and Blueberry Galette with Cinnamon Crust

Light and summery, perfect for a holiday weekend or really, any time. Gluten & grain free, refined sugar free, with a lactose free option. 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
2 tsp cinnamon
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
1/2 tsp almond extract

Sliced apricots – I used ~10 of them / ~2lbs
A large handful of blueberries
1 tbsp salted butter
sprinkle of coconut sugar

*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, cinnamon, 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.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with sliced apricots & blueberries, 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 fruit 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.

This is my jam.

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Hi Friends!

I bring you the latest edition of baking your pantry! I haven’t actually shopped for baking specific things since the lockdown began in March, which is super fun – it’s giving me a nice excuse to use up the bits of things in my cabinets & also to get creative.

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For instance! I was gifted a jar of the most delicious apricot jam from a camp friend (hi, Doc!) and though I could have eaten it on toast, I wanted to use it in a dessert instead for fun. I’ve been saving it, and am so glad I had it around to use this weekend!

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These bars were actually supposed to be a galette. Funny how that happens… The dough wasn’t going to play nice to roll out – fine by me, since it made an excellent press-in crust for this instead, which is way less fussy. Jam tarts are maaaaybe the easiest thing on this planet, and infinitely adaptable. Out of the flours I suggested, or gluten free? No sweat, just swap in whatever blend of flours you like (highly recommend the cornmeal though, if you can do grains – the texture is phenomenal). Got a bunch of chia seeds and frozen fruit but no jam on hand? Make chia jam! Cook down the fruit for a bit with a bunch of chia seeds, let cool and boom – you’re on the way to jam bars.

Look at this flaky maldon sea salt goodness… it’s next level:

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Not quite sure if this is to be considered a tart, or bars. I’m kind of leaning toward bars since they slice up beautifully and would work well to serve at a – party? Ugh. Social distancing. Okay fine, they’d work well sliced to serve to those who you’re quarantining with! Highly recommend vanilla ice cream alongside, just saying – but they’re equally amazing as breakfast wedges, especially when you’ve just hiked 7 miles.

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C and I did our usual weekend hike today – 7 miles from his place, through the interior greenbelt and up Mount Sutro -> Twin Peaks -> home. It was fantastic, and such a beautiful day. My racerback tan is already aggressive and it’s only May…. I also have a fitbit tan, and a shorts tan, for those of you keeping score at home.

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Want to see what this really looks like?

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Sorry for the feet, hope that doesn’t gross you out. Ha! I promise they’re clean.

I hope you and yours are well! The outdoors is amazing for mental health – fully recommend getting out there (masked when necessary, of course, and observing social distancing rules!) to brighten up your quarantined days. And when you come back in, make jam bars. From my kitchen to yours! <3

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Apricot, Rosemary & Cornmeal Jam Bars

Whole grain (three different kinds!), dairy free and vegan with a refined sugar free option (depends on what kind of jam you use). Super easy to adapt, and comes together extremely quickly when you’re in need of a quick dessert or fun breakfast. Kind of like eating cornbread with jam, a personal fave. Yield: 1 9″ pan of bars, serves several. A Wait are those Cookies original.

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For the crust:
2 cups of flour [I used 1c whole wheat pastry flour, 1/2 c oat flour, 1/2 c cornmeal]
⅓ cup extra virgin olive oil
⅓ cup cold water
pinch salt

For the crumble and filling:
1/4 c almond flour
3 tbsp oat flour
~1tbsp rosemary, finely chopped (a few sprigs)
pinch of sea salt
1 tsp maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
~1/2 c apricot jam (I used the entirety of a smallish jar) – hopefully homemade but use what you got! Chia jam would be great here too.

maldon sea salt, for sprinkles after

Mix the flours and salt until well combined. Add olive oil and water. Mix and knead into a smooth dough – I used the food processor primarily for this, but easy to do by hand as well. Lightly grease a dish of choice – you could literally do this in anything. I used a 9″ stoneware pie dish, but feel free to use a tart pan w/ a removable bottom, springform, square pan, pyrex dish, you name it. Press the dough evenly across the bottom to form a crust, and set aside.

Preheat the oven to 375F. In a small bowl, stir together 1/4 c almond flour, 3 tbsp oat flour, a few springs of rosemary very finely chopped, and a pinch of sea salt. Add in a tsp each of maple syrup and vanilla extract, plus 1/2 tsp of almond extract. Stir until combined and crumbly.

Spread the apricot jam evenly over the prepared crust, followed by the oaty-almond rosemary crumble. Bake for 20-25 minutes, until jam is bubbly and crumble is lightly browned. Remove and let cool completely before serving. Sprinkle a little maldon sea salt over the whole thing to bring it up to the next level. Excellent with vanilla ice cream or in wedges on its own for breakfast. Store any leftovers (who are you?!) in the fridge, covered with foil.

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apples + cheese

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Okay I admit it…

I was super skeptical of this whole apple-pie/cheddar combination for a loooong time, despite that fact that I LOVE both apple pie and cheese. Not to mention that I like apples and cheese together, ha. For some reason, putting cheddar in pie crust or something like that struck me as slightly not appealing. Despite all that, I’ve had that combination on the brainwaves for awhile now, and finally got around to trying it. Happy to report that I actually find it shockingly delicious, and will be happily making it again in the near future!

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When I ate the crust of this by itself, it almost reminded me of a cracker, but in the beeeest way possible. Add in the filling and a little ice cream on the side (or not!), and we find ourselves an awesome dessert situation.

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C was even skeptical of this one at first but is definitely a convert, so I consider it a win all around. I almost ALWAYS have sharp cheddar in the fridge (unless there has been some unforeseen terrible event that has arranged to leave me without cheese – travesty) and I also happened to have granny smiths on hand that had been hanging out for awhile – I was feeling like they needed to get used sooner rather than later.

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Happy circumstances all around, since this thang came together in snap and was so so delicious and easy. Definitely recommend, if any of you are on the apple-cheddar-dessert fence.

Life lately has been a loooot of work deadlines, so my only exciting photos of late are from my walks to/from work – I love walking, since it seems like every time I go out I see something new! Or just some beautiful clouds. Either way, I’m a big fan.

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Cable car underpinnings.

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Plants taking a vacation in another window for a change of scenery.

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Please excuse the slightly weird lighting in the galette photos… they look overly dramatic or something because of the time of day – I was off my normal photography routine but it was so good, I had to share.

Happy weekend, blog friends! I hope yours are restful and fun :)

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Apple Cheddar Galette

Grain and gluten free, and refined sugar free. Slightly savory, slightly sweet and all around delicious. Great for breakfast on its own, or with ice cream for dessert. 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
5 tbsp unsalted butter, chopped (or ghee)
1 egg*
1/2 c sharp cheddar, grated

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

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, butter and cheddar to combine until it looks like coarse meal. Add in egg and pulse just until combined. Shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the filling:
4 granny smith apples, chopped into smallish pieces
zest and juice of two lemons
2 tbsp tapioca starch
pinch of sea salt
1/2 tsp almond extract
1 tbsp vanilla
2 tbsp maple syrup
1 tsp cinnamon

In a large bowl, toss together apples, lemon zest and juice, tapioca, sea salt, almond and vanilla, maple and cinnamon.

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 apples. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

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

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

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I love the number 2020

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Hi friends!

How is 2020 treating you so far? I’ve been BUSY. So many deadlines this time of year have meant some very long workweeks that bleed into the weekends (ew). But! I am not working this weekend and for that I’m super grateful.

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Had a great climb with C this morning – did a bunch of climbs at the top of my skill level, which always feels good. Finished and inhaled a plate of eggs & veg + a latte… working out on an empty stomach is great until I’m done, at which point I’m usually STARVING.

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I made these on Thursday night for a Friday datenight – I think they get better overnight actually, so I like making them in advance. Plus, I needed to destress and baking is my favorite way to do that.

I’d had a bag of cranberries that I tossed in the freezer somewhere in the early part of December, and some rosemary hanging out that I didn’t want to waste (waste not, want not!). Besides that, I’d been thinking about the rosemary – cranberry combo for awhile and I’m happy report that it’s fully excellent.

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These slice like beauties; are tart and “buttery”, despite being dairy free. Actually, they are free of all the things (gluten, grain, dairy, refined sugar & are vegan & paleo), so everyone can share the love.  Not to mention, they come together in a snap, so no waiting around. Perfect for breakfast or brunch, or an anytime snak.

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Happy weekend! Hopefully you’re finding time to bake something delicious and/or treat yourself right.

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Cranberry Chia Bars with Rosemary Pecan Crumble

Fully sliceable, tart, breakfast or anytime snak bars! Free of all the things, so everyone can share the love. Gluten and grain free, dairy free, refined sugar free, vegan & paleo. A Wait are those Cookies original.

For the cranberry filling

1 bag (~2 c) fresh cranberries
zest & juice of one lemon
2 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat cranberries, lemon zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
~1tbsp finely chopped rosemary – I used about 1.5 large sprig’s worth
1/3 c chopped pecans
1/4 c unsweetened coconut

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, rosemary and coconut oil together. Reserve a heaping half cup and stir in the pecans & 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 cranberry chia jam. 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 ;)img_1927

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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This way to the Emerald City

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Hello and happy weekend!

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We’ve been having the stormiest weather over here this week and I LOVE it – rain is my favorite!

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Besides which, it’s made everything so GREEN! The hills are absolutely gorgeous.

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C and I went for a saunter up Twin Peaks today and everything was so green and glorious – not to mention the crystal clear air!

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Apparently the theme of today’s post is green…

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This tart is straight up amazing! It’s all kinds of earthy, minty flavor wrapped up in a polenta and almond crust. Matcha and mint are such an easy sell for me, and besides, vanilla bean just makes everything better, instantaneously.

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C and I universally agreed this is one of our top favorites – that’s saying something, since we like most things! He especially loved it – I’m betting it won’t last through the night ;) This is going on the must-repeat list, and SOON.

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It’s light and fresh – we ate it both for dessert with some ice cream (awesome, obviously) but it was equally good alongside a midday meal today (I’d call it breakfast since it was our first meal of the day but we didn’t eat till 1:30 so that seems a bit of a misnomer…)

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Happy three day weekend!

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Matcha Mint & Vanilla Bean Panna Cotta Tart

Full of green tea, minty goodness. This tart is only lightly sweet, earthy from the tea and refreshing from the mint. Vanilla bean just makes everything better. Cornmeal & almond flour round out the crust, making this gluten free, refined sugar free & dairy free. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1/4 c melted dark chocolate

In a large bowl, stir together almond flour, shredded coconut, cornmeal, 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.

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

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk, divided
1.5 tbsp vanilla bean paste
1 tsp peppermint extract
1/4 cup maple
Scant 1/4 tsp sea salt
1.5 tbsp matcha powder
melted coconut butter or 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 coconut milk. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the remaining 1.5 cups of coconut milk into a small saucepan. Add vanilla, mint extract, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat (blend if necessary with an immersion blender if you have a few matcha blobs). 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. Drop melted chocolate or coconut butter onto the surface of the tart and swirl with a knife or a toothpick. Place in the refrigerator until set, approximately 4 hours.

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

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Cake for breakfast? Sign me up.

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Hello! December is progressing at a ridiculously fast clip, as it always seems to….

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I’ve been enjoying all the holiday things – spent yesterday at the Dickens Fair to see friends and fave human do some performing; and happened to come upon these hilarious dead rat gingerbread (clearly I need some new cookie cutters…)

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C and I loved this cake! I riffed on my last ricotta cake to see if I could get it to be more like a cheesecake – this one is definitely that. It reminds me most of cornbread crossed with cheesecake, which sounds weird but I swear it’s amazing. It’s light but dense at the same time, but in a way that isn’t heavy. As per usual it’s not very sweet – the chopped apples in the batter bring just the right amount of sweetness.

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Aside from the extra bowl required to beat the egg whites (which I find super fun – it’s my favorite bit of kitchen alchemy), the cake comes together super quickly and with a minimum of fuss. Arguably could be made in the morning for brunch, but it also keeps excellently in the fridge overnight and is almost better cold, in my opinion, making it a great candidate to be made the night before.

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It goes superbly with ice cream for dessert, but is equally amazing sliced in simple wedges for breakfast. Of course we at it alongside eggs & kale – it would be really perfect to feed a holiday morning crowd!

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I am so very tempted to make this again, and soon – it’s definitely a favorite of mine. Luckily, I’m out of ricotta at the moment, so I’ll settle for brunch with a friend. Happy holidays!! Hug your loved ones and bake them things, I promise they’ll be happy!

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Ricotta Polenta Cake with Apples and Pomegranate

I LOVE this cake. Only lightly sweet, it’s somewhere closer to being a cornbread crossed with a cheesecake. The apples bring just the right amount of natural sweetness – it’s perfect for breakfast. Yield: 1 9″ cake. Adapted from my last ricotta cake, here.

6 tbsp unsalted butter, at room temperature
1/3 c maple syrup, divided
zest of 2 meyer lemons
2 tsp vanilla extract
4 eggs, separated
1.25 c almond flour
3/4 c fine polenta
scant 1/2 tsp sea salt
1.25 cup whole milk ricotta cheese
1 granny smith apple, diced
1/2 granny smith apple, thinly sliced, for garnish
1/3 cup slivered almonds, optional for garnish
a sprinkle of coconut sugar
thinly sliced apples & pomegranate arils for garnish
a bit of chopped crystalized ginger, for garnish

Preheat the oven to 325, and either use an 8″ springform pan OR do like I did and use a 9″ cake pan, well greased and lined with two strips of parchment paper so that you can lift the cake out onto a cooling rack easily.

Using a hand mixer (or a stand mixer) , beat butter, half the maple, lemon zest, and vanilla in a large bowl. Add in egg yolks and beat until combined, another minute-ish. In a smaller bowl, whisk together almond flour, polenta, and sea salt. Add the dry ingredients into the larger bowl, add ricotta, and stir to combine.

In a separate, non-reactive bowl, beat the egg whites until soft peaks form (preferably with your hand mixer or stand mixer so that your arm doesn’t fall off) – drizzle in the rest of the maple while mixing.

Fold the egg whites into the batter in two batches, then fold in chopped apples. Pour the batter into the cake pan, and top with sliced apples and almonds, if using. Sprinkle with a bit of coconut sugar. Bake for 45-50 minutes, until a tester inserted into the middle comes out clean (mine was done closer to 50 min). Let cool for at least 10 minutes, then lift out onto a cooling rack to cool completely, removing parchment from underneath if you used it. Let cool completely before serving; also delicious cold if you want to stick it in the fridge for an hour or two.

Garnish with pomegranate arils before serving! Excellent with a bit of vanilla ice cream (really, what isn’t) for dessert or eat it alongside eggs for breakfast. Keeps well for several days, covered in the fridge or stored in an airtight glass container.

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Tis the season for festive desserts

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Happy December!

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Time for the full-tilt holiday jungle madness to start. I do love this time of year though, even if it means that going to the store becomes an exercise in all kinds of patience. It’s so pretty though, with the cold weather, trees and lights everywhere, and the RAIN! We’ve been getting so much, and I just love it. Even the streetlights reflecting in the wet pavement look festive. Besides that, it’s the season for festive desserts and pretty baked goods! (not that I really need an excuse, but whatever)

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I just put up my tree! I am one of those “nothing Christmas-y before the first of December” people, but here we are – I happened to have time after seeing fave human yday to go grab a tiny tree, and it is currently brightening my living room.

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So! This tart!

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It immediately became a huge fave of C’s and mine; it is tart, but just lightly sweet enough – we both love cornmeal anyway so that part is an easy sell. For the filling, thinly sliced apples are layered over chunky cranberry compote and then everything is submerged in a really simple coconut custard before baking. It sounds complicated, but I promise it isn’t! As with almost everything I make, it is great for dessert with ice cream, and equally great for breakfast.

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As per usual, C and I ate this as part of a very late brunch after hitting the gym for several hours – I was SO ready for all kinds of food at that point (and shaky! We’ve gotten back into climbing, and though my muscle memory is pretty good, my forearms and fingers are going through some serious reconditioning!)

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Happy holiday season! Do yourself a favor and whip up a quick cranberry tart: your tastebuds and your loved ones will thank you :)

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Apple Cranberry Custard Tart on a Cornmeal Coconut Crust

Tart, lightly sweet, and perfect for the holiday season. Thinly sliced apples are layered on cranberry compote, and a simple coconut custard is poured over the whole thing before baking. Gluten free, dairy free, and refined sugar free. Yield: 1 9″ tart, serves somewhere around 6. A Wait are Those Cookies original.

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For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, 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 tart pan 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. Increase oven temp to 375.

For the filling:
2 cups fresh or frozen cranberries
1 tbsp maple syrup
zest of 1 lemon
1/4 tsp nutmeg
3 tsp vanilla extract, divided
1/4 tsp almond extract
2 eggs
1 teaspoon tapioca starch
1/2 cup full fat coconut milk
2 medium apples, peeled (optional), cored and thinly sliced*

* I used granny smith; pink lady or gala would be nice here too

Combine the cranberries, maple, lemon zest, and nutmeg in a small saucepan and cook over medium heat for 3 minutes or until cranberries pop and sauce thickens slightly. Remove from heat and stir in the almond extract and 2 tsp of vanilla extract. Let cool slightly.

Whisk together the eggs, tapioca starch, coconut milk, and 1 tsp vanilla.

Spread the cranberry compote over the bottom of the tart crust. Arrange the apple slices over the top, and pour custard over everything. Sprinkle with a bit of coconut sugar if desired, but totally optional.

Bake at 375 for 30 to 35 minutes until custard sets and apples brown. Let the tart cool for at least 10 minutes before removing it from the ring and cutting into it. Refrigerate if not serving immediately; keeps well in the fridge overnight.

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