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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All things boats, crisps & hikes

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November already!?

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The extra hour this weekend was pretty swell though, I must say. Fave human and I got in a great 6 mile hike this morning before we ate – crisp makes a great post-hike addition to eggs!

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A few photos of life lately – we took a sunset sail this weekend too, which was awesome. The sky was just spectacular; there is no filter on these photos!

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As usual, I was my weird self… not sure what’s going on here but it just looks typical… was I summoning the water?!

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This is the reigning favorite crisp recipe around here – it keeps its structural integrity overnight even when sitting on super juicy fruit, which is a must. It’s chunky in the best way, like a good granola – and it’s perfect for breakfast! Fruit, nuts, oats, yogurt and butter – what more do you need?

Disregard awkward three fingered claw…

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I had frozen some late season peaches awhile back and wanted to use them before they sat too long in the freezer. It goes against my love of seasonal baking, but waste not, want not! Turns out pomegranate and peach go quite well together anyway, and the rosemary keeps it from feeling too overly summer-y of a dessert. It comes together in a snap too, so what’s not to love.

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I love love love adding rosemary to desserts. It brings just the right amount of savory to whatever dessert it is – and we know I like things on the very much less sweet side. C and I both loved this one – it was disappearing with mildly alarming rapidity, so we’ll see if it makes it though the end of the weekend, ha!

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Rosemary Walnut Crisp with Peaches, Blackberries & Pomegranate

An extremely easily adaptable crisp – use whatever fruit needs to be consumed! I had frozen some late season peaches and wanted to use them before they sat too long – they went excellently with blackberries and pomegranate seeds. This minimally sweet crisp is basically breakfast – fruit, nuts, oats and yogurt! Nearly all of its sweetness comes from the fruit, so make sure whatever you’re using is perfectly ripe. Yet another riff on the crisp I’ve made a million zillion times, here. Yield: 1 8×8, 2qt crisp, serves several.

3 c peaches, sliced*
2 c blackberries*
1/3 c pomegranate seeds
2 tbsp c maple syrup
¼ cup water (I used 1/8 c port & 1/8 c water)
Zest and juice of 1 lemon
2 teaspoons arrowroot starch

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

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup coarsely chopped walnuts
1/4 c unsweetened shredded coconut
1/8 c coconut sugar
¼ teaspoon fine sea salt
1 tbsp fresh rosemary, finely chopped
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk yogurt

Preheat the oven to 350.
Toss peaches, blackberries, and pomegranate seeds 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, water/port, lemon juice and lemon zest until combined. Add the arrowroot, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

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

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

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A figgin’ awesome tart (and some bad puns)

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Hello and happy weekend!

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We’re having beautiful fall weather over here today – it’s starting to cool down during the days (which I love) and the nights have been appropriately chilly. As such, I wanted to get on the last of fig season before they’re gone from the markets!

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hahah see what I did there!! Figs?! Fig. 1?! Bahaha. Alright, I’ll stop torturing you… moving on.

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This tart is basically breakfast disguised as dessert. It has barely any added sweetener (maple) and it’s made of yogurt and eggs! C and I both LOVED the crust – I mean, we’re suckers for anything cornmeal anyway, but the combination of cornmeal and rosemary is just perfectly savory against the yogurt custard. I have a thing for rosemary in desserts anyway, so that was a given for me!

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We had it both for dessert and breakfast (of course) – I loved it with ice cream, but it is equally delicious alongside eggs and kale for breakfast.

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A few photos, just because they’re pretty, and I like to keep my little corner of the internet as visually appealing as possible! There is a lot out there these days – let’s keep this little spot happy.

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I can’t wait to get into the fall produce! I have some late season peaches that I froze and I feel I need to use, but apples and pumpkin are calling my name… we’ll see what sounds good by the time next weekend rolls around. In the meantime, I highly suggest you make this! It’s a very lowkey dessert – the filling comes together in about three minutes, and the whole thing (from crust to finish) takes just over 30 minutes in the oven.

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I love this time of year – the shorter days, earlier nights, and crispy air make me want to curl up at home with a good book and something in the oven.

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Yogurt Custard Tart on a Rosemary Cornmeal Crust

Lightly sweet – this is basically breakfast! The filling is made of greek yogurt and eggs with a bit of vanilla and almond extracts. The crust is wonderfully savory, with the cornmeal and rosemary – a perfect compliment to the custardy filling. It only requires just over 30 minutes in the oven, so it’s ideal for those times when you need a quick dessert – just make sure to let it set before slicing. Yield: 1 9″ tart. Serves: up to 8. The crust is a Wait are Those Cookies original; the filling is adapted from Food52, here.

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
1.5 tbsp pure maple syrup
7 tbsp coconut oil, melted
1 tbsp finely chopped rosemary

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, melted coconut oil, and rosemary, 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 a few minutes.

For the filling:
3 eggs
2 tsp pure vanilla extract
1/4 tsp almond extract
2 tbsp maple syrup
1.5 c (340 grams/12 ounces) plain full fat Greek yogurt
1 egg yolk, whisked with a tiny pinch of salt

In a medium bowl whisk the eggs and vanilla. Whisk in the yogurt. (The order in which the ingredients are mixed makes a difference in the smoothness of the filling, so it’s yogurt into eggs rather than eggs into yogurt!) When the crust is ready, remove it from the oven and turn the temperature down to 300°F. Brush the bottom of the crust with just enough of the beaten egg yolk to make a thin (moisture-proofing) coating. Return the crust to the oven for 1 minute to set the yolk. Remove the crust from the oven again. Scrape the filling into the hot crust and spread it evenly. Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like soft Jell-O in the center, 20-25 minutes. Check often in the last few minutes, as over-baking isn’t fun.

Cool the tart completely, in the pan, on a rack. Refrigerate if not serving within 3 hours. Top with figs, pomegranates, candied ginger, rosemary springs – anything that suits your fancy!

Store leftovers covered in plastic wrap in the fridge; keeps well overnight.

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Behold, fave human’s vision of the tart’s perfect angle:

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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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Life is just peachy

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Hello friends!

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

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

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

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

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

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

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Ricotta Peach Tart on an Almond Coconut Crust

Gluten free, grain free, and refined sugar free. Delicious all around! Very lightly sweet, perfect for breakfast (and also dessert, of course, but I really love it for breakfast & snacks!). Yield: 1 9″ tart. A Wait are Those Cookies Original

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut,, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease your tart pan or pie dish of choice with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups whole milk ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
3 large eggs
4 oz dark chocolate, roughly chopped
zest of 2 lemons
2 peaches, peeled, pitted and cut into thin slices

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple. Add the zest and chocolate. Pour the filling into the slightly cooled tart shell. Top with sliced peaches. Bake for about 50-55 minutes or until the ricotta filling is set; the top will be firm and golden brown.

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

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Camp and cherry cobbler

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Hello friends!

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Usually I do a camp post when I get back with a bunch of photos – this post will have to do double duty for that and this cherry chocolate cobbler situation! I came back from camp a week ago and face planted into a squillion work projects, so I am just getting caught up on life.

Camp was so, so amazing as always. It never ceases to amaze me how much impact it’s had on my life over the years (this was year 15! omg) – both in regards to my huge camp family, but also how much it’s helped me grow as a person. I LOVE Two Sentinels: it is truly is my home away from home. I had a great session, with 14 great girls and two amazing co-staff.

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It was a time of some serious belly laughs, friendship, relaxation, grounding, stargazing, singing, rafter climbing, mental resets and a reaffirmation of what is most important in life: love, friends, time in nature, and a break from technology. I’m having wilderness withdrawals!

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Definitely wishing I was still up among the pines in the high sierra, rather than behind a computer, but I know I’ll be back so I guess I can deal for now ;)

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At the very least, it’s nice to not wear shoes 24/7 – I always bake barefoot, and it felt great to get back into the kitchen for some summer baking.

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This cobbler is legit amazing for a summer breakfast – one guess who I ate it with! C and I stepped out for some cool foggy hiking up to Twin Peaks and Glen Canyon (this photo looks like something out of Middle Earth!) and ate it afterwards as part of delicious breakfast spread – usual eggs & kale not pictured but rest assured we ate them anyway.

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C and I have a serious obsession with cream biscuits – you’ve seen them featured in a many of my other desserts, but this time I figured I’d go the chocolate route. Despite looking like they’d be deadly chocolate death, they’re actually very lightly chocolate-y, which sets off the natural cherry sweetness perfectly. The cobbler itself is refined sugar free and whole grain! There is very little added sweetener, which we both love. I suggest making it for breakfast on a lazy summer morning!

Happy Summer!

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Cherry Cobbler with Chocolate Cream Biscuits

Whole wheat and refined sugar free! The natural sweetness of the cherries is complemented nicely by the chocolate biscuits, which despite their appearance are not overly chocolatey. Great for dessert or breakfast! A Wait are Those Cookies original. Serves 2-6, ish. I used my 2 qt dish that is 8 x 8, but you could also do this in a deep 9″ pie dish, or a larger, shallower pan (ie 9×11 or somesuch – it’s very adaptable).

For the filling:

enough cherries to fill your dish of choice! I used about 1.5 lbs, pitted (I used a combo of Bing & Ranier)
1 tbsp maple syrup
1 tbsp port (optional)
zest of one lemon
juice of one lemon
2 tbsp tapioca starch

For the cobbler:

1 cup whole wheat flour minus 2 tbsp
1/2 c cornmeal
3 tbsp cocoa powder
1 tablespoon coconut sugar
1.5 teaspoons baking powder
3/4 teaspoon kosher salt
1 tbsp vanilla
1 1/2 cups heavy cream
1/4 c chopped dark chocolate chunks

Heat the oven to 375°F. In your dish of choice, toss pitted cherries with maple, lemon zest and juice, port, and tapioca starch.

Mix the dry ingredients for the cobbler topping. Mix the flour, sugar, baking powder, salt, and chopped chocolate together in a large bowl. Add vanilla and pour in the 1 1/2 cups cream. Stir until just combined.

Scoop 2-tablespoon blobs of the cobbler dough onto the fruit. Bake for 45 to 55 minutes. Brush the cobbler dough with the 1 tablespoon cream and sprinkle with coconut sugar. Place the cobbler on a rimmed baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden brown around the edges (difficult to tell with the chocolate – make sure the centers of the biscuits are firm) and the fruit filling is bubbling, 45 to 55 minutes.