Wait… no citrus?!

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Hold the phone. NOT CITRUS?!

Surely you must be joking.

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Don’t worry, my love affair with all things citrus hasn’t ended, it’s just taking a week off so I can give apples some love. Apples haven’t really featured heavily in my desserts of late, so this is a nice change. Besides, apples, honey and almonds all pair so nicely together.

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This cake is a riff on the honey cake with blackberries & hazelnuts I made back in the fall, and this one once again reminds me of something you’d eat in the Shire – skillet and all, it’s very Tolkeinesque. Which of course appeals to my extraordinarily nerdy nature…

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Besides that, it’s light, delicious and comes together in a snap. I used a combination of apples since I love the tartness of Granny Smith but wanted a more complex flavor – Fujis are in here too.

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Excellent for dessert with some ice cream, and of course for breakfast alongside eggs & kale. Cake for breakfast? Sure, why not – it’s a great source of Vitamin E and healthy fats, plus it’s grain free, gluten free, refined sugar free and dairy free so everyone wins.

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Besides cake, a few snaps of what’s been occupying my time lately:

More SF series, of course.

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No filter on this next one — I couldn’t believe how bright it was!

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Enjoy your cake! It tastes best in good company :)

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Apple Honey Cake with Blackberries and Maple Almonds

Gluten free, grain free, refined sugar free, dairy free, paleo depending on your definition. Light almond honey cake studded with apples and topped with blackberries (mo’ fruit!) and mapled almonds. Yield: 1 8″ skillet cake; serves 2-8. Recipe is a riff on the honey cake with hazelnuts & blackberries, here. Note: I’ve adapted this recipe over time to fit my 8″ cast iron skillet perfectly, hence the odd measurements. Feel free to make this in a 9″ cake pan or skillet, just keep in mind the bake time will be less & you’ll have a slightly shorter cake.

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For the cake:

  • 1.5 c almond flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • heaping 1/4 tsp sea salt
  • 2 eggs
  • 1/3 c honey (I use raw usually) – runny and thick honey are both fine
  • 1/8 + 1/16 c coconut oil, melted
  • 1.5 tsp vanilla extract
  • 2 apples, peeled, cored and chopped into 1/2″ pieces (I used a mix of Fuji & Granny Smith)
  • 1 apple for topping, sliced into 1/4″ thick wedges + 1 tbsp coconut oil, melted
  • Cinnamon for topping

Peel, core and chop 2 apples, and set aside. Lightly grease your skillet or pan of choice with coconut oil and set aside. Preheat oven to 325.

In a large bowl, whisk together almond flour, baking powder, baking soda, and sea salt. Add in eggs, honey, coconut oil, and vanilla extract, and stir until all ingredients are just incorporated. Stir in 2 chopped apples. Pour the batter into the prepared pan and set aside momentarily. Cut up the last apple, slicing it into 1/4″ wedges and toss it with the tbsp of melted coconut oil. Fan these out across the top (this is totally optional of course), and sprinkle a little cinnamon on them. Bake for 60-65 minutes (if you left the apples off the very top of the cake, your bake time will be slightly less – check at 45), until the top of the cake is lightly browned, firm, and a tester in the center comes out clean. You can cover the cake with foil during the last 15 minutes of baking if the cake is browning too fast. Remove and let cool before topping & serving.

For the maple almonds

  • 1 c slivered almonds
  • 1/4 c pure maple syrup
  • pinch of sea salt

Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

For serving: top cake with blackberries and maple almonds! Slice and serve, especially good with vanilla ice cream. Store any leftovers covered, in the fridge for a few days.

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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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Meyer lemons: sunlight in food form

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More citrus! ALL THE CITRUS! Why stop now? It makes my kitchen smell like sunshine, and besides — meyer lemons are in season (at least on the trees I have access to, ha) and they essentially embody sunshine in one little package.

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Which means they were featured for the last round of dessert shenanigans! In two forms, both in a soufflé-cake-pudding hybrid and some lemon curd because you really can never have too much lemon.

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I love December things! Lights, pretty houses, giant trees, and dessert. And tree elves doing yoga, obviously.

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More drawing, of course.

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But, back to the dessert (since I know that’s why you’re all here anyway!) — Light, refreshing and full of lemon flavor — this hybrid soufflé-curd-pie-cake-pudding is damn delicious. Perfect for the wintertime when the pop of citrus brightens up grey days and makes your kitchen smell like sunshine! Also perfect when you want dessert and need a break from the usual heavy desserts of the season.

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Happy holidays! Hopefully you’re enjoying the season with loved ones and eating everything delicious.

Meyer Lemon Soufflé Curd Cake with Lemon Curd, Maple Blackberries and Mint

Paleo, gluten & grain free, dairy free, refined sugar free. Yield: 1 9″ pie dish, serves 2 (just kidding. Only kind of…) — it actually realistically could serve up to 6! But only if you feel like sharing.

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For the lemon curd (best to make ahead and refrigerate), lightly adapted from What the Fork:

  • 4 eggs
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 1/3 c honey
  • 1/2 c coconut oil
  • large pinch of fine sea salt
  • heaping 1 tsp of vanilla extract

In a saucepan over medium heat, whisk together eggs, lemon zest and juice, honey, salt, and coconut oil. Continue to cook the curd over medium-low, whisking constantly, until it thickens. It should be about the same consistency as pudding after 8-10 minutes. Remove from heat once thickened, whisk in vanilla extract, and strain (I use a mesh strainer and a flat spatula for this) to remove any errant zest chunks. Once cool, store in airtight jars in the fridge. Keeps for a week or two, but I doubt it will last that long!

For the soufflé cake, adapted from 24 Carrot Kitchen, here:

  • 4 eggs, separated
  • scant 1/2 c full fat coconut milk
  • 1/4 c maple syrup
  • 1.5 tsp vanilla extract
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 3 tbsp coconut flour
  • large pinch of fine sea salt
  • mint leaves for garnish

Preheat the oven to 350, and grease a 9″ pie dish.

In a non-reactive bowl (I like to use the bowl of my stand mixer), use a hand mixer or the raw power of your biceps to beat the eggs whites until they’re glossy and hold soft peaks. In a separate large bowl, whisk together the egg yolks, coconut milk, maple, vanilla, lemon zest and juice. Whisk in coconut flour and salt. Gently fold in the egg whites until fully incorporated. Pour the batter (it will be relatively thin) into your prepared pie dish and bake for 30-35 minutes. The filling should be set and the top should be lightly browned — if it’s browning too fast, cover the top with a bit of foil. This cake is designed to have a pudding-y layer at the bottom, so be careful not to overbake. Let cool before serving.

While the cake is baking, toss a bag of thawed (or fresh, if you’re lucky) blackberries with a drizzle of maple or honey, and let marinate in their juices until ready to serve.

Serve this deliciousness in a bowl, since the cake won’t slice all that neatly anyway and it makes a gloriously delicious mess when served with extra lemon curd, blackberries, mint leaves and a little vanilla ice cream.

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Tolkienesque Cake for Dessert and Elevenses!

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Welcome to the Shire!

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Happy circumstances dictated that a Tolkeinesque dessert was in the offing (sometimes, you just need themed desserts)… as such, this one was directly inspired by the Hobbit: besides Beorn’s honey cake being mentioned in the Hobbit itself, blackberries and hazelnuts just seem like they’d be something you’d stash in your knapsack during your travels, right? And hobbits seem like the type to have cast iron skillets. So there you go. ALSO this cake is not only dessert but also does double duty for Elevenses (I can attest. I actually ate it for elevenses / brunch / breakfast / lunch, as part of a very complete, Hobbity spread).

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In other news, I went to the opera on a random Tuesday the other week because, why not?

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More drawing!

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And more cake.

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It’s rainy and drizzly today and as such is perfect cake and indoor fun weather; I highly recommend this one. It’s somewhat like a light variation on pound cake, and the blackberries / hazelnuts make for a great textural pairing. Plus ice cream. Obviously. They may not have had ice cream in the Shire, but let’s face it: everything is better with a bit of cream, right?

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Yes, the blackberries in the pictures are frozen — they were subsequently thawed and honeyed and drizzled and got all juicy and delicious, but for ease of transportation, that happened after the photos.

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So! Cake! And a nice revisit to the land of the Shire; I was a little overdue. Be warned, the maple hazelnuts are supremely addictive…. don’t say I didn’t warn you ;)

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Honey Almond Cake with Honeyed Blackberries and Maple Glazed Hazelnuts

Lightly sweet cake that is somewhat akin to a lighter pound cake, topped with tart-sweet blackberries and crunchy hazelnuts. Hobbit-y dessert perfection that also happens to be gluten free, grain free, dairy free, refined sugar free, and arguably paleo (depends on what sweeteners are on your okay list). The cake is adapted from Cookie and Kate, here! One confession: I’m a crazy baking person and for Hobbit authenticity and size preferences I wanted to make this in my 8″ cast iron skillet, which meant that I made a 3/4 recipe of a a full 9″ pan. I will be posting my altered measurements here; if you bake it in a 9″, it will just be a slightly shorter cake (apologies for some of the funky measurements!)

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For the cake:

  • 1.5 c almond flour (not meal), firmly packed
  • 3/4 tsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 1/4 + 1/8 tsp fine sea salt
  • 2 eggs, beaten
  • scant 1/2 c runny honey
  • 1/8 + 1/16 c melted coconut oil
  • 1.5 tsp vanilla extract

Preheat the oven to 325, and lightly grease cast iron skillet or pan of choice with coconut oil. Toss a little almond flour in the bottom to finely coat. In a large bowl, whisk together almond flour, baking powder, baking soda, and sea salt. In a smaller bowl, whisk together beaten eggs, honey, melted coconut oil, and vanilla. Pour wet into dry, and stir until just combined. Pour into the prepared pan, and bake on the center rack of the oven for about 38-40 minutes. I checked mine at 30 and put it back in for 8; it was perfect at 38. The top should be golden brown and firm to the touch, and the center shouldn’t jiggle when lightly shaken. Remove from the oven and let cool before topping and serving.

For the honeyed blackberries:

  • 1 bag frozen blackberries, or fresh if they’re in season
  • 1 tbsp runny honey

Thaw blackberries, if frozen, and toss with the honey…. and that’s it! Let sit for a few hours if you have time — they get extra juicy that way.

Maple Glazed Hazelnuts:

  • 1/4 c pure maple syrup
  • 1 c roasted hazelnuts
  • sprinkle of sea salt

Remove most of the skins from the hazelnuts by rubbing them together; it doesn’t matter if there are skins left, but I try to get rid of the majority. Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

For serving: Top cake with honeyed blackberries & glazed hazelnuts, and preferably ice cream.

Store leftover cake in the fridge; covered with foil in the original pan is just fine. I’m here to attest that this cake is fabulous the next morning for breakfast!

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Death by chocolate via skillet

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Hello!

This is a rather belated post / a compilation of a lot of things that have transpired out of my oven of late… I have no other excuse other than that I’ve just been lazy on the blogging front. And also it’s been HOT. So running the oven is the last thing I ever want to do when it’s a thousand degrees in the shade. Despite that, I’m sharing these brownies that require an oven because a) they’re amazing and you need them and b) I made lemon bars that got eaten so fast there was no picture to be had but they were AMAZING and if it cools down several degrees I’ll no doubt make them again soon and hopefully get in some pictures so you can see the deliciousness, in case you don’t believe the words (though you should).

Let’s see, what else has been shakin…

Occasionally I have fun with fans.

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I’ve been doing a lot of this, and it’s been glorious (btw; highly recommend this book; I couldn’t put it down).

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I got to see my favorite band ever ever ever in the beginning of June!! Caravan Palace is AMAZING.

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Summer means a glut of zucchini (at least in theory; I am [im]patiently waiting for the zucchini plant to really get going; at the moment am having to restrain myself from ripping the somewhat tiny zucchinis off the plant and eating them immediately. That being said, I did get to get out my spiralizer again after a long hiatus, and that was fun.

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But.

These brownies. Do you see that caramel sauce swirl going on down there?!

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Are pretty much death by chocolate in a skillet. In the best way. I took these brownies that are super dark, fudgy and dense and refined sugar free and dairy free and gluten free and DELICIOUS….

… and then I trashed them up with paleo caramel and coconut and more chocolate and they became a fairly evil dessert. I use evil in a complimentary way, of course.

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Topped with paleo gelato, they just about sent me over the edge (I was not eating these alone either, and I was not the only one accusing them of delicious death by chocolate). Good thing I was watching a movie on the floor so I didn’t really have to move very much after I finished them.

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But really. They’re amazing. Just pace yourself when eating, ha.

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Coconut Caramel Brownies

Gluten free, refined sugar free, dairy free. Fudgy, dark brownies with a deep dark chocolate taste — these are not for the faint of heart or for those who prefer a cakier brownie. No way man; eat these if you love dark chocolate in all its forms. The coconut caramel and coconut flakes take them over the top. Serves: a lot. Yield: 1 8″ cast iron skillet or an 8″ square baking pan.

Use the recipe below for the brownies: Deep Dark Flourless Brownies 

  • 6 tbsp coconut oil
  • 4 oz extra dark chocolate [mine was 77%]
  • 2 oz dark chocolate [mine was 63%]
  • 2 eggs
  • scant 1/4 c coconut sugar
  • 2 tsp vanilla extract
  • 1/4 c unsweetened cacao powder
  • 3 tbsp arrowroot starch
  • 1/4 tsp fine sea salt
  • a handful of extra dark chocolate chips

1 batch of paleo caramel (I used this one from Bakerita, here — it is DELICIOUS)

  • much easier to make this ahead of time and refrigerate until needed — I made it the day before. It will also thicken up in the fridge the longer it sits.

For toppings: flaked coconut, shredded coconut, melted chocolate if desired

Preheat the oven to 350, and grease an 8″ cast iron with coconut oil or line an 8 by 8 pan with foil.

In a saucepan over med-low, melt coconut oil+extra dark chocolate+dark chocolate until smooth, stirring occasionally (you can also do this in the microwave, stirring at 30 sec intervals if you are feeling supremely lazy). In a biggish bowl, use an electric mixer to beat the eggs, coconut sugar, and vanilla until pale and smooth, about 2 minutes. After that’s all good, beat in the coconut oil-chocolate goodness until incorporated. In a small bowl, combine cocoa powder, arrowroot powder, and sea salt; then slowly use the mixer to beat that into the rest of the mix. Don’t overmix, just make sure there aren’t any pockets of cocoa powder. The batter should be thick and smooth. Stir in the extra chocolate chips. Spread the batter into the prepared pan.

Drizzle about 1/3 to 1/2 of the cooled caramel onto the brownie batter, and use a knife to swirl it together. You’ll end up with streaks and pockets of caramel, which are delicious– don’t feel like you need to completely stir it into the batter.

Bake for 30 minutes in an 8″ skillet (it’s thicker, so test accordingly) or for just about 25 minutes in an 8 by 8 pan, until a tester comes out clean. Let cool completely before topping.

Once cool, drizzle remaining caramel sauce over the top and excessively top with all the coconut. Toast the flakes if you like, or toss them on un-toasted – I did half and half and both were delicious. Melted chocolate drizzle is also a nice touch!

Slice. Eat. Devour. Might I suggest eating them in delightful company, since good food is so much better that way?! Also because a chocolate coma is more fun when you’re in good company.

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Two Weeks: Brownies are obviously called for.

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The advent calendar of baked goods continues! TWO MORE WEEKS. Actually, less than two weeks. Let’s get to days, shall we? 13. And that includes weekends.

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Also, the to-do list is finally getting smaller, which might account for the two types of baked things that emerged this weekend.

And eggs! Always eggs. These were especially pretty though, so… here they are.

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I exercised my math skills and made 3/4 of a brownie recipe this weekend, because a) I’m just cool like that and b) I was using my favorite skillet and I decided that a 1/2 batch doesn’t appropriately fill up the skillet and c) more brownies is ALWAYS the answer. This isn’t a new recipe, but these are probably just my favorite brownies, pretty much ever. Big claim, I know… but I think if I had to pick one brownie recipe for the rest of forever, there is a really good chance it would be these.

And they disappeared in short order (though I did have help…)

This is the recipe I love so much — I suggest just making a double batch (I list the 1/2 batch measurements here) because they’re just THAT good. Gluten free, grain free, refined sugar free, full of healthy fats and… nearly three kinds of chocolate. WINNING.

That elusive last piece…

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And then in the midst of presentation preparations (PowerPoint for DAYS), I needed a study break so I made a small batch of chocolate chip cookies… because, cookies. I wasn’t even really craving cookies, but just to stand up and look at something that was NOT a computer or a powerpoint slide…. and then I ended up with cookies. Solid choice.

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The cookie recipe is from Living Healthy With Chocolate, here! I didn’t alter it aside from using 1/4 c date sugar instead of coconut and added ~1 tbsp maple syrup.

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They’re delicious! And they’re vegan which was important because I was feeling the need to eat a few bites of the dough…

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It’s the homestretch! Let’s see if we can’t squeeze in at least one more baked thing between now and June 3. Ready… GO.

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Sometimes caramel is the only thing that will do

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Three weeks. But who’s counting?! Not me, obviously…

Two weeks till I graduate, three weeks from today till I’m done done done! I feel like my posts of late are kind of like some version of a baked goods advent calendar until I’m done with my Master’s degree. Is that a thing?! Well whatever, I just made it a thing.

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I’m taking study breaks with baked goods! This week’s offering could  not be more different than the last post — that one was fruity and light, this one is shut-the-front-door dense, caramel-y, gooey, rich, and decadent (in the best way, of course). All while being paleo (it’s sweetened with maple so not strict paleo), vegan, free of the glutens, and full of healthy fats and real food! Because, well, because. Because real food is good for you! And it tastes better anyway, right? Right.

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Might I point out this also makes a great side dish for breakfast… alongside eggs and salad and leftover caponata. Don’t question. Just do it!

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Highly recommend to consume this in front of Monty Python and the Holy Grail with excellent company for full brain-rejuvenation effect and happy taste buds.

And that is officially all I got on the anecdote front. Brain is in maxed out mode, I think it’s time for bed. Yes, I know it’s 8:45 on a Friday night. Nope, I’m not sorry at all.

Happy Weekend!

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Vegan Salted Caramel Skillet Blondies

Vegan, paleo, gluten free, refined sugar free. Dense, fudgey, gooey, and delicious. Yield: 1 8″ cast iron skillet, which feeds however many you decide (1? 2? a dinner party? you do you). Lightly adapted from With Salt and Wit, here!

For the caramel:

  • 1/3 c almond butter
  • 1/4 c maple syrup
  • 1/4 c coconut oil, melted

For the blondies:

  • 1.5 c almond meal (or flour, also fine)
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • heaping 1/2 tsp cinnamon
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1/8 c coconut oil, melted
  • 1/8 c unsweetened applesauce
  • scant 1/4 c maple syrup
  • 2 tsp vanilla
  • heaping 1/4 c extra dark chocolate chippies

Preheat the oven to 350, and bust out your trusty little 8″ cast iron skillet! No need to grease it, such is the wonder of cast iron and the use of caramel under the blondie batter…

Mix the flax and water in a small bowl and let sit until gelled, about 5 minutes.

In a large liquid measuring cup (one of those pyrex ones works nicely) or other tall thing, vigorously whisk the almond butter, maple and coconut oil for the caramel until combined. You can do this in a blender if your almond butter is particularly thick — mine was runny enough to make a bicep workout feasible (and I decided I was too lazy to wash the blender later). Pour the caramel into the skillet and set aside.

In a larger bowl, combine almond meal, baking soda, sea salt, and cinnamon. Stir to combine. Add in flax egg, melted coconut oil, applesauce, maple, and vanilla. Stir until combined (shouldn’t take too long). Toss in chippies and give it one last good stir. Pour the batter into the caramel — you may have to smooth it out a little, and it will cause the caramel to creep up the sides. All good!! The caramel forms a nice crust for the gooey blondies, which turn out almost like cookie dough. Don’t worry too much about it spreading out perfectly, I promise it will be delicious.

Bake until the top is firm and the caramel is crackly on the edges. I checked mine at 20 minutes, then let it go for another 5 minutes since the blondie wasn’t as firm as I wanted. Final bake time was probably closer to 30 minutes. It helps to bang the skillet on the stove a bit to get the batter and caramel to settle. Once done to your liking, remove from oven and let sit for a few before annihilating.

Absolutely delicious with paleo gelato, or whatever floats your boat! Store any leftovers in the fridge.

Sincere apologies for the strange coloration on the photo below; I have no idea what happened and sadly grad school nonsense takes priority over having a proper photo shoot for the last remaining piece of blondie. Le sigh. Three weeks!

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Crisp = dessert, then breakfast

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Woah woah woah I graduate a month from yesterday! Wheeeeee almost time to decorate my mortar board. Because I care not that I’m getting a masters and that any display of creative originality might be frowned upon for grad ceremonies; any flat, otherwise boring surface is acceptable for yogic doodle decoration and glitter. Also, it’s probably time to make a dent in that giant pile of work I have to do between now and my practicum presentation but…. nah. I made crisp instead.

Because… CRISP!

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Infinitely more fun than papers and literature review and and and.. ew. Someone make all that go away so I can enjoy my crisp in peace, mmk?! Great.

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This one is full of springy, fruity deliciousness. Good for the soul and the bod — brightly colored (food should be fun!) and full of whole-food nutrients. Because all desserts should be able to do double duty as breakfast! Obviously.

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And with that… I’m back to work. Because even that little respite couldn’t last long (waaah).

Let’s get to it. Happy weekend!

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Vegan Raspberry Crisp with Meyer Lemon and Coconut

Fruity, lemony, springy, delicious, and good for your bod! All you could want out of a dessert / breakfast / fruity whole food shenanigan. Full of whole grains (oats), healthy fats (coconut and almonds), antioxidants (raspberries) and all kinds of textural fun. Vegan, gluten free, refined sugar free. Yield: one 8 by 8 pan. A Wait are those Cookies original!

For the fruity goodness:

  • 4 c raspberries (frozen is totes fine; just thaw them first)
  • 2 tbsp tapioca starch
  • 2 tbsp pure maple syrup
  • 1 tbsp meyer lemon juice*
  • 1 tsp vanilla extract

For the crispy fun:

  • 1 c almond meal
  • 1 c rolled oats**
  • 1/4 unsweetened, shredded coconut
  • 1/2 tsp fine sea salt
  • zest of one meyer lemon*
  • 3 tbsp pure maple syrup
  • 1/4 c melted coconut oil

*regular lemon will do but Meyers are SO fabulous; find them if you can!

** gluten free if desired

Preheat the oven to 350 and locate your trusty 8 by 8 pan that you make EVERYTHING in. Or maybe that’s just me…

In a large bowl, toss together raspberries, tapioca, maple, meyer lemon juice, and vanilla extract. Once it’s all combined, spread this evenly into the bottom of the 8 by 8.

In another largish bowl, stir together almond meal, oats, sea salt, and lemon zest. Add in maple syrup and melted coconut oil, and stir until combined, mashing out the largest lumps. Spread this goodness evenly over the raspberries in the prepared pan, and bake for 30-40 minutes, until the crumble topping is golden brown and the filing is bubbly and juicy (omg yum). Let sit for a few before annihilating. Leftovers (ha) store best in the fridge and are excellent for breakfast, just saying.

Top with any kind of iced dessert of choice – i.e.. vegan paleo gelato, dairy deliciousness, whipped coconut cream?! The sky’s the limit. You do you!

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Can someone explain how it’s already 2016?

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Woah. Apparently I’ve totally fallen off the blogging wagon. It’s nothing personal, don’t worry — I still love you, invisible internet friends!! But life seems to be taking me in different directions these days, so time to blog is few and far between.

That’s not to say I haven’t been baking…. or cooking… or eating… because all of those have been happening in spades.

AND I made cookies last night  apparently several days ago since I really failed at actually posting this when I thought I was going to… AND the cookies are fantastic.

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AND my winter quarter started today, how on earth is that possible?! I swear I just started break. Can I rewind and redo and have an extra month of break please?

In other news, my contribution to the Scott Fam holiday card was quite fun to execute, especially in fun new leggings…

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I’ve been drawing again, wheeee!

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But anyway, cookies! These are fantastic — chewy edges with softer centers, and extra chewy when you keep them in the fridge, which is my fave.

Happy 2016! I think this year is going to be pretty fabulous.

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Vegan Oatmeal Chocolate Chip Cookies

Vegan, refined sugar free, full of healthy fats and whole grains. Just sweet enough for the post holiday season. Thick, chewy edges with a softer center. Perfection. Yield: 17. Recipe lightly adapted and gratefully borrowed from Pralines and Greens, here!

  • 1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
  • 1 c almond flour
  • 1 c whole spelt flour
  • 1 c rolled oats
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  • sprinkle of fresh ground nutmeg
  • 1/2 tsp fine sea salt
  • 1/3 unrefined coconut oil, melted
  • scant 1/4 c maple syrup
  • scant 1/4 c coconut sugar
  • 1 tsp vanilla extract
  • 1/3  c extra dark chocolate chips

Preheat the oven to 350, and line a baking sheet with parchment paper. In a small bowl, combine flaxseed and water and let sit for the flax egg.

In a larger bowl, whisk together almond flour, spelt flour, oats, baking soda and powder, cinnamon, nutmeg, and sea salt. In a smaller bowl, combine melted coconut oil, maple syrup, coconut sugar, and vanilla. Pour wet into dry, and stir until just combined. Add flax egg. Toss in chocolate chips. Form the dough into little balls, and flatten slightly once they’re on the cookie sheet. Bake for just about 11-12 minutes, then let cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Store in an airtight container at room temp for softer cookies, or in the fridge for cookie with chewier edges (my personal fave).

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Really delicious half-eaten pumpkin loaf

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The first of the pumpkin loaves! I made one other pumpkin thing but this is more specifically FALL BAKING status. Because it’s suddenly freezing here and I’ve begun wondering how I survived in Oregon and also, where have all my warm clothes and layers gone?! I think I purged them from my wardrobe in a fit of frustration…. and now it’s become tank top, sweatshirt, scarf, fleece. Which is working tolerably well but… clearly I need help in the wardrobe department. Probably because whenever I try to buy sensible things I end up with boots and scarves and jewelry and don’t judge me, I know you have your weaknesses too, I see you over there on Etsy and Modcloth and Pinterest… oh wait, just me?!

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Also ps. Sorry for the slight awkwardness of the photos. I ate a bunch of the loaf before I realized it was good enough to share…. so you get half eaten loaf. I know that is sooooo appealing.

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On another semi unrelated note, I only have one more round of midterms and then it’s Thanksgiving! THANK GOODNESS. I have never been so grateful for the end of midterms in my life. Three rounds, so gross. I can’t really believe that I’m already only 3 weeks away from the end of the quarter. Can someone explain how that happened?! Mind blown. I have a feeling opera and jazzercise will get me through the last three weeks of medstats. And that will be my last three weeks of medstats EVER because obviously I am never doing that again.

I’ve been drawing again as a break from the madness:

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Jessie says hello, with drool:

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SO! Baking = coping mechanism. Let’s do this.

This bread is lightly sweet but so very fall-y and pumpkin-y and satisfying and delicious. I like the walnuts in there for texture but if that’s not your thing, chocolate would be just as good. It’s also stuffed full of beta carotene antioxidants, which is just generally fab.

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Quinoa Flour Pumpkin Carrot Bread

Vegan, refined sugar free, whole grain, can be gluten free! Friendly for IBS too since it has lots of great soluble fiber. Just in case you’re blessed with that sort of fun thing… it also might be fodmap friendly, depending on your fodmap tolerance; it was totes fine for me but it depends on you and your bod!

Yield: 1 loaf

  • 1 c quinoa flour, toasted*
  • 2/3 c whole spelt flour**
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • heaping 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 c pure pumpkin puree
  • 1/3 c pure maple syrup
  • 1/4 c coconut oil, melted
  • 1/4 c unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed + 3 tbsp water; let sit for 5 minutes
  • 2 large carrots, grated
  • 1/4 c walnuts, chopped

*toasting gets rid of the natural bitterness — I do it in a skillet over medium heat, stirring occasionally, for about five minutes or until the flour smells toasty

** Replace with more quinoa flour for gluten free!

Preheat the oven to 350, and lightly grease a standard loaf pan with coconut oil or your greasing thingy of choice.

In a large bowl, whisk together toasted quinoa flour, spelt flour, baking soda and powder, sea salt, cinnamon, ginger, and nutmeg. In a smaller bowl, whisk or stir or whatever with your fave implement the pumpkin puree, maple, coconut oil, applesauce, vanilla, and gelled flax egg. Toss this whole bucket of delicious into your dry ingredients, and stir until combined. Add in carrots and walnuts about halfway and stir until the dry mix is incorporated. The batter will be pretty thick – spread it into your prepared loaf pan, and bake for 40-50 minutes, or until a tester comes out clean. I had my timer set for 46 minutes, but my loaf came out perfectly at 42 — I started smelling it baking, and I don’t trust my super hot and uneven oven, so I tested it and it was actually perfect, so out it came. Let cool for about 10 minutes in the pan, then turn out onto a rack to cool completely.

Leftovers store best wrapped in foil in the fridge.

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