Time to get our rhubarb on!

fullsizeoutput_1548

Hello hello!

fullsizeoutput_1544

I have one of my favorite spring combinations for you today – rhubarb and blood orange! I dug myself out from a very busy work week for a midweek baking reprieve (who cares if I have to bake at 6am as long as I can bake?!), which was lovely and relaxing.

fullsizeoutput_1532

Both rhubarb and blood oranges seem to have relatively short-ish seasons when I can readily find them in the market, and they really only overlap for a hot minute, so I had to take advantage while I could.

fullsizeoutput_1542

So glad I did – we both love tart things so this was right up our collective alley. Highly recommended if you’re a fan of rhubarb and citrus, or if you just generally love pretty and colorful desserts!

fullsizeoutput_154e

fullsizeoutput_154f

We thought this looked rather like a polynesian color scheme – I just LOVE the colors! So bright and spring-y. If I hadn’t made banana cake for Easter, this would have been a solid bet.

fullsizeoutput_1537

And of course it goes without saying that it does double duty for both dessert and breakfast – enter the obligatory eggs & kale picture! I have to say, it made a magnificent addition to breakfast. Then again, I also love it with ice cream for dessert, so it’s hard to pick favorites.

fullsizeoutput_1554

It comes together in a relative snap – both the crust and the frangipane are made in the food processor, and I almost always make them the day before so that all I have to do day-of is fruit slicing and assembly + baking. Pro tip: you don’t even have to clean the food processor between making the dough and the frangipane, because they use nearly the same ingredients! Win win because really – who wants to clean a food processor more than you have to?

In other news, my yard is flowering – See photo evidence below! :)

fullsizeoutput_1541

Happy Spring! Go get that spring produce before it becomes hard to find!

fullsizeoutput_1552

Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

Grain free, gluten free, and refined sugar free. Yield: 1 galette. Serves: 2-8. A Wait are Those Cookies original!

For the galette dough:

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

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

For the galette filling:

2 blood oranges, sliced
4-5 stalks of rhubarb, cut into chunks
a bit of coconut sugar for sprinkling
beaten egg, for egg wash

For the blood orange frangipane

zest of two blood oranges
scant 1/4 cup coconut sugar
1/2 cup almond flour
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla
1/4 tsp almond extract

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

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough. Add rhubarb and sliced oranges, in whatever pattern you like! Sprinkle with a little coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

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

fullsizeoutput_1534

fullsizeoutput_154e

Happiness is jewel-hued citrus

fullsizeoutput_1325

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

fullsizeoutput_1329

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

fullsizeoutput_1343

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

fullsizeoutput_1351

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

fullsizeoutput_1367

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

fullsizeoutput_1342

fullsizeoutput_1326

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

fullsizeoutput_135c

IMG_2450

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

fullsizeoutput_134e

Happy February! Go forth, enjoy the citrus season!

fullsizeoutput_1364

fullsizeoutput_1337

Citrus Galette with Walnut Frangipane

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

fullsizeoutput_1319

For the galette dough

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

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

For the galette filling

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

For the frangipane

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

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

For finishing

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

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough. Add sliced citrus, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle the whole thing with a little coconut sugar. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

fullsizeoutput_1359

fullsizeoutput_1321

fullsizeoutput_134c

Galettes: perfect breakfast food

IMG_2356

Hello hello!

fullsizeoutput_1299

I have galette for you today, which I must say makes excellent breakfast. You can also fly wedges around like they’re star destroyers, not like I did that or anything, ahem.

fullsizeoutput_129d

This comes together really quickly – the caramel can be made up to a week in advance, and the dough does best if left to hang in the fridge overnight, so all that really needs to happen day-of is apple slicing & assembly.

fullsizeoutput_129c

It also makes your kitchen smell amazing – I can attest (the benefits of living in a studio apartment: when you bake something, the entire apartment smells delicious).

fullsizeoutput_1294

Let’s see, what else has been going on… I’ve made a lot of cookies lately, so perhaps I will eventually post that recipe here. More drawing, of course!

IMG_2310

fullsizeoutput_129f

This galette is perfect for a light dessert with ice cream – it’s naturally not overly sweet (who am I kidding; nothing I make ever is!), and the apples make a nice contrast to the spices in the caramel. Grain free, gluten free and refined sugar free, so everyone can get in on the fun! Mostly paleo too, and could even be more so with the use of ghee in the crust.

fullsizeoutput_1295

fullsizeoutput_128c

Our professional opinion is that while it is undeniably delicious for dessert, it really shines for breakfast – it’s a perfect breakfast-pastry consistency and who doesn’t like wedges of this alongside coffee? Right. Exactly.

fullsizeoutput_12a1

My advice is to make and eat galette with those you love – it tastes better that way! And of course save some for breakfast ;)

fullsizeoutput_128e

Apple Chai Caramel Galette

Grain free, gluten free, refined sugar free, paleo. Probably could be lactose free no problem – just swap the butter in the crust for ghee or coconut oil. Lightly sweet, chai spiced caramel and tart apples – perfect for dessert with some ice cream or straight wedges for breakfast. Yield: 1 galette, serves 2-6 :)

For the caramel:
1 14-ounce can full-fat coconut milk
1/3 cup coconut sugar
1 tablespoons pure maple syrup
1/4 teaspoon sea salt, to taste
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1.5 tablespoons ghee (butter or coconut oil would also work)
1 teaspoon pure vanilla extract

Add the coconut milk, coconut sugar, pure maple syrup, and spices to a medium saucepan and whisk over medium-high heat. Bring mixture to a full boil, then reduce the heat slightly to allow the mixture to continue to cook at a managed boil. Whisk frequently/constantly to avoid the coconut milk from separating or clumping up. Cook and whisk until caramel has thickened slightly and has reduced to one half – one third of its original volume, about 10 to 15 minutes. Remove from heat and whisk in the salt, ghee, and vanilla extract. Let cool to room temperature – it will thicken a bit more as it cools (though mine is still on the runnier side of all things caramel – the longer it sits in the fridge, the thicker it gets).
Store in a glass jar and refrigerate until ready to use. Caramel can be stored in a sealed container in the refrigerator for up to 3 weeks. I usually make it ahead and let it hang in the fridge for a few days, which lessens prep work day-of anyway.

For the galette dough:

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

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

For the filling:
3-4 baking apples (I used granny smith), sliced
2 tbsp chai caramel, from above
juice of 1 lemon
1 tsp ground cinnamon
1 tbsp vanilla extract
2 tsp tapioca starch
2 tsp coconut sugar

For assembly:
1 egg, beaten
1 tbsp butter
1 tbsp coconut sugar
extra caramel, for serving & drizzling!

Once the dough has chilled, preheat the oven to 375. In a large bowl, toss apples with 2 tbsp chai caramel, lemon juice, cinnamon, vanilla, tapioca starch and coconut sugar. Set aside.

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.

Add sliced apples, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Dot with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 37 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 (it’s fine to leave it on the parchment paper on the cooling rack, I don’t find that it makes it soggy). Serve with extra caramel drizzle & your fave ice cream or whatever of choice! Keeps well covered in foil on the counter for a day or in the fridge overnight; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

fullsizeoutput_1298

Pie in the sky(line)!

IMG_1559

I’ve discovered in the last year that I really love making fancy pies! That’s probably fairly obvious to anyone who reads this on a semi-regular basis — I’m still dreaming of one day starting a pie/dessert business – we shall see!

IMG_1546

21875573_10155821747858982_132222487_o

IMG_1547

This is a start at least – to benefit the Lamplighters at their annual Champagne Gala auction, I made pie! Excited to report that it went for $45 — not too shabby! Besides, it was such a joy to make and to help benefit a group I love — everyone is just winning all around :)

IMG_1550

This one is an ode to my beloved Bay Area – despite all its issues (traffic and ridiculous cost of living, to name a couple), there is nowhere I would rather live. Besides, since the Lamps are based in SF, it was a fitting auction contribution.

IMG_1554

IMG_1548

The recipe is the same I’ve made before; namely the Death Star pie (here) – I find wild blueberries are optimal for decorative pies, since the small berries don’t create distortions in the top crust like chunkier things do (think blackberries, rhubarb, and apples). Plus, they look like night sky, AND they’re delicious – what’s not to like. This pie was refined sugar free and whole wheat.

IMG_1552

IMG_1551

I’m excited for so many top crust ideas – since I draw my own templates, the options are endless! Watch this space for further pie shenanigans ;)

IMG_1535

IMG_1541

 

Sometimes dessert is just messy and comical

IMG_1221

BEWARE THE BLOB!

I had to laugh when I took this out of the oven. I’m not sure if it was due to the humidity or what, but when I made cream biscuits this time, instead of staying all nice and biscuit-y shaped, they all just decided to merge and become… the BLOB!

IMG_1202

You can kind of see the divisions between the biscuits (there are technically 8 of them), but I still cracked myself up when I took it out. Not to mention the very red berry juice making its escape over the sides…

IMG_1219

Add to that the explosion of berry juice that occurred in my oven – thank heavens for precautionary foil; I only had one really (quite large) entrepreneurial drip escape its confines and end up on the oven floor – this is one of those desserts that definitely tastes better than it looks! Although if you’re going for comic value… well…

IMG_1215

Also not helped by some odd overcast light this morning when I was trying to photograph before running off to the office.. sorry for the slightly off photos. If I promise it’s delicious, will you believe me?! I wouldn’t virtually feed you subpar food, promise.

Regardless of what it looks like, this cobbler is a great excuse for using up the last of summer berries – no more white shoes for you! It’s after Labor Day! Not that I really ever follow that rule, or even own white dress shoes…

A few things from late-summer life lately:

IMG_1173

IMG_1186

IMG_1196

Anyway. You really don’t need an excuse to make cobbler, so what are you waiting for? Go create a blob of your very own! But… don’t say I didn’t warn you…. BEWARE THE BLOB!

Hehe.

IMG_1216

Summer Berry Cobbler with Meyer Lemon Cream Biscuits

Lightly sweet and (barely) naturally sweetened, and perfect for showcasing the last of summer’s berries. Strawberries, blackberries and raspberries play perfectly with meyer lemon, present both in the filling and in the cream biscuits. Whole grain and refined sugar free. Adapted from the rhubarb ginger mint cobbler I made awhile back, here. Yield: 1 9″ cobbler; serves… several. Or two. Your call!

For the filling:

  • 4 c strawberries, quartered (unless they’re really small, in which case halved is fine)*
  • ~1 c mixed blackberries & raspberries**
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 c arrowroot starch

*Basically, you want as much fruit as you need to fill your pan of choice. This about does it for me in my 9″ pie plate; I need a larger dish though since mine totally overflowed this time… whoops

**I bake straight from frozen (usually I buy mine when on sale & freeze them for later); fresh would also be fine

For the cobbler topping:

  • 1 c whole wheat pastry flour
  • 1/2 c whole grain spelt flour
  • zest of 2 meyer lemons
  • 2 tbsp meyer lemon juice
  • 2 tsp coconut sugar + a little extra for brushing the biscuit tops
  • 3/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 c heavy cream (I prefer Straus because… it’s the best!), divided + a little extra for brushing the biscuit tops

Preheat the oven to 375, and grab a 9″ pie dish (or an 8 by 8 pan would be fine too I’m sure; so would a cast iron skillet if you’d rather) Just make sure whatever you use is deep enough! Not that I speak from experience…. Stick some foil on the rack below the rack on which you’ll bake the cobbler, just in case of drips.

In a large bowl, toss together strawberries, raspberries & blackberries, maple syrup, arrowroot, lemon juice & zest, and vanilla. Let sit for at least 5 minutes — easiest to do this while you put together the cream biscuit for the cobbler topping.

For the cream biscuits: in a large bowl, stir together whole wheat and spelt flours, lemon zest, coconut sugar, baking powder and sea salt. Stir in the heavy cream and lemon juice until combined – the dough will be sticky & rather wet (but DELICIOUS). Spoon large dollops of dough onto the top of the cobbler – I used a large spoon and got about 8 biscuits; you can make them smaller if you like! Brush with a bit of extra cream and sprinkle with coconut sugar. Mine obviously all became one big blob, but whatever. Delicious.

Bake for 45-55 minutes, until the cobbler is beginning to go golden around the edges, and the fruit is bubbling (or the juices runneth over…). A thermometer (if you have one) is useful here – the internal temp of the centermost biscuit should be 200F. Let cool before serving – awesome either warm out of the oven, or room temp later – with ice cream either way, obviously. AND it’s even better for breakfast the next day; leftovers keep well, covered in the fridge.

IMG_1205

Messy, delicious pre-camp cobbler

IMG_0799

It’s that time of year again! I leave tomorrow for my home away from home: camp, under the tall pines and in the crisp Sierra air.

IMG_4715

I have this strange tradition of always making some kind of fruit dessert before I leave – something about the combination of mindful baking that takes my mind off the trillion things I have to do before I leave, plus the freshness of the fruit that I miss while I’m at camp. I have no idea when this started, but for the last 5 years or so, it seems that I always make something the day before I leave. So! Cobbler. Here ya go. At least it was a change from the shortcakes – I looked back into the archives & apparently I made shortcakes the last three years. I suppose there’s something to be said for consistency?!

IMG_0794

And after I finish the trillion things it feels like I need to do today…. CAMP! YAY! It really is my home away from home – an awesome family who I only see about twice a year, beautiful surroundings and a soul-soothing break from technology.

IMG_0786

But in the meantime, before I go… I’ll eat cobbler. One of the more homely desserts out there – a blobby, delicious mess – but sometimes, dessert needs to be less than perfectly aesthetic and perfectly delicious.

IMG_0787

Cobbler is obviously dessert alongside a generous scoop of ice cream, but no doubt also will be breakfast, because everyone knows that cobbler is one of the most perfect breakfast foods (right up there with pie) – especially since this one is whole grain and full of fruit! That’s breakfast, right there.

IMG_0783

I really wanted to use leaves from my ginger mint plant – it’s actually a thing! It’s mint, that tastes gingery! Literally amazing. But sadly, a resident caterpillar thought it was amazing too, and ate all the leaves yesterday, RUDE. Which meant I had to punt and use regular spearmint, but it’s still delicious, I promise. And the caterpillar has been kicked out of his comfy digs on my plant, so hopefully the ginger mint (whose name is Watson, by the way) will make a speedy recovery.

IMG_0788

In other news… let’s see. More progress on the SF series, and a few different days of fun on the Bay!

IMG_0697

IMG_5659

IMG_0739

IMG_0775

IMG_0745

IMG_0760

Happy July! See ya on the flip side of my wilderness sojourn.

IMG_0792

Rhubarb Raspberry Ginger-Mint Cobbler

Heavy on the fruit, lightly sweet with a kick from the ginger and a hint of mint  – perfect for summer since (unlike pie dough) there’s no fussing with cold butter or unwieldy dough in a hot kitchen. Cobbler is one of the easiest summer desserts – start to finish, it really only takes about an hour. This one is supremely easy, whole grain, and refined sugar free. Yield: 1 9″ pie dish; serves…. 2? Hahahaha I kid. Sort of. You could feed anywhere from 2-6 people, but I argue for two with breakfast leftovers ;) A Wait are those Cookies original; topping lightly adapted from the Kitchn, here.

For the fruit filling:

  • 4-5 c rhubarb, chopped*
  • 1 c raspberries*
  • 1/4 c maple syrup
  • 1/4 c arrowroot starch
  • juice of 1 meyer lemon (or regular)
  • 1/4 c candied ginger, chopped
  • 2 tbsp chopped fresh spearmint
  • 1 tsp vanilla extract

For the cobbler topping:

  • 1 c whole wheat pastry flour
  • 1/2 c whole grain spelt flour
  • 2 tbsp coconut sugar + a little extra for brushing the biscuit tops
  • 3/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 c heavy cream (I prefer Straus because… it’s the best!), divided + a little extra for brushing the biscuit tops

*I bake straight from frozen; fresh would also be fine. I also don’t measure fruit for this – I just use enough so that my pie plate is heapingly full

Preheat the oven to 375, and grab a 9″ pie dish (or an 8 by 8 pan would be fine too I’m sure; so would a cast iron skillet if you’d rather). Stick some foil on the rack below the rack you’ll bake the cobbler on, just in case of drips.

In a large bowl, toss together rhubarb, raspberries, maple syrup, arrowroot, lemon juice, candied ginger, chopped mint, and vanilla. Let sit for at least 5 minutes — easiest to do this while you put together the cream biscuit for the cobbler topping.

For the cream biscuits: in a large bowl, stir together whole wheat and spelt flours, coconut sugar, baking powder and sea salt. Stir in the heavy cream, until the combined – the dough will be sticky & rather wet (but DELICIOUS). Spoon large dollops of dough onto the top of the cobbler – I used a large spoon and got about 5 biscuits; you can make them smaller if you like! Brush with a bit of extra cream and sprinkle with coconut sugar.

Bake for 45-55 minutes, until the cobbler is beginning to go golden around the edges, and the fruit is bubbling. A thermometer (if you have one) is useful here – the internal temp of the centermost biscuit should be 200F. Let cool before serving – awesome either warm out of the oven, or room temp later – with ice cream either way, obviously. AND it’s even better for breakfast the next day; leftovers keep well, covered in the fridge.

IMG_0791

You must construct additional pie-lons to defeat the Swarm!

IMG_0520

I just can’t stop with the Starcraft pie situation over here…

We are the Swarm… Numberless, Merciless {when it comes to pie}

IMG_0527

Besides, I like Zerg best so I couldn’t very well not do a Zerg pie… and of course it had to be dark purple, obviously.

IMG_0522

IMG_0528

Besides that, I know I’ve broken my unofficial rule of not repeating myself in two subsequent posts, but…. it’s PIE. So… it’s fine. And it’s my blog anyway so why do I have these stupid rules for myself?! As a very wise man once said, who would refuse pie?! Exactly.

IMG_0530

I’ve never put mint in pie prior to this, but I like it! It’s very unusual – the berries are still the dominant flavor, but the mint keeps popping in there to keep you on your toes. It adds an unexpected bit of freshness to the berries, and it smells SO good. I don’t think I breathed while I was doing the top crust…

IMG_0490

IMG_0516

Let’s see, what else is new…

Opera night lions! Opening night at Rigoletto was fantastic, of course.

IMG_0532

And a balanced breakfast, because pie definitely counts as a fruit serving.

IMG_0534

Patting myself on the back over here for the structural stability of this pie – appropriate amount of thickener = appropriate amount of juices! Plus, no soggy bottom crust. Mission accomplished.

IMG_0535

It’s June – the beginning of the summer fruit season — make pie, be happy! But… beware the swarm…

IMG_0524

Wild Blueberry, Blackberry & Mint {Zerg} Pie on Whole Wheat Crust

A Wait are those Cookies original! Yield: 1 9″ pie, serves 2 (ha) – 6. Refined sugar free and whole wheat, plus lots of antioxidants! Mint adds an unexpected freshness to an otherwise basic berry pie.

IMG_0529

For the pie crust:

  • 2.25 c whole wheat pastry flour
  • 3 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 c unsalted butter
  • 1/3 c vegetable shortening
  • 5-6 tbsp ice water

For the filling:

  • 2.5 c wild blueberries*
  • 2 c blackberries*
  • 2 tbsp chopped fresh mint
  • 1/4 c maple syrup
  • 1/3 c whole wheat flour
  • 2 tsp vanilla extract
  • zest and juice of 1 meyer lemon (or regular)

*I baked straight from frozen; fresh would also be fine; use enough berries to fill your pie plate

For finishing: 1-2 tbsp butter, 1 egg for egg wash

To make the crust: in a large bowl, whisk together pastry flour, coconut sugar, baking powder, and salt. Cut in shortening and butter either with your fingers or a pastry cutter until a coarse mixture forms and the butter chunks are the size of peas. Make a well in the center of the dough and add in the ice water one tablespoon at a time – mix as little as possible when incorporating the water to avoid overworking the dough. Once it will stick together, you’re good to go. Divide it into two even pieces, wrap in plastic wrap or a ziploc and chill for at least 10 minutes or up to overnight.

While the dough is chilling, put together the filling. In a large bowl, toss together blueberries, blackberries, mint, maple, whole wheat flour, vanilla, and lemon juice + zest. Let sit for at least 10 minutes — easiest to do this while you roll out the pie dough.

Once the dough is chilled, roll it out between two pieces of parchment or on marble, whatever you have – I like parchment for easy removal. Aim for about 1/8″ thickness, and lay the bottom crust into a lightly greased pie dish. Shape it with your fingers, evening out the top as per your pie plate or design you want — this crust will make a double crusted pie, so keep that in mind. Toss in filling goodness and dot with butter.

If you want to get fancy and get all Zerg-pie Starcraft nerdy (you must construct additional pylons!)…

Cut out templates (thick paper or thin cardboard work nicely) for the Zerg crest. Have egg wash and coconut sugar handy (I use a beaten egg + 1 tbsp water). Use the templates to cut out the top crust shape, then use a chopstick or a knife to make the surface lines. Brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired. Once finished, carefully lay top crust over the filling. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown. Remove from the oven when done and let sit to cool for at least an hour, preferably more so that the filling will set. Serve warm or at room temp, and store any leftovers overnight on the counter, loosely covered, or in the fridge for longer (assuming it lasts that long). Pie can be made a day in advance if needed and reheated briefly in a 375 oven to crisp the crust and warm the filling – 10/15 minutes. The pie filling will firm up if stored in the fridge overnight, making slicing easier.

IMG_0523