Wait, cookies?!

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I guess it’s about time I put up another cookie post, given the name of this blog… besides which, one of these is the reigning favorite cookie in this household, so it deserves another turn in the spotlight I think.

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The other – the tahini one – is a new-to-me recipe, adapted, because ofc I can’t leave any recipes alone and I *always* add vanilla and cut the sweetener!

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Since ‘come to the dark side, I have cookies’ is such a thing too, I got to play with my Death Star plate, courtesy of Chelsea! This thing cracks me up.

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^moody, rainy day cookies

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The hills are so GREEN!!! I just can’t get enough of them – I grew up in California and have spent nearly all of my adult life here (actually, I’m a fifth generation Californian, wooooo baby) and even so, I am just in awe of how beautiful the green is. All I want to do is go run around the ridges! So I did just that, last weekend between the rains. It was a little muddy in spots but totally worth it.

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I’m keeping it short today – busy but awesome weekend with fave human, old & new friends, and relaxation.

Happy April!

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Favorite Oaty Coconut Chocolate Chip Cookies

A Wait are those Cookies original – the reigning favorite for C and I! We’re obsessed, sorry not sorry! Yield: around 12, if you make them large, or 16 if they’re smaller. These keep fabulously in the fridge – I love them straight out of the fridge, but you can totally leave them on the counter too. Refined sugar free & dairy free w/ a gluten free & vegan option.

1 c almond flour
1 c rolled oats
1/2 c shredded coconut
1 c whole wheat pastry flour (or 1/2 c brown rice flour for gluten free)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
Flax egg or regular egg* (1 tbsp ground flaxseed + 3 tbsp water; let gel for 5 min)
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate

*I have made these both ways and actually prefer the flax egg – that way, they’re also vegan if you require that!

These are incredibly forgiving. Preheat the oven to 350. Toss all the dry ingredients in a big bowl & stir. Add coconut, maple, vanilla & flax egg, and stir that… then add chocolate & form into little balls. Flatten them slightly, and bake on a parchment lined baking sheet for ~12 min. They will bake longer if using brown rice flour – start checking at 12, but they can go for up to 20. They should have a slight give when you push on the tops, but not too soft.
Remove and let cool for a few on the cookie sheet, then move to a cooling rack to cool completely. Store them in the fridge if you like them extra chewy!

Variation: add a scant tbsp of finely chopped rosemary

Salted Tahini Chocolate Chip Cookies

Gluten free, refined sugar free, dairy free. Yield: 10-12 smallish cookies. Nutty and not too sweet! Adapted from Tasting Table, here. I used chocolate chips because that’s what I had on hand – feel free to chop a chocolate bar instead, I’m sure it would be divine!

1 large egg
1/2 cup tahini
1/2 cup blanched almond flour
1/4 cup coconut sugar
2 tsp vanilla extract
1/2 teaspoon baking powder
roughly chopped chocolate or chippies
~1/4 teaspoon coarse sea salt

These are cookies, so they’re easy! Preheat the oven to 350, and line a baking sheet with parchment paper. In a large bowl, stir everything together except for the sea salt, making sure you don’t end up with clumps of anything in particular. The dough will be really sticky – totally fine. Stir in the chocolate chips. Roll the dough into balls, flatten slightly, and sprinkle with a bit of sea salt. Bake for ~10 minutes, until the tops are just slightly firm and lightly brown. Remove and let cool for a few, then move to a cooling rack to cool completely – they’re fragile when warm. Store in the fridge.

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Time to get our rhubarb on!

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Hello hello!

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

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

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

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

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

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

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

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

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Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

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

For the galette dough:

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

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

For the galette filling:

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

For the blood orange frangipane

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

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

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

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

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Happiness is jewel-hued citrus

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

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

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

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

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

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

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

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Happy February! Go forth, enjoy the citrus season!

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Citrus Galette with Walnut Frangipane

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

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For the galette dough

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

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

For the galette filling

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

For the frangipane

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

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

For finishing

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

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

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

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Galettes: perfect breakfast food

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Hello hello!

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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.

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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.

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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).

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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!

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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.

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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.

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

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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!

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Pie in the sky(line)!

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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!

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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 :)

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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.

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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.

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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 ;)

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Sometimes dessert is just messy and comical

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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!

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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…

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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…

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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:

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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.

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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.

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Messy, delicious pre-camp cobbler

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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.

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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?!

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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.

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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.

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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.

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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.

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

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

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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.

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