Gratitude & summer cobbler

Hello from the long weekend!

Summer cobbler for you today – I found a glut of blackberries on sale at the market so of course had to get them… plus more pluots! I’ve been lucky to find those also continually on sale, and since those aren’t something I’d ever be able to find frozen (like blueberries or something) I almost always will get them. Plus, their season is so short!

I’m breathing a large sigh of relief this weekend – the Caldor fire came extremely close to camp, and it’s really only through the insanely hard work of the firefighters and some natural advantages (lots of granite) that we came through relatively unscathed. Not fully out of danger yet as there are plenty of spot fires nearby still and the fire is in no way majority contained, but I’m still feeling mostly just a huge weight off. It feels at this point as if we’ve come through the worst of it. Regardless, it was a super stressful week and I’m looking forward to some chill time this weekend.

A few photos of the best place, just because.

and a throwback to the very first time tiny me went to Two Sentinels!

This weekend is off to a great start with an early run, coffee and baking! I love my quiet Saturday mornings. Plus, this morning is foggy in the city and we know how much I love that ;) aaaand my quiet morning rolled right into a pizza lunch with a bestie so this weekend day keeps getting better.

This cobbler is one of those easy summer desserts that is heavy on fruit (as I firmly believe ALL summer desserts should be) – it comes together really quickly either by hand or with a food processor. I actually prefer cutting in the butter by hand as I find it relaxing, and it also means I don’t have to wash out my food processor!

I hope your long weekend is full of relaxing and fun, whatever that looks like for you! Mine has friends, fave human, lots of exercise and reading (ha – not shocking)! Sending happy long weekend vibes from my kitchen to yours.

Pluot and Summer Berry Cobbler with Poppyseed Biscuits

A perfect use of those late summer berries! Whole grain, refined sugar free and full of fruit – this uses blackberries, blueberries and pluots for an easy cobbler that comes together in a flash. Yield: 1 8-9″ cobbler; serves several! A Wait are those Cookies original.

for the biscuits:
1/2 cup whole wheat pastry flour
1/2 oat flour
1/4 c rolled oats + more for sprinkling
⅔ cup medium-grind cornmeal
1 tbsp coconut sugar
1.5 tsp poppyseeds
1 ½ tbsp baking powder
¼ teaspoon sea salt
4 tbsp cold unsalted butter, cut into 1/2-inch cubes
2 tbsp whole milk yogurt
⅔ cup half and half (or heavy cream) + more for brushing
1 tsp coconut sugar for sprinkling over the tops

for the fruit:
4 large pluots, cut into ~1″ pieces
2 c blackberries
1 c blueberries
juice and zest of one lemon
1 tbsp tapioca starch
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp maple
1/4 water

Preheat oven to 350 degrees. For filling, in a large bowl, toss together pluots, berries, lemon zest, and juice. In a small bowl, whisk together tapioca starch, extracts, maple, and water, then pour over the fruit. Allow mixture to stand while making the biscuits.

For the biscuits: in a large bowl, stir together whole wheat flour, oat flour, cornmeal, 1/4 c oats, coconut sugar, baking powder and salt. Add in the butter and either using a pastry cutter or your fingers, work it into the dry ingredients until the mixture is pebbly and resembles coarse sand (basically, you want little butter pieces evenly distributed throughout the dry ingredients). Add in yogurt and half and half, stirring until the dough just starts to come together. This dough is a little on the slightly sticky side, so you’ll make drop biscuits out of it – no need to roll it out.

Scrape filling into a 2 1/2-quart baking dish or very deep pie plate (whatever fits!) You should be able to get about 8-9 biscuits out of the dough – scoop up large spoonfuls of dough, roughly shape into rounds, and arrange them on top of the filling. Brush with extra half and half, and sprinkle with oats and coconut sugar. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden. Serve warm or at room temp; store leftovers in the fridge overnight.

Galette and Vacation

Hello!

It’s been a minute… I was in Connecticut for two weeks for an actual VACATION, which was amazing: full of swimming, sand and shellfish. I actually didn’t do a whole ton of baking while I was gone – just a few batches of cookies. I actually really enjoyed having time off to do literally nothing other than be active and read my books.

We did all kinds of fun things like a lobster bake (I’d never eaten a whole lobster, so that was a fun adventure); swam in the sound every day and made friends with jellyfish (HA. NOT. Why do they always seem to find me?!) and ate the once-yearly obligatory lobster roll.

Photos are better anyway so I’ll just leave it at that!

In other news, now that I’m back… I made galette! Since stone fruit season is in full swing, I want to take advantage of it. This is an endless riff on the usual galettes that I make, only this one has a mostly-dark rye crust , which is a little different than usual.

I have endless recipe variations posted here so I’m not going to add another today – today’s galette is essentially a variation on this one – the only thing I changed was to use 3/4c dark rye, 1/4c whole wheat, and 1/2c cornmeal in the crust.

If you want one that is grain and gluten free, I suggest this crust; if you want to do peaches, that’s an easy sub of course.

Happy Fogust! Keeping this short today since I want to go run around outside before all the fog goes away (I know, I’m weird that way.) Have a great weekend!

the first of the stone fruit!

hello hello!

It’s been a minute, though that doesn’t mean I haven’t been baking.

Last weekend was actually pretty productive on the baking front – two batches of cookies, a galette (blueberry-rhubarb with a walnut crumble) and some blueberry walnut bars.

All of which were riffs on things I’ve made and posted here and here, so I didn’t want duplicate posts. Also was enjoying a lazy, tech-free weekend so I thought I’d skip the blog posts.

This weekend though, I’m busting out the first of the stone fruit!! Apricots and cherries are always the first to make an appearance, and I love them together, so that’s a win-win. I considered making a galette but since I’ve been making so many lately, I wanted to do something different.

This is a new drop biscuit recipe – these come together in about five seconds, either in a food processor or by hand. Very easy, very delicious, and would be amazing on top of any seasonal fruit, be it stone fruit or otherwise.

So delicious with ice cream (personal fave) or by itself.

The city is is bloom! I pass these on one of my normal walk route and I can’t help but always stop and admire them. So pretty!

We’ve also had some really spectacular sunrises and sunsets lately – this one is from a morning bay swim around 6a and then a sunset from my place.

Happy weekend! I hope yours is relaxing and full of delicious baked things.

Cherry & Apricot Cobbler with Cornmeal Poppyseed Biscuits

Refined sugar free and whole grain. A Wait are those Cookies original. Yield: 1 cobbler (~9″ or so, depending on pan of choice), serves several.

for the biscuits:
1 cup whole wheat pastry flour + more as necessary
⅔ cup medium-grind cornmeal
1 tbsp coconut sugar
1.5 tsp poppyseeds
1 ½ tablespoons baking powder
¼ teaspoon sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
⅔ cup half and half (or heavy cream) + more for brushing
1 tsp coconut sugar for sprinkling over the tops

for the fruit:
1 pound of cherries, pitted and halved
2 c fresh apricots, sliced
juice and zest of one lemon
1 tbsp tapioca starch
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp maple
1/4 water

Preheat oven to 350 degrees. For filling, in a large bowl, toss together cherries, apricots, lemon zest, and juice. In a small bowl, whisk together tapioca starch, extracts, maple, and water, then pour over the fruit. Allow mixture to stand while making the biscuits.

For the biscuits: add flour, cornmeal, coconut sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl). Add butter and pulse until mixture resembles coarse meal (or cut in the butter by hand). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.

Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Scrape filling into a 2 1/2-quart baking dish or very deep pie plate (whatever fits!) Arrange biscuits on top of filling, brush with cream and sprinkle with coconut sugar. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

the unbaked version!

A perfectly imperfect pandowdy

Hi friends, happy holiday weekend!

Boy am I glad for an extra day off. Between busy work (so what else is new) and extremely busy camp as we gear up for the sessions starting in just over a month (!!!) it’s feeling like there is very little downtime in my weekdays lately.

I’m relishing not having any major plans this weekend – juning around my apartment with no agenda this morning felt so good. Especially because it’s foggy out (love) and my coffee is snuggly and warm (double love).

This will be a double-baking weekend – pandowdy for C and I tonight/tomorrow, and then something (galette? maybe) for a bbq on Monday, which feels very pre-pandemic in a very nice way.

I think today I’ll go out for a loooonggg walk and catch up on all the podcasts I’ve fallen behind on, and then come back and do the crossword. So low-key, so perfect.

Pandowdies are great if you’re less than comfortable with pie crust – they are purposefully imperfect and intentionally messy! I love them for being sort of a pie/cobbler hybrid since you don’t have a bottom crust but still get all that top-crust goodness. Also eliminates the need to muck around with making sure the bottom crust is perfectly baked, which can be nice on the occasion that you just want a low-fuss dessert.

This one is whole grain (whole wheat AND dark rye AND cornmeal!) and vegan, as well as refined sugar free, naturally. Rhubarb is in season right now out here in California so get it while you can! I love this with ice cream (obviously) but it’s also great on its own for breakfast – I mean really, it’s just whole grain and fruit so… breakfast!

I hope you have a lovely holiday! Happy weekending from my kitchen to yours.

Rhubarb, Raspberry & Rye Pandowdy

Springy, rhubarb-season goodness. A much less fussy cousin of pie that is purposefully messy and imperfect. Dairy free, vegan and refined sugar free. Yield: 1 9″ pandowdy, serves several. Best made the day of, though it’s still excellent the next day for breakfast. A Wait are those Cookies original.

For the filling:

2 ch chopped rhubarb, fresh or frozen
2 c raspberries (mine were frozen)
juice of two small lemons
6-7 medjool dates, chopped
2 tbsp tapioca starch
1 tbsp maple
1/4 water

Combine rhubarb, raspberries, and dates in a large bowl, and add in lemon juice. In a small bowl, stir together tapioca starch, maple and water. Pour it over the fruit, toss all of it into a deep 9″ pie plate and set aside while you make the crust.

for the crust:

1/2 cup unsalted butter diced and chilled*
1/2 cup whole wheat pastry flour
1/2 c dark rye flour
1/4 c cornmeal
1/2 tsp cinnamon
1/2 teaspoon salt (less if your plant butter is salty!)
2-4 tablespoons ice water
1 tsp vanilla
1/2 tsp almond extract
2 tbsp c rolled oats

*mine was vegan butter (Miyoko Creamery); vegan or regular butter both work equally well here

Preheat the oven to 400. Combine both flours, cornmeal, cinnamon, and salt in food processor and pulse briefly to mix. Add butter; process until it resembles coarse crumbs. Add vanilla and almond extract, then the ice water a tbsp at a time until the dough forms a ball – you’ll be able to tell when it’s ready! If it still looks dry, add water 1 tsp at a time. Turn the dough out a floured surface (ie marble slab, or countertop, etc) OR use two pieces of parchment paper like I do for less mess – no need to flour. Roll out the dough to be roughly circular (no need to be perfect here – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that.

Make a few slits for steam to vent in the top of the crust, then brush the top with non-dairy milk or half and half, and sprinkle with coconut sugar. Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices sometimes runneth over!

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks. Sprinkle it with oats. Stick the pandowdy back in the oven, and bake for another 10 minutes. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of. You do you!

Store any leftovers (ha) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

Spring = Rhubarb

The first of the rhubarb!

I had to work a little to track some down – my usual market didn’t have any, but luckily I found some when I was out and about in a different neighborhood. Which also meant that I was that person walking down the street with a bunch of rhubarb clutched in my fist – but I am definitely okay being that person.

This cake is another variation on the grapefruit one I posted a few weeks ago – it’s a perfect snack or breakfast cake, as it isn’t all that sweet. It’s lightly spicy from the five spice, and the top gets jammy from the softened rhubarb + the actual jam involved. I use a jam that is fruit-sweetened only, which keeps this guy refined sugar free, but use whatever you have!

Almost wishing this had come out with the rhubarb slightly less soft – I may play around with it a little and see if I can make that happen.

Another insanely busy week here – I would like to stop working on the weekends please (insert eyeroll)…. this week should be less crazy though so I’m hoping for some downtime. At least I was able to swim most days this week; it is definitely preserving my sanity. Took today off since I know the humidity is supposed to drop next week which will trigger some autoimmune stuff – which means I’ll also be spending most days in the water, if at all possible.

Today was also a day of a food-photography mishap… I definitely broke the cake when I moved it from cooling rack to plate. Whatever, nothing some well-placed coconut won’t hide, and we’re going to eat it anyway so who cares. Not everything needs to be perfect.

I hope it is springy and nice where you are! I’m still hoping for some spring rains (CA needs it, but also I just love it.) Happy weekend :)

Rhubarb & Five Spice Upside Down Cake

Gluten free, dairy free & refined sugar free. Lightly sweet, slightly spicy, and perfect for spring. A Wait are those Cookies original. Yield: 1 8″ cake, serves several.

1.5 c almond flour
1/3 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
heaping 1/4 tsp sea salt
1 tsp five spice
2 eggs, lightly beaten
1/4 c maple syrup
1/3 c coconut oil, melted
1.5 tsp vanilla extract
1 tsp almond extract
2 stalks of rhubarb, thinly sliced
2 tbsp apricot jam (mine is fruit sweetened only)
2 tsp coconut sugar

Preheat oven to 325. Lightly grease an 8″ cake pan with coconut oil and line the bottom with parchment paper – I flip it over, trace the outline & then cut, to get a perfectly sized circle. Spread the apricot jam evenly over the parchment, then drop the rhubarb slices into the bottom of the prepared pan. Sprinkle with coconut sugar.

In a large bowl, whisk together almond flour, cornmeal, baking powder, baking soda, sea salt & five spice. Add in eggs, honey, coconut oil, vanilla & almond extract, and stir until all ingredients are just incorporated. Drop the batter into the prepared pan – it’s thick! That’s normal – just even out the top with a spatula. Bake for 35-38 minutes, 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 10 minutes of baking if the cake is browning too fast – though mine was done at 35 minutes, and I didn’t need the foil trick. Remove and let cool for a few minutes in the pan before flipping it out onto a cooling rack. Let cool completely before slicing and serving. Stores well overnight in the fridge, and is arguably even better for breakfast.

Cake for breakfast

Cake!

It feels like I hardly ever make cake anymore, but boy am I glad I broke that streak.

I was intrigued by the idea of an upside-down cake, but I’ve never liked them that much since they are always SO full of sugar and way overly sweet. I liked the idea in theory but I was curious to see if I could pull it off with just a bit of fruit-only jam & coconut sugar. Turns out, it works marvelously! This guy is gluten & dairy free + refined sugar free; could probably be pretty easily vegan too with an egg replacement.

It’s citrusy and sunny with a satisfying crunch from the poppyseeds; the texture is great with a combination of almond flour & cornmeal. It’s not really dense exactly, but more like a cake/quick bread hybrid.

We both love poppyseed anything, so it was an easy sell. Both of us really enjoyed the cake aspect of it too, so I might put cake back in the rotation more frequently. This one is arguably best for breakfast; we ate it both for dessert and for breakfast per usual, but it reminds me quite a bit of a muffin (in a good way.)

Took a nice long walk on the beach at Fort Funston today; it’s been dry out here and my autoimmune stuff HATES low humidity so I’ve been in the bay or next to the ocean literally every day – and sometimes both.

March already, almost! That’s hard to believe. Definitely wishing I had another day of weekend. Hopefully yours were full of outside time and good food! :)

Grapefruit Poppyseed Upside-down Cake

Free of gluten, dairy and refined sugar. MUCH less sweet than a standard upside-down cake, which always contain scary amounts of sugar. This one makes an amazing breakfast cake, so highly recommend saving a bit for the next morning. Yield: 1 8″ cake, serves several. A Wait are those Cookies original.

1.5 c almond flour
1/3 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
heaping 1/4 tsp sea salt
2 tbsp poppy seeds
2 eggs, lightly beaten
1/4 c maple syrup
1/3 c coconut oil, melted
1.5 tsp vanilla extract
1 tsp almond extract
zest of 2 grapefruits
juice of 1 lemon
Two grapefruits, peeled & sliced
1 tbsp apricot jam (mine is fruit sweetened only)
2 tsp coconut sugar

Preheat oven to 325. Lightly grease an 8″ cake pan with coconut oil and line the bottom with parchment paper – I flip it over, trace the outline & then cut, to get a perfectly sized circle. Spread the apricot jam evenly over the parchment, then drop the grapefruit slices into the bottom of the prepared pan. Sprinkle with coconut sugar.

In a large bowl, whisk together almond flour, cornmeal, baking powder, baking soda, sea salt & poppy seeds. Add in eggs, honey, coconut oil, vanilla & almond extract extract, grapefruit zest and lemon juice, and stir until all ingredients are just incorporated. Pour the batter into the prepared pan – it’s thick batter! That’s normal – just even out the top with a spatula. Bake for 35-38 minutes, 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 10 minutes of baking if the cake is browning too fast – though mine was done at 37 minutes, and I didn’t need the foil trick. Remove and let cool for a few minutes in the pan before flipping it out onto a cooling rack. Let cool completely before slicing and serving. Stores well overnight in the fridge, and is arguably even better for breakfast.

Rainy days and a cranberry tart

Rain!

I love baking when it’s rainy, or really just doing anything when it’s rainy. I even like walking in it! Maybe because I lived in the pacific northwest for awhile, who knows.

We finally got some here in SF – and oddly enough, my autoimmune temperature disregulation stuff calms way down when it’s actively raining, or when the humidity is super high (bizarre, I know. If anyone has ANY insight into this…. please let me know!!) – so I definitely welcomed the day of respite. Plus, I love rain anyway, so no complaints there.

In other news, it’s mid-December already, what?! Insanity. It feels like it was just my birthday in September, and now we’re almost to the end of the year. To that end, I wanted to make something ridiculously “festive” and wintery – enter this cranberry curd tart! I’m in LOVE with the color. None of the photos are edited! This is just the unreal color that it naturally is.

It sounds complicated but really isn’t – basically just a riff on lemon curd, with the extra step of cooking the cranberries (which is fun anyway, I love listening to them pop). The tart itself comes together very quickly once the curd is made – all told, it’s in the oven for less than 30 min. The curd can be made in advance too, since it keeps really well in the fridge – and actually, the color deepens a little if you let it rest overnight. Fun!

See! Curd straight out of the fridge, after resting overnight.

We’ve had more gorgeous sunsets lately – a few that were worth climbing out my window onto the roof for photos. I happen to have the only apartment in my building that has direct roof access, so I try to take advantage…. I took the screen out of the window for that reason!

C and I also took a midweek mental health break walk over at Fort Funston – hands down our favorite beach out here. It was a beautiful, salty and humid 6 miles – perfect.

I hope all is well as can be in your worlds. I’m here to bring a little color to my corner of the internet and wish you a festive season, in spite what is happening in the world. Regardless of my own personal health stuff, I can always find joy in baking, and I hope that is true for you too! At the very least, you can come over here and look at pretty pictures, that’s good too :) Happy December baking!

Cranberry Curd Tart with a Cinnamon Cornmeal Crust

Refined sugar free & gluten free. Crust is easily grain free – just swap out the cornmeal for an equal volume of almond flour (or more shredded coconut). The curd can be made well in advance if desired – it keeps well in the fridge for several days. A Wait are those Cookies original, inspired by a New York Times tart that keeps cropping up in my feeds. Yield: 1 9″ tart, serves several.

For the crust

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda, and cinnamon. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom; or alternatively 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. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Increase oven temp to 375.

Cranberry Curd

1 bag of cranberries, about 2 cups
1/2 c freshly squeeze orange + lemon juice (I used 4 small mandarins + 2 lemons)
1/4 c water
zest of 1 lemon
4 tbsp butter
1/4 tsp sea salt
1/4 c maple syrup
1 whole egg
2 egg yolks
1 tsp vanilla

In a saucepan over medium high, heat cranberries, citrus juice, water and lemon zest until cranberries pop, about 10 minutes. Stir occasionally. Once the berries are very saucy, remove from heat and puree with an immersion blender (or a food processor). Strain the puree through a fine mesh sieve, pressing on the solids to extract all the good liquid. Make sure to scrape the bottom of the sieve too! Add liquid back into the saucepan (wipe it out first, if needed); discard solids.

Add maple, salt, and butter into the cranberry mixture, heating over medium-low and stirring continuously until butter is fully melted, about five minutes. In a separate bowl, whisk together egg and egg yolks. Temper the eggs by slowly whisking in a bit of the hot cranberries; then continue to whisk in the rest. Add the whole thing back into the saucepan (no need to wipe it out here), and continue to cook over low heat, stirring continuously, until the curd thickens and coats the back of a spoon – about 8-10 minutes more. Whisk in vanilla, then remove from heat and let cool completely (I usually let it cool in a pyrex snapware container, not the saucepan). You can strain it again if need be – I found mine was smooth enough to do without.

The curd can be made ahead – it keeps well for several days in the fridge. No need to bring it room temp before using in the tart.

Pour the curd into the crust and smooth the top. Bake at 375 for 8-12 minutes, until the curd is barely set. Cool completely before slicing and serving – even better, cool it in the fridge for a few hours before slicing. Leftovers keep well, covered, in the fridge at least overnight.

naked tart, with a small divot where I dropped a crumb and tried to get rid of it. oh well, perfection is overrated anyway.

galette obsessed.

Hello, have you met me? I’m galette obsessed.

To be fair, this one was requested by C so how could I say no to that? Also, I had approximately one bazillion pears sitting at home that needed to be used – two weeks’ worth of imperfect produce deliveries that I hadn’t gotten around to using. Luckily, they were rock hard when I got them, so this batch was finally perfect for baking.

I swear at some point soon I will make something other than a galette – I have two ideas floating around, one involving more cranberries, the other featuring chai – that I’m sure will make an appearance on here soon; both are fun and seasonal.

Let’s see what is new! It’s been a week since things finally felt like they went the right way – we’ve had some beautiful cloud effects for sunrise and sunset in the city, and I’ve been enjoying the crap out of them. I usually go out for a brisk walk/hill run at 615a – I motivate myself by listening to Marketplace on NPR (I know I know I’m a dork) and usually get a pretty good view of the sunrise. My apartment faces southwest so evenings are gorgeous from home. Here are a few of the recent ones!

I’ve been trying to get back into drawing more. I love it and it’s relaxing, but I’ve just fallen away from it as a habit. Attempting to get back to my daily drawing meditation, even if it’s just a little doodle.

snack tiiiime

Then there’s this galette! Amaaazing with vanilla ice cream (what isn’t) and for breakfast with coffee (what isn’t better with coffee? seriously. life is better with coffee).

Perfectly seasonal with the pear and cranberry combo; plus I love pretty much anything rye. Ironically, I actually prefer rye alone and not with caraway – maybe that’s my german roots speaking? Anyway. If you think you’re not a rye fan, I recommend giving this crust a shot anyway – the rye isn’t in your face, just gives it a nice nutty undertone.

Happy baking, happy weekend!

Pear, Cranberry & Rye Galette

Refined sugar free and whole grain. Actually – there is NO added sweetener in here – the sprinkle of coconut sugar to finish could easily be omitted. The jam I use is fruit-sweetened (look for St. Dalfour’s, LOVE) so this galette is really just whole grain + fruit + butter. Can’t argue with that. A Wait are those Cookies original. Yield: 1 galette; serves several.

for the crust:
1/2 c dark rye flour
1/2 c whole wheat pastry flour
1/2 c cornmeal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
2-3 tbsp ice water

In a food processor, pulse together rye flour, whole wheat pastry, cornmeal, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla, then the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. Flatten slightly and stick it into the fridge while you cut up the fruit (can be refrigerated up to several days if you want to make it in advance).

For the fruit:

pears, sliced (I used 3 d’anjou – pretty much any variety will work here except maybe Comice, which is so soft)
heaping 1/2 c frozen cranberries

1/4 c apricot jam (I use St. Dalfour, as it’s sweetened with fruit – no added sugar)
dabs of butter + egg wash + coconut sugar for finishing

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the pears and the cranberries in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

Fall galette time!

Whoops, I’m almost a week behind on this post – this week got away from me.

Oh well, such is life. And 2020 apparently, I’ve just given up on anything being remotely even kind of normal this year. Except for baking! That’s still normal. I try to bake about once a week since it keeps me on some kind of ‘creative’ schedule, where I work within the parameters of the food I have on hand + my weekend schedule to make something. It always feels like a fun challenge to make something slightly new, even if it’s just a riff on an old recipe I’ve made ten thousand times.

Clearly I’m all about galettes this year. I love how infinitely adaptable they are – gluten free or grain free crust is so easy; they’ll take just about any fruit (or veggie!) you have on hand or that’s in season, and they are straight up DELICIOUS.

Also, pomegranate makes everything better.

This is me using up two weeks’ worth of pears from my imperfect produce shipment (LOVE the concept of this by the way – helps use cosmetically damaged or surplus foods – such a great idea) and loving every minute of it. I think we ate this in nearly two sittings – stretched it to three but it was a close call. Whatever, we did a walk and a hike that day so it was deserved :)

Breakfast, as always of course. I LOVE “desserts” that do double duty.

Let’s see, what else. Saw some skywriting during our afternoon hike! That was fun, I haven’t seen any of that in ages.

I hope everybody has a smooth rest of the week and a great weekend! We’ll see if I can get back on my normal posting schedule this weekend… it finally cooled off here so we’re back to roasting/baking business as usual since it’s not too hot to live in my apartment anymore, hooray! Yay for fall weather. Happy baking!

Pear Galette with a Rosemary Cornmeal Crust

Refined sugar free and whole grain. A Wait are those Cookies original! If you need or want a gluten and grain free crust, I suggest this one! It comes together also very easily in a food processor. Yield: 1 galette; serves several or 2 over a couple sittings.

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

In a food processor, pulse together whole wheat flour, cornmeal, sea salt and rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable (see below for tips) – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.

For the fruit:

pears, sliced (I used roughly 5 small ones – I think they may have been red bartlett)
2 tbsp apricot jam (preferably homemade by a friend ;)

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

All galettes, all the time

Hi blog friends!

Wow, a crazy ton has happened since I posted last… I had a birthday (wooo the big 3-0! time for a new decade), spent it in Connecticut having a fabulous time with the fave human & his fam on the beach (giant YAY), and a lot of other crap in the news happened but let’s not talk about that.

Here are a few fun pictures from the CT+30 trip! It was beautiful, I ate a real lobster roll for the first time, and spent a gazillion hours on the water.

Then I came home, the air got smoky and hot again, and everything felt icky. But it’s also October officially, which is a YAY for fall produce! This galette was born of the California shoulder season, where the apples are starting to be excellent but the berries aren’t done yet. Besides, apples + berries are a great match.

Not to mention, I made two galettes and many cookies while on vacation, so I’m just sort of continually in galette mode. Side note: when lacking a rolling pin, a wine bottle will do nicely.

It was SUPER fun using fresh east coasty apples for baking, plus some fresh ginger (not like the stuff you can get in the markets here – this was much softer and pink on the outside!)

Let’s see, what else. Anxiously awaiting cooler weather so I can get on with even more fall baking, but it’s still pretty warm in SF so that may have to wait a bit, we shall see.

Happy baking! I hope all is mostly as right as can be in your world.

Apple, Blackberry & Ginger Galette

Whole wheat & refined sugar free. A Wait are those Cookies original. Perfect for the California shoulder season where apples are starting to come in, but blackberries still look good in the market. Yield: 1 galette, serves several.

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

In a food processor, pulse together whole wheat flour, cornmeal & sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable (see below for tips) – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.

For the fruit:

Apples, sliced (I used roughly 4 small ones)
heaping 1c blackberries
2 tsp tapioca starch
1 tbsp maple
zest & juice of one lemon
1″ piece of ginger, finely diced

1/4 c apricot jam (preferably homemade by a friend ;)

In a large bowl, toss together sliced apples, blackberries, tapioca, lemon juice/zest, maple and ginger.

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

before.
after!