Panna cotta Saturday

Hi blog friends!

Feels strange to be putting out a blog post on a ‘normal’ weekend when my friends in Texas and family/friends in the PNW have been pretty hammered this week, but I’m going to do my best to create a peaceful little corner of the internet, in case anyone needs a mental break for a minute.

Today I have a rooibos and chai panna cotta for you! It’s sitting in an almond cornmeal crust that has a sneaky layer of dark chocolate hiding between the panna cotta and the crust – a nice little texture contrast you weren’t expecting. The flavors are subtle and delicate – if you love tea, this is absolutely for you. It’s also gluten, dairy and refined sugar free! Easy vegan & grain free swaps listed in the recipe notes, as well.

I drink Numi’s rooibos chai every night – not a sponsored post at all, I just totally love it! It’s caffeine free so perfect for evening. I used it here to infuse coconut milk – the panna cotta itself is made with tea two ways (cold tea to bloom the gelatin + steeped coconut milk.)

Highly recommend for dessert, breakfast, snacks, and anything in between.

what things really look like around here

In other news, the tulip trees are going bananas all over the city; I took a very cold & windy swim this morning at 830, and I have a new wetsuit, courtesy of the fave human. Yay!

Also, the skies have been amaaaazing lately.

please ignore crookedness of this image…. was too lazy to fix it. It’s saturday.

I hope the weekend is treating you well – and that it’s warming up for those who got hit with the gnarly cold last week. Happy Saturday!

Rooibos Chai Panna Cotta with an Almond Crust

A panna cotta tart with subtle chai flavors and a hint of chocolate in an almond crust. Gluten free, refined sugar free, dairy free, paleo. If you need a vegan version, feel free to set the panna cotta with agar, instead of gelatin. For grain free, sub in an extra 1/2 c almond flour for the cornmeal. A Wait are those Cookies original. Yield: 1 9″ panna cotta, serves several.

For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1/3 c dark chocolate chips

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, almond extract, 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) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Melt the chocolate chips in a double boiler or in the microwave. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the Panna Cotta:

1 package unflavored powdered gelatin
1 can full-fat coconut milk
3 bags of rooibos chai (I used Numi; regular chai would be great too)
1 tbsp vanilla extract
3 tbsp maple
pinch of sea salt
1/4 c brewed rooibos chai (or reg. chai), cold
shredded coconut and crystalized ginger for topping

Pour the coconut milk into a small saucepan and add the bags of rooibos chai tea. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 15 minutes.

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold tea. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Remove the tea bags from the coconut milk. Whisk in maple, vanilla and sea salt, and bring the milk back up to a simmer. Remove from heat and whisk in the gelatin mixture. Whisk until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! I used shredded coconut and crystalized ginger, finely chopped. Store in the fridge until serving. Leftovers keep well up to two days in the fridge, covered.

I’m just in a crisp-y kind of mood

Hey look, made another crisp!

Slight nod to the weekend’s Hallmark holiday down there in the lower right… couldn’t help it, but also had no inclination to make something overly themed. I had apples, wanted crisp. Easy!

Ever since I made that last one two weeks ago, all I can think about is the way coconut oil is SO GOOD in the crisp topping. I love how solid it gets when refrigerated… but maybe I’m just weird that way; it would seem that like love cold things (bay water, anyone?)

Regardless, this is another variation on a pretty stellar crisp. Excellent for using up a glut of tiny, rather blemished apples – they don’t have to be pretty to be tasty! This version has a bit of dark chocolate – the Manperson requested that I do something with chocolate this weekend, so here it is! Chocolate and ginger are a fave, and pecans just make things that much better.

It’s excellent for breakfast; since there is hardly any added sweetener, it’s basically just fruit / nuts / oats – C and I have compared it to muesli in the past. Not quite, but close! Or granola, either way. Of course it’s also great for dessert with a scoop of ice cream too – no complaints if someone plunks a bowl down in front of me.

Let’s see… in life news, I swam in the bay a bunch more last week because I seemingly can’t get enough, hiked on the beach, saw some pretty blooming trees (the cherry blossoms are out in my neighborhood!) and enjoyed the rain.

It was bath day for the plants today – thinking maybe Kuzco needs a bit of a haircut. It would help him fill out a bit up top so I really should but I love how trailing his vines have gotten and I’m really loath to trim them. Ah well, sometime soon.

I hope your weekend is full of outside time! Happy Saturday :)

Razapple Crisp with Ginger, Dark Chocolate & Pecan

Gluten free, refined sugar free, vegan, dairy free & whole grain. Yay! Fruity, nutty & not too sweet – perfect for breakfast. A Wait are those Cookies original. Yield: 1 9″ crisp, serves several.

4-5 small granny smith apples, chopped into cubes
1 c fresh raspberries (mine were frozen)
1 tbsp tapioca starch
1 tbsp maple
1/4 c water
juice of 1 lemon

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped pecans
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
heaping ¼ teaspoon fine sea salt
2 tsp vanilla extract
1/3 c coconut oil, melted
1/3 c dried ginger, chopped (mine isn’t crystalized; if yours is, thats fine!)
1/4 c dark chocolate, roughly chopped

Preheat the oven to 350.
Toss apples and raspberries into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the tapioca starch, maple, water and lemon juice until combined. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond flour, chopped pecans, shredded coconut, and salt. Mix in the maple, vanilla, and coconut oil, followed by the chopped ginger. Stir until everything is mixed thoroughly. Stir in chocolate.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.

Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

2021!

Hello, blog friends in my corner of the internet!

What a year. Not sure I need to say much else on that subject, other than happy new year, and here’s to 2021! Needless to say, let’s hope 2021 is a smoother ride than this absurdity.

Keeping it short with the text today… I’m finishing my ritual new year’s eve cleaning and tidying; freshening up my space to welcome a fresh year. I’m looking forward to getting in one last 2020 workout, and spending a low key evening with C.

Looking over the last few weeks – here are a few snaps of things that brought me joy:

the first yeasted rolls I’ve made in AGES. so delicious. expect more like this.
this one has her paw wrapped firmly around my heartstrings.
see? gah. look at that little face

Sending all the love out your way – happy new year! Thanks for hanging out with me over here in blogland :)

Vanilla & Mint Panna Cotta Tart with a Dark Chocolate Rosemary Crust

Minty, chocolatey and slightly herby. This tart is best made the night before and left to set overnight in the fridge, so it’s perfect for a make-ahead holiday dessert. Gluten & grain free, dairy free, refined sugar free & paleo. Yield: 1 9″ tart, serves several! A Wait are those Cookies original.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp fresh rosemary, finely chopped
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

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

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

Let cool for a few, then pour the melted chocolate into the bottom of the tart shell and use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

For the panna cotta:

1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp vanilla bean paste
2 tsp peppermint extract
scant 1/4 cup maple
scant 1/4 tsp sea salt

In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add maple, vanilla paste, mint extract and salt. Bring to a simmer over medium heat, stirring consistently. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

All things cranberry

Happy almost Thanksgiving!

May or may not actually post about what I make for the holiday (sweet potato pie & cookies) but here at least is a treat that nearly everyone can share – my apologies if you’re nut free. Otherwise, these bars are refined sugar free (of course) but also are gluten & grain free, dairy free, vegan & paleo. Yay!

They’re also super easy and come together in about five seconds, a plus when oven real estate is at a premium, assuming you’re doing the whole turkey thing.

C and I loved that they’re tart but herby – the thymes gives them a unique flavor that’s juuuuust on this side of savory. We didn’t eat them with ice cream but I’m 100% sure that would be spectacular; they’re also equally good in wedges on their own. Excellent for breakfast, which is what we did.

Cranberry sauce has always been a favorite part of the Thanksgiving spread for me – generally speaking, I’m not the world’s biggest fan of the traditional Thanksgiving food (I know I know save your gasping) – my mom would be one of the first to attest. When I was small, I didn’t like pumpkin pie (eeehh not a ton has changed there, tho I’ll eat a small slice) so I always just asked for a bowl of whipped cream instead. I STILL love whipped cream, so that’s not changed! But cranberry sauce – I remember being fascinated by the ridgy blob that came out of a can as a kid, and now the real, non-canned variety is hands down my favorite part of the spread.

These bars are a fun hybrid: they start with a layer of shortbready crust and are filled with a quick cranberry jam/sauce, followed by more crumbly topping. Super fast, super easy, super delicious.

And with that – happy Thanksgiving! I hope your holiday is relaxing and safe.

sunset & golden hour!

Cranberry, Pecan & Thyme Crumble Bars

Treats for everyone! Gluten & grain free, refined sugar free, vegan, dairy free & paleo. Hooray! A Wait are those Cookies original. Yield: 1 9″ pan of bars, serves several. Perfectly tart and slightly herby; great for snacks or breakfast.

For the cranberry filling

1 bag (~2 c) fresh cranberries
zest & juice of one lemon
2 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat cranberries, lemon zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1 tsp fresh thyme
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
1/3 c chopped pecans
3 tbsp dark chocolate, roughly chopped

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” cake pan. In a large bowl, stir almond flour, vanilla, thyme, salt, maple, and coconut oil together. Reserve a heaping half cup and stir in the pecans and dark chocolate (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set.

Remove from the oven and top evenly with cranberry chia jam. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

Heat waves, crisp & a melted brainbox

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Oof. I meant to post this days ago but we’ve had 100 degree heat in SF for the last three days with no marine layer, so no nighttime cooling…. and of course none of us have AC here so basically we’re all cooked. Oh yeah and unhealthy air quality means windows shut against whatever little breeze there might be. It’s been a gnarly last couple days – full disclosure, I read an entire book and laid in front of a fan at c’s pretty much all day the last two days. Which I hate, not being able to be active. 

Anyway! I made this Saturday morning early before it got too nasty outside. Highly recommend mint in everything, especially when it’s hot out! Excellent with ice cream also, obviously. My only outing yesterday was a walk for ice cream at 8p and it was unbelievably hot, but ice cream is a NECESSITY in this weather. It was worth it in the end.

Not sure I have too much interesting pith to write today… my brains feel cooked.

Kind of amazing how exhausting the last few days have been, between the air quality & the heat. I’ve been hiding out in c’s basement since basically Saturday evening… hopefully my plants aren’t too pissed when I go home. Southwest exposure in a fourth floor apartment is amazing till it isn’t. Anyway. Crisp! From my unbelievably hot kitchen to yours, which is hopefully less gnarly.

Blackberry, Peach and Mint Crisp with Dark Chocolate

A Wait are those Cookies original. Yields a 9×9 or 8×8 crisp, serves several with leftovers. Refined sugar free, gluten free.

3 c blackberries (fresh or frozen)
2 peaches, sliced
1 bunch of fresh mint, finely chopped
2 tsp tapioca starch
1 tbsp maple
1/4 c water
2 tsp vanilla

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
4 tbsp plain whole milk yogurt
1/4 c chopped dark chocolate

Preheat the oven to 350.
Toss blackberries, peaches and sliced mint into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water until combined. Add the tapioca starch, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

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

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.

Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

But first, coffee.

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Hihi friends!

I hope you had a restful and/or productive weekend at home! C and I did a bit of both, camp stuff for me and programming for him, and managed to fit in a beautiful foggy hike this morning. I took a walk yesterday too, as I do pretty much every day – it’s so fun finding new vantage points of old favorites.

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I also made this coffee tart this weekend! HIGHLY RECOMMEND.

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Yes, all caps is necessary. This is GOOD. C rated it high up on the list of personal faves, and I’d have to agree. I mean, okay – we both lovelovelove coffee so I guess we’re kind of pushovers when it comes down to all things coffee, but seriously – I think I impressed even myself with this one. It’s got an almond cornmeal crust layer, then a solid dark chocolate layer, then coffee panna cotta. See?

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^ In the process of being demolished.

Not to mention it’s super easy, and doesn’t require a lot of specialty stuff (alright, I fully acknowledge that I keep a pretty thoroughly stocked baking supply, but hey – at least there’s no yeast or flour in here!)

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Keeping it short today because I’m about to fall asleep, but definitely make this if quarantine has you feeling antsy for something to occupy you. It’s delicious and is guaranteed to lift your spirits, promise! Plus, you can do what we did and have it for dessert with ice cream and then for breakfast with more coffee. Coffee two ways? Sign me up.

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Have a good week! Sending love from my corner of the internet.

Salted Coffee and Chocolate Panna Cotta Tart with an Almond Crust

Gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: one 9″ tart, serves several. For those who love coffee! Coffee and chocolate are a match made in heaven. Not overly sweet or rich, thanks to the light nature of panna cotta itself.

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For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1/3 c dark chocolate chips

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, almond extract, 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) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Melt the chocolate chips in a double boiler or in the microwave. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the Panna Cotta:
1 package unflavored powdered gelatin
1 can full-fat coconut milk
1 tbsp vanilla bean paste or vanilla extract
2 heaping tbsp dark roast coffee, ground
2 tbsp maple
pinch of sea salt
1/4 c brewed coffee, cold
maldon sea salt flakes & grated chocolate, for garnish

Pour the coconut milk into a small saucepan and add the ground coffee and maple. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 10 minutes.

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Strain the coconut milk to remove the coffee grounds. Whisk in vanilla and sea salt, and bring the milk back up to a simmer. Whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! I used maldon salt & grated chocolate. Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

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Messy delicious

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Hello!

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Happy weekend :)

It’s raining again which I’m sure is driving everyone else crazy, but I love it… I’ve always loved the rain, but within the last year I’ve noticed that bizarrely enough my autoimmune symptoms calm down in the rain, so I have another reason to love it.

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I have galette for you today! The last week FLEW by, but luckily I had stopped at the market for oranges earlier in the week, with an eye towards making this over the weekend.

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I LOVE how beautiful blood oranges are – they are like natures equivalent of stained glass! It’s so fun to slice one open and see the color gradient – my art history side comes out in spades around them! Besides that, they are of course delicious.

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It did the usual double duty for dessert+ice cream and then breakfast the next morning! C and I ate it post-climbing, and I have to say it makes a great snack.

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I forgot my laptop charger at work on Friday like a dummy so I’m trying to limp my laptop through the weekend… this will probably be a short post on account of that!

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I hope you have something fun lined up this weekend – galette maybe?! :)

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Blood Orange, Hazelnut & Chocolate Galette

Gluten free, grain free, refined sugar free & arguably paleo. Lightly sweet from the oranges, with a hit of dark chocolate that doesn’t put you in a coma! Great for dessert with ice cream or on its own for breakfast. A Wait are Those Cookies original! Yield: 1 galette; serves several.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 c unsweetened cacao powder
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:

1/4c dark chocolate, melted
1/2 c hazelnut meal
2 tbsp maple
1 tbsp vanilla
2 blood oranges, peels removed & sliced
2 cara cara oranges, peel removed & sliced
Coconut sugar for sprinkling

In a food processor, combine hazelnut meal, melted dark chocolate, maple and vanilla. I leave mine pretty chunky/coarse, as opposed to making nut butter – but either one is fine. Set aside.

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 dark chocolate – hazelnut mix, spreading it carefully in order to not rip or crack the dough. Add the sliced oranges. Begin folding up the sides, creasing them together as you go – if the dough rips, 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. Sprinkle dough with a little coconut sugar and press the sides with sliced almonds if you want! 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.

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Life is just peachy

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Hello friends!

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

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

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

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

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

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

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Ricotta Peach Tart on an Almond Coconut Crust

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

For the crust:

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

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

For the ricotta filling:

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

Preheat oven to 400°F

Make the filling:

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

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

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Camp and cherry cobbler

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Hello friends!

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

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

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

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

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

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

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

Happy Summer!

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Cherry Cobbler with Chocolate Cream Biscuits

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

For the filling:

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

For the cobbler:

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

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

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

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

Bellissimo Blood Oranges

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What to do when your blood orange bars crack something fierce and turn out a weird, strange color but somehow are still so delicious?

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Cover them with more blood oranges and chocolate drizzle!

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Shhh. You know nothing.

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Seriously though… these bars were delicious but omg the filling turned out the most bizarre color. I can’t explain it…. I am mystified. They also cracked like crazy (are they trying to emulate the fault lines on top of which I very nearly live? I would hope not) – I might have cooled them too fast – outside, at 6am – but… I had to go to work. Desperate times.

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BUT, all’s well that ends well, since they’re delicious and I somehow juiced all the blood oranges without getting blood orange splatter all over my kitchen walls. I did get some on myself that I didn’t discover until I got to work, but that’s neither here nor there and no one noticed…

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Thank heavens it’s the weekend! This has been a long couple of weeks (month? ugh).

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This weekend though – no complaints! It’s been lovely so far, and it’s only Saturday. I took a long, coffee-fueled hike/walk in Golden Gate Park today, which was just perfect as it’s been a long time since I doodled around over there.

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Here again we have a dessert-breakfast-breakfast-dessert situation that does duty for whatever time of day in which it finds itself.

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We ate it with ice cream for dessert (it was bomb) and then again alongside eggs & caponata for breakfast (yes, it’s blurry – it’s not you!)

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However you slice it, these bars are delicious, odd color notwithstanding. Blood orange season is short, so grab them while you can! Thinly sliced, I think they look like stained glass – they are one of my favorites.

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Happy Saturday!

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Blood Orange Bars on a Chocolate Coconut Crust

Gluten & grain free, refined sugar free, dairy free, pretty much paleo. Tart but sweet – it’s hard to argue with the iconic combination of orange and chocolate. Blood oranges take it up a notch, and are so beautiful! A Wait are Those Cookies original. Yield: 1 9″ pie dish; serves 2-8.

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For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
3.5 tbsp coconut oil, melted

Preheat the oven to 350, and lightly grease a 9″, deep pie plate with coconut oil. Alternatively, you could use a tart ring with a removable bottom – I needed to transport mine so opted for just keeping it in a less fussy dish.

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

Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 17 minutes.

For the filling:

4 eggs
1/4 c pure maple syrup
zest of 3 blood oranges, roughly chopped
1/2 c fresh blood orange juice
pinch of sea salt
4 tbsp coconut flour
2 tsp vanilla extract

For the topping:
1 blood orange, thinly sliced
3 tbsp extra dark chocolate, chopped
1 tsp coconut oil

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, sea salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour the filling into the par-baked crust.

Bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like them cold!). Once cool, top with a thinly sliced blood orange. Combine the dark chocolate and coconut oil in a bowl and microwave on 30 second intervals until melted, stirring between intervals. Drizzle over finished tart.

Serve with vanilla ice cream :) Store any leftovers in the fridge.

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