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!

The latest craze: rhuberry

I made up a new word: rhuberry! I love hybrid words so any excuse to invent them, really…

Not sure why I’ve never put rhubarb and blueberries together before now but so glad I finally got around to doing it – they’re a great pairing. A little cinnamon and almond in the crust brings everything together – this galette is very forgiving, and comes together so quickly. I love galettes for an easy weekend dessert!

Now that I finally found rhubarb in the market, expect to see it show up here at least a few times soon – I bought a ton last time I found it, since it seems it’s been hard to source lately.

It’s been overcast and exceptionally foggy in the city for the better part of a week – which I love… I know, I know, I’m unusual. It’s also been SUPER windy, so I haven’t been swimming as much as I’d like. Finally got back in today during a nice break in the wind – despite the overcast, it was one of the best swims I think I’ve had in awhile. Strong tide today but no real waves to speak of.

slightly frozen feet

C brought me some beautiful flowers this week! Everything seems to be blooming around here – I’ve been enjoying finding hidden ones on my walks.

Happy weekend!

Rhuberry Galette with a Cinnamon Crust

A Wait are those Cookies original. Yield: 1 galette, serves several. Whole grain, refined sugar free (this crust is excellent with dairy free butter; just swap it in 1-1). Lightly sweet, slightly tart and perfect for a spring brunch or dessert with a scoop of vanilla. Fresh or frozen fruit works well here – no need to defrost before using.

for the crust:

1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
1/2 tsp cinnamon
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
1/2 tsp almond extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, cinnamon & sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add vanilla & almond extract and ice water. I typically add three tbsp water, pulse a few times, then add more if need be, 1tbsp at a time, stopping just when 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 – typically I haven’t had trouble with this dough sticking or cracking if rolled immediately. 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, stick it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle about 1/4″ thick.

for the filling:

2-3 stalks rhubarb, sliced
1 c wild blueberries
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
sprinkle of coconut sugar + milk/half and half for brushing

Preheat the oven to 425. Spread the apricot jam over the middle of the dough, leaving a 1″ border, then pile on the sliced rhubarb & wild blueberries. Fold up the sides of the dough over the fruit and sprinkle with coconut sugar. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 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 :)

Pink panna cottas

Hi friends!

Took a week off last week but I’m back with this tart that is big on the visual impact, light on the actual work you have to do. I definitely love involved baking projects, but there is a time and a place for them – sometimes you just want something that is very pretty and very simple to put together.

I think panna cottas can sound intimidating, but they’re really not! Basically, you’re just heating coconut milk and a few flavoring things until they simmer, stirring in gelatin, and then waiting for it to set. Added bonus is that this guy can be (and arguably should be) made the night before, which frees up the next morning for things like swimming in the bay at 8a when it’s still below 50 degrees out, like the crazy that you are.

I didn’t even have coffee before I swam this morning – who am I?! It was cloudy but the water was perfectly still (or as still as the bay ever really gets) which is my favorite combination of swimming conditions. No sea lion friends in the cove today though.

I created some inadvertent latte art with my residually cold hand after I got home – or maybe it’s a coffee Rorschach?

Anyway, back to the tart: this one was the result of me really not wanting to go to the market for more food. I do enjoy grocery shopping but I was NOT in the mood this week, so just wanted to keep it simple with what I had. I’m low on fruit but I did have half a bag of raspberries in the freezer, which work perfectly for this since you end up straining out the solids anyway (so the berries don’t have to be pretty!)

I love poppy seed-anything, so of course the crust is a major win. Plus add something fruity and dark chocolately but still on the lighter side (yay panna cotta) and you have a perfect spring dessert with a maximum visual impact but minimal work.

Happy weekending!

Raspberry, Poppy Seed & Dark Chocolate Panna Cotta

Gluten free, dairy free & refined sugar free. Perfect for that random half bag of raspberries lurking in your freezer – maximum visual impact, minimal work. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
2 tbsp poppy seeds
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, poppy seeds, 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. 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 c frozen raspberries
1 can full fat coconut milk
1 tbsp maple
1 tsp vanilla extract
1/4 c cold water
1 packet of powdered gelatin

Pour the coconut milk into a small saucepan and add the raspberries. Bring to a simmer over medium heat, stirring & mashing the berries 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 berry solids out of the coconut milk. Whisk in maple and vanilla, 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 strawberries. Store in the fridge until serving. Leftovers keep well up to two days in the fridge, covered.

I just want all the rhubarb

I found more rhubarb! Muahaa.

It’s been surprisingly difficult for me to source this year but maybe that’s just my local market. Either way, I absolutely love rhubarb so I’m happy to find it. It pairs so well with apples and raspberries… and obviously I use any excuse to put ginger in things.

This is also one of those that I love cold – refrigerating it makes the crisp topping chewy and SO good. Also highly recommend is a large scoop of vanilla over everything.

The poppies are so pretty right now! They’re all over the city.

Actually, ALL the flowers are so pretty right now:

Low key weekend over here for me, just mostly chilling and being mellow.

Happy weekending!

Rhubarb, Apple and Raspberry Crisp with Ginger

Gluten free, refined sugar free, dairy free and vegan. Springy and fresh! A Wait are Those Cookies original. Yield: 1 8 or 9″ crisp; serves several.

1 granny smith apples, chopped into cubes
3 stalks of fresh rhubarb
2 c frozen/fresh raspberries
juice of two limes
1 tbsp tapioca starch
1 tbsp maple
1/4 c water

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped walnuts
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!)

Preheat the oven to 350.
Toss apple, rhubarb 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 lime juice, tapioca starch, maple, water 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 walnuts, shredded coconut, and salt. Mix in the maple, vanilla, and coconut oil, followed by the chopped ginger. Stir until everything is mixed thoroughly.

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..)

Rhubarb & Houseplants

More rhubarb! Lately, I can’t get enough of it. Some years I’ve been more ambivalent towards it, but not this year apparently. I’m out now though – I’m going to have to track some down again in short order.

I’ve actually never put rhubarb and pears together but I actually really love the combination. Plus, it works well in the shoulder season between winter pears and early spring rhubarb. Not to mention they both are amazing with spices like cinnamon and five spice; I added ginger as a garnish as well because I can’t get enough of that either.

I did a bunch of houseplant work the last two days – my giant hanging pothos got a haircut (his name is Kuzco and he’s been with me probably 4+ years at this point, I’ve lost track). I’m propagating the cuttings so that I can stick them back in the pot when they’ve rooted.

before… getting out of hand, he’s literally resting on my nightstand.
after!

Another little guy got a new pot since he was incredibly rootbound in his last pot, so I have a bunch of much happier plants in here.

The wildflowers around the city are blooming too! So fun to see them up on Twin Peaks and at Crissy Field.

Anyway, rhubarb galette. Per usual, eaten for dessert and breakfast. I love it both ways… I can’t ever say no to eating things with ice cream, so obviously that’s a hit. But I also love it for a midmorning snack alongside coffee – can’t go wrong with that either.

I think rhubarb is starting to be a bit more easy to find in the market – normally it’s paired with a TON of sugar, which I obviously hate. I love it this way instead, alongside a sweeter fruit.

Happy weekend! I hope you are able to do something fun :)

Rhubarb & Pear Galette with Cinnamon and Five Spice

Lightly sweet and perfectly springy. Whole grain and refined sugar free – easy to swap in a gluten/grain free galette crust if needed – just add the cinnamon & five spice to whatever crust you use. Yield: 1 galette, serves several. A Wait are those Cookies original.

for the crust:

1 c whole wheat flour
1/2 c cornmeal
1/4 c almond flour
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp five spice
4oz/1 stick of unsalted butter, cubed
1/2 tsp almond extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, almond flour, cinnamon, five spice & sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add almond extract and ice water. I typically add three tbsp water, pulse a few times, then add more if need be, 1tbsp at a time, stopping just when 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 – typically I haven’t had trouble with this dough sticking or cracking if rolled immediately. 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, stick it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle about 1/4″ thick.

for the filling:

2 pears, sliced (mine were d’anjou)
2-3 stalks rhubarb, sliced
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
sprinkle of coconut sugar + milk/half and half for brushing

Preheat the oven to 425. Spread the apricot jam over the middle of the dough, leaving a 1″ border, then pile on the sliced pears and rhubarb. Fold up the sides of the dough over the fruit and sprinkle with coconut sugar. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 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 :)

Grapefruit, black sesame & paints

Hiya everybody – full disclosure but I am TIRED today, mentally and physically. Too much work, too much body stuff, some degree of burnout will do that. Doing my best to just be nice to myself.

I did get to bake though, of course, which always makes me happy. It’s fun to create something pretty that’s also delicious.

Back on the panna cotta train after a bit of a hiatus. I really do enjoy them – they set up easily the night before in the fridge, making them a great make-ahead dessert idea. Not that I necessarily NEED anything make ahead these days, but I did have to work this weekend so this lets me free up my Saturday morning to go for a swim – which I did. Felt extra cold this morning but maybe that was just me? There was quite a tidal/wave swell happening today so maybe I was just working extra hard.

I really love sesame anything – especially black sesame. It’s nutty and savory and delicious and I love putting it in desserts, but I don’t think I’d ever paired it with grapefruit before. I definitely consider this a win, if a bit of an unexpected dark-horse combination. The dark chocolate is just a thin layer between the panna cotta and the crust – it adds both a nice textural and flavor contrast. Citrus and chocolate are always a win.

I’m going to keep this short today – I wanted to share this but I’m also in need of some downtime with my novel, and/or maybe my paints. I finally picked up my brushes again after YEARS of neglect, and I didn’t realize how much I missed it till I was painting again. Am definitely adding it back into my regular rotation. I took some inspiration from my last pie for this one, as I’m sure most of you will recognize:

Have a good weekend, everybody – be nice to yourselves and take a break if it’s called for. I’m trying to be better about that too, so I’m right there with you :)

Grapefruit, Dark Chocolate & Black Sesame Panna Cotta Tart

Gluten & grain free, refined sugar free, dairy free, arguably paleo. A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, sea salt, black sesame, 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. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool. Once the shell has cooled for a few minutes, brush the melted chocolate over the bottom evenly with a spatula. Let cool completely and then set for at least 10 minutes in the fridge before pouring in the panna cotta.

For the panna cotta:

1 package unflavored powdered gelatin
1.25 c full-fat coconut milk
1/3c + 1/4 c grapefruit juice, divided & cold
3 tbsp maple syrup
1 tbsp vanilla extract

For garnish: sliced meyer lemons & grapefruit + strawberries

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

Pour the 1.25 cups of coconut milk into a small saucepan. Add 1/3 c grapefruit juice, maple, vanilla into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about
20 minutes. Remove the tart shell from the fridge. Pour the panna cotta mixture into the chilled tart shell, and place in the refrigerator until set, approximately 4 hours (though I typically set mine overnight). Top with sliced citrus, strawberries, etc.

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

Citrus Saturday

More citrus!

Couldn’t resist; I haven’t made a citrus curd in a bit, and I love using blood oranges while I can get them in season. Plus, C’s meyer lemon tree has been producing again so I figured I’d take advantage.

This is one of those desserts that looks and sounds fancy and intimidating, but it’s not! Break it down into its component parts and it’s pretty straightforward. It’s also grain & gluten free, plus of course refined sugar free – and actually, there is only 1/4c of maple in the whole thing! It’s perfect for those of us who like our desserts on the tart side of sweet, ha. The crust is actually naturally sweet from the almond flour though anyway, so it really balances out the citrus curd.

I took a field trip out to visit Goldie today – Karl wouldn’t come out to play but Goldie and I played hide and seek for awhile while I hiked the bluffs to batteries trail. All told, it was 7mi from the Lincoln steps > coastal trail > Baker Beach > bluffs to batteries > bay area ridge trail (presidio) > home, about two hours and a beautiful day.

hi Goldie!

Swam most days than not this week (see photo evidence), found some really pretty blooming things & watched a few gorgeous sunsets (yay western exposure from my apartment! amazing at all times except when it’s hot)

YES I wear a wetsuit, the water is currently 52 degrees so, yes.

Also, of course – I made a tart! Citrusy and nutty and delicious. Highly recommend, while we’re still in blood orange season (at least out here on the West coast/best coast.)

Happy weekending! Go get outside :)

Blood Orange & Meyer Lemon Tart on a Hazelnut Almond Crust

Gluten & grain free; refined sugar free. I included a couple of options for the order of making this, so read through the whole thing before you get started :) A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

I stabilized the curd for this tart with gelatin, as I was after the texture of a panna cotta more than a softer curd tart for slicing and serving. I’m including an option for a baked tart, if you’d prefer to avoid gelatin or are out.

For tart assembly:

~1c of blood orange & meyer lemon curd, recipe below (I use all of what the recipe makes for a 9″ tart)
1 tart shell, recipe below
1/4 c cold meyer lemon juice (I used two lemons)
1 packet powdered gelatin
1 blood orange, sliced

I suggest making the crust first and letting it cool. Once it’s cooling, start the curd – then just adding the softened gelatin into the already warm curd once the curd is finished cooking.

In a small bowl, sprinkle 1 packet of gelatin over 1/4c cold meyer lemon juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, whisking until the gelatin is dissolved completely (give it 1-2 minutes of continuous whisking). Strain the curd through a fine metal strainer into a bowl to cool a bit, before pouring the curd into the baked crust shell and transferring to the fridge to cool completely – preferably overnight but at least 4 hours. Top with sliced blood oranges, etc. Store the tart in the fridge until serving. Leftovers keep well overnight, refrigerated.

If you prefer not to use gelatin, you can also set the curd by pouring it into the pre-baked tart shell, and baking the whole thing at 350 for 8-10 minutes, then letting cool completely and refrigerating for at least 4 hours before serving. I prefer the gelatin method with this curd since it will set completely – the baked version might have more wobble / lose some structural integrity when sliced, but it’s a pretty solid second option & is definitely still delicious.

Blood Orange & Meyer Lemon Curd:

3 whole eggs
2 egg yolks
1/2 c blood orange + meyer lemon juice (I used 2 blood oranges + 1 large lemon)
zest of 2 blood oranges
zest of 1 meyer lemon
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter, unsalted
1 tsp vanilla

I use a double boiler for this lemon curd, which I highly recommend! You don’t have to, but in my experience it makes for a better cooking process. Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, citrus zest and juice, sea salt, and maple syrup. Add in the butter one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat, and whisk in gelatin (see notes above); strain through a metal strainer to remove zest and any bits of cooked egg and let cool until room temp before pouring into the tart shell.

For the crust:

1.5 c almond flour
1/2 c hazelnut flour/meal
1/3 c unsweetened shredded coconut
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

In a large bowl, stir together almond & hazelnut flours, shredded coconut, 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.

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.

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.

More citrus! Shocked? I thought not.

Wow jeez apparently all I make anymore are citrus galettes! We both love them, they’re fast and easy, and citrus is perfect right now.

This week was a little better on the autoimmune front. Not perfect by any stretch of the imagination, but at least better for the moment. I took a sanity break/mental health day on Thursday and C and I went up for a skiing day trip! Super fun, it felt so good to be back on skis. Haven’t done that much driving in a looooong time, but the Prius handled itself admirably in the snow AND a long fun day was followed by a faceplant into a carnitas burrito and a giant plate of nachos. Win win win all around.

I’ve also been swimming in the Bay lately! I LOVE IT. It’s very cold obviously – wet suit necessary – but omg. It feels so good. Maybe I’m just a freak of nature but I really like cold water. I’m not far from Aquatic Park either so it makes for a great lunchtime break.

very red little ice blocks pretending to be feet

I love living in the Bay for that reason: skiing one day, swimming in the bay the next. It is so worth the ridiculous rents… mental health > high rent, always!

hull breach!

But anyway. Back to the topic at hand: galette! Hopefully you’re not sick of seeing yet another iteration of citrus galette…. I swear they’re delicious. This one had a hull breach, as you can see… but I like when they’re less than perfect. I use a jam that is only fruit-sweetened, so this little guy is technically free of added sugars, wooo! It’s also full of whole grains. I posted the link to a gluten/grain free crust too, if needed – I love that one too, it comes together really easily in the food processor.

Happy weekend! I hope yours is full of outside time and sunshine.

Grapefruit, Blueberry & Hazelnut Galette

Refined sugar free and whole grain! If you need a grain and gluten free crust, I like this one. I used two small grapefruit for this – you might be able to get away with one large one and more blueberries. Lightly sweet and perfectly citrusy! Yield: 1 galette, serves several. A Wait are Those Cookies original.

for the crust:

1 c whole wheat flour
1/2 c cornmeal
1/4 c hazelnut flour
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
1/2 tsp almond extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, hazelnut flour, and sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add vanilla & almond extract, and then the ice water. I typically add three tbsp water, pulse a few times, then add more if need be, 1tbsp at a time, stopping just when 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 – typically I haven’t had trouble with this dough sticking or cracking if rolled immediately. 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, stick it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle about 1/4″ thick.

for the filling:

2 grapefruits, peeled & sliced crossways
1/2 c wild blueberries (mine were frozen; no need to thaw)
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
milk/half and half for brushing

Preheat the oven to 425. Spread the apricot jam over the middle of the dough, leaving a 1″ border, then pile on the sliced grapefruit and blueberries. Fold up the sides of the dough over the fruit. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 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 :)