For the Horde!

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Brace yourselves for another Nerd Pie!

This one is…. FOR THE HORDE! Obviously.

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I thought the red/purple-y color of the filling seemed like an appropriate Horde color, so there you go – Nerd pies strike again!

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I have it on good authority that the leftovers didn’t even last a day, so I consider my mission accomplished. This pie is definitely a winner if you like tart things – there is barely any sweetener in here, since we very clearly like tart things around here. I love unadulterated rhubarb – it smells SO good when it’s baking!

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Pie for breakfast? …. Obviously, have you met us?!

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In other news, aside from pie…

Great hike/walk up to Twin Peaks with fave human and some beautiful wildflowers. Thankfully, this world never stops being beautiful – no matter what else is transpiring.

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Also, I made my mama some Mother’s Day cookies (because she is amazing and in Scotland as of today so it had to be something portable) and this one kind of looks like the Millennium Falcon…? No? Just me?

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Keeping it short because it’s (the end of!) Monday and I’m tired… and can’t quite believe we’re already halfway through May! What?!

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Happy baking!

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Rhubarb, Blackberry and Ginger Pie on a Whole Wheat Crust

Refined sugar free and whole wheat. This pie is for those who love all things tart but naturally sweet: the rhubarb is allowed to be its true self! Sugar need not apply. Sweetened very minimally with a little maple – feel free to eat with whipped cream, ice cream or just plain as you see fit. Yield: 1 9″ pie. Recipe is a riff on the many pies that have shown up on here, such as this one or this one.

For the pie crust:

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

4 c rhubarb, chopped*
2 c blackberries*
1/4 c maple syrup
1/4 c whole wheat flour
zest of 2 meyer lemon
juice of 1 meyer lemon (or regular)
1/4 c candied ginger
1/4 tsp salt

*I baked straight from frozen; fresh would also be fine

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

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

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

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

If you want to get fancy and get all Horde-pie nerdy…

Cut out templates (thick paper or thin cardboard work nicely) for the Horde crest. Have egg wash and coconut sugar handy (I use a beaten egg + 1 tbsp water). Use the templates to cut out the top crust shape, and brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired.

Once finished, carefully lay top crust over the rhubarb filling. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown. Remove from the oven when done and let sit to cool for at least an hour, preferably more so that the filling will set. Serve warm or at room temp, and store any leftovers overnight on the counter, loosely covered, or in the fridge for longer (assuming it lasts that long). Pie can be made a day in advance if needed and reheated briefly in a 375 oven to crisp the crust and warm the filling – 10/15 minutes. The pie filling will firm up if stored in the fridge overnight, making slicing easier.

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Rhubarb, irises & other pretty spring things

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Hello there!

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More rhubarb today – we both love it so it’s an easy pick. I always grab it when I see it in the market – you can guarantee I always have some frozen around this time of year… the season is short enough that I get antsy! Ha.

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This crisp is jammy and delicious underneath but crispy and nutty up top – it comes together in a snap and is so delicious. As always, it works so well both for breakfast and dessert! I love it with ice cream for dessert, of course, but there is something extra delicious about having it for breakfast too.

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In other news, spring has definitely sprung – I love irises, they are one of my favorites.

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Keeping it short and sweet today… happy baking!

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Hazelnut Crisp with Rhubarb, Raspberry and Ginger

Gluten free and refined sugar free. Perfect for the spring when rhubarb is at the peak of its season. This is fruity and light – great for both breakfast and dinner! I use my 2 quart square 8×8″ baking dish – could also use a deep 9″ pie dish or a casserole of your choice – whatever is deep enough to hold fruit and crispy topping! Serves: 2 for dessert and breakfast the next day or… less greedily… probably 4-7 :) A Wait are Those Cookies original.

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For the filling: 

  • 4 c rhubarb, chopped*
  • 1 c raspberries*
  • 1/4 c candied ginger, chopped
  • scant 1/4 c maple syrup
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon (or regular)
  • ¼ cup port (or water)
  • 2 teaspoons arrowroot starch 

*I just approximate; I use however many it takes to fill my 2 quart, 8×8 baking dish
*I baked straight from frozen; fresh would also be fine

For the crisp: 

  • 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
  • ½ cup firmly packed hazelnut meal
  • ½ cup chopped hazelnuts  
  • 1/4 c unsweetened shredded coconut 
  • scant 1/4 c maple (or coconut) sugar 
  • ¼ teaspoon fine sea salt
  • 2 tsp vanilla extract 
  • 4 tablespoons unsalted butter, melted
  • ¼ cup plain whole milk Greek yogurt 

Preheat the oven to 350. 

Toss chopped rhubarb, raspberries and ginger 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/port until combined. Add the lemon juice and zest, arrowroot, cinnamon and allspice, 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, hazelnut meal, chopped hazelnuts, shredded coconut, maple sugar and salt. Mix in the vanilla, melted butter and the yogurt. 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 about 2-3 days (yeah right. It would take some kind of major feat to make it last that long) – the crisp will get softer the more days it sits but is definitely still crispy the next day. 

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{Citrus} Zest for life

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I do love California’s winter citrus season.

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Doesn’t seem to matter which kind of citrus – though I think grapefruit and meyer lemon are tied for first for me. Especially when it’s grey out (which really doesn’t bother me in the slightest), I love baking with citrus: it smells like sunshine!

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I’ve done a grapefruit tart on the blog before (several times, actually!) but never paired it with hazelnut, which I’m finding is an excellent combination.

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As per usual, this tart does double duty for dessert paired with ice cream or for breakfast alongside the usual fare, and coffee, obviously.

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I like versatile baked things! Life is more fun when you can eat them for breakfast, preferably in good company on a lazy weekend morning.

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Let’s see, life things lately…

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My car needed a new distributor (you may recall my interesting adventure with a freeway onramp from my last post), but I have it back now, so that’s all fine and dandy. The sky has been doing some crazy things lately, but I’ve been loving the rainy weather, and heaven knows we need it! Maybe maybe I can squeeze in at least one ski day before the end of the season… fingers crossed.

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In the meantime, I shall eat tart in the company of my fave human and be content, because that is what weekends are for.

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Go find yourself some citrus and join me! You won’t be sorry, promise :)

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Grapefruit Curd and Ginger Tart on a Hazelnut Coconut Crust

Tart but sweet, creamy and a perfect winter dessert when citrus really shines. Grain free, gluten free, refined sugar free, dairy free, pretty much paleo! A Wait are Those Cookies original. Yield: 1 9″ tart, serves 2-6!

For the crust:

1.5 c hazelnut meal
1/2 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 tbsp coconut oil, melted

In a large bowl, stir together hazelnut meal, 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 press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes.

Maple Grapefruit Curd:

2 whole eggs
2 egg yolks
1/3 c grapefruit juice
zest of 2 grapefruits
pinch of sea salt
2 tbsp maple syrup
3.5 tbsp coconut oil
1 tsp vanilla

I use a double boiler for this curd, which literally is a game changer. Highly recommended! 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, grapefruit zest and juice, sea salt, and maple syrup. Add in the coconut oil 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 strain through a mesh strainer into your glass/pyrex storage container. Keep in the fridge until ready to use – curd keeps for about a week.

Assembly:
1 packet gelatin (pref. grass fed)**
1/4 c meyer lemon or grapefruit juice, *cold (refrigerated)
1 grapefruit, sliced
shredded coconut, candied ginger, hazelnuts, etc for topping

I stabilized the curd for this tart with gelatin, since I was a little suspicious of its structural integrity. To do so, since I’d already made the curd ahead of time, I needed to bring it back to a warm enough temperature to dissolve the gelatin. The following is what I did – if you’re making it all at once, no need to do as I did, just stir the softened gelatin into the already warm curd once it thickens.

In a small bowl, sprinkle 1 packet of gelatin over 1/4 c cold meyer lemon or grapefruit juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, stirring until the gelatin is dissolved completely (give it 1-2 minutes of stirring). Pour the curd into the baked crust shell, and let cool for a few minutes on the counter before transferring to the fridge to cool completely – preferably overnight but at least 4 hours.

**If you prefer not to use gelatin, you could also set the curd by pouring it into the 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.

Top with sliced grapefruit, hazelnuts, shredded coconut and candied ginger if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Keeps well in the fridge covered overnight, though it’s best eaten in 2-3 days.

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An entirely a-peel-ing banana cake

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Hello hello!

I have cake for you today.

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Actually, this is well timed since that holiday of all Hallmark holidays is coming up next Wednesday; since it’s inexplicably tied to chocolate – here you go! This one is dense, dark and exceptionally chocolatey without being overbearing, and the banana flavor comes through nicely so it ends up being a hybrid somewhere between chocolate cake and banana bread. Nothing wrong with that in my book.

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Besides that, somehow I’d forgotten how much I love walnuts and dark chocolate together – and I’m of the opinion that ginger should almost always hang out with chocolate, so that’s a no brainer.

Also – rioting, demanding bananas:

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This cake was loved by both of us – it’s excellent with ice cream for desserty shenanigans and while a little heavy for a big breakfast slice alongside eggs and kale, little wedges are definitely doable ;) a little chocolate in the morning alongside coffee never comes amiss.

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In other news, my plants are happy to be getting more sunshine these days, though I have to say I’d prefer a bit more winter before we do spring, please.

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So! Make cake, eat with loved ones, be happy. Especially because it’s gluten free, refined sugar free and high in protein, healthy fats, and antioxidants. It’s really a health food in disguise…

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Dark Chocolate Banana Cake with Olive Oil, Ginger & Walnuts

Gluten free, refined sugar free – dark chocolatey banana cake with hits of ginger and chunky walnuts. Not too sweet but a hefty chocolate dose – the olive oil and sea salt temper the natural banana sweetness for a step up from your typical banana bread. Besides, I forgot how much I loved walnuts and chocolate together! Yield: 1 9″ or 10″ cake depending on pan of choice (see below). Heavily adapted from Food52, here.

1c almond flour
1/2 brown rice flour
1/2 c cocoa powder
3/4 tsp baking soda
3/4 tsp sea salt
1/3 c olive oil
2 eggs, beaten
1/4 c maple syrup
1.5 c ripe bananas (from about 3 large bananas), mashed with a fork until smooth
1/4 c plain whole milk Greek yogurt
1.5 tps vanilla extract
1/3 cup coarsely chopped dark chocolate
1/2 cup (65g) chopped walnuts
1/4 c chopped crystallized ginger

Preheat the oven to 350° F. Generously butter or grease a 9″ cake pan (or a 10-inch cast-iron skillet, or a 9×5-inch loaf pan) – I used a 9″ metal cake pan and it worked just fine.

In a large bowl, whisk together the almond flour, brown rice flour, cocoa, baking soda, and salt. In a separate bowl, mix together the olive oil, eggs, maple, mashed banana, yogurt, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Stir in the chocolate, walnuts and ginger again just until combined. Scrape the batter into the prepared pan or skillet.

Bake until a toothpick or knife inserted into the center of the cake comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness – thinner pans will be done faster. If you used a loaf pan, baking time will be more like 60 minutes). Let cool in the pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert it onto a cooling rack to cool completely before serving. I like it cold too, straight out of the fridge, but you do you. Also excellent with ice cream, obviously. Keeps well covered in the fridge if you can make it last longer than a day ;)

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Pears and cranberries: the perfect pair

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So normally, I would tell you that this makes great dessert but you should save some and eat it for breakfast, blah blah…

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But really, this time, I’m going to throw that out the window and tell you to just straight up make this for breakfast. You really won’t be sorry – it’s mostly fruit anyway! Hiding under a whole grain, gluten free cream biscuit – what more do you want for breakfast?! I concede that we added eggs, kale, cholula & coffee, and it was a stellar combination, but you do you of course.

This is one of those homely-but-delicious desserts that doesn’t win any awards in the looks department but is undeniably amazing and should be made and loved immediately!

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I really love this for an autumn-winter breakfast-dessert: the cranberries and pears are a perfect pairing; the cornmeal cream biscuits are hands-down one of my favorite things on this planet (I am not alone in this, either); and the whole thing is just so seasonal!

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I leave the skins on the pears, both because I enjoy when my fruit desserts have more texture & body, but also because fiber is good for you! The cranberries soften but still retain their shape and eating them is quite fun, since they pop when you bite them!

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Let’s see. Besides eating this for a stellar breakfast, other things of note lately…

Beautiful skies!

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The worst opera we’ve both ever seen, but in the best company with some awesome seats so it was worth it… as an excellent learning experience and unforgettable evening ;)

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Can anyone else believe December starts tomorrow?! I can’t. Where did the fall months go?? Not that I’m particularly sorry, I do love festive holiday time and all the baking that goes along with it.

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I highly recommend you throw the rule book out the window and make this for breakfast. I am behind you 100% on the wisdom of this action. Happy eating!

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Pear and Cranberry Cobbler with Cornmeal Cream Biscuits and Ginger

Gluten free, whole grain and refined sugar free! The fruit makes an amazing complement to the cornmeal cream biscuits, which are personally one of my absolute favorite things. Easy to make, the most time consuming bit of this is chopping up the pears. But you don’t even have to peel them, so that bit is even easier! Very lightly sweetened, this is perfect for those who love seasonal, fruity desserts. Adapted from both of my earlier cream biscuit cobblers, here & here.

For the filling:

4-7 Bartlett & Anjou pears (about 2 pounds), peeled, cored and sliced into small bite-sized pieces*
1 cup fresh cranberries
1/4 c maple
2 tbsp port
2 tablespoons arrowroot starch
juice of 1 lemon
1 tsp vanilla
½ teaspoon ground ginger
¼ teaspoon cinnamon

*I used about 6; shrinkage will happen to a point so don’t be afraid to use a little more than you would think

For the cobbler:

3/4 cup fine cornmeal
1/2 cup oat flour
1/3 cup brown rice flour, slightly heaping
1 tablespoons maple (or coconut) sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 tsp vanilla
1 1/2 cups heavy cream

Crystalized ginger, chopped; for topping – optional but delicious

Preheat the oven to 375°F. Grease a deep 9-inch square baking dish or deep 9-inch pie pan with butter (I prefer the deepness of the 9″ square – mine is a 2qt baker & it holds tons of fruit!). Cut up pears into large chunks and toss them into the buttered baking dish. Add cranberries and toss to combine. Whisk the maple, port, arrowroot, lemon juice, ginger, and cinnamon together, pour over the fruit, and toss to coat.

Combine cornmeal, oat flour, rice flour, sugar, baking powder, and salt in a medium bowl and whisk to combine. Pour in the cream and vanilla, stirring until just combined; the dough will be very wet. Scoop the dough into 8-ish blobs onto the fruit filling. Sprinkle with maple or coconut sugar if desired. Bake until the fruit bubbles and the juices thicken, and the topping is browned and cooked through, 45-55 minutes. Typically I test the biscuit done-ness by sticking a knife between two of them to see if the bottom is done – you’ll know if it isn’t, it will look raw. Stick it back in for about 10 minutes if you find that – mine is typically perfectly done at 55 minutes.

Serve with vanilla ice cream or more cream and chopped crystalized ginger; leftovers keep well, covered, in the fridge for a few days.

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Cranberries – not just for sauce!

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Happy almost-Thanksgiving! Hard to believe it’s in less than a week. In keeping with the spirit of all things autumnal and holiday-ish, I bring you a cranberry curd tart! Perfect for dessert but also excellent for breakfast alongside eggs & kale.

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Besides, this color is amazing! Nature is really spectacular when you let her do her thing – no artificial coloring here, obviously!

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This tart is for those who love love love tart things! I really loved the crust – cornmeal and ginger are a match made in heaven.

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In other news, the leaves are gorgeous around here just now, and I move my plants around my apartment to follow the sun. They seem happy about it…

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I don’t think I have too much more for you today; it’s a mellow Sunday and I’m contentedly chill today.

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Enjoy your holiday week!

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Cranberry Curd Tart on a Cornmeal Ginger Crust

Tart, PINK and perfect for fall / holiday dessert. Gluten free, dairy free and refined sugar free – this is for those who like tart things! The cranberry curd ended up kind of like mousse – see note; if you’d like it sliceable like a proper tart, use a few extra eggs in the curd. The cornmeal ginger crust provides a naturally not-too-sweet complement to the tartness of the curd & puree. Yield: 1 9″ tart, serves 2 ;) kidding – serves 2-6! A Wait are Those Cookies original.

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 tsp ground ginger
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
5 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, ginger, 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 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. Remove and let cool for a few minutes, but leave the oven on.

For the cranberry curd*:

3 cups (12oz) cranberries, rinsed and picked over
1/2 c water
1/4 c maple
juice of 1 lemon
2 whole eggs
2 egg yolks
Pinch of salt
scant 1 tbsp vanilla
3.5 tbsp coconut oil

*mine was on the runnier side, making my tart more like mousse than a set curd tart. Suggest adding another couple of eggs – unless you’re okay with the mousse texture (it was totally fine taste-wise, just didn’t really hold its shape when sliced)

To make the cranberry curd, place the cranberries and water in a saucepan. Cook, covered, over medium-low heat, until you hear the the berries start to pop. Cook, stirring occasionally, until all the berries have burst. Cool slightly, then puree with an immersion or regular blender. Strain the mixture into a bowl or large liquid measuring cup, pushing on the solids to extract as much cranberry puree as possible. Yield is about 1.5 c of puree.

Beat the eggs, egg yolks, maple, and lemon juice together in the top of a double boiler. Whisking constantly, slowly pour in the warm cranberry puree. Add salt and vanilla. Whisk in coconut oil 1 tbsp at a time until melted. Cook over low heat, whisking constantly, until the mixture has thickened and coats the back of a spoon (about 15 minutes). Remove from the heat and let cool. The curd will thicken a little more as it cools – store in an airtight container in the fridge for a week, or freeze for later.

For the cranberry swirl:

Basically, you’re replicating the earlier part of the cranberry curd, prior to actually making curd with it. If you’re smart (unlike me, who decided to do this later), do it all at once, and reserve some of the cranberry puree.

1.5 c cranberries, rinsed & picked over
1/4 c water
2 tsp maple sugar
1 tsp vanilla

Combine cranberries and water and cook as directed above, for the curd, until the cranberries pop. Strain as before, pressing to extract the liquid. Stir in maple sugar and vanilla.

For assembly:

Bake the crust, as directed above (350 for 15, in case you don’t want to scroll back up). Remove and let cool for a few minutes, then pour in curd. Dollop the cranberry swirl in large dollops over the curd, then use a knife or toothpick to swirl everything together. Bake for 15-20 minutes to set the curd, then remove and let cool completely before serving. I prefer to refrigerate mine for at least half a day before serving to further set the curd. Serve with ice cream (obvs!) and extra cranberry puree. Store any leftovers in the fridge, covered.

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I only have (pies!) for you

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Could someone explain to me what happened to October? I blinked, and then… here we are. ALSO it’s already less than two weeks till Thanksgiving?! Um…. wat.

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But regardless… I have PIE!

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And it’s PURPLE pie!

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Because really, how could something like this not make you happy? That color just makes me smile every time. As does the fact that it’s grain & gluten free, dairy free, refined sugar free, vegan & paleo so errrybody can enjoy – because also, despite all the ‘free’ in its name, it is also delicious (NOT taste free. ha!)

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Maybe consider it if you’ve got friends or fam with some dietary stuff and they’re coming for Thanksgiving? I’m 100% sure they’d love you for it.

It’s been raining! I love love love the sound of rain – it so soothing, no matter what kind of day I’m having. Baking when it’s raining is one of my favorite things – I love that even though my apartment’s galley kitchen doesn’t have windows, I have a big window on the wall facing the entrance to the kitchen, which lets in light and rain sound. It’s perfect! Besides, my little one-butt kitchen is exactly the right size for my baking shenanigans.

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In other news, pretty coffee and some opera (shocking, I know…NOT).

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I’ve made this pie twice in three days – it’s that good! Full disclosure: the first time I made it, I took the first bite straight out of the pie dish: fork, meet pie. I NEVER do that, since I’m all about the presentation, but you know what? Sometimes it just has to happen.

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Happy Saturday! I’m loving the beautiful fall weather over here – the leaves are gorgeous, the air is crisp, and I had purple pie, eggs & kale for breakfast with the best company: life is wonderful! Happy baking!

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Purple Sweet Potato Pie on an Almond Coconut Crust

Gluten & grain free, refined sugar free, dairy free, vegan, paleo. Crust is a Wait are Those Cookies original, filling is adapted from The Endless Meal, here! Yield: one 9″ pie, serves 2 or several! ha.

For the crust:

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

Preheat the oven to 350, and lightly grease a pie plate with coconut oil.

In a large bowl, stir together almond flour, 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. 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, but keep the oven on if you’re making the whole thing at once.

For the filling:

  • 2 large purple sweet potatoes, peeled & sliced into 1″ pieces (about 3 cups worth)
  • 3/4 c full fat coconut milk
  • heaping 1/4 c maple syrup
  • 1.5 tbsp tapioca starch*
  • juice of 1/2 a lemon (~1tbsp)
  • 1 tablespoon vanilla extract
  • 1/4 tsp almond extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • heaping 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon fine salt

*full disclosure: I made this twice in three days & totally forgot the tapioca starch the second time. It’s actually not essential – the filling set up fine without it.

While the crust is baking, make the filling!

In a medium saucepan, boil the sweet potato slices until fork tender. Drain and let cool for a few minutes. Add them to a food processor (or high powered blender) and pulse a few times to puree. Add in coconut milk, maple, tapioca, lemon juice, vanilla, and almond extract, and pulse to combine. Add cinnamon, ginger, nutmeg, and sea salt, and pulse until combined. The filling should be thick! Pour/spoon/spatula it into the prepared crust, smooth the top (or not, you do you!), and bake at 350 for about 45 minutes – the crust should be golden brown and the pie should be set, but with just the slightest bit of jiggle in the middle. Remove and let cool completely before serving (preferably with ice cream or whipped cream of choice, either dairy or non dairy). I prefer to make this earlier in the day and refrigerate until serving, to give the filling ample time to set up.

Top with crystalized ginger & extra coconut if desired!

Keep leftovers covered in the fridge – it will last for a few days, provided all of it doesn’t get eaten first!

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