Fall things

It’s fall! Hooray! I love fall, and fall produce. It’s finally been cooler and not smoky here in SF so I’m trying to seize the moment and roast/bake all the things before it gets warm again. Allegedly it’s supposed to next week and I’m not super thrilled… I’m ready for solid fall weather.

In the meantime, I’m just over here with all the fall produce. Today’s crisp is all things apple, cranberry, ginger and pomegranate – plus chocolate, since why had I never thought about doing a chocolate crisp before now?! It’s not in-your-face chocolatey but definitely enough to satisfy.

it’s been drizzly and foggy in SF and I LOOOOVE it

In other news, thought I lost my drivers license this week, but a kind soul contacted me on linked in later that day saying she’d found it! Proof that common decency hasn’t gone the way of the dodo quite yet.

I’ve also taken to eating extremely extra toast for a lunchsnack (see exhibit A, below). Seems to be an experiment in “how many things can I cram on here and still legitimately call it toast?”

Highly recommend this crisp for a weekend dessert – or weeknight, it’s super fast so no worries there. Delicious as is for a snack or breakfast, or with ice cream for dessert. Not too sweet, with plenty of textural fun. It’s also refined sugar free, gluten free, and whole grain! Is also easily dairy free/vegan; swap coconut oil for the butter and dairy free yogurt for the whole milk variety; or omit yogurt entirely and go all coconut oil. The whole thing is super adaptable.

C calls it granola, hahhaa… it essentially is, when it comes down to it – fruit / oats / nuts. Balanced breakfast, in my book ;)

Happy weekending! Hopefully yours was enjoyable and full of good food.

Apple, Cranberry & Ginger Chocolate Crisp

A Wait are those Cookies original – an endless riff on the crisp that I make ALL the time. Gluten free, refined sugar free, whole grain. Yield: 1 9″ crisp, serves several.

3 apples, chopped into cubes
1.5 c fresh cranberries (or frozen)
1 tbsp fresh ginger, finely chopped
2 tsp tapioca starch
1 tbsp maple
1/4 c water
Juice of two limes

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
1.5 tbsp cacao powder
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 apples, cranberries 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, water and lime juice 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 flour, chopped pecans, shredded coconut, cacao powder and salt. Mix in the maple, vanilla, melted butter and 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..)

All galettes, all the time

Hi blog friends!

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

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

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

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

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

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

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

Apple, Blackberry & Ginger Galette

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

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

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

For the fruit:

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

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

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

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

before.
after!

Camp + Pie

Hi friends :)

More pie! Told ya I’d be on the pie train for awhile…. this is a little camp love in pie form. The place that holds a not insignificant piece of my heart in its high Sierra beauty and the faces of my camp family.

Spent a great weekend up at camp with C awhile back but I don’t think I ever shared pictures – here are a few faves. Replacing the siding on one of our original buildings (they date to 1936 when the camp was built) plus some of Mother Nature’s most gorgeous looks.

I decided last night it was high time to make a camp-themed pie, and it turns out intricate pie crusts are the perfect activity for a smoky Saturday morning. Unlike some of my other fancy pie crusts, I did this one without drawing a template first – proof positive that pie dough is more forgiving than you think!

But back to pie. This one is full of late summer peaches and wild blueberries, plus a hefty dose of fresh ginger for a spicy kick. I added dark rye flour to the crust for a twist on my standard whole wheat crust – I love rye, and so does C, so this is a nice spin on the usual. Not overwhelming, but a subtle little somethin’ somethin’.

I do find that the straight whole wheat pastry flour crust is slightly easier to handle, so if you’re new to pie crust or maybe just not feeling it, using all whole wheat is awesome too.

As per usual, I’m 100% sure this is going to be eaten tonight with ice cream – I’m an a la mode girl, for SURE – and tomorrow morning for breakfast, because is it even worth making pie if you don’t eat it for breakfast?! Nope, I think is the answer you’re looking for.

I hope everyone is staying safe, what with everything going on in the world right now. Sending pielove from my corner of the internet straight into your kitchens :)

Gingery Peach and Wild Blueberry Pie on a Rye Crust

Nothing like late summer pie. Wild blueberries, peaches, and fresh ginger in a dark rye and whole wheat crust. A Wait are those Cookies original. Yield: 1 9″ pie; serves several.

for the crust

1.5 c whole wheat pastry flour
1 c dark rye flour
1 scant tsp fine sea salt
8oz unsalted butter (2 sticks), cubed & cold
2 tsp vanilla extract
4-6 tbsp ice water

for the filling

4-5 peaches, sliced
2 c wild blueberries
2 tsp fresh ginger, finely minced
2 tbsp maple
1/4 c whole wheat flour
1 tbsp tapioca starch
zest & juice of 1 lemon
1 tsp vanilla

In a large bowl, stir together all the filling ingredients. Let sit while you make the dough.

In a food processor (or by hand, but I actually love using the food processor for this dough; it comes together in a snap and keeps it from getting overworked), pulse together flours and salt. Add in cubed butter, and pulse until the mixture looks like coarse sand. Add in ice water – I start usually with four tbsp, then add a tbsp at a time until the dough comes together in a ball.

Turn it out onto a floured surface, divide it in half and and roll it out – I prefer to roll and then chill, since the dough is easier to work with that way. You’ll roll out a circle that’s slightly larger than the top of your pie plate, to make for crimping excess. Lay the dough into the dish, tucking the edge underneath and crimping it as desired. Do whatever you want with the top crust! Shapes, traditional top crust, lattice, whatever. Once the bottom crust is in, stick the whole dish into the freezer for 5-10 minutes while you roll out the top (helps prevent shrinking). No need to cover since it’s not in there very long.

Preheat the oven to 425, and bring out the chilled bottom crust. Pile in the fruit, lay on the top crust, and dot the fruit with butter. Brush the top crust with an egg wash and sprinkle with a little coconut sugar if you like (I like the color). Bake for 10 minute at 425, then lower the temp to 350 and bake another 35-40 minutes, until the crust is golden brown and the fruit is bubbly. Remove from the oven and let cool before slicing and serving.

Bluebs for Fogust

Hi blog friends –

Full transparency: I’ve been hit by a case of the covid/state of the country blues lately, and am not in the best headspace ever, at the moment. That being said, I’m going to keep this short, focus on pretty, delicious things, and then go clean the crap out of my apartment to make myself feel a bit better.

These bars are really good though. Perfect for a late summer dessert, or even for the times when you have blueberries that are just past perfect – maybe you don’t want to eat them out of hand, but they’re still perfectly good? Yep. These bars are a great vehicle for that. I love them for their simplicity, dietary restriction friendliness, and overall ease. Not to mention you can use whatever you have on hand, which is always a winner.

They’re gluten & grain free, refined sugar free, dairy free, vegan & paleo, making them suitable for just about everyone (sorry to my nut free friends out there; next time!)

C and I ofc ate them for dessert last night with ice cream – definitely recommend. Equally good for breakfast by themselves though, so keep some leftovers!

Fogust is definitely in full swing, and the dahlias are still gorgeous – I checked on them last Thursday, just to see… I just can’t stay away.

Sending love from my kitchen to yours! Happy baking :)

Sesame Ginger Blueberry Crumble Bars

Gluten and grain free, refined sugar free, dairy free, vegan & paleo. Something for everyone! Excellent alone or with ice cream, perfect for a late summer dessert. Nutty, slightly spicy, and naturally sweet. A Wait are Those Cookies original. Yield: 1 8 or 9″ pan of bars; serves several.

For the berry filling

1/2 bag (~1 c) frozen wild blueberries
1/2 pint fresh blueberries
zest & juice of one lime
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat berries, lime 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
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped pecans
1/4 c unsweetened coconut
3 tbsp black sesame or toasted sesame seeds
3 tbsp crystalized ginger, 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” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, chopped walnuts and coconut oil together. Reserve a heaping half cup and stir in the sesame, coconut and ginger (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 blueberry 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 ;)

fuss-free summer crumble

Hello! Happy weekend!

This might be the easiest, least fussy dessert ever. It’s incredibly adaptable to whatever is in your pantry, and it can accommodate any fruit. C and I decided (post-hike, of course) that this is basically like a really fruit-heavy museli. It feels more indulgent though, even though it really isn’t…. it’s just nuts & seeds, oats and fruit! Perfectly balanced weekend breakfast, if you ask me. Or brunch, as the case may be.

It’s also excellent alongside coffee, I might add. Turns out I actually prefer it cold – straight out of the fridge, the topping is nice chewy, as opposed to softer when you leave it out. That’s coconut oil working its magic for you!

I had some nectarines and cherries that I’d frozen about a month ago at peak perfection – really easy to bake straight from frozen for this, but be warned it will be super juicy.

Nothing too crazy to report around here – lots of hiking, mask-wearing, and nerdy jokes. My plants are going gangbusters though, which is always fun to see.

baby leaf!

Hard to believe it’s almost August. Since I didn’t go up to camp for a full session this year, my normal summer-touchstone isn’t there, which is making the months do weird things. Happily, stone fruit season goes for awhile, so there is lots of fruit dessert still waiting in the wings. I have a feeling it might be another galette upcoming – I have rye flour and I’m dying to use it in the crust.

I hope you had a relaxing/productive/enjoyable weekend! Sending love from my corner of the internet.

Nectarine & Cherry Crumble

Lightly sweet – more like a really fruit-forward muesli than anything else. Basically just nuts + seeds, oats & fruit! Makes a great summer breakfast straight out of the fridge, with coffee. Gluten free, easily grain free. Dairy free, refined sugar free & vegan. Yield: 1 crumble, serves several. A Wait are those Cookies original.

For the crumble:

1 c almond flour, packed
1 tbsp vanilla
1/4 tsp sea salt, heaping
1 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped walnuts
1/3 c oats* (Omit for grain free)
1/4 c unsweetened coconut
3 tbsp black sesame
1/4 c crystalized ginger

For the filing:

5 nectarines, sliced (I leave the skin on, but you do you)
~1 c bing cherries, pitted
2 tsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of two limes

Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used an 8×8” deep baking dish that has a 2 quart capacity. In your baking dish of choice, toss together nectarines, cherries, lime juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.

While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, vanilla, salt, maple, oats, chopped walnuts and coconut, black sesame, and coconut oil together, then stir in crystallized ginger.

Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 20 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being 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 ;)

fave human + birthday! + crumble

Hi friends!

Happy ever-so-slightly early birthday to my favorite human! We had some low key celebrations this weekend and so, there was crumble. Which at one point had candles in it and everything!

This crumble was a big hit all around – I’m a huge fan, since it’s pretty much available for everyone (gluten/grain free, dairy free/vegan, refined sugar free/paleo) and it really lets the summer fruit shine. It’s also infinitely adaptable for whatever looks most amazing at the market – I don’t discriminate when it comes to summer fruit, that is for SURE. Usually I can’t help myself and end up with too much! Luckily you can always bake with extra fruit, so none of it ever goes to waste. I’m a big fan of desserts that are fruit-forward (obviously, for anyone who has followed me for any short length of time can attest) – plus C and I really don’t do sweet, so this is perfect. He loved! As did I, so everyone wins.

We also did a fairly monster hike today, somewhere around 7.8 miles, including Mt. Davidson & Twin Peaks. Yay! Also, I’m pooped now because it’s late and it was SUPER windy – we were extremely buffeted about at the top of the peaks. Definitely entertaining, but also exhausting. Despite the fact that I had a coffee at 230, I am for sure fading.

Let’s see, what else.

Oh! I made some really boss carrot top-walnut-basil pesto this week, since my Imperfect produce box came with a gorgeous bunch of carrots. I absolutely love feeling like I’m using ALL of the food I buy!

A few fun shots from my walks lately… such pretty architecture, among other things.

I am headed up to camp to do some maintenance work this coming weekend, so expect a hiatus in posts :) Happy weekend! I hope it was well spent and enjoyed by all <3

Peach and Cherry Crumble with Walnuts and Ginger

Crumble for everyone! Gluten/grain free, dairy free/vegan, refined sugar free & paleo. Yay! Serves about 6, or fewer + leftovers. Highly recommended with ice cream or as is for breakfast. A Wait are those Cookies original.

For the crumble

1 c almond flour, packed
1 tbsp vanilla
1/4 tsp sea salt, heaping
1 tbsp maple
5 tbsp melted coconut oil
1/2 c chopped walnuts
1/4 c unsweetened coconut
3 tbsp black sesame
1/4 c crystalized ginger

5 peaches, sliced (I leave the skin on, but you do you)
~1 c bing cherries, pitted
2 tsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of two limes

Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used an 8×8” deep baking dish that has a 2 quart capacity. In your baking dish of choice, toss together peaches, cherries, lime juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.

While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, vanilla, salt, maple, chopped walnuts and coconut, black sesame, and coconut oil together, then stir in crystallized ginger.

Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 20 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being 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 ;)

summer fruit + ice cream = match made in heaven

Hi internet friends!

I hope your weekend was everything it needed to be, whatever that looked like for you!

Mine was full of people who mean a lot to me – backyard bbq with C and his fam, our quaranpod; hiking with C this morning, and din with a close friend this evening – who also gave me a new plant friend and I’m SO EXCITED to welcome Frieda the Staghorn Fern to the Jungelow fam. Pictures forthcoming when it’s light outside :)

I’m sleepy at the moment so am keeping this brief. I had a productive baking weekend – a double batch of cookies for both the bbq and the din tonight (I used a bar of chopped dark mint chocolate in my usual fave cookie recipe – these – and omg cannot recommend enough, SO GOOD); plus I made this crumble!

It was a huge hit with the bbq crowd – and with me, for being infinitely adaptable, fast, and delicious. Not to mention it’s gluten (and easily grain) free, dairy free, refined sugar free, and vegan! Yippee, everyone wins. Super delicious with ice cream – obviously, as summer produce/stone fruit + ice cream are a match made in heaven. C had a little tiny bit leftover with our post-6mi-hike “breakfast” (eaten at 1.30, ha. surely coffee is adequate hiking fuel? I kid. We ate almonds too! And dark chocolate!) and it was a big hit. It keeps pretty well overnight, though the crumble gets a little soft, so I’d recommend eating it the day it’s made – not something you want to make super far in advance. I made mine in the morning & it was perfectly fine after dinner, just to give you a metric.

In other news, hike today was GORG – the views from Bernal were amazing; the air was so clear today.

I also ate my first figs of the season and enjoyed the hell out of them. Also this random, thrown together breakfast salad that I thought looked pretty in my skillet and also was delicious.

Yuck, tomorrow is Monday. Hopefully your reentry into the worklife isn’t too heinous. See you next weekend! <3

Nectarine & Cherry Crumble with Pecans & Ginger

This is stupid easy to throw together – it’s also gluten free (easily grain free, just swap out the oat flour for more almond), dairy free, vegan, and refined sugar free. A Wait are Those Cookies original! Perfect for a summer backyard bbq with your quarantine pod. Easily adaptable to whatever fruit looks good in the market – just grab enough to fill the pan you’re using.

For the crumble:
1/2c almond flour
1/4c oat flour*
Pinch of sea salt
~1/4c crystallized ginger, finely chopped
1/4c unsweetened shredded coconut
1 tbsp maple
2 tsp vanilla
1 tbsp olive oil
1/2c chopped pecans

*sub for an equal amount of almond flour for grain free

For the fruit filling:
~3c pitted cherries
4 small nectarines, sliced
Splash of vanilla
2 tsp tapioca starch whisked into 1/3c water
1 tbsp maple
Zest and juice of two limes

Preheat the oven to 350.
In a deep-ish baking dish (I used a 9″, deep pie plate but any deep dish will do – 9×9, 8×8, 2qt, small casserole, whatever) combine fruit, vanilla, tapioca + water, and lime juice + zest. Bake for 20 min, uncovered, while you prepare the crumble topping.

In a large bowl, stir together almond and oat flour, sea salt, ginger and coconut. Add in maple, vanilla, olive oil and chopped pecans, stirring until everything is incorporated – you want to keep some larger chunks for texture. Take the fruit out of the oven, add the crumble topping, and bake for another 25 minutes, when the fruit should be bubbling and the topping lightly browned. Remove and let cool before serving. Serve with ice cream, because summer fruit and ice cream are a match made in heaven! Keeps decently well in the fridge overnight but the crumble will get a bit soft (it’s still 100% delicious though)

summer is for stone fruit

Hi internet friends.

It’s been such a week… I don’t even know where to start with everything. I am doing my damndest to show up, learn, educate myself, listen, and give back – though somehow it doesn’t ever quite feel like enough. But I feel that the least I can do is continue to offer a place to inspire baked goods made with love, to send a little peace out into the world from my corner of the internet.

Today’s baked thing is a cobbler I made for the weekend, with perfect summer fruit and easy drop biscuit topping. It’s whole grain, refined sugar free, and very nearly lactose free – not to mention pretty infinitely adaptable: the flours are very flexible, if you only have one or the other OR decide you don’t want to use either (no judgement here, obviously); the fruit can be swapped around depending on what you have and what looks good in the market.

blooming succulent!

I’ve never really baked with white nectarines before but I can definitely recommend them – I left the skin on since I felt they might have a tendency to disintegrate. C looooved them – I caught him searching around in the dish a little to find more of them, ha! To be fair, I was on the lookout for extra ginger so it all worked out. This was great for dessert with ice cream and a Marvel movie, and def excellent for bfast this morning as well. No complaints.

Keeping it short today – there is a lot out there to absorb. I hope everyone is doing well – enjoying whatever weather you have and the gorgeous summer produce season!

Nectarine & Berry Cobbler with Whole Wheat, Oat and Ginger Biscuits

A Wait are those Cookies original. Yield: 1 8″ or 9″ cobbler, definitely serves several but also makes excellent breakfast leftovers (and/or just make it for breakfast instead). Fruity, summery & easy.

For the biscuits:

1c whole wheat pastry
1/2c oat flour
1 tbsp maple
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon
1 tsp vanilla
3 tbsp unsalted butter, chilled & cut into chunks
3 tbsp ghee (or three more tbsp butter)
3/4 c whole milk plain Kefir (or buttermilk, or thinned out yogurt)
handful of crystallized ginger

For the filling:

~5 smallish white nectarines, sliced (I leave the skin on)
2 pints blackberries
1 pint blueberries
2 tsp tapioca starch
1/4 c water
1/2 tsp vanilla
pinch of sea salt

Preheat the oven to 350.

Combine sliced nectarines and berries in a deep 8×8″ pan (mine holds quarts) or a 9×9 dish, or a small casserole dish, OR a pie plate… basically whatever, as long as it’s deep 2 Mix together tapioca starch, water, vanilla and sea salt and pour everything over the fruit. Let sit while you prep the biscuit dough.

In a large bowl, whisk together both flours, baking powder & soda, salt, and cinnamon. Cut in the butter with your fingers until everything resembles coarse sand and there aren’t any big chunks left. Stir in the maple, kefir vanilla, and ginger pieces until just combined – be careful not to overmix, since nobody likes tough biscuits!

Drop evenly sized biscuit dough blobs onto the fruit, sprinkle with a little coconut sugar, and bake for 35-40 min, until the biscuits are lightly browned and the fruit is bubbling.

Serve with ice cream! Duh. Or eat it for breakfast. Keeps well overnight in the fridge, in its dish covered with foil.

view from above. note the empty coffee cup…

easy breezy weekend crisp

Hi friends!

I didn’t work this weekend, yippee! In fact, my boss gave me Friday off to make up for working memorial weekend, so that was delightful. This weekend has been extra restful, at least mentally – several long city hikes mean that my legs are fried.

Here is a crisp for you! I have to say, this makes AMAZING breakfast. Maybe just skip the whole ‘make this for dessert’ thing and go right to breakfast? It’s really just whole grains + healthy fats + a boatload of fruit. So… breakfast! Add some coffee and you’re set. (Do you like coffee? … um, only with my oxygen –> story of my life)

We ate this for bfast (okay okay it was more like brunch) while watching the SpaceX launch! So coooool.

Great hike today with a little ladybug friend who made an appearance on C’s shoulder! So cute.

I repotted some plant beebs who needed new homes & were getting scraggly… and am fighting the battle of the fungus gnats (ew sorry maybe that’s not the most appealing thing in a food blog..? you love me. it’s okay) in two of my plants so they got castile soap baths today. Stupid gnats. GET OUUUUTTT.

Anyway. Back to food.

Highly recommend this crisp biz – you can make it in about 10 minutes and it’s stupid delicious. And so adaptable! Any nut is good here – walnut / pecan / almond / even macadamia nuts would be good I think…. and the ginger, while super duper delicious, is totally optional. Apricots are really delicious right now, so I’d definitely pick those up if you can… I feel as though they have a bit of a short season for perfection. I took a bit of a chance on the cherries but they were ALSO amazing, so… get after it! Stone fruit season is off to a great start.

Happy weekending!

Apricot & Cherry Pecan Ginger Crisp

~2c fresh apricots, sliced
1c pitted fresh cherries
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 pecans
a handful of crystalized ginger, chopped
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
5 tablespoons unsalted butter, melted
3 tbsp plain whole milk Greek yogurt

Preheat the oven to 350.
Toss apricots & cherries 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 pecans, ginger, shredded coconut, maple, 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 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

Low fuss desserts for strange times

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Hello from week three of shelter in place! It’s finally April? I think? As a friend said today on a virtual zoom coffee date, every day is Blursday and she is NOT wrong.

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I’m following a pretty typical daily routine at this point, which is weird even to think about but I guess I’m a routine type of person and that helps make it all feel more… normal? Short walk around the neighborhood and up some hills as soon as I get up, then french press coffee + frothy milk (oh yes) and work until the end of the day when I take another looooong walk for at least an hour. Probably TRX in there somewhere so my arms don’t fall off from lack of lifting (waaah).

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Hourly pacing around / shadowboxing and/or dance parties highly recommend to keep from becoming one with your chair! Ha.

Weekends are for baking something fun! I might make cookies or quickbread during the week, but I like to reserve weekends for something slightly more involved. Plus, I actually find the challenge of baking the pantry really fun, so there’s that.

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This pandowdy (‘dowdy’ pie crust, for those of you who don’t know – you cut it up partway through baking so the fruit can bubble up from underneath) was a happy occurence due to the gift of some vacuum sealed plums from a friend’s yard that had been in C’s freezer for a bit. I knew they’d be really juicy once thawed, so I cooked them down a little & drained some of the juice before turning them into pandowdy filling. I recommend you do the same, unless you’re using fresh plums and baking in season!

It’ll be dessert tonight with ice cream and breakfast tomorrow, I have no doubt. The gingery plums are punchy and tart – I added a bit of lemon zest and maple to round out their flavors. The cinnamon crust is SO easy and smells amazing. It’s easily subbed out for a gluten free or dairy free crust if you can’t do gluten or butter – I’m working through what I have on hand, so this is a whole wheat butter crust.

Added bonus of baking this: it will make your apartment / house / kitchen smell like a graham cracker in the BEST way!

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It’s rainy today and I love that. I’m giving myself permission to stay in – usually it’s GO GO GO to get in a long hike/run/walk at some point in the day, but my knees are feeling the pavement so I’m giving myself the day off to spend with my plants, minus some TRX work.

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Kuzco says hello from his new hanging perch! I’m pretty sure he loves it, and I absolutely do too.

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A shot of the urban jungle on a sunnier day. I’m trying on new names for the apartment – I called it the Eyrie when I moved in, since I’m on the fourth (top) floor and the wind tends to whistle around a lot up here. Now that the plant fam has grown so much though… do we like the Urban Jungleow? orrrr…. the Fogforest? hahaa.

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I hope you’re going easy on yourselves, too. This is a weird, weird time and everyone should cut themselves a little slack. I definitely suggest baking something awesome :) Happy Saturday!

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Plum and Ginger Pandowdy with a Cinnamon Crust

A Wait are Those Cookies original. Easily made with either fresh or frozen plums – I had been gifted a bounty of vacuum sealed, frozen plums from last summer from a friend’s garden, so I thawed those for use here. Yield: 1 9″ pandowdy, serves several. Refined sugar free! If you’re gluten free, sub in your favorite single-crust gluten free crust here and use that. I used whole wheat, since that’s what I have on hand and I’m doing my best to cook/bake my pantry :)

for the filling:

a whole lotta plums (I had a big thing of vacuum sealed, frozen ones from the summer; fresh would be fine too)
zest + juice of one lemon
1″ piece of fresh ginger, finely diced
2 tbsp tapioca starch
1/4 c chia seeds
3 tbsp maple
pinch of sea salt

Combine everything in a large stockpot / dutch oven / sauce pot / whatever you have that fits, and bring to a slow boil, stirring occasionally. Remove from the heat and let cool completely. Drop the filling into a deep pie plate (mine is 9″) and set aside while you make the crust.

for the crust:

1/2 cup unsalted butter diced and chilled
1 cup whole wheat pastry flour
1/4 c cornmeal
2 tsp cinnamon
1/2 teaspoon salt
2-4 tablespoons ice water
1 tsp vanilla

Combine flour cornmeal, cinnamon, and salt in food processor and pulse briefly to mix. Add butter; process until it resembles coarse crumbs. Add 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. Chill the assembled pandowdy for at least 30 minutes.

Preheat the oven to 400.
Make a few slits for steam to vent in the top of the crust, then brush the top with egg white and dust 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 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. 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 (who are you) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

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