Heat waves, crisp & a melted brainbox

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

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

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

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

Blackberry, Peach and Mint Crisp with Dark Chocolate

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

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

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

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

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

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

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

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)

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..)

desserts and deadlines

Hi friends!

I actually made this on Saturday morning for C and I, because I was working yesterday afternoon & today, but wanted a dessert! It *is* a three day weekend after all, for most people, deadlines notwithstanding.

It’s delicious. Light, fresh, and great for warm weather. Due to the aforementioned deadline (rude) I knew in advance I’d be working the weekend but also knew I’d want to make something; galettes are super quick to throw together, AND I found these apricots on sale at the market so that made my decision-making easy. C and I are (quite obviously) ALL ABOUT the fruit-forward desserts…. this totally fits the bill.

We ate it in the evening with ice cream & in the morning pre-hike – it makes an amazing breakfast, as it’s really only fruit & nuts! Winning.

Despite so much work I’ve actually had a really lovely weekend – great morning hike with the fave yesterday, plus I ordered a new lamp (on sale!) so I can finally stop tripping over my floor lamp & banging it when I stand up – it’s a little short for its current location.

Let’s see, what else.

Proof positive that I actually cook, and not just bake – these were amazing chicken thighs that I made last night, with forbidden rice. So easy – skillet, 425, olive oil, salt, pepper, 40 min. Boom! Dinner.

My plants are going ape and I’m thrilled! A bunch have been blooming and they just look so happy, which makes their human happy, so all is good in the junglelow.

Sometimes I also buy pastries (I KNOW TRY NOT TO BE SHOCKED). I love me a good almond croissant and when I have a massive deadline breathing down my neck on a holiday weekend, I like to treat myself to this kind of lunch. After all, life is all about balance (ie, salad + croissant for lunch).

Keeping it short since I just got edits back on my draft… time to get back to it.

Have a great rest of the long weekend!

Apricot and Blueberry Galette with Cinnamon Crust

Light and summery, perfect for a holiday weekend or really, any time. Gluten & grain free, refined sugar free, with a lactose free option. A Wait are Those Cookies original. Yield: 1 galette, serves several.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
2 tsp cinnamon
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
1/2 tsp almond extract

Sliced apricots – I used ~10 of them / ~2lbs
A large handful of blueberries
1 tbsp salted butter
sprinkle of coconut sugar

*alternately you can use a flax egg with very similar results (3tbsp water + 1 tbsp ground flaxseed)

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, cinnamon, salt, and butter to combine until it looks like coarse meal. Add in egg, vanilla and almond extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with sliced apricots & blueberries, and dust them with coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough rips, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides.

Dot the fruit with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

Citrus Sunshine

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Hello, I am a healthified creamsicle! Anyone else eat those when you were small? I looooved a good 50/50 bar – my gram used to buy them for me, so I always associate the orange-vanilla flavor combo with her (along with apricot jam, chunky chocolate chip oat walnut cookies, tapioca, cream soda, toast crusts + coffee & all the good things in life.)

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This tart is everything sunny and springy and delicious, without compromising on the good-for-you stuff. It’s dairy free, gluten free & refined sugar free – can easily be grain free too. C and I love all things citrus, and poppyseed, so this is a winning combo in our book. There’s a little layer of dark chocolate in there too, since orange and chocolate are best friends – and who am I to split them up?

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I love olive oil in desserts too – that slightly earthy, savory note really sets things apart. The crust is a little crumbly but nothing you can’t handle – highly recommend a bit of ice cream on the top to melt over the crumbs so you can scoop them up.

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I needed a little baking therapy this weekend – Two Sentinels (the high sierra camp that I am a director for & attended since I was small) was told this weekend that we can’t operate this summer. Not unexpected, but so heartbreaking regardless. We’ll be using the summer to do some much-needed site maintenance upgrades & capital projects, but there will be a bit of a camp-shaped hole in my heart until the campers are there again. Not to mention having to relay that news to all of our campers, parents and staff this weekend… I very much needed baking and some long solitary walks. Luckily, I had both – I took a long walk yday by myself, and C and I did one of our usual loops today. Of course, there was tart to greet us at the end.

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Not to mention – zesting an orange is one way of immediately lifting my spirits – try it; I guarantee it will make you feel better.

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Here’s hoping you and yours are well, and safe. I highly recommend bringing a little orangy sunshine into your kitchen this week! Happy baking, from my kitchen to yours :)

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Orange & Vanilla Bean Panna Cotta with an Olive Oil Poppyseed Crust

Gluten free, dairy free & refined sugar free! Citrusy and sunny, kind of like a good-for-you creamsicle thing. Savory notes from the olive oil and a little bit of chocolate because orange and chocolate are best friends. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

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For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/2c cornmeal*
3 tbsp poppyseeds
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
1 tbsp olive oil
5 tbsp coconut oil, melted
1/3 c dark chocolate chips

*swap for more almond flour if you’d like to keep it grain free

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

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

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

For the Panna Cotta:
1 package unflavored powdered gelatin
1 can full-fat coconut milk
1 tbsp vanilla bean paste
zest one large orange*
1/4c freshly juiced orange juice, cold
2 tbsp maple
pinch of sea salt
orange slices, for garnish

*I used cara cara and navel oranges; but really anything is good here

Zest and juice an orange, and reserve 1/4 c of the juice. Strain it to remove any pulp, then stick it in the fridge.

Pour the coconut milk into a small saucepan and add the orange zest, maple and sea salt. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 30 minutes.

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

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

Top with whatever pretty things your heart desires! I used thinly sliced cara cara oranges. Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

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Midweek pick me up

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Apparently banana bread and/or sourdough is the baked thing of choice during this quarantine? I dunno. I’ve love bbread for years – I remember learning early on to make my gram’s banana bread (my mom’s stationary had little birds on it that looked like music notes – this is a very tangible memory!). I’ve since moved on to recipes that are more whole grain/healthy fat/refined sugar free but that original loaf will always have a major nostalgia factor for me. Side note – cornbread was the other thing I learned to make early – I’m pretty sure I imprinted on that one, since EVERYTHING cornmeal based is my JAM.

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This is my latest favorite bbread recipe! I’m really pleased with it – started as another exercise in using up what I have / not using up my whole wheat pastry flour, which isn’t strictly necessary here and seems to be in rather short supply in the markets these days. I also HATE wasting food, above all else – I pride myself on eating everything that comes home with me, and that includes dead bananas. I abhor eating bananas out of hand that are the least bit spotty (picky picky) so once they get past that stage, they’re destined for bbread. Not that I’m the least upset about this situation – more bbread is always a win, in my book.

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This one is whole grain & gluten free, egg-free and refined sugar free, with majorly flexible adaptations to make it dairy free / vegan. I’ll add notes for those in the recipe, if you’re interested!

A few shots of my plants going ape, because… well, because! Can never have too many plant things.

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Repotted & so happy:

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Side note: check out these beautiful anthocyanins! (aka the little flavanoids hanging out in foods & giving them their gorg red/blue/purple pigmentation. Not to mention the beta-carotene goodness happening here. Gah! So pretty, so delicious.

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I used to make a loaf of carrot-banana-walnut bread a week in grad school, as a weeklong source of snacks and sanity. Not really close to that these days, but I’m definitely embracing the work from home ethos that’s allowing me to bake midweek – normally that’s a bit of a squish to try to fit that into a regular week; plus, now I have more time to actually EAT this stuff at home, which is lovely. No complaints on that front.

Happy midweek baking! A bonus post from this gal who usually only posts on weekends. Mwah!

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Banana Bread with Black Sesame

Super adaptable recipe – whole grain / gluten free / refined sugar free / egg-free as written; very easy to make this dairy free/vegan – see notes! A Wait are those Cookies original. Yield: 1 large loaf or 4 small ones. Could also be made in a muffin tin if you wanted muffins instead – or a cake pan for a more cake-shaped bread. You do you! Just watch the baking times if you’re making it in a smaller or shallower pan – time will vary.

1/4 cup greek yogurt (made sure to use the whey on the top plus a splash of milk so it’s thinner*)
2 ripe bananas, mashed
2 tbsp maple syrup
scant 1/4 cup melted butter (or use coconut, ghee, etc – just start with it melted)
1 tsp vanilla extract
1.5 c oat flour**
3/4 c almond flour
1 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp cinnamon
~1/4 c black sesame seeds
~1/3 c walnuts, roughly chopped

*can use 1/4 c milk (non dairy or dairy) + 1 tsp apple cider vinegar; let sit for 5-10 min

**use whole wheat if not doing gluten free; I love it with oat but it’s super flexy. Spelt would probably be great here too, or a gluten free flour blend if that’s what you have

Bbread is stupid easy! Mix wet – mash bananas & add all the other delicious goodness to the mashed banana bowl. In another, larger bowl, stir together all dry ingredients. Add wet into dry & stir until just combined, adding sesame seeds and walnuts towards the end. The batter will be super thick, just FYI.

Preheat the oven to 350, and grease your pans of choice – I used three small loaf pans for slightly taller loaves, but 1 large loaf pan would be great, or whatever you have (see recipe note up top at the header). Bake for ~35 minutes for the small pans; will be longer (I’d start checking at 45/50 for a standard loaf pan) – the top will be golden brown, and a tester will come out clean. Let sit for a few minutes, then turn out of the pan to cool completely. Store in the fridge, wrapped in foil, or on the counter if you think you’ll it it within a day or two.

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But first, coffee.

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Hihi friends!

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

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

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

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^ In the process of being demolished.

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

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

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

Salted Coffee and Chocolate Panna Cotta Tart with an Almond Crust

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

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For the crust:

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

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

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

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

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

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

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

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

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

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