Cake for breakfast

Cake!

It feels like I hardly ever make cake anymore, but boy am I glad I broke that streak.

I was intrigued by the idea of an upside-down cake, but I’ve never liked them that much since they are always SO full of sugar and way overly sweet. I liked the idea in theory but I was curious to see if I could pull it off with just a bit of fruit-only jam & coconut sugar. Turns out, it works marvelously! This guy is gluten & dairy free + refined sugar free; could probably be pretty easily vegan too with an egg replacement.

It’s citrusy and sunny with a satisfying crunch from the poppyseeds; the texture is great with a combination of almond flour & cornmeal. It’s not really dense exactly, but more like a cake/quick bread hybrid.

We both love poppyseed anything, so it was an easy sell. Both of us really enjoyed the cake aspect of it too, so I might put cake back in the rotation more frequently. This one is arguably best for breakfast; we ate it both for dessert and for breakfast per usual, but it reminds me quite a bit of a muffin (in a good way.)

Took a nice long walk on the beach at Fort Funston today; it’s been dry out here and my autoimmune stuff HATES low humidity so I’ve been in the bay or next to the ocean literally every day – and sometimes both.

March already, almost! That’s hard to believe. Definitely wishing I had another day of weekend. Hopefully yours were full of outside time and good food! :)

Grapefruit Poppyseed Upside-down Cake

Free of gluten, dairy and refined sugar. MUCH less sweet than a standard upside-down cake, which always contain scary amounts of sugar. This one makes an amazing breakfast cake, so highly recommend saving a bit for the next morning. Yield: 1 8″ cake, serves several. A Wait are those Cookies original.

1.5 c almond flour
1/3 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
heaping 1/4 tsp sea salt
2 tbsp poppy seeds
2 eggs, lightly beaten
1/4 c maple syrup
1/3 c coconut oil, melted
1.5 tsp vanilla extract
1 tsp almond extract
zest of 2 grapefruits
juice of 1 lemon
Two grapefruits, peeled & sliced
1 tbsp apricot jam (mine is fruit sweetened only)
2 tsp coconut sugar

Preheat oven to 325. Lightly grease an 8″ cake pan with coconut oil and line the bottom with parchment paper – I flip it over, trace the outline & then cut, to get a perfectly sized circle. Spread the apricot jam evenly over the parchment, then drop the grapefruit slices into the bottom of the prepared pan. Sprinkle with coconut sugar.

In a large bowl, whisk together almond flour, cornmeal, baking powder, baking soda, sea salt & poppy seeds. Add in eggs, honey, coconut oil, vanilla & almond extract extract, grapefruit zest and lemon juice, and stir until all ingredients are just incorporated. Pour the batter into the prepared pan – it’s thick batter! That’s normal – just even out the top with a spatula. Bake for 35-38 minutes, until the top of the cake is lightly browned, firm, and a tester in the center comes out clean. You can cover the cake with foil during the last 10 minutes of baking if the cake is browning too fast – though mine was done at 37 minutes, and I didn’t need the foil trick. Remove and let cool for a few minutes in the pan before flipping it out onto a cooling rack. Let cool completely before slicing and serving. Stores well overnight in the fridge, and is arguably even better for breakfast.

Panna cotta Saturday

Hi blog friends!

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

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

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

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

what things really look like around here

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

Also, the skies have been amaaaazing lately.

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

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

Rooibos Chai Panna Cotta with an Almond Crust

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

For the crust:

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

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

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

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

For the Panna Cotta:

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

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

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

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

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

I’m just in a crisp-y kind of mood

Hey look, made another crisp!

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

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

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

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

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

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

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

Razapple Crisp with Ginger, Dark Chocolate & Pecan

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

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

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

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

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

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

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

Apple crisp for the soul

Full disclosure: it was a rough autoimmune week over here – mentally and physically. So while I was very, VERY glad for the weekend, I’m haven’t been feeling quite as upbeat as usual. That being said, I spent a very nice Saturday evening & Sunday with C – worked out like a crazy today which helps, at least mentally.

I’m keeping this relatively short, but I wanted to share this crisp with you – it’s gluten free, refined sugar free, dairy free & vegan! I had half a bag of cranberries hanging out in my freezer that I wanted to use before they felt too out of season – plus, crisps are easy and delicious. I think this might actually be one of the best crisps I’ve ever made – at least, it’s probably my favorite that I’ve ever made, and that’s saying a lot!

I really couldn’t stop eating it today; very nearly all of it is gone (to be fair, we both worked out hard today so it was a great post workout snack.)

a few of the plants wanted in

I hope everyone enjoyed their weekends! I’m bummed it’s finished already – can we get on this 4-day workweek train already? Sheesh. Looking forward to the next one! Something grapefruity is on the menu I think; I have some coming in my imperfect produce box this week. Stay tuned :)

Apple, Cranberry, Date & Ginger Crisp

Refined sugar free, gluten free, dairy free & vegan. Yield: 1 9″ crisp; serves several. A Wait are those Cookies original.

5 small granny smith apples, chopped into cubes
1/2 c fresh cranberries (or frozen)
5 large medjool dates, chopped
1 tbsp tapioca starch
1 tbsp maple
1/4 c water

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

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

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

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

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

2021!

Hello, blog friends in my corner of the internet!

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

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

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

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

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

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

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

For the crust:

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

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

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

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

For the panna cotta:

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

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

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

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

Rainy days and a cranberry tart

Rain!

I love baking when it’s rainy, or really just doing anything when it’s rainy. I even like walking in it! Maybe because I lived in the pacific northwest for awhile, who knows.

We finally got some here in SF – and oddly enough, my autoimmune temperature disregulation stuff calms way down when it’s actively raining, or when the humidity is super high (bizarre, I know. If anyone has ANY insight into this…. please let me know!!) – so I definitely welcomed the day of respite. Plus, I love rain anyway, so no complaints there.

In other news, it’s mid-December already, what?! Insanity. It feels like it was just my birthday in September, and now we’re almost to the end of the year. To that end, I wanted to make something ridiculously “festive” and wintery – enter this cranberry curd tart! I’m in LOVE with the color. None of the photos are edited! This is just the unreal color that it naturally is.

It sounds complicated but really isn’t – basically just a riff on lemon curd, with the extra step of cooking the cranberries (which is fun anyway, I love listening to them pop). The tart itself comes together very quickly once the curd is made – all told, it’s in the oven for less than 30 min. The curd can be made in advance too, since it keeps really well in the fridge – and actually, the color deepens a little if you let it rest overnight. Fun!

See! Curd straight out of the fridge, after resting overnight.

We’ve had more gorgeous sunsets lately – a few that were worth climbing out my window onto the roof for photos. I happen to have the only apartment in my building that has direct roof access, so I try to take advantage…. I took the screen out of the window for that reason!

C and I also took a midweek mental health break walk over at Fort Funston – hands down our favorite beach out here. It was a beautiful, salty and humid 6 miles – perfect.

I hope all is well as can be in your worlds. I’m here to bring a little color to my corner of the internet and wish you a festive season, in spite what is happening in the world. Regardless of my own personal health stuff, I can always find joy in baking, and I hope that is true for you too! At the very least, you can come over here and look at pretty pictures, that’s good too :) Happy December baking!

Cranberry Curd Tart with a Cinnamon Cornmeal Crust

Refined sugar free & gluten free. Crust is easily grain free – just swap out the cornmeal for an equal volume of almond flour (or more shredded coconut). The curd can be made well in advance if desired – it keeps well in the fridge for several days. A Wait are those Cookies original, inspired by a New York Times tart that keeps cropping up in my feeds. Yield: 1 9″ tart, serves several.

For the crust

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda, and cinnamon. 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 9″ tart pan (w/ removable bottom; or alternatively 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. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Increase oven temp to 375.

Cranberry Curd

1 bag of cranberries, about 2 cups
1/2 c freshly squeeze orange + lemon juice (I used 4 small mandarins + 2 lemons)
1/4 c water
zest of 1 lemon
4 tbsp butter
1/4 tsp sea salt
1/4 c maple syrup
1 whole egg
2 egg yolks
1 tsp vanilla

In a saucepan over medium high, heat cranberries, citrus juice, water and lemon zest until cranberries pop, about 10 minutes. Stir occasionally. Once the berries are very saucy, remove from heat and puree with an immersion blender (or a food processor). Strain the puree through a fine mesh sieve, pressing on the solids to extract all the good liquid. Make sure to scrape the bottom of the sieve too! Add liquid back into the saucepan (wipe it out first, if needed); discard solids.

Add maple, salt, and butter into the cranberry mixture, heating over medium-low and stirring continuously until butter is fully melted, about five minutes. In a separate bowl, whisk together egg and egg yolks. Temper the eggs by slowly whisking in a bit of the hot cranberries; then continue to whisk in the rest. Add the whole thing back into the saucepan (no need to wipe it out here), and continue to cook over low heat, stirring continuously, until the curd thickens and coats the back of a spoon – about 8-10 minutes more. Whisk in vanilla, then remove from heat and let cool completely (I usually let it cool in a pyrex snapware container, not the saucepan). You can strain it again if need be – I found mine was smooth enough to do without.

The curd can be made ahead – it keeps well for several days in the fridge. No need to bring it room temp before using in the tart.

Pour the curd into the crust and smooth the top. Bake at 375 for 8-12 minutes, until the curd is barely set. Cool completely before slicing and serving – even better, cool it in the fridge for a few hours before slicing. Leftovers keep well, covered, in the fridge at least overnight.

naked tart, with a small divot where I dropped a crumb and tried to get rid of it. oh well, perfection is overrated anyway.

All things cranberry

Happy almost Thanksgiving!

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

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

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

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

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

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

sunset & golden hour!

Cranberry, Pecan & Thyme Crumble Bars

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

For the cranberry filling

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

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

For the crust & crumble

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

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

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

Dessert pretending to be… quiche?!

OOOOOKAAAY so let’s just start with getting all the stuff out there right away: 1. election day is the DAY AFTER TOMORROW and ugh anyone else have the heebie jeebies? Yeah, thought so. Did you vote?! Go vote! 2. as of today the time has changed so now I have no idea what time it is, or what day it is because, well, 2020. Did we really need another hour of 2020? No. We did not. and 3. this is dessert but it seems to be pretending it’s quiche for some unfathomable reason.

Believe me, this tart is DELICIOUS. I just wish it looked more like dessert and less like an eggy brunch dish. Oh well, chalk it up to 2020 and let’s just call it good.

Side note. Am going to start using 2020 as a swear word. Like – ‘ugh this week was so full of 2020’ or ‘what the 2020?!’

C and I loooved this weird tart. It’s excellent with ice cream for dessert, but equally good for brunch. Besides, hahahhaha since it looks like quiche maybe it just really wants to BE brunch. But whatever. Clearly I’m just hung up on appearances here. But really, it’s excellent – it almost reminds me of cheesecake, but not nearly as dense. This is much lighter, and the apples in it give it a nice subtle texture difference.

hello, have we met? I’m extremely domestic, it turns out. Who knew.
check out this boss fog layer. photo is from a few weeks ago but omg I love it.

Arguably my favorite part is the crust though – same crust that I use for most of my tarts; this one can be easily grain free and gluten free or just gluten free; and of course the whole tart is refined sugar free. Obviously it’s not dairy free, so apologies to my dairy free friends out there – but I’m willing to be there’s a good non-dairy ricotta that would sub in pretty nicely.

Man, the first week or so of the time change always throws me for a loop. I get hungry at different times and I always think I should be going to be at 5p because suddenly it’s dark…. what I DO like is that I can get up and immediately run outside, since it’s pretty much light at 6a.

Anyway. Here’s to election week, and may the odds be ever in our favor. Please go vote. After you’ve voted, make tart! Tart makes most things better, even 2020.

Ricotta and Apple Tart with a Rosemary Crust

Refined sugar free, gluten free + a grain free option. A Wait are Those Cookies original. Yield: 1 9″ tart, serves several. Promise it’s not actually a quiche: it’s just a cheesecake-like tart pretending to be a brunch dish.

For the crust:

1.5 c almond flour
1/3 c cornmeal*
1/3 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp rosemary, very finely chopped
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

*Omit and increase coconut to 1/2c for a grain free crust

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

Preheat the oven to 350, and lightly grease your tart pan or pie dish of choice with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups ricotta cheese
3 tbsp maple
2 tsp vanilla
3 eggs
zest & juice of 2 small lemons
1 small granny smith apple, diced

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple, followed by the lemon zest and juice. Add apples into the bottom of the tart shell, and pour the filling over them. Bake for about 50-55 minutes or until the ricotta filling is set and caramelized.

Allow the tart to cool in the pan for about 30 minutes, then remove from pan and cool completely before refrigerating. Serve cool or at room temperature.

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..)

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..)