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..)

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.