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.

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 ;)

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)