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 ;)

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.

Let’s get nutty (nuttier?!)

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Hi friends!

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Time for another installment of bake your pantry (/freezer) – this is a great catchall recipe for all those random things we all have lying around.

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As written, it happens to be grain & gluten free, refined sugar free, dairy free, vegan & paleo! Woohoo! That being said, substitute at will. No coconut oil? Great, use ghee or butter. No pecans? No problem – sub in walnuts, peanuts, almonds, whatever. I love these bars for that reason – they’re infinitely flexible. The fruit can be swapped out for fresh as opposed to frozen, or swapped for different fruit entirely.

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Things here are pretty much same same, though we did do a nearly 11mi hike from C’s place this afternoon and I am POOPED. Thank all that’s holy there was a giant plate of nachos and a quesadilla happening immediately when we got back… I think those lasted all of 10 minutes. Complete annihilation.

On another note, everything is blooming here and it’s beauuuutiful. Springtime flowers are so pretty.

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(particularly proud of that photo!)

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All in all, a good weekend, despite the obviously strange times we’re currently living in. I hope yours were similarly restful <3

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Nutty Berry Crumble Bars

A catch-all for all those random nuts and seeds in your pantry, not to mention the half-empty bags of frozen fruit! Let’s do a pantry clean out, shall we? No pecans? No worries – sub in almonds, walnuts, whatever you have on hand. The fruit is infinitely flexible too, so use what you have! Feel free to riff on this. Gluten & grain free, dairy free, refined sugar free, paleo, vegan.  A Wait are those Cookies original. Yield: 1 8-9″ pan; serves several.

For the berry filling

1/2 bag (~1 c) frozen blueberries, or fresh
1/2 bag (~1c) frozen raspberries, or fresh
zest & juice of one lemon
zest & juice of one lime
1 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 berries, lemon & 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

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 pecans and coconut oil together. Reserve a heaping half cup and stir in the black sesame and coconut (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 ;)

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Beautiful Blood Oranges

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Ew gross, I hate losing an hour! I end up feeling so… cheated.

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Plus, it’s Sunday so I’m trying not to have the Sunday yucks. C and I had a great morning – slept in a little, spent some quality time at the climbing gym, ate delicious bfast and drank coffee. All the appropriate Sunday happenings.

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My apartment is clean and I have food to prep for the week (ground chicken stirfry with fennel and radish and cauliflower rice I think). It’s cloudy, I’ve moved on to tea and am feeling at least peaceful, if not totally at ease with the fact that it’s Sunday afternoon. I’m rationing my news consumption lately because of just… everything… so I am planning to finish at least one book this evening, maybe two. We’ll see.

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In other news, this galette got a rave review the instant C took a bite this morning – pretty sure the bite wasn’t even all the way eaten before he says, “omg this is INCREDIBLE!” so… I’ll just leave it at that.

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Almond poppy seed galette with blood oranges: there is almond in here three ways, between the almond flour and extract in the crust, and the almond butter in the filling. Blood oranges have a shortish season so I always try to get on them asap – they are just so incredibly beautiful.

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I mean, look at these things! Mother Nature is a boss lady.

Happy International Women’s Day to Mother Nature and all the other bossbitch ladies in my life out there, you inspire me every day <3

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Almond Poppy Seed and Blood Orange Galette

Gluten, grain and refined sugar free. Lightly sweet – perfect for those who like a little citrus-forward dessert. Easy to throw together, and the blood oranges are naturally beautiful. Poppy seeds are just a win all around, obviously. 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
3 tbsp poppy seeds
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
1/2 tsp almond extract

For the filling:

1/3 c almond butter
1 tbsp maple
pinch of sea salt

4-5 blood oranges, peeled and sliced

*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, poppy seeds, 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.

In a smallish bowl, stir together almond butter, maple and sea salt. It should be on the runnier and spreadable side – if not, warm it up briefly on the stove top or in the microwave.

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 the almond butter filling, spreading it gently in a circle across the center of the dough. On top of that, add sliced blood oranges 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 blood oranges 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.

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Leap Year! and gnomes

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Hello hello!

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Bonus – two recipes for the price of one today, since I am behind and have been too busy to actually keep to anything resembling a regular blogging schedule.

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Today’s primary recipe is an asian pear & miso cardamom galette (hey hey hey asian pear season!) – so delicious with the slightly savory miso hanging out in the crust, not to mention a little cardamom somethin’ somethin’.

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The bonus recipe is these red bean & almond bars that I made last weekend to use up the last of my red bean paste. I’d frozen it, but I didn’t want to relegate it to the unrecoverable depths of the freezer, so into bars it went. Such a happy experiment in throwing things into a bowl and seeing what happened – the bars turned out dense and nutty with swirly pockets of red bean.

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In life news, there have been some fun finds on walks lately, as well as some beautiful sunsets – see following photo story! It’s currently super windy here in SF, and I’m sitting in my apartment listening to the wind howling all over the place – one of the many reasons I named my fourth/top floor apartment the Eryie (NO, not from game of thrones, but from 15th century Latin, thanks very much).

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Every home needs a gnome, a wise friend told me once… and he’s NOT wrong. Inherited this little guy from my gram – he used to sit in her planter and now he hangs out in my little succulent forest.

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I really, really, really love my rooftop & the fact that I’m the only apartment that has access… sneaky sneaky through a window. Not sorry.

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I highly recommend either or both of these desserts for your Leap Day weekend! Happy Leaping, and happy birthday to Frederic, for all of my fellow g&s nerdloves out there <3

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Asian Pear, Miso and Cardamom Galette

Grain and gluten free, refined sugar free. 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
6 tbsp salted butter, chopped (or ghee)
1 egg*
1 tbsp vanilla extract
2 tbsp dark miso

*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, salt, and butter to combine until it looks like coarse meal. Add in egg, vanilla extract and miso 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.

For the filling:
3 asian pears, sliced
1 tsp cardamom + 1 tbsp coconut sugar
1 tbsp butter, chopped

This might be the easiest thing ever. 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 asian pears, and dust them with cardamom and 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 pears 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.

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Red Bean and Almond Bar Cookies

Gluten free, refined sugar free and dairy free. A Wait are those Cookies original. Yield: 1 8″ or 9″ pan; serves a few or two, your choice ;)

For the bars:

1 c almond flour
1 c oats
1/2 c shredded coconut
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/4 c maple
1/3 c coconut oil, melted
1 egg
1 c red bean paste (recipe below)
black sesame and coconut flakes for topping

Preheat the oven to 350, and lightly grease an 8×8 or 9×9 pan with coconut oil (alternatively, you can use an 8″ or 9″ round pan, this recipe is totally forgiving).

In a large bowl, stir together almond flour, oats, coconut, baking powder, baking soda, and sea salt. Add in maple, melted coconut oil and egg, and stir until combined. Spread the dough into the prepared pan, then drop spoonfuls of red bean paste onto it. Swirl red bean with a spoon or a knife until it’s mostly sorta evenly distributed through the dough. Top with black sesame and coconut flakes, and bake for ~15-20 minutes, until a tester comes out clean. Bake time will depend on the depth of your pan, so check early and often (psssh nobody has time for dry bars, ew).

Keep leftovers covered on the counter for a day or so; after that I’d store them in the fridge.

For the red bean paste:

1 c dried adzuki beans, soaked overnight, then drained and rinsed
1/4 c maple syrup
pinch of sea salt
1 tbsp miso (I used brown rice – medium)
1 tsp vanilla

Bring the soaked adzuki beans and 3 cups of water to a boil, then lower to a simmer and cook, covered, until you can easily mash beans with a fork – about 1 hour. Once the beans are cooked, drain off any residual water, and stir in maple, salt, miso, and vanilla. Let cool completely. Once cool, take it for a spin in a food processor or high powered blender until smooth (you can leave some chunky too if you like – it’s good either way!). You won’t use all of it for this recipe, so either refrigerate the rest and use within 3-4 days, or freeze it; it keeps for about 3 months in the freezer.

apples + cheese

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Okay I admit it…

I was super skeptical of this whole apple-pie/cheddar combination for a loooong time, despite that fact that I LOVE both apple pie and cheese. Not to mention that I like apples and cheese together, ha. For some reason, putting cheddar in pie crust or something like that struck me as slightly not appealing. Despite all that, I’ve had that combination on the brainwaves for awhile now, and finally got around to trying it. Happy to report that I actually find it shockingly delicious, and will be happily making it again in the near future!

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When I ate the crust of this by itself, it almost reminded me of a cracker, but in the beeeest way possible. Add in the filling and a little ice cream on the side (or not!), and we find ourselves an awesome dessert situation.

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C was even skeptical of this one at first but is definitely a convert, so I consider it a win all around. I almost ALWAYS have sharp cheddar in the fridge (unless there has been some unforeseen terrible event that has arranged to leave me without cheese – travesty) and I also happened to have granny smiths on hand that had been hanging out for awhile – I was feeling like they needed to get used sooner rather than later.

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Happy circumstances all around, since this thang came together in snap and was so so delicious and easy. Definitely recommend, if any of you are on the apple-cheddar-dessert fence.

Life lately has been a loooot of work deadlines, so my only exciting photos of late are from my walks to/from work – I love walking, since it seems like every time I go out I see something new! Or just some beautiful clouds. Either way, I’m a big fan.

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Cable car underpinnings.

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Plants taking a vacation in another window for a change of scenery.

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Please excuse the slightly weird lighting in the galette photos… they look overly dramatic or something because of the time of day – I was off my normal photography routine but it was so good, I had to share.

Happy weekend, blog friends! I hope yours are restful and fun :)

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Apple Cheddar Galette

Grain and gluten free, and refined sugar free. Slightly savory, slightly sweet and all around delicious. Great for breakfast on its own, or with ice cream for dessert. 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
5 tbsp unsalted butter, chopped (or ghee)
1 egg*
1/2 c sharp cheddar, grated

*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, salt, butter and cheddar to combine until it looks like coarse meal. Add in egg and pulse just until combined. Shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the filling:
4 granny smith apples, chopped into smallish pieces
zest and juice of two lemons
2 tbsp tapioca starch
pinch of sea salt
1/2 tsp almond extract
1 tbsp vanilla
2 tbsp maple syrup
1 tsp cinnamon

In a large bowl, toss together apples, lemon zest and juice, tapioca, sea salt, almond and vanilla, maple and cinnamon.

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 apples. 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 apples with butter and sprinkle dough with a little coconut sugar. 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.

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I love the number 2020

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Hi friends!

How is 2020 treating you so far? I’ve been BUSY. So many deadlines this time of year have meant some very long workweeks that bleed into the weekends (ew). But! I am not working this weekend and for that I’m super grateful.

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Had a great climb with C this morning – did a bunch of climbs at the top of my skill level, which always feels good. Finished and inhaled a plate of eggs & veg + a latte… working out on an empty stomach is great until I’m done, at which point I’m usually STARVING.

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I made these on Thursday night for a Friday datenight – I think they get better overnight actually, so I like making them in advance. Plus, I needed to destress and baking is my favorite way to do that.

I’d had a bag of cranberries that I tossed in the freezer somewhere in the early part of December, and some rosemary hanging out that I didn’t want to waste (waste not, want not!). Besides that, I’d been thinking about the rosemary – cranberry combo for awhile and I’m happy report that it’s fully excellent.

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These slice like beauties; are tart and “buttery”, despite being dairy free. Actually, they are free of all the things (gluten, grain, dairy, refined sugar & are vegan & paleo), so everyone can share the love.  Not to mention, they come together in a snap, so no waiting around. Perfect for breakfast or brunch, or an anytime snak.

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Happy weekend! Hopefully you’re finding time to bake something delicious and/or treat yourself right.

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Cranberry Chia Bars with Rosemary Pecan Crumble

Fully sliceable, tart, breakfast or anytime snak bars! Free of all the things, so everyone can share the love. Gluten and grain free, dairy free, refined sugar free, vegan & paleo. A Wait are those Cookies original.

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
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
~1tbsp finely chopped rosemary – I used about 1.5 large sprig’s worth
1/3 c chopped pecans
1/4 c unsweetened coconut

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, rosemary and coconut oil together. Reserve a heaping half cup and stir in the pecans & coconut (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 ;)img_1927

Apples, squared

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Hi Friends, happy almost Thanksgiving!

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Boy, November went fast. It seems like I blinked and it’s nearly December, what?! I enjoy this time of year and wish it didn’t whizz by quite so quickly. Oh well, nothing to do but live in the moment! I love the transition to winter produce – I have yet to buy pomegranates (waiting for the dumb things to go on sale) but everything else is fully on  my radar, especially apples.

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Did a great hike up to Twin Peaks today – it’s been awhile since I’ve done that one, and it was great to get back up there… even though I discovered about halfway through that my legs were/are extremely fried from a few really good lifting days this week. I think I’ll be taking tomorrow off… though knowing me, I’m sure I’ll walk to work because heaven forbid I sit still all day, ugh.

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C and I had a great time last night with a board game that matched the aesthetics of this galette – we had a good laugh when we realized how coordinated things were (Between Two Cities is the game – super fun, just in case any of my board gaming peeps out there are looking for a new-to-you game).

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Of course we ate it for breakfast too – I know, I know, try to contain your astonishment. Suuuuper good alongside a giant breakfast salad with eggs & caponata.

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I’ve been wanting to use miso in a dessert for quite awhile at this point, so I’m super glad this ended up working out. I can feel a galette kick coming on – they are so infinitely adaptable to seasonality of produce and various flavors. Miso adds just a little hint of savory oomf to the almond filling of this one – you don’t taste it and automatically think miso soup hahaa; in fact, I don’t really notice it, but I LOVE the filling taste. C was right there with me so I’d say it’s a winner. There was only a small piece left for a snack later when I left, ha! Success.

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Hit me up if you have desserty Thanksgiving questions! I’m happy to weigh in, if you’re feeling indecisive or otherwise uninspired. I’m baking for at least two dinners this year – one for my actual Thanksgiving with C’s fam, and a Friendsgiving two days later. I’m not planning on making pumpkin pie for either one – stay tuned ;)

I’m loving tulips right now, as you can see – this picture below reminds me of 17th century Dutch Golden Age vertias still life paintings! Where the flowers are past their prime but still beautiful in their own way:

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Happy early Thanksgiving! I’m sure I’ll be posting what I make but more likely than not it’ll be after the fact. Have a great short week!

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Apple and Black Sesame Galette with Almond Miso Frangipane

A perfect fall galette – easy dessert or brunch! The miso is very subtle if you’re at all worried about tasting it – you really don’t; it just gives the filling a slight savory oompf. Grain and gluten free, refined sugar free; lactose free option. 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
1/4 c black sesame seeds
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*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, salt, sesame seeds and butter to combine until it looks like coarse meal. Add in egg and vanilla 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.

For the filling:
4 apples, sliced thinly (I used Granny Smith and Lady Alice for fun color contrast)
1/3 almond butter
1 tbsp brown rice miso
pinch of sea salt
1 tbsp vanilla
1 tbsp maple syrup
1 egg

In a small bowl, whisk together almond butter, sea salt, miso, vanilla, maple and egg until smooth. Set aside.

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 almond butter-miso filling in the center, leaving a border of dough around the edges, and add the apples. 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 apples with butter and sprinkle dough with a little coconut sugar. 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.

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All Things Autumnal

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Hi friends, happy Monday!

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I have a rustic, easy galette for you today – sometimes even I need a break from tarts ;) Besides, I LOVE galettes to highlight seasonal fruit. They’re unfussy, quick to throw together, and can accommodate a variety of random pantry ingredients and dietary needs/preferences. Basically, they’re just a win all around. Not to mention they make a superb breakfast the next day! Or snack, or basically whatever.

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This one features the oh-so-autumnal pears (d’Anjou and Bosc, two favorites of mine) coupled with all things sesame. I’m having a moment with black sesame lately and I’ve been itching to do more things with it, so here it is making an appearance in galette dough. I love the warm grey color the dough ends up being – much of it bakes out, but you’ll see a little of it in the photos still.

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Tahini, almond and pears are made for each other anyway, so this is an easy sell. As usual, C and I ate it with ice cream for dessert and then again the following morning with coffee as a post-climbing snack (tried NOT to finish the remaining half in one sitting – accomplished this only to some degree).

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The time change has happened! I do kind of like cuddling up in the evenings this time of year – it makes me feel like it’s holiday time. Then again, I really like walking home from work in the daylight so that’s a mild bummer – just means I have to walk to work instead.

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I had a succulent potting party with the fam yesterday! Check out these cute little guys planted in my gram’s best friend’s china. More plant friends!

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I hope your week goes smoothly – I’m just about ready for another weekend, not sure about you guys but that one went by way too fast.

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Pear, Tahini and Black Sesame Galette

Nutty, lightly sweet and perfect for fall.  Gluten and grain free, refined sugar free, paleoish. Could be lactose free if you use ghee instead of butter! Yield: 1 galette, serves several. A Wait are those Cookies original.

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
1/4 c black sesame seeds, lightly toasted and crushed*
6 tbsp salted butter, chopped (or ghee)
1 egg**
1 tbsp vanilla extract

*lightly toast the sesame seeds over medium heat for a few minutes, shaking the pan frequently. crush the warm seeds in a mortar before adding them to the food processor
**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, salt, ground sesame seeds and butter to combine until it looks like coarse meal. Add in egg and vanilla 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.

For the filling:
2 pears, sliced thinly (I used d’Anjou and Bosc)
1/4 c tahini
pinch of sea salt
1/4 c unsalted almond butter
1/2 tsp almond extract
1 tbsp vanilla
2 tbsp maple syrup

In a small bowl, whisk together tahini, sea salt, almond butter, extracts and maple. Set aside.

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 the tahini and almond butter filling in the center, leaving a border of dough around the edges, and add the pears. 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 pears with butter and sprinkle dough with a little coconut sugar. 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.

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Berry bars for errryybody

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Internet friends!

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How goes it? Things here are pretty bueno – it feels like fall, with the snappy air and all the squash in the markets! I have yet to make any squash this season, but I’m sure it’ll happen SOON; we can just chalk it up to being super busy at work and opting for quick dinners (hello eggs & black beans, you’re the bomb) or meal prep that can turn into a quick dinner.

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Weekends have been productive and lovely, with lots of urban hiking and pretty views of my beautiful city. The sunsets have been off the HOOK – this is the time of year for cotton candy skies in this part of the Bay, and I’m loving every minute.

Looking back down the hill; I never ever get tired of the views on my walk home from work:

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I love that I can get these amazing sunset panos from my roof!

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And of course, there was dessert! A low-key one for this last weekend; C and I may or may not have eaten this all in two sittings. To be fair, there was a hike in there also that was nearly 6 miles and a lot of stairs, sooo…. ahem.

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This is rapidly becoming one of my staple desserts, along with my go-to cookies. It’s SO easy and flexible, and super delicious. It reminds me a bit of a grown up pb&j – only with almond butter and a lack of cloying jammy sweetness. Not to mention that it’s great for so many dietary preferences or allergies! Gluten & grain free, refined sugar free (it’s nearly sweetener free; only 2 tbsp of maple in the whole thing), dairy free, vegan, paleo! Woooohoo for inclusive desserts!

I find that I love it best straight out of the fridge for maximum chewy coldness, but it’s still great at room temp. Of course for science research C and I had to eat it with ice cream – highly recommend. Its nutty base dough/crumble tastes very reminiscent of an almond cookie, and is complemented perfectly by the sweet-tart chia jam in the middle. Suffice it to say, we’re big fans over here, and I hope it brings you as much joy :)

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I can feel myself starting to gravitate towards more involved baking projects as the nights come earlier and the days get shorter… it makes me turn inward and seek out cozy things like blankets, tea, and the oven. Not that I don’t usually seek out the oven, but you get the idea.

Happy October!

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Berry & Almond Butter Crumble Bars

Gluten free, dairy free, refined sugar free, grain free / paleo, vegan! A direct riff off of the blueberry bars that I posted a few weeks ago, here, where were in turn inspired by the Roasted Root, here! Yield: 1 8″ pan of bars, round or square, your choice. Super simple; these come together in about five seconds and bake up in just over 30 min, so they make a perfect last minute snack, dessert, or breakfast ;)

For the berry filling:

1 raspberries (I used frozen)*
1 c blackberries (I used frozen)
splash of yuzu or lemon juice
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

*can be made with all raspberry (or all blackberry!) – I was just trying to use up what I had

In a small saucepan, heat berries, sea salt, and tapioca until just barely boiling, 5-8 minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble:

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted coconut oil
1/4 c almond butter
1/3 c chopped almonds
Black sesame seeds
Coconut flakes

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple, almond butter and coconut oil together. Reserve half a cup and stir in the almonds, sesame seeds & coconut (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 berry mixture. 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 ;)

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