Grapefruit, black sesame & paints

Hiya everybody – full disclosure but I am TIRED today, mentally and physically. Too much work, too much body stuff, some degree of burnout will do that. Doing my best to just be nice to myself.

I did get to bake though, of course, which always makes me happy. It’s fun to create something pretty that’s also delicious.

Back on the panna cotta train after a bit of a hiatus. I really do enjoy them – they set up easily the night before in the fridge, making them a great make-ahead dessert idea. Not that I necessarily NEED anything make ahead these days, but I did have to work this weekend so this lets me free up my Saturday morning to go for a swim – which I did. Felt extra cold this morning but maybe that was just me? There was quite a tidal/wave swell happening today so maybe I was just working extra hard.

I really love sesame anything – especially black sesame. It’s nutty and savory and delicious and I love putting it in desserts, but I don’t think I’d ever paired it with grapefruit before. I definitely consider this a win, if a bit of an unexpected dark-horse combination. The dark chocolate is just a thin layer between the panna cotta and the crust – it adds both a nice textural and flavor contrast. Citrus and chocolate are always a win.

I’m going to keep this short today – I wanted to share this but I’m also in need of some downtime with my novel, and/or maybe my paints. I finally picked up my brushes again after YEARS of neglect, and I didn’t realize how much I missed it till I was painting again. Am definitely adding it back into my regular rotation. I took some inspiration from my last pie for this one, as I’m sure most of you will recognize:

Have a good weekend, everybody – be nice to yourselves and take a break if it’s called for. I’m trying to be better about that too, so I’m right there with you :)

Grapefruit, Dark Chocolate & Black Sesame Panna Cotta Tart

Gluten & grain free, refined sugar free, dairy free, arguably paleo. A Wait are those Cookies original. Yield: 1 9″ tart; serves several.

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, sea salt, black sesame, 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. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool. Once the shell has cooled for a few minutes, brush the melted chocolate over the bottom evenly with a spatula. Let cool completely and then set for at least 10 minutes in the fridge before pouring in the panna cotta.

For the panna cotta:

1 package unflavored powdered gelatin
1.25 c full-fat coconut milk
1/3c + 1/4 c grapefruit juice, divided & cold
3 tbsp maple syrup
1 tbsp vanilla extract

For garnish: sliced meyer lemons & grapefruit + strawberries

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

Pour the 1.25 cups of coconut milk into a small saucepan. Add 1/3 c grapefruit juice, maple, vanilla into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about
20 minutes. Remove the tart shell from the fridge. Pour the panna cotta mixture into the chilled tart shell, and place in the refrigerator until set, approximately 4 hours (though I typically set mine overnight). Top with sliced citrus, strawberries, etc.

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

Cake for breakfast

Cake!

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

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

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

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

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

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

Grapefruit Poppyseed Upside-down Cake

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

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

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

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

More citrus! Shocked? I thought not.

Wow jeez apparently all I make anymore are citrus galettes! We both love them, they’re fast and easy, and citrus is perfect right now.

This week was a little better on the autoimmune front. Not perfect by any stretch of the imagination, but at least better for the moment. I took a sanity break/mental health day on Thursday and C and I went up for a skiing day trip! Super fun, it felt so good to be back on skis. Haven’t done that much driving in a looooong time, but the Prius handled itself admirably in the snow AND a long fun day was followed by a faceplant into a carnitas burrito and a giant plate of nachos. Win win win all around.

I’ve also been swimming in the Bay lately! I LOVE IT. It’s very cold obviously – wet suit necessary – but omg. It feels so good. Maybe I’m just a freak of nature but I really like cold water. I’m not far from Aquatic Park either so it makes for a great lunchtime break.

very red little ice blocks pretending to be feet

I love living in the Bay for that reason: skiing one day, swimming in the bay the next. It is so worth the ridiculous rents… mental health > high rent, always!

hull breach!

But anyway. Back to the topic at hand: galette! Hopefully you’re not sick of seeing yet another iteration of citrus galette…. I swear they’re delicious. This one had a hull breach, as you can see… but I like when they’re less than perfect. I use a jam that is only fruit-sweetened, so this little guy is technically free of added sugars, wooo! It’s also full of whole grains. I posted the link to a gluten/grain free crust too, if needed – I love that one too, it comes together really easily in the food processor.

Happy weekend! I hope yours is full of outside time and sunshine.

Grapefruit, Blueberry & Hazelnut Galette

Refined sugar free and whole grain! If you need a grain and gluten free crust, I like this one. I used two small grapefruit for this – you might be able to get away with one large one and more blueberries. Lightly sweet and perfectly citrusy! Yield: 1 galette, serves several. A Wait are Those Cookies original.

for the crust:

1 c whole wheat flour
1/2 c cornmeal
1/4 c hazelnut flour
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
1/2 tsp almond extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, hazelnut flour, and sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add vanilla & almond extract, and then the ice water. I typically add three tbsp water, pulse a few times, then add more if need be, 1tbsp at a time, stopping just when the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking or cracking if rolled immediately. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stick it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle about 1/4″ thick.

for the filling:

2 grapefruits, peeled & sliced crossways
1/2 c wild blueberries (mine were frozen; no need to thaw)
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
milk/half and half for brushing

Preheat the oven to 425. Spread the apricot jam over the middle of the dough, leaving a 1″ border, then pile on the sliced grapefruit and blueberries. Fold up the sides of the dough over the fruit. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

First galette of 2021

Hi internet friends!

Wow what a week. I don’t have much I think I can even say, other than I think most of us took a big psychic hit this week. Over here in my corner of the internet, we’ll keep it to in-season produce and pretty things. By no means am I ignoring what is going on – merely attempting to provide a momentary brain break before diving back into the mental fray.

I’ll leave you with this recipe for a simple, seasonal galette that is as pretty as it is delicious. Blood oranges and grapefruits are totally in season right now – at least in California, yay west coast citrus season! The crust is a whole wheat and cornmeal, which is completely adaptable if you need one that is gluten and/or grain free. I laid a layer of almond butter and apricot jam between crust and fruit for bubbly, jammy goodness. It reminds me almost of a grown up pb&j.

Galettes are inherently adaptable and forgiving, which I think is very necessary and important right now. Let’s not complicate things where we don’t have to, hmm?

In other news, I’ve been trying to get back into the drawing groove by drawing daily. Here’s a favorite from this week:

you can also see the back of the previous day’s bialetti hiding on the opposite page…
a pretty flower. we need more pretty things.

Give yourself a brain break and make some dessert – that happens to be free of all sweeteners. That being said, eat it with ice cream if that makes you happy – I am certainly not going to stop you.

Happy Saturday!

Citrus and Almond Galette with a Cornmeal Crust

A Wait are those Cookies original. Yield: 1 galette, serves several. The crust is whole grain; if you need one that is gluten & grain free, I like this one. Completely free of any added sweeteners – I use St. Dalfour’s apricot jam that is made of fruit only (not sponsored of course, I just love it!)

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.

For the fruit:

3 small blood oranges, peeled & sliced
2 grapefruit, peeled & sliced
2 tbsp almond butter
2 tbsp apricot jam (I use St. Dalfour’s, which is just fruit – no sweetener)
a few dabs of butter & splash of milk or half and half

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the almond butter and jam in a thin layer over the middle of the dough. Pile the sliced citrus in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an milk or half and half. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

Nuts about you

fullsizeoutput_2449

Hi friends!

fullsizeoutput_244f

I have a nutty, spring-y dessert for you this weekend, perfect for Easter or whatever reason you need dessert (or no reason at all, even better).

fullsizeoutput_244c

I get to do some awesome hiking in Marin today – I’m sure there will be pictures later! For now, I’ll leave you with tart & wisteria, since it’s gone bonkers over here. I LOVE wisteria – I know it’s not great to have it grow on houses, but it just looks so spectacular.

IMG_1199

This tart is awesome! Not to toot my own horn or anything, but the whole grapefruit – tahini – coconut – chocolate – hazelnut combination is quite rad, if I do say so myself. To be fair, everyone else who ate it (the fave human & parentals) agree, so it’s not just me.

fullsizeoutput_2447

It’s also grain & gluten free, dairy free, refined sugar free, and paleo! So if you’ve got a gathering of peeps who have varying dietary needs, it’s perfect – light, springy & delicious.

As usual, perfect for pre & post hike snacking, dessert, breakfast, brunch, and everything in between (which is how we ate it!)

fullsizeoutput_2450

I’m on dessert duty for Passover & Easter next weekend for a few peeps, but I don’t think I’ll be making anything new – looks like it’s be a repeat of some old faves. Most likely I won’t put up a new post, so I’ll just see you guys in a couple of weeks :)

fullsizeoutput_244d

I hope you’re out enjoying the beautiful spring weather, wherever you are! California is really doing it right and I’m about to get outside for the rest of the day. Yay! Happy weekending!

fullsizeoutput_2447

fullsizeoutput_244a

Tahini Grapefruit Panna Cotta Tart with a Hazelnut Chocolate Crust

Grain free, gluten free, refined sugar free & dairy free – paleo too! Perfect for a dessert to feed an Easter crowd, if that’s your jam. Very lightly sweet, with hints of citrus and just enough chocolate to satisfy. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

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

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

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

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

For the panna cotta:

1 package unflavored powdered gelatin
1/4 c grapefruit juice
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c tahini
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced grapefruits + toasted hazelnuts & coconut

In a small bowl, sprinkle the gelatin over the grapefruit juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, tahini, maple, and salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced grapefruits, toasted hazelnuts & coconut.

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

fullsizeoutput_2438

fullsizeoutput_2446

Citrus Shenanigans

fullsizeoutput_2256

Hi!

fullsizeoutput_224b

Today, I have more citrus for you! Winter citrus is my favorite. I’m also obviously loving panna cotta tarts lately – for whatever reason they are supremely satisfying to make, and so simple!

fullsizeoutput_223e

Plus, there are a thousand and one variations waiting to be explored, which is the seriously fun part.

This one was definitely a winner (I say was, as I suspect it shall not last long) – lightly citrusy and served with extra citrus slices for that tart punch. The coconut milk comes through as a nice background note.

fullsizeoutput_2249

Besides, we both LOVE poppyseed – back in the day, those poppyseed muffins were my JAM (I know you know the ones I’m talking about)… C and I were discussing earlier how as you unwrapped them they were just aggressively MOIST. It’s a thing!!! But undeniably delicious, despite being full of, ahem… crap.

fullsizeoutput_2252

fullsizeoutput_2253

This tart totally solves the poppyseed craving without all the nasty crap in the muffins – and without putting you in a food coma after eating. Win all around!

fullsizeoutput_2244

We ate it last night as a quick late snack after the opera and then again this morning  as part of a light breakfast after a few hours of gym climbing (my arms are officially blown, but that fully laid back 11a is MINE! ha).

fullsizeoutput_2254

Happy weekend! I hope you are seriously enjoying yours :)

fullsizeoutput_2250

Grapefruit and Meyer Lemon Coconut Panna Cotta with an Almond Poppyseed Crust

A Wait are those Cookies original! Yield: 1 9″ tart; serves several. Gluten free, dairy free & refined sugar free! A perfectly light dessert or fancy breakfast. It needs to be made ahead anyway, making it perfect for breakfast!

fullsizeoutput_224c

For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
1/4c poppy seeds
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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) 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.

For the panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/2 c meyer lemon & grapefruit juice
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced meyer lemons & grapefruit + poppy seeds & sliced almonds

In a small bowl, sprinkle the gelatin over the citrus juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced citrus, poppy seeds & sliced almonds.

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

fullsizeoutput_2246

fullsizeoutput_2246

The Queen of Citrus

fullsizeoutput_21b9

Hello! I have a big mess of galette for you today.

fullsizeoutput_21b1

Slight change of plan – vacation got rescheduled to March, so I am back with more dessert sooner than I thought I would be! I don’t think anyone was mad about that…

fullsizeoutput_21ad

Grapefruit and hazelnut for you today: as C put it, grapefruit is the queen of flavors! I’d be inclined to agree; it’s high up there on my list of faves. I really love it with hazelnut, too. This galette disappeared in literally two sittings (granted, we went to the gym before the second one so – warranted!) but it’s quite light and makes a great breakfast. This is definitely NOT a dessert that will weigh you down after one slice.

fullsizeoutput_21b6

fullsizeoutput_21b5

C and I went skiing! Such a great time – several gorgeous days spent up at my beloved Kirkwood, which of course means I’m also right near camp – I can never stay away from camp for too long! See photo evidence below…

IMG_0211

fullsizeoutput_215c

fullsizeoutput_219d

fullsizeoutput_217f

fullsizeoutput_2185

Anyway, galette. I whipped this one up on short notice – though it sounds complicated, it’s really quite simple & quick to make. The dough and the hazelnut filling are made in the food processor, and all that’s left is to slice the grapefruits & bake! It’s quick, I promise; and well worth it for the delicious factor.

fullsizeoutput_21af

Happy weekend!

fullsizeoutput_21b0

Grapefruit, Hazelnut & Ginger Galette

Grain free, gluten free, and refined sugar free. Tart, nutty, and simple – this comes together super fast. A Wait are Those Cookies original. Yield: 1 galette, serves 3-6 (or in our case, two very hungry humans over two sittings!)

fullsizeoutput_21b8

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

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 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 hazelnut filling:
1 heaping cup roasted hazelnuts
1 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

Grind the hazelnuts in a food processor until they begin to resemble nut butter – I keep mine on the coarser side, but that’s up to you. Add in maple, vanilla & salt and pulse to combine.

For galette assembly:
2 grapefruits, sliced (I cut the peel off the whole thing and then slice)
1 egg, beaten
coconut sugar to sprinkle
chopped hazelnuts
crystallized ginger, optional

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 hazelnut filling, spreading it carefully in order to not rip or crack the dough. Add the sliced grapefruits and chopped hazelnuts. 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. Brush the dough with egg wash, and sprinkle 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. Top with crystallized ginger if desired, and extra chopped hazelnuts. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter.

fullsizeoutput_21b3

Can’t stop, won’t stop with the citrus!

IMG_2857

Can you tell we love citrus over here? I think the last… 3? or 5? (I think it’s five…) desserts have featured those beautiful hued little guys…

fullsizeoutput_14dd

I’d have to say it’s a three-way tie for my favorite citrus between grapefruit, meyer lemon and blood oranges…luckily, this cake covers two out of three!

fullsizeoutput_14e0

fullsizeoutput_14d7

Once again, it’s a dessert that easily does double duty for breakfast – just add some ice cream for dessert and you’re good to go. I love lemon curd on anything, so this is an easy sell for me. We loved it both ways – it’s almost scone-like when eaten alongside eggs & kale! (and coffee. let’s not leave that out)

fullsizeoutput_14e9

I’ve never used mace in my baking prior to this – apparently, it’s a relative of nutmeg, which I never knew. It plays really well against citrus, both grapefruit and meyer lemon, and adds a really interesting flavor profile. I love olive oil in cakes like this – it brings a rich fruitiness that isn’t otherwise found in butter or coconut oil.

fullsizeoutput_14ec

In other news, same ‘ol on the health issues front – I am still looking for answers and still frustrated. As I’ve said before, I try to keep it light in this space, but I have to admit this wasn’t a banner week for me. A little therapeutic baking and some quality time with fave human went a long way towards making the week seem not so overwhelming.

fullsizeoutput_14e5

Meyer lemons are perfect right now – and if anything is therapeutic, it is the scent of meyers! I love making curd with them – in fact, I had made and frozen a few batched not that long ago. Down to one now… which will probably get consumed next week, knowing how we roll around here.

fullsizeoutput_14f1

Happy almost-April! Go make yourself some citrusy goodness.

fullsizeoutput_14da

Grapefruit Polenta Cake with Meyer Lemon Curd

Gluten free and refined sugar free. Light, springtime dessert – or breakfast – this cake is fruity from the olive oil and grapefruit, and goes perfectly alongside a huge dollop of lemon curd or some ice cream, or better yet, both. We loved it both for dessert and breakfast – it’s almost reminiscent of a scone, so works well alongside eggs and kale. Yield: 1 9″ cake, serves 2-8. Cake adapted from Saveur magazine, here. Be careful with the bake time on this one – I was going by the recipe and it ended up slightly on the dry side b/c I didn’t pull it soon enough. I updated my bake times below to reflect that – otherwise, the flavor is stellar! And a large drizzle of lemon curd solves the dryness issue just fine ;)

fullsizeoutput_14d5

For the curd – my favorite recipe to date:

2 whole eggs
3 egg yolks
1/3 c meyer lemon juice
zest of 4 meyer lemons
pinch of sea salt
2.5 tbsp maple syrup
3.5 tbsp unsalted butter
1 tsp vanilla

I used a double boiler for this lemon curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, lemon zest and juice, sea salt, and maple syrup. Add in the butter one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the lemon curd thickens and coats the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and store in a glass container in the fridge until ready for use.

For the cake:

scant 1/4 c maple syrup
1/4 c grapefruit juice
zest of 2 grapefruits
2⁄3 cup full-fat plain Greek yogurt
1⁄3 cup olive oil
1 egg
1 tsp vanilla
2⁄3 cup brown rice flour
1⁄3 cup almond flour
1⁄3 cup coarsely ground yellow cornmeal, preferably Bob’s Red Mill
3 tbsp arrowroot starch
3 tbsp. tapioca starch
1 tbsp. baking powder
1 tsp. ground mace
1⁄2 tsp. kosher salt
1⁄4 cup sliced almonds

Preheat the oven to 350, and either use an 8″ springform pan OR do like I did and use a 9″ cake pan, well greased and lined with two thick strips of parchment paper so that you can lift the cake out onto a cooling rack easily.

Whisk maple, zest and juices, plus yogurt, oil, and egg in a bowl until combined. In a separate bowl, whisk rice and almond flours, cornmeal, arrowroot and tapioca starches, baking powder, mace, and salt until combined; make a well in the center. Whisk in yogurt mixture until a smooth batter forms. Pour into prepared pan and sprinkle with sliced almonds. Bake until cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 30-40 minutes. Let cool for at least 10 minutes, then lift out onto a cooling rack to cool completely, removing parchment from underneath if you used it. Let cool completely before serving.

Store any leftovers covered on the counter – this is a cake that dries out quickly, so I’d recommend eating it within a day or two of baking.

Serve with meyer lemon curd, more sliced grapefruit & ice cream for dessert, or just with lemon curd for breakfast!

fullsizeoutput_14ed

fullsizeoutput_14df

{Citrus} Zest for life

IMG_2650

I do love California’s winter citrus season.

fullsizeoutput_1416

Doesn’t seem to matter which kind of citrus – though I think grapefruit and meyer lemon are tied for first for me. Especially when it’s grey out (which really doesn’t bother me in the slightest), I love baking with citrus: it smells like sunshine!

fullsizeoutput_141b

I’ve done a grapefruit tart on the blog before (several times, actually!) but never paired it with hazelnut, which I’m finding is an excellent combination.

fullsizeoutput_141e

As per usual, this tart does double duty for dessert paired with ice cream or for breakfast alongside the usual fare, and coffee, obviously.

fullsizeoutput_142a

fullsizeoutput_1428

I like versatile baked things! Life is more fun when you can eat them for breakfast, preferably in good company on a lazy weekend morning.

fullsizeoutput_141d

Let’s see, life things lately…

IMG_2595

My car needed a new distributor (you may recall my interesting adventure with a freeway onramp from my last post), but I have it back now, so that’s all fine and dandy. The sky has been doing some crazy things lately, but I’ve been loving the rainy weather, and heaven knows we need it! Maybe maybe I can squeeze in at least one ski day before the end of the season… fingers crossed.

fullsizeoutput_1424

fullsizeoutput_1425

In the meantime, I shall eat tart in the company of my fave human and be content, because that is what weekends are for.

fullsizeoutput_1418

Go find yourself some citrus and join me! You won’t be sorry, promise :)

fullsizeoutput_141a

Grapefruit Curd and Ginger Tart on a Hazelnut Coconut Crust

Tart but sweet, creamy and a perfect winter dessert when citrus really shines. Grain free, gluten free, refined sugar free, dairy free, pretty much paleo! A Wait are Those Cookies original. Yield: 1 9″ tart, serves 2-6!

For the crust:

1.5 c hazelnut meal
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
3 tbsp coconut oil, melted

In a large bowl, stir together hazelnut meal, shredded coconut, sea salt, and baking soda. 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 press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes.

Maple Grapefruit Curd:

2 whole eggs
2 egg yolks
1/3 c grapefruit juice
zest of 2 grapefruits
pinch of sea salt
2 tbsp maple syrup
3.5 tbsp coconut oil
1 tsp vanilla

I use a double boiler for this curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, grapefruit zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and strain through a mesh strainer into your glass/pyrex storage container. Keep in the fridge until ready to use – curd keeps for about a week.

Assembly:
1 packet gelatin (pref. grass fed)**
1/4 c meyer lemon or grapefruit juice, *cold (refrigerated)
1 grapefruit, sliced
shredded coconut, candied ginger, hazelnuts, etc for topping

I stabilized the curd for this tart with gelatin, since I was a little suspicious of its structural integrity. To do so, since I’d already made the curd ahead of time, I needed to bring it back to a warm enough temperature to dissolve the gelatin. The following is what I did – if you’re making it all at once, no need to do as I did, just stir the softened gelatin into the already warm curd once it thickens.

In a small bowl, sprinkle 1 packet of gelatin over 1/4 c cold meyer lemon or grapefruit juice. Stir until incorporated and let sit for a minute. Once softened, stir into the warm curd, stirring until the gelatin is dissolved completely (give it 1-2 minutes of stirring). Pour the curd into the baked crust shell, and let cool for a few minutes on the counter before transferring to the fridge to cool completely – preferably overnight but at least 4 hours.

**If you prefer not to use gelatin, you could also set the curd by pouring it into the baked tart shell, and baking the whole thing at 350 for 8-10 minutes, then letting cool completely and refrigerating for at least 4 hours before serving. I prefer the gelatin method with this curd since it will set completely – the baked version might have more wobble / lose some structural integrity when sliced, but it’s a pretty solid second option.

Top with sliced grapefruit, hazelnuts, shredded coconut and candied ginger if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Keeps well in the fridge covered overnight, though it’s best eaten in 2-3 days.

fullsizeoutput_1422

fullsizeoutput_1415

Happiness is jewel-hued citrus

fullsizeoutput_1325

We bucked the Valentine’s Day trend with something that ISN’T chocolate! Isn’t that a novel idea?! Also, that chocolate banana cake last week kind of put us (temporarily) over the chocolate edge, so a little break didn’t come amiss.

fullsizeoutput_1329

Besides that, the citrus situation right now is beyond awesome – blood oranges are beautiful! I love them – they’re remind me of mother nature’s version of stained glass.

fullsizeoutput_1343

This galette was so satisfying to make, purely from indulging in the beautiful, jewel-toned citrus slices and their range of colors. I probably took an excessive amount of photos but I just couldn’t help it. Too pretty!

fullsizeoutput_1351

I used a combination of blood orange, cara cara orange, and a small grapefruit, but you could really use whatever floats your boat! No hard and fast rules for this one, other than it’s generally delicious and makes a great breakfast.

fullsizeoutput_1367

Grain free, gluten free, refined sugar free and pretty much paleo (depending on your personal paleo rules ofc). Super sturdy: you can fly wedges around like star destroyers, ha! I couldn’t decide whether I preferred this for dessert with ice cream or for breakfast – it really shines both ways.

fullsizeoutput_1342

fullsizeoutput_1326

Let’s see what else is new. I did some hiking over the weekend on the ridges and had some beautiful weather.

fullsizeoutput_135c

IMG_2450

If you get a three day weekend this weekend, maybe treat yourself to some galette! Ours didn’t last long… there was really only about one (large) slice left after the dessert & breakfast shenanigans. Not sorry!

fullsizeoutput_134e

Happy February! Go forth, enjoy the citrus season!

fullsizeoutput_1364

fullsizeoutput_1337

Citrus Galette with Walnut Frangipane

Grain & gluten free, refined sugar free, paleoish. The crust is one I’ve used many many times on here – it’s my go-to galette crust when I want to stay gluten and grain free. Use whatever combination of citrus you like – I ended up with one small grapefruit, 3 blood oranges and two cara cara oranges, plus some meyer lemon zest. The walnut frangipane is a snap in the food processor (actually, you don’t even need to clean out the food processor all that much between dough and frangipane, so that’s a win) and adds a nutty sweetness to complement the citrus. Perfect for winter dessert or breakfast, or both! Yield: 1 galette, serves 2-6.

fullsizeoutput_1319

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

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 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 galette filling

3 blood oranges
2 cara cara oranges
1 small grapefruit
zest of 1 meyer lemon
*Use whatever floats your boat and fits your dough here! There are no hard and fast rules for this galette.

For the frangipane

scant 1/4 cup coconut sugar
1/2 cup walnut pieces
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla

Blend everything in a food processor or high powered blender until smooth. Can be made ahead and stored overnight in the fridge if needed.

For finishing

1 egg, beaten
1-2 tbsp coconut sugar, for sprinkling

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 frangipane, spreading it carefully in order to not rip or crack the dough. Add sliced citrus, in whatever pattern you like! Begin folding up the sides, creasing them together as you go – if the dough is cracking, 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. Brush the edges of the dough with the beaten egg and sprinkle the whole thing 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; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

fullsizeoutput_1359

fullsizeoutput_1321

fullsizeoutput_134c