Purple desserts & rain

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Hi friends!

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Slightly delayed post from the weekend, since I was busy busy and didn’t have time to get this out earlier.

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C and I almost completely annihilated this thing in two sittings, haha! It was GOOD. I love the cinnamon crust – it’s reminiscent of cinnamon graham crackers, which which I had a phase when I was a kid. I’ve always loved graham crackers, and anything that reminds me of them (and by association, my gram – who always fed them to me at her house) is totally welcome in my book.

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Such a great weekend surrounded by fave human & friends – I wish it hadn’t flown by so fast! We’ve been having some unseasonably rainy weather (accounting for the slightly funky lighting in these photos… the foliage + overcast wasn’t cooperating with me), which I’m LOVING, despite everyone else wanting sun, hahaa. I just love the rain!

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We ate this tart while board gaming on Saturday night, and then came back for a second round over a late brunch on Sunday. It’s a winner in both contexts – I love it with vanilla ice cream, but it’s also great on its own. It’s not nearly as tart as some of my other desserts, so if you’re baking for a crowd or with kids, I’d suggest this one. Besides, purple is broadly appealing :)

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Have a great week!

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Blackberry Panna Cotta on a Cinnamon Crust

Gluten free, dairy free & refined sugar free! A Wait are those Cookies original. Yield: 1 9″ tart; serves several. The cinnamon play so well against the berries – this works for a special breakfast or a delicious dessert with ice cream. Or both! :) Crust is easily grain free – just swap out the cornmeal for an equal amount of almond flour.

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For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
1 tsp cinnamon
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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, cinnamon, 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:

2 cups (approx. 1/3 lb.) blackberries — frozen is fine!
1/2 c wild blueberries (frozen is just fine)
2 tsp water
2 tbsp maple
2 cups coconut milk, full fat (one can)
1 tbsp pure vanilla extract
1 packet of powdered gelatin
1/4 c cold water

Make the panna cotta filling:
In a small saucepan, combine the blackberries, blueberries, 2 teaspoons of water, and maple. Cover and simmer over low heat until the berries break down. Taste it – we love it tart, but bump up the maple a little if it’s too tart for your taste.

Add the coconut milk to the berries, and re-heat the berry-coconut mixture over low heat until it just reaches a simmer. Remove from the heat, and allow the mixture to steep for 30 minutes.

Toward the end of the 30 minute steep time, place the 1/4 c cold water in something large, like a mixing bowl or a large pyrex measuring cup (mine is 4c). Sprinkle the powdered gelatin over the cold water.

Return the berry-coconut mixture to the stove, and re-heat again until just barely simmering, and stir in the vanilla.

Place a fine mesh strainer over the pyrex or bowl with the softened gelatin, and strain the berry-cream mixture through the sieve, using a spatula to stir and press berry-y coconut milk to extract every last bit. Once all liquid has been extracted, thoroughly whisk the berry-coconut mixture into the softened gelatin.

Carefully pour the filling into the tart shell, then leave the tart in the refrigerator to at least four hours or overnight. Keeps well in the fridge; serve leftovers for breakfast ;)

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Yes it’s green, you’re not imagining it!

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Happy Saturday!

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I’ve had a great weekend already, and it’s only Saturday night – two G&S shows, quality time with fave human & great friends, and lots of sleep… no complaints.

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Also, there was tart! (it has since been demolished)

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No, your eyes are not deceiving you…. the crust is in fact green! There is matcha sneaking around in there – not a ton, just enough to bring an earthy balance to the tart lemon curd. I LOVE meyer lemon season – arguably, they are one of my favorite citrus (though I quite possibly say that about ALL citrus…), and I also love matcha. I was initially unsure about the combination of matcha and lemon, but it turned out to be a happy experiment that worked out quite nicely.

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As usual – great dessert, equally great breakfast. Here is a photo essay of the tart getting slowly eaten over the course of making breakfast, before we actually sat down (in our defense, we both woke up hungry! ha)

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Gluten free & refined sugar free – in fact, this has very little maple in it, even as far as my desserts go – only one tbsp in the curd and two in the crust! That’s a big win in my book.

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Happy weekend!

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Meyer Lemon Tart with a Matcha Crust

Tangy, tart and delicious. Perfect spring dessert that is light and fresh – meyer lemons really shine here, if you can find them. The lemon curd can be made several days in advance and refrigerated, if you need to split up the baking time. Gluten free and refined sugar free. A Wait are Those Cookies original. Yield: 1 9″ tart, serves several.

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda, and matcha. 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. Increase oven temp to 375.

Maple Lemon Curd*:

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

*I made a batch and a half for a higher curd to crust ratio – feel free to do like I did. If you do, use 3 whole eggs & 4 yolks + another half of all other ingredients listed except maple (I like my curd to be tart!)

I used a double boiler for this lemon curd, which 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 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, strain through a fine mesh strainer, and store in a glass container in the fridge until ready for use.

Pour the curd into the crust and smooth the top. Bake at 375 for 8-12 minutes, until the curd is barely set. Cool completely before slicing and serving – store in the fridge until serving and keep leftovers covered in the fridge.

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Limes, coconuts & vacation things

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Hi friends!

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It’s been a little while… I took a tropical vacation (much needed) with my mama to Hawaii, and we had a blast! Photo evidence below, since word on the street says pics or it didn’t happen…

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This also means it’s been about three weeks since I’ve baked anything substantial (one batch of cookies for the plane doesn’t count) – this felt good! I wanted to carry over the nice island vibes, hence the coconut – not like I don’t use coconut all the time anyway, hahaa…

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This one was delicious! I very rarely bake with limes – mostly because I get annoyed juicing a zillion of them for just a little bit of juice – but they work fabulously here with the coconut and poppyseed. C and I decided that panna cotta makes the perfect vehicle for all the winter and early spring citrus, since it really lets the citrus shine.

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As per usual, it made a great dessert and late brunch post-hike. We further decided that it’s a little too easy to eat… as in, nothing stops you from eating the whole thing in one sitting! Ha, kidding, not like we’ve done that…. More like, it’s so light and delicate that it doesn’t way you down the way some desserts do.

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Regardless, it’s become a huge favorite of ours, which if you read this regularly, you’ve probably noticed!

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It’s nice to be back in the blogspace! I hope all of my blog friends are doing well :) Happy spring!

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Toasted Coconut & Lime Panna Cotta Tart on an Almond Poppyseed Crust

Gluten free, dairy free and refined sugar free! A Wait are those Cookies original. Yield: 1 9″ tart, serves several.

For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
3 tbsp 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
1/4 c lime juice
1 tbsp lime zest, finely chopped
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced limes + toasted coconut

In a small bowl, sprinkle the gelatin over the lime 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, and lime zest 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 limes, toasted coconut & sliced almonds.

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

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Meyer Lemons for 2019

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Hello hello! Happy 2019!

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Here is the first dessert of the year – and I’m quite happy with it! C and I loved it; but then, we’re also fiercely fond of anything that is citrusy and tart, so it was an easy sell. Plus, cornmeal! Let’s not forget our joint obsession with that.

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I love this tart for winter – meyer lemons are at their peak and are SO delicious, and the naturally bright yellow is just perfect for a bright midwinter dessert!

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I did actually bake for NYE, but it was the ricotta cornmeal cake I’d made recently & my favorite cookies, and I didn’t want any repeat posts! Both were very well received :)

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C and I had a lovely weekend – we did the tart for dessert first, with ice cream, and then again for… uh, if you eat your first meal of the day at 3 after a giant hike, is it still breakfast?! Anyway – great day out in Marin on the coastal trails by Rodeo beach, followed by tart and eggs and kale and all the usual things!

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I hope your weekend was all kinds of delightful, and that your year is off to a great start!

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Meyer Lemon Tart with a Cornmeal Almond Crust

Tart and bright – this is citrus at its best! It makes a difference to use meyer lemons – they are naturally sweeter than regular lemons. This is for those who like their desserts tart! Gluten free and refined sugar free. Yield: 1 9″ tart. A Wait are Those Cookies original.

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For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, 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. Increase oven temp to 375.

Maple Lemon Curd*:

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

*I made a batch and a half for a higher curd to crust ratio – feel free to do like I did. If you do, use 3 whole eggs & 4 yolks + another half of all other ingredients listed except maple (I like my curd to be tart!)

I used a double boiler for this lemon curd, which 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 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, strain through a fine mesh strainer, and store in a glass container in the fridge until ready for use.

Pour the curd into the crust and smooth the top. Bake at 375 for 8-12 minutes, until the curd is barely set. Cool completely before slicing and serving – store in the fridge until serving and keep leftovers covered in the fridge.

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Let’s get crackin’

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Oh heavens, the holiday market shopping madness has already begun! I rather forgot this was the last weekend before Thanksgiving… Whole Foods is already at full-tilt insanity. It’s all good though, I don’t think I need to go back until after the holiday (ha. famous last words).

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It’s time for all things pumpkin, sweet potato, apple, and cranberry! I love the run of late autumn/holiday seasonal baking. I will say though, things can get a little one-note with all of the cinnamon-nutmeg-ginger combinations out there, which is why I especially love this pie. It’s light on the spice, but the cinnamon and ginger are present just enough to give it that seasonal vibe. Plus, it’s purple! Naturally! What’s not to love.

This thing obviously cracked like crazy (it cooled too fast in my apartment…might, *ahem* be a little cold in here?!) but I’m embracing its imperfections! It was delicious, and, like human beings, is unique and imperfect in its own way.

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Interestingly, it lightened up a lot in color after baking – see below photo! That was taken just over 24 hours after baking. The lighting is a bit different of course, but it was fun watching the color change.

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C and I both loved this one, a LOT. So much so that it might make another appearance this week for Thanksgiving! We’ll see. Regardless, we ate it for dessert and of course for breakfast, as we hibernated away from the bad air.

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I was traveling in SoCal for work last week and avoided some of it, but we’re still under a big blanket of smoke. The sunsets have been incredible, but that’s small comfort when outside is essentially verboten.

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My heart just breaks for those displaced by the terrible fires to the north of us and my beautiful state – we are on our 10th day of extremely unhealthy air quality and choking smoke in the Bay Area, and I can only imagine what it’s like closer to the fires. Sending all the good vibes to those who need them, though I know that isn’t nearly enough.

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Hold your loved ones, and bake them things – it is always the little kindnesses that are the most appreciated!

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Purple Sweet Potato Cheesecake Tart on a Chocolate Coconut Crust

Perfect for the holidays! Only lightly sweet – as always – and I love the purple sweet potatoes for their natural color. This comes together in a snap; you can always use regular sweet potato puree, or even pumpkin. This is kind of like a cheesecake, but uses yogurt instead of cream cheese for a lighter dessert. Yield: 1 9″ tart, serves 6-8 realistically or two really hungry people for dessert & breakfast the next morning :) Filling is adapted from the Roasted Root, here!

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For the crust:

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

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, 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 tart pan with coconut oil (you can also use a pie pan; I like the tart pans with removable rings). 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.

For the filling:

1 cup pureed purple sweet potato*
1 cup whole milk, plain yogurt (I use Straus European style – it’s pretty runny)
3 eggs
1/4 c pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons tapioca flour*
1-1/2 teaspoons ground cinnamon
1/8 teaspoon allspice
½ teaspoon ground ginger
1/4 teaspoon kosher salt

* I boil them; you could also roast & mash them – either way is fine!

Add all of the ingredients for the filling to a food processor or blender and blend just until combined. Pour into the prepared crust and bake at 350 for 25-30 min until the center is set. Let cool completely, then refrigerate until serving.

Keeps well overnight in the fridge; probably best eaten within two days of baking, but I really doubt ours will even last that long :)

Let’s get crisp-y

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Happy Pride! It is hard to believe we are this far into June – I’m excited, since the stone fruit season is starting to really get going, and berries are lovely right now.

This week was eventful – I gave myself a black eye with a 900 page paperback (sci-fi of course) when I accidentally (duh) dropped it on my face… such a raging Friday night! I wasn’t even asleep, it just slipped out of my hand & got me. Rude! Sometimes I impress even myself. Photo evidence, just in case you needed proof:

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Anyway, enough of my raging & back to the fruit at hand: I also love rhubarb – though I typically think of it more as a late spring thing than summer. This will probably be the last rhubarb thing on here – it gets harder to find, and I really want to play with all the stone fruit anyway!

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The California summer is definitely in full swing: the hills have gone that golden shade that is so pretty against the dark oaks and blue sky. I could do without the hot weather but… at least I have access to a very cold pool! You will find me there more than frequently ;)

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Super fun weekend over here – time with fave human, dessert, urban hikes, etc etc – a few pictures below.

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This crisp is for those who LOVE rhubarb – it’s very rhubarb-forward! We both love the tart awesomeness of it, but I know it’s not everyone’s jam. Lavender was an interesting addition – I don’t use it all that frequently in baking (I find it can get a little… soapy, sometimes) but it adds a nice floral note here, which pairs especially nicely with ice cream…

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Of course, it’s us – this got eaten for dessert and then alongside the usual breakfast. No regrets! We were both starving anyway after having woken ourselves up by walking up some hills on a nice little shorty hike.

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I hope everyone out there in my corner of the internet is enjoying their weekends! Happy baking, if indeed you do some :)

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Rhubarb, Blackberry and Lavender Almond Crisp

For those who LOVE rhubarb! This one is right in your face. Lightly sweet but seriously tart; lightly floral from the lavender and perfect with ice cream for a summer dessert or on it’s own for breakfast. A Wait are Those Cookies original! Yield: 1 crisp – I use an 8 by 8 dish that holds two quarts; you can also use a 9″ deep pie dish. Just make sure there is ample room for fruit! Serves: 2, or several… you decide!

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For the filling:

3 c rhubarb, chopped*
1 c raspberries*
1 c blackberries*
1 tsp lavender buds
1/4 c maple syrup
¼ cup water (I used 1/8 c port & 1/8 c water)
2 teaspoons arrowroot starch

*I just approximate; I use however many it takes to fill my 2 quart, 8×8 baking dish
*I baked straight from frozen; fresh would also be fine

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal
½ cup chopped almonds
1/4 c unsweetened shredded coconut
1/4 c maple (or coconut) sugar
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
¼ cup plain whole milk Greek yogurt

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

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, chopped almonds, shredded coconut, maple sugar and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about five days (yeah right. It would take some kind of major feat to make it last that long)

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Wait, is this actually a cookie recipe?

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Cookies!

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Though this blog is named after them, I find that I rarely post them on here…. which is silly, given that I make this particular recipe at least several times a month – they are perennial favorites of all parties.

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I realized after I made them for C &I this weekend (they happen to be both of our favorite cookies) that I had never actually posted this recipe on the blog so – I am fixing this now! They are so easy, just mix dry, stir in liquidy stuff, mix, bake, BOOM! Cookies. I think my record to make them is 17 minutes start to finish, including bake time (then again, I do sort of bake a lot so perhaps I am not the best metric ;)

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We ate these for dessert with ice cream (of course! can recommend mint and vanilla with high marks) and alongside a late brunch/lunch after a very sweaty hike. Of course, they are also excellent alongside a tall glass of milk (whole, if you please).

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There was some haze in the sky today but we still had a great hike/walk up to Bernal – here are some snaps:

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And a few from when I stopped at the beach on the way back from camp training to say hello to the ocean, always a worthwhile activity:

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So anyway – tomorrow is Monday, ew – do yourself a favor and take 15 minutes to whip up some cookies. The beginning half of your week will thank you!

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Oaty Coconut Chocolate Chunk Cookies

My favorite cookies – I make these more than anything else, at least a few times a month! C & I love them, fam loves them, etc etc. Whole grain, refined sugar free, dairy free & a gluten free option (just use 1/2 c brown rice flour instead of 1 c of whole wheat). Cakey, dense, chewy cookies that are great for hiking or snacks or whatever else. A Wait are Those Cookies original. Yield – somewhere 12-16.

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1 c almond flour
1 c rolled oats
1/2 c shredded coconut
1 c whole wheat pastry flour (or 1/2 c brown rice flour for gf)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
Flax egg or regular egg
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate (or chocolate chips, your call)

Preheat the oven to 350 and line a baking sheet with parchment paper. Mix dry, toss in melted coconut oil, flax/egg, vanilla, maple, chopped chocolate; mix – these are not finicky cookies! Roll into balls and place on lined baking sheet, flattening them slightly. Bake for 10-12 on parchment at 350 if using whole wheat flour; bake for 12-16 if using brown rice flour.

Let cool a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. I like to store mine in the fridge – they get extra dense and chewy that way. They do best wrapped in foil on the counter or in a slightly less than airtight container on the counter (I prefer plastic over glass since glass can make them go soft).

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