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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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

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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Late summer desserts should by all means be messy & delicious

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Hello friends!

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It feels like it’s been ages – such a busy summer. Tomorrow is September already!! I can hardly believe it.

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I took advantage of a crop of slightly below-par blueberries (as in, I was finding they were a bit too squishy to want to eat out of hand but were perfect for jammy goodness) to make these super simple blueberry crumb bars. Essentially they’re made of two very basic essentials: blueberry chia jam and almond flour dough. They take only about 30 min to throw together and bake, and they are GREAT with ice cream, just saying. The general consensus was that they were like pie, only not pie, and very easy pie at that.

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Also, they can feed all your friends! Free of the glutens, the grains, the lactoses, and the refined sugars – everyone will love you. Just don’t feed them to your friends who are allergic to nuts, that would be no bueno.

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Perfect late summer eats, when it’s hot and you want something to use up the absurd amount of fruit you’ve just bought at the market. No? Just me? I know you do it too…. summer fruit is too good to resist.

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(those are spoon marks, btw, not bite marks.. just in case you were wondering, we ate it straight out of the pan with spoons because, why not?)

I’ve been enjoying a ton of nice walks – mostly home from work – but I still get some great views and it’s great to move around after sitting all day. There have been some beautiful sunsets visible from my apartment too!

A few photos of life lately…

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I hope you’re kicking back and relaxing this holiday weekend! I may have more baking on tap, we’ll see we’ll see ;)

Happy Saturday!

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Blueberry Hazelnut Crumb Bars

Gluten & grain free, refined sugar free, and lactose free! Paleo, basically. Perfect use of a crop of late summer bloobs… yield: 1 8″ pan, serves several. A Wait are Those Cookies original.

For the blueberry filling

2 c blueberries (I used a combo of fresh & frozen)
1/2 tsp cinnamon
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds

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

For the crust & crumble

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted ghee
1/3 c chopped hazelnuts

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 and ghee together. Reserve half a cup and stir in the hazelnuts (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with blueberry mixture. Crumble the rest of the reserved hazelnut crumble on the top of the blueberries, and bake for another 23-25 minutes, until the top is lightly golden brown and the blueberries 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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New kitchen baking adventures

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HELLO!!

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It’s been awhile, huh. I think it’s been almost exactly a month since I posted anything, and jeez what a month! All good things – moved into my darling little apartment (gah I love it SO much), got a little more settled in at work and then promptly left for an amaaaaazing session at camp.

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Camp was spectacular as always! So much love and laughter, despite a water line that wouldn’t cooperate (our shit is OLD). Two Sentinels is such an incredible place. It’s hard to explain how special it is to someone who’s never been there, but the group of women that make up my camp fam are just some of the most inspiring, incredible and strong women I know.

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I am finally home and settled into my apartment – came back to no internet and no gas to my range but I have both things now, yay! It feels so great to be baking again – this new kitchen is hugely floating my boat. Tons of counter space, and the natural light is off the hook amazing.

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First thing out of the oven was a batch of my go-to cookies – I can’t think of anything else I’d rather make to break in the oven. C and I love them, and I wanted to test the heat of my oven with a tried and true.

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For date night though, I wanted to get back into my usual groove! Opted for a super easy-to-throw-together galette – I’d picked up a bunch of peaches at the market a few days earlier and they were absolutely perfect. Rosemary is one of my favorite herbs to put in desserts, so of course that made a showing. This is delicious with ice cream for dessert, but also great for breakfast – it’s really not very sweet except for the natural sweetness of the peaches, so go crazy! Snacks, breakfast, dessert? Sure, why not.

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C and I took a nice hike yday up our usual Twin Peaks route and back down again for a board game… Life is beautiful.

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Happy weekend! If you’re in SF, hit me up – let’s hang out & bake!

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Peach, Rosemary & Lime Galette

Gluten & grain free (paleo if you eat butter) + refined sugar free! Super easy summer dessert that doubles for breakfast & snacks. Barely needs any sweetener if you can get super sweet peaches! A Wait are those Cookies Original. Yield: 1 galette, serves several (or two very hungry post-hike people with a small amount of leftovers ;)

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

*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 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.

3 peaches, sliced
Zest + juice of two limes
2 tbsp pure maple syrup
2 sprigs of rosemary, finely chopped
1 tbsp tapioca flour

Toss everything together and let sit for about 15 minutes, then drain the juice off before using.

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 peaches in the center, leaving a border of dough around the edges. 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 peaches with butter and sprinkle dough with a little coconut sugar. Press the sides with sliced almonds if you want! 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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Nuts about you

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Hi friends!

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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).

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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.

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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.

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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!)

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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 :)

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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!

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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 :)

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