Time to get our rhubarb on!

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Hello hello!

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I have one of my favorite spring combinations for you today – rhubarb and blood orange! I dug myself out from a very busy work week for a midweek baking reprieve (who cares if I have to bake at 6am as long as I can bake?!), which was lovely and relaxing.

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Both rhubarb and blood oranges seem to have relatively short-ish seasons when I can readily find them in the market, and they really only overlap for a hot minute, so I had to take advantage while I could.

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So glad I did – we both love tart things so this was right up our collective alley. Highly recommended if you’re a fan of rhubarb and citrus, or if you just generally love pretty and colorful desserts!

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We thought this looked rather like a polynesian color scheme – I just LOVE the colors! So bright and spring-y. If I hadn’t made banana cake for Easter, this would have been a solid bet.

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And of course it goes without saying that it does double duty for both dessert and breakfast – enter the obligatory eggs & kale picture! I have to say, it made a magnificent addition to breakfast. Then again, I also love it with ice cream for dessert, so it’s hard to pick favorites.

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It comes together in a relative snap – both the crust and the frangipane are made in the food processor, and I almost always make them the day before so that all I have to do day-of is fruit slicing and assembly + baking. Pro tip: you don’t even have to clean the food processor between making the dough and the frangipane, because they use nearly the same ingredients! Win win because really – who wants to clean a food processor more than you have to?

In other news, my yard is flowering – See photo evidence below! :)

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Happy Spring! Go get that spring produce before it becomes hard to find!

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Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

Grain free, gluten free, and refined sugar free. Yield: 1 galette. Serves: 2-8. A Wait are Those Cookies original!

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
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:

2 blood oranges, sliced
4-5 stalks of rhubarb, cut into chunks
a bit of coconut sugar for sprinkling
beaten egg, for egg wash

For the blood orange frangipane

zest of two blood oranges
scant 1/4 cup coconut sugar
1/2 cup almond flour
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla
1/4 tsp almond extract

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

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 rhubarb and sliced oranges, in whatever pattern you like! Sprinkle with a little coconut sugar. 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 a little coconut sugar around the sides. 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 overnight in the fridge – I leave it at room temperature until serving.

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Bellissimo Blood Oranges

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What to do when your blood orange bars crack something fierce and turn out a weird, strange color but somehow are still so delicious?

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Cover them with more blood oranges and chocolate drizzle!

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Shhh. You know nothing.

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Seriously though… these bars were delicious but omg the filling turned out the most bizarre color. I can’t explain it…. I am mystified. They also cracked like crazy (are they trying to emulate the fault lines on top of which I very nearly live? I would hope not) – I might have cooled them too fast – outside, at 6am – but… I had to go to work. Desperate times.

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BUT, all’s well that ends well, since they’re delicious and I somehow juiced all the blood oranges without getting blood orange splatter all over my kitchen walls. I did get some on myself that I didn’t discover until I got to work, but that’s neither here nor there and no one noticed…

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Thank heavens it’s the weekend! This has been a long couple of weeks (month? ugh).

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This weekend though – no complaints! It’s been lovely so far, and it’s only Saturday. I took a long, coffee-fueled hike/walk in Golden Gate Park today, which was just perfect as it’s been a long time since I doodled around over there.

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Here again we have a dessert-breakfast-breakfast-dessert situation that does duty for whatever time of day in which it finds itself.

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We ate it with ice cream for dessert (it was bomb) and then again alongside eggs & caponata for breakfast (yes, it’s blurry – it’s not you!)

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However you slice it, these bars are delicious, odd color notwithstanding. Blood orange season is short, so grab them while you can! Thinly sliced, I think they look like stained glass – they are one of my favorites.

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Happy Saturday!

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Blood Orange Bars on a Chocolate Coconut Crust

Gluten & grain free, refined sugar free, dairy free, pretty much paleo. Tart but sweet – it’s hard to argue with the iconic combination of orange and chocolate. Blood oranges take it up a notch, and are so beautiful! A Wait are Those Cookies original. Yield: 1 9″ pie dish; serves 2-8.

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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
3.5 tbsp coconut oil, melted

Preheat the oven to 350, and lightly grease a 9″, deep pie plate with coconut oil. Alternatively, you could use a tart ring with a removable bottom – I needed to transport mine so opted for just keeping it in a less fussy dish.

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.

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 17 minutes.

For the filling:

4 eggs
1/4 c pure maple syrup
zest of 3 blood oranges, roughly chopped
1/2 c fresh blood orange juice
pinch of sea salt
4 tbsp coconut flour
2 tsp vanilla extract

For the topping:
1 blood orange, thinly sliced
3 tbsp extra dark chocolate, chopped
1 tsp coconut oil

While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, sea salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour the filling into the par-baked crust.

Bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like them cold!). Once cool, top with a thinly sliced blood orange. Combine the dark chocolate and coconut oil in a bowl and microwave on 30 second intervals until melted, stirring between intervals. Drizzle over finished tart.

Serve with vanilla ice cream :) Store any leftovers in the fridge.

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{Citrus} Zest for life

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I do love California’s winter citrus season.

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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!

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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.

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

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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.

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Let’s see, life things lately…

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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.

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

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

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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.

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Happiness is jewel-hued citrus

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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.

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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.

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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!

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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.

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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.

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

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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!

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Happy February! Go forth, enjoy the citrus season!

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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.

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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!

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Galettes: perfect breakfast food

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Hello hello!

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I have galette for you today, which I must say makes excellent breakfast. You can also fly wedges around like they’re star destroyers, not like I did that or anything, ahem.

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This comes together really quickly – the caramel can be made up to a week in advance, and the dough does best if left to hang in the fridge overnight, so all that really needs to happen day-of is apple slicing & assembly.

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It also makes your kitchen smell amazing – I can attest (the benefits of living in a studio apartment: when you bake something, the entire apartment smells delicious).

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Let’s see, what else has been going on… I’ve made a lot of cookies lately, so perhaps I will eventually post that recipe here. More drawing, of course!

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This galette is perfect for a light dessert with ice cream – it’s naturally not overly sweet (who am I kidding; nothing I make ever is!), and the apples make a nice contrast to the spices in the caramel. Grain free, gluten free and refined sugar free, so everyone can get in on the fun! Mostly paleo too, and could even be more so with the use of ghee in the crust.

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Our professional opinion is that while it is undeniably delicious for dessert, it really shines for breakfast – it’s a perfect breakfast-pastry consistency and who doesn’t like wedges of this alongside coffee? Right. Exactly.

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My advice is to make and eat galette with those you love – it tastes better that way! And of course save some for breakfast ;)

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Apple Chai Caramel Galette

Grain free, gluten free, refined sugar free, paleo. Probably could be lactose free no problem – just swap the butter in the crust for ghee or coconut oil. Lightly sweet, chai spiced caramel and tart apples – perfect for dessert with some ice cream or straight wedges for breakfast. Yield: 1 galette, serves 2-6 :)

For the caramel:
1 14-ounce can full-fat coconut milk
1/3 cup coconut sugar
1 tablespoons pure maple syrup
1/4 teaspoon sea salt, to taste
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1.5 tablespoons ghee (butter or coconut oil would also work)
1 teaspoon pure vanilla extract

Add the coconut milk, coconut sugar, pure maple syrup, and spices to a medium saucepan and whisk over medium-high heat. Bring mixture to a full boil, then reduce the heat slightly to allow the mixture to continue to cook at a managed boil. Whisk frequently/constantly to avoid the coconut milk from separating or clumping up. Cook and whisk until caramel has thickened slightly and has reduced to one half – one third of its original volume, about 10 to 15 minutes. Remove from heat and whisk in the salt, ghee, and vanilla extract. Let cool to room temperature – it will thicken a bit more as it cools (though mine is still on the runnier side of all things caramel – the longer it sits in the fridge, the thicker it gets).
Store in a glass jar and refrigerate until ready to use. Caramel can be stored in a sealed container in the refrigerator for up to 3 weeks. I usually make it ahead and let it hang in the fridge for a few days, which lessens prep work day-of anyway.

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 filling:
3-4 baking apples (I used granny smith), sliced
2 tbsp chai caramel, from above
juice of 1 lemon
1 tsp ground cinnamon
1 tbsp vanilla extract
2 tsp tapioca starch
2 tsp coconut sugar

For assembly:
1 egg, beaten
1 tbsp butter
1 tbsp coconut sugar
extra caramel, for serving & drizzling!

Once the dough has chilled, preheat the oven to 375. In a large bowl, toss apples with 2 tbsp chai caramel, lemon juice, cinnamon, vanilla, tapioca starch and coconut sugar. Set aside.

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.

Add sliced apples, 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 a little coconut sugar around the sides. Dot with butter. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 37 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 (it’s fine to leave it on the parchment paper on the cooling rack, I don’t find that it makes it soggy). Serve with extra caramel drizzle & your fave ice cream or whatever of choice! Keeps well covered in foil on the counter for a day or in the fridge overnight; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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I only have (pies!) for you

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Could someone explain to me what happened to October? I blinked, and then… here we are. ALSO it’s already less than two weeks till Thanksgiving?! Um…. wat.

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But regardless… I have PIE!

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And it’s PURPLE pie!

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Because really, how could something like this not make you happy? That color just makes me smile every time. As does the fact that it’s grain & gluten free, dairy free, refined sugar free, vegan & paleo so errrybody can enjoy – because also, despite all the ‘free’ in its name, it is also delicious (NOT taste free. ha!)

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Maybe consider it if you’ve got friends or fam with some dietary stuff and they’re coming for Thanksgiving? I’m 100% sure they’d love you for it.

It’s been raining! I love love love the sound of rain – it so soothing, no matter what kind of day I’m having. Baking when it’s raining is one of my favorite things – I love that even though my apartment’s galley kitchen doesn’t have windows, I have a big window on the wall facing the entrance to the kitchen, which lets in light and rain sound. It’s perfect! Besides, my little one-butt kitchen is exactly the right size for my baking shenanigans.

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In other news, pretty coffee and some opera (shocking, I know…NOT).

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I’ve made this pie twice in three days – it’s that good! Full disclosure: the first time I made it, I took the first bite straight out of the pie dish: fork, meet pie. I NEVER do that, since I’m all about the presentation, but you know what? Sometimes it just has to happen.

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Happy Saturday! I’m loving the beautiful fall weather over here – the leaves are gorgeous, the air is crisp, and I had purple pie, eggs & kale for breakfast with the best company: life is wonderful! Happy baking!

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Purple Sweet Potato Pie on an Almond Coconut Crust

Gluten & grain free, refined sugar free, dairy free, vegan, paleo. Crust is a Wait are Those Cookies original, filling is adapted from The Endless Meal, here! Yield: one 9″ pie, serves 2 or several! ha.

For the crust:

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

Preheat the oven to 350, and lightly grease a pie plate with coconut oil.

In a large bowl, stir together almond flour, shredded coconut, sea salt, and baking soda. Add in vanilla, almond extract, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers. 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, but keep the oven on if you’re making the whole thing at once.

For the filling:

  • 2 large purple sweet potatoes, peeled & sliced into 1″ pieces (about 3 cups worth)
  • 3/4 c full fat coconut milk
  • heaping 1/4 c maple syrup
  • 1.5 tbsp tapioca starch*
  • juice of 1/2 a lemon (~1tbsp)
  • 1 tablespoon vanilla extract
  • 1/4 tsp almond extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • heaping 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon fine salt

*full disclosure: I made this twice in three days & totally forgot the tapioca starch the second time. It’s actually not essential – the filling set up fine without it.

While the crust is baking, make the filling!

In a medium saucepan, boil the sweet potato slices until fork tender. Drain and let cool for a few minutes. Add them to a food processor (or high powered blender) and pulse a few times to puree. Add in coconut milk, maple, tapioca, lemon juice, vanilla, and almond extract, and pulse to combine. Add cinnamon, ginger, nutmeg, and sea salt, and pulse until combined. The filling should be thick! Pour/spoon/spatula it into the prepared crust, smooth the top (or not, you do you!), and bake at 350 for about 45 minutes – the crust should be golden brown and the pie should be set, but with just the slightest bit of jiggle in the middle. Remove and let cool completely before serving (preferably with ice cream or whipped cream of choice, either dairy or non dairy). I prefer to make this earlier in the day and refrigerate until serving, to give the filling ample time to set up.

Top with crystalized ginger & extra coconut if desired!

Keep leftovers covered in the fridge – it will last for a few days, provided all of it doesn’t get eaten first!

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Aggressively Green Things

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I know, I know – could this cake look any swampier? I promise it’s delicious though. This is why matcha does so well in a tart – the pure green shows through so much better!

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This gets a little muddied with the almond flour and whatnot and kind of looks like it belongs on Dagoba in the middle of Yoda’s table, but whatever – it’s delicious, I swear! Some desserts are just prettier than others…

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I went out on a baking limb with this one a bit, but knowing I was feeding it to an adventurous one who has very similar tastes to mine (and likewise thinks overly sweet things and sugar are the devil), I knew I could a) go really tart on the lemon curd and b) make a really assertively green cake.

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FYI on the lemon curd situation – after consideration, we decided that the cake is really awesome on its own, no lemon curd needed. Obvs though we both love lemon curd, so we like that too, but it slightly overpowers the cake if the ratio isn’t quite right. So…. you do you! Both ways are tasty and lemon and matcha are a nice pairing, so it’s up to you how much tartness you want with your cake.

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In other life things, there have been very pretty skies lately!

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Happy almost weekend, blog friends!

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Matcha Almond Cake with Lemon Curd and Maple Hazelnuts

Grain free, gluten free, refined sugar free, dairy free, paleoish. Lightly sweet, definitely matcha-y, and assertively green! A word to the wise on this – we decided that the cake was great on its own, so I’m including the lemon curd recipe for thoroughness, but feel free to serve without. The lemon is pretty strong so if you want a more matcha-forward dessert, skip it. Perfect for dessert with a bit of ice cream, or breakfast alongside eggs & veg. Adapted from the almond honey cake I made, here. Yield: 1 8″ skillet or 8″ cake, depending on what pan you use. Serves 2 with leftovers ;)

For the cake:

  • 1.5 c almond flour (not meal), firmly packed
  • 3/4 tsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 1/4 + 1/8 tsp fine sea salt
  • 1.5 tbsp culinary grade matcha powder
  • 2 eggs, beaten
  • 1/3 c maple syrup
  • 1/8 + 1/16 c melted coconut oil
  • 1.5 tsp vanilla extract

Preheat the oven to 325, and lightly grease cast iron skillet or pan of choice with coconut oil. Toss a little almond flour in the bottom to finely coat. In a large bowl, whisk together almond flour, baking powder, baking soda, sea salt, and matcha. In a smaller bowl, whisk together beaten eggs, maple, melted coconut oil, and vanilla. Pour wet into dry, and stir until just combined. Pour into the prepared pan, and bake on the center rack of the oven for about 38-40 minutes. I checked mine at 30 and put it back in for 8; it was perfect at 39. The top should be golden brown and firm to the touch, and the center shouldn’t jiggle when lightly shaken. Remove from the oven and let cool before topping and serving.

Maple Lemon Curd:

  • 2 whole eggs
  • 2 egg yolks
  • 1/3 c lemon juice
  • zest of 4 lemons
  • pinch of sea salt
  • 2.5 tbsp maple syrup
  • 3.5 tbsp coconut oil
  • 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 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 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 and store in a glass container in the fridge until ready for use.

Maple Glazed Hazelnuts:

  • 1/4 c pure maple syrup
  • 1 c roasted hazelnuts
  • sprinkle of sea salt

Remove most of the skins from the hazelnuts by rubbing them together; it doesn’t matter if there are skins left, but I try to get rid of the majority. Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

Serve the cake with lemon curd, or not – your choice! Definitely with hazelnuts though, and quite possibly with ice cream. Store leftover cake in the fridge; covered with foil in the original pan is just fine. I’m here to attest that this cake is fabulous the next morning for breakfast!

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