A perfectly imperfect pandowdy

Hi friends, happy holiday weekend!

Boy am I glad for an extra day off. Between busy work (so what else is new) and extremely busy camp as we gear up for the sessions starting in just over a month (!!!) it’s feeling like there is very little downtime in my weekdays lately.

I’m relishing not having any major plans this weekend – juning around my apartment with no agenda this morning felt so good. Especially because it’s foggy out (love) and my coffee is snuggly and warm (double love).

This will be a double-baking weekend – pandowdy for C and I tonight/tomorrow, and then something (galette? maybe) for a bbq on Monday, which feels very pre-pandemic in a very nice way.

I think today I’ll go out for a loooonggg walk and catch up on all the podcasts I’ve fallen behind on, and then come back and do the crossword. So low-key, so perfect.

Pandowdies are great if you’re less than comfortable with pie crust – they are purposefully imperfect and intentionally messy! I love them for being sort of a pie/cobbler hybrid since you don’t have a bottom crust but still get all that top-crust goodness. Also eliminates the need to muck around with making sure the bottom crust is perfectly baked, which can be nice on the occasion that you just want a low-fuss dessert.

This one is whole grain (whole wheat AND dark rye AND cornmeal!) and vegan, as well as refined sugar free, naturally. Rhubarb is in season right now out here in California so get it while you can! I love this with ice cream (obviously) but it’s also great on its own for breakfast – I mean really, it’s just whole grain and fruit so… breakfast!

I hope you have a lovely holiday! Happy weekending from my kitchen to yours.

Rhubarb, Raspberry & Rye Pandowdy

Springy, rhubarb-season goodness. A much less fussy cousin of pie that is purposefully messy and imperfect. Dairy free, vegan and refined sugar free. Yield: 1 9″ pandowdy, serves several. Best made the day of, though it’s still excellent the next day for breakfast. A Wait are those Cookies original.

For the filling:

2 ch chopped rhubarb, fresh or frozen
2 c raspberries (mine were frozen)
juice of two small lemons
6-7 medjool dates, chopped
2 tbsp tapioca starch
1 tbsp maple
1/4 water

Combine rhubarb, raspberries, and dates in a large bowl, and add in lemon juice. In a small bowl, stir together tapioca starch, maple and water. Pour it over the fruit, toss all of it into a deep 9″ pie plate and set aside while you make the crust.

for the crust:

1/2 cup unsalted butter diced and chilled*
1/2 cup whole wheat pastry flour
1/2 c dark rye flour
1/4 c cornmeal
1/2 tsp cinnamon
1/2 teaspoon salt (less if your plant butter is salty!)
2-4 tablespoons ice water
1 tsp vanilla
1/2 tsp almond extract
2 tbsp c rolled oats

*mine was vegan butter (Miyoko Creamery); vegan or regular butter both work equally well here

Preheat the oven to 400. Combine both flours, cornmeal, cinnamon, and salt in food processor and pulse briefly to mix. Add butter; process until it resembles coarse crumbs. Add vanilla and almond extract, then the ice water a tbsp at a time until the dough forms a ball – you’ll be able to tell when it’s ready! If it still looks dry, add water 1 tsp at a time. Turn the dough out a floured surface (ie marble slab, or countertop, etc) OR use two pieces of parchment paper like I do for less mess – no need to flour. Roll out the dough to be roughly circular (no need to be perfect here – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that.

Make a few slits for steam to vent in the top of the crust, then brush the top with non-dairy milk or half and half, and sprinkle with coconut sugar. Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices sometimes runneth over!

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks. Sprinkle it with oats. Stick the pandowdy back in the oven, and bake for another 10 minutes. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of. You do you!

Store any leftovers (ha) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

Pink panna cottas

Hi friends!

Took a week off last week but I’m back with this tart that is big on the visual impact, light on the actual work you have to do. I definitely love involved baking projects, but there is a time and a place for them – sometimes you just want something that is very pretty and very simple to put together.

I think panna cottas can sound intimidating, but they’re really not! Basically, you’re just heating coconut milk and a few flavoring things until they simmer, stirring in gelatin, and then waiting for it to set. Added bonus is that this guy can be (and arguably should be) made the night before, which frees up the next morning for things like swimming in the bay at 8a when it’s still below 50 degrees out, like the crazy that you are.

I didn’t even have coffee before I swam this morning – who am I?! It was cloudy but the water was perfectly still (or as still as the bay ever really gets) which is my favorite combination of swimming conditions. No sea lion friends in the cove today though.

I created some inadvertent latte art with my residually cold hand after I got home – or maybe it’s a coffee Rorschach?

Anyway, back to the tart: this one was the result of me really not wanting to go to the market for more food. I do enjoy grocery shopping but I was NOT in the mood this week, so just wanted to keep it simple with what I had. I’m low on fruit but I did have half a bag of raspberries in the freezer, which work perfectly for this since you end up straining out the solids anyway (so the berries don’t have to be pretty!)

I love poppy seed-anything, so of course the crust is a major win. Plus add something fruity and dark chocolately but still on the lighter side (yay panna cotta) and you have a perfect spring dessert with a maximum visual impact but minimal work.

Happy weekending!

Raspberry, Poppy Seed & Dark Chocolate Panna Cotta

Gluten free, dairy free & refined sugar free. Perfect for that random half bag of raspberries lurking in your freezer – maximum visual impact, minimal work. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
2 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
1/3 c dark chocolate chips

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, 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.

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.

Melt the chocolate chips in a double boiler. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the panna cotta:

1 c frozen raspberries
1 can full fat coconut milk
1 tbsp maple
1 tsp vanilla extract
1/4 c cold water
1 packet of powdered gelatin

Pour the coconut milk into a small saucepan and add the raspberries. Bring to a simmer over medium heat, stirring & mashing the berries occasionally. Remove from heat, cover and let steep for 10 minutes.

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

Strain the berry solids out of the coconut milk. Whisk in maple and vanilla, and bring the milk back up to a simmer. Remove from heat and whisk in the gelatin mixture. Whisk until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! I used shredded coconut and strawberries. Store in the fridge until serving. Leftovers keep well up to two days in the fridge, covered.

I just want all the rhubarb

I found more rhubarb! Muahaa.

It’s been surprisingly difficult for me to source this year but maybe that’s just my local market. Either way, I absolutely love rhubarb so I’m happy to find it. It pairs so well with apples and raspberries… and obviously I use any excuse to put ginger in things.

This is also one of those that I love cold – refrigerating it makes the crisp topping chewy and SO good. Also highly recommend is a large scoop of vanilla over everything.

The poppies are so pretty right now! They’re all over the city.

Actually, ALL the flowers are so pretty right now:

Low key weekend over here for me, just mostly chilling and being mellow.

Happy weekending!

Rhubarb, Apple and Raspberry Crisp with Ginger

Gluten free, refined sugar free, dairy free and vegan. Springy and fresh! A Wait are Those Cookies original. Yield: 1 8 or 9″ crisp; serves several.

1 granny smith apples, chopped into cubes
3 stalks of fresh rhubarb
2 c frozen/fresh raspberries
juice of two limes
1 tbsp tapioca starch
1 tbsp maple
1/4 c water

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
heaping ¼ teaspoon fine sea salt
2 tsp vanilla extract
1/3 c coconut oil, melted
1/3 c dried ginger, chopped (mine isn’t crystalized; if yours is, thats fine!)

Preheat the oven to 350.
Toss apple, rhubarb and raspberries 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 lime juice, tapioca starch, maple, water until combined. 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 flour, chopped walnuts, shredded coconut, and salt. Mix in the maple, vanilla, and coconut oil, followed by the chopped ginger. 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 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

I’m just in a crisp-y kind of mood

Hey look, made another crisp!

Slight nod to the weekend’s Hallmark holiday down there in the lower right… couldn’t help it, but also had no inclination to make something overly themed. I had apples, wanted crisp. Easy!

Ever since I made that last one two weeks ago, all I can think about is the way coconut oil is SO GOOD in the crisp topping. I love how solid it gets when refrigerated… but maybe I’m just weird that way; it would seem that like love cold things (bay water, anyone?)

Regardless, this is another variation on a pretty stellar crisp. Excellent for using up a glut of tiny, rather blemished apples – they don’t have to be pretty to be tasty! This version has a bit of dark chocolate – the Manperson requested that I do something with chocolate this weekend, so here it is! Chocolate and ginger are a fave, and pecans just make things that much better.

It’s excellent for breakfast; since there is hardly any added sweetener, it’s basically just fruit / nuts / oats – C and I have compared it to muesli in the past. Not quite, but close! Or granola, either way. Of course it’s also great for dessert with a scoop of ice cream too – no complaints if someone plunks a bowl down in front of me.

Let’s see… in life news, I swam in the bay a bunch more last week because I seemingly can’t get enough, hiked on the beach, saw some pretty blooming trees (the cherry blossoms are out in my neighborhood!) and enjoyed the rain.

It was bath day for the plants today – thinking maybe Kuzco needs a bit of a haircut. It would help him fill out a bit up top so I really should but I love how trailing his vines have gotten and I’m really loath to trim them. Ah well, sometime soon.

I hope your weekend is full of outside time! Happy Saturday :)

Razapple Crisp with Ginger, Dark Chocolate & Pecan

Gluten free, refined sugar free, vegan, dairy free & whole grain. Yay! Fruity, nutty & not too sweet – perfect for breakfast. A Wait are those Cookies original. Yield: 1 9″ crisp, serves several.

4-5 small granny smith apples, chopped into cubes
1 c fresh raspberries (mine were frozen)
1 tbsp tapioca starch
1 tbsp maple
1/4 c water
juice of 1 lemon

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped pecans
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
heaping ¼ teaspoon fine sea salt
2 tsp vanilla extract
1/3 c coconut oil, melted
1/3 c dried ginger, chopped (mine isn’t crystalized; if yours is, thats fine!)
1/4 c dark chocolate, roughly chopped

Preheat the oven to 350.
Toss apples and raspberries 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 tapioca starch, maple, water and lemon juice until combined. 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 flour, chopped pecans, shredded coconut, and salt. Mix in the maple, vanilla, and coconut oil, followed by the chopped ginger. Stir until everything is mixed thoroughly. Stir in chocolate.

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 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

More jammy goodness

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The first of the rhubarb has made its appearance! I loooove the tartness of rhubarb, especially when paired with berries. I think I’ve said this before on here but I don’t love strawberry rhubarb – I find it’s often too cloyingly sweet. I guess it doesn’t have to be, but somehow I’m always disappointed. Raspberries are another story entirely!

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This pandowdy is one of the ultimate low fuss desserts – it’s messy, jammy and unpretentious by nature – no one really cares what it looks like coming out of the oven. It’s kind of a study in artful disarray, no? Besides, I love where the filling bubbles up next to the sliced dough – it almost caramelizes when it cools and it’s DELICIOUS.

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This one is totally suitable for the pandemic kitchen – use whatever you have on hand! No whole wheat? No problem, use all purpose or spelt or a gluten free blend or whatever is in your pantry. No raspberries but you have frozen blueberries? Sure!

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I’m into the second week of being off dairy and eggs (if you know me even a little bit, you know the dairy sitch is DIFFICULT, ugh I’m so attached) but I had to do a little experiment to see if I felt better. Nothing really so far which is actually kind of a relief given the aforementioned statement about dairy but, eh we’ll see. That being said, I’m largely baking vegan these days out of necessity. I’m not usually a huge fan of vegan butter subs, since they’re usually made of soy or oils I don’t want to ingest a ton of, but this one I found is coconut based! It handles just like real butter in pie dough, so I’m a fan.

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I will say that as written, this dough is pretty sturdy. We both found it to be less of a favorite than some of the other crusts, but still good! (I wouldn’t post it if it didn’t pass the test ;) I’m working with whole wheat flour – as opposed to whole wheat pastry flour – because pandemic. It’s been impossible to source any near me and I’m reluctant to order on amazon for just that one thing. But I did find a giant bag of whole wheat flour locally, so I’m working my way through that. Maybe I’ll join the masses & make bread! Ha.

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^ha, couldn’t resist.

C and I ate this pandowdy with paleo vegan gelato (omg yum) and then this morning after a massive 7.5mi hike up Mt. Sutro & surrounding environs with a metric ton of hills. My legs are DEAD.

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I hope you had a lovely Sunday and Mother’s Day!

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Jammy Rhubarb & Raspberry Pandowdy with an Almond Poppyseed Crust

Rhubarb = spring! Tart, earthy & zingy pandowdy with a whole wheat crust. Great with ice cream, if you have it! Whole wheat, dairy free, refined sugar free  & vegan – though as written, you can use butter or whatever you have on hand. I’m egg free/dairy free for two weeks so I used vegan butter, but there’s a pandemic so use whatever you have on hand! A Wait are those Cookies original. Yield: 1 9″ pie, serves several.

For the filling:

~5-6 largeish stalks of rhubarb, chopped into small slices
2 c raspberries (I used one bag of frozen because, cheaper)
zest + juice of one lemon
2 tbsp tapioca starch
3 tbsp maple
pinch of sea salt
1 tsp vanilla

Combine everything in a large bowl, and toss to combine. Drop the filling into a deep pie plate (mine is 9″) and set aside while you make the crust.

for the crust:

1/2 cup unsalted butter diced and chilled*
1.25 cup whole wheat pastry flour**
1/2 teaspoon salt
2-4 tablespoons ice water
2 tsp vanilla
1/2 tsp almond extract
1/4 c poppy seeds

*I used dairy free butter for this one – either works fine. I used Miyoko’s European Cultured Dairy Free stuff here and I have to say it performed just as well if you’re looking for a dairy free alternative
**sadly, because PANDEMIC, whole wheat pastry is nowhere to be found for me, so I am using straight whole wheat. You can do either, but whole wheat will yield a much more SOLID crust. Still good tho.

Combine flour, salt, and poppyseeds in a food processor and pulse briefly to mix. Add butter; process until it resembles coarse crumbs. Add vanilla & almond extracts, then ice water a tbsp at a time until the dough forms a ball – you’ll be able to tell when it’s ready! If it still looks dry, add water 1 tsp at a time. Turn the dough out a floured surface (ie marble slab, or countertop, etc) OR use two pieces of parchment paper like I do for less mess – no need to flour. Roll out the dough to be roughly circular (no need to be perfect here – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that. Chill the assembled pandowdy for at least 30 minutes.

Preheat the oven to 400.
Make a few slits for steam to vent in the top of the crust, then brush the top with egg white and dust with coconut sugar (or just coconut sugar if vegan/egg free). Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices runneth over!

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks. Stick the pandowdy back in the oven, and bake for another 10 minutes. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of. You do you!

Store any leftovers (who are you) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

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Berry bars for errryybody

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Internet friends!

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

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

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

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

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

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

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

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

Happy October!

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Berry & Almond Butter Crumble Bars

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

For the berry filling:

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

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

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

For the crust & crumble:

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

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple, almond butter and coconut oil together. Reserve half a cup and stir in the almonds, sesame seeds & coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with berry mixture. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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On Wednesdays, we wear pink

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Hello hello!

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It’s been a little while… life got in the way of baking a bit, but I’m back with this ridiculously pink tart for you. This seems like the kind of thing that seems perfect for a spring party – LOOK AT HOW PINK IT IS! I’m so delighted.

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The rhubarb swirls also remind me of a circus? Or something? Not sure exactly but I love them – they were so fun to play with.

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Things are pretty much same same over here… this was eaten for dessert & breakfast, so what else is new. It’s such a great hybrid of tart rhubarb & raspberries that are mellowed by the vanilla and coconut milk… if someone claims they don’t like rhubarb, you might try this out on them – it’s less in-your-face rhubarby than when you use the whole stalks. I love that this is basically a vegetable dessert, too. Pink celery for the win!

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I have a mama hummingbird nesting right outside my window! She is the cutest thing ever, and I’ve gotten to the point where I talk to her every morning when I see her sitting there. You would do it too, I know it! I can’t wait to see the tiny hummingbird(s?) whenever it appears… it’s been so fun to watch her build the nest, too. Nature is rad!

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Happy spring! I can’t believe it’s May already.

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Rhubarb Raspberry Panna Cotta w/ an Almond Poppyseed Crust

Gluten free, refined sugar free & dairy free! Yield: 1 9″ tart; serves several. Filling adapted from Pastry & Prose, here! The crust is a riff on one I’ve made a million times; you’ve seen it already in several incarnations. It can easily be grain free & paleo – just swap out the cornmeal for an equal amount of almond flour.

Word to the wise – if you top this with the rhubarb swirls, they’ll keep for a few hours but then they wilt; keep that in mind for serving if you’d like to make this ahead.

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For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
1.5 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:

2 cups (approx. 1/3 lb.) chopped rhubarb — as pink as possible!
1/2 c raspberries (frozen is just fine)
2 tsp water
1/4 cup maple
2 cups coconut milk, full fat (one can)
1 tsp vanilla bean paste
1 packet of powdered gelatin
1/4 c cold water

Make the panna cotta filling:
In a small saucepan, combine the rhubarb, raspberries, 2 teaspoons of water, and maple. Cover and simmer over low heat until the rhubarb completely breaks 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 rhubarb, and re-heat the rhubarb-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 rhubarb-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 rhubarb-cream mixture through the sieve, using a spatula to stir and press rhubarb-y coconut milk to extract every last bit. Once all liquid has been extracted, thoroughly whisk the rhubarb-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. Top with coconut, raspberries, or shaved rhubarb swirls if desired. Keeps well in the fridge; serve leftovers for breakfast ;)

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Let’s galette it on

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Hihi!

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It’s the time of the late summer fruit bounty, which means three types of summer fruit are featured today. This was a bit of a fridge and freezer clean out dessert, which sounds bad but really meant I’d had a glut of cherries and nectarines and frozen them for later. I love when I have a backstock of perfect fruit – turns out nectarines, cherries and raspberries make a stellar combination!

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C and I LOVED this galette. It disappeared quite literally in two sittings! Almondy and fruity: it’s light and makes a perfect summer dessert.

I’m quite proud of it on account of its sweetness – it’s not sweetened, at all! There is only 1 tbsp of coconut sugar in the whole thing, and really only for color – it could easily be omitted. Summer fruit is so sweet by itself that really, additional sweetener isn’t needed.

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We ate it with ice cream (of course) – which I obviously highly recommend – and also for breakfast (well, duh) after a late sleep and a hike; such a nice way to start a day off. Actually I’m not sure we can call it breakfast since we didn’t eat until 1:30p, but hey – it was the first meal of the day… let’s just go with brunch! Ha.

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I took my mama up to camp for some hiking & girl time last weekend – much needed time in my favorite mountains!

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Otherwise, it’s business as usual! I’m trying to get my hands on all the late summer fruit before the season is over… just give me ALL THE FRUIT!

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Happy weekend!

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Nectarine, Cherry, Raspberry and Almond Galette

Grain and gluten free, refined sugar free, pretty much paleo if you eat butter! Delicious all around. Almondy dough and filling set off the summer fruit to perfection, with only one tbsp of coconut sugar added for color – omit if you like! It’s really only decorative. Yield: 1 galette, serves 2 very hungry people (haha not that I speak from experience or anything) or 4-6. 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 filling:
1/2 c almond butter
2 tsp vanilla
1/2 tsp almond extract
Scant 1/4 tsp sea salt

Stir everything together until smooth. If the almond butter is thick, it can be helpful to heat it just a bit in the microwave.

2 nectarines, sliced
1 c bing cherries, pitted
~1/3 c raspberries
Butter to dot the crust
1 tbsp coconut sugar to sprinkle
Sliced almonds

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 filling, spreading it carefully in order to not rip or crack the dough. Add nectarines, cherries & raspberries 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. Dot the fruit with butter, press sliced almonds into the dough on the sides (it’s okay if a few fall off), and sprinkle 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 on the counter or in the fridge.

Rhubarb, irises & other pretty spring things

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Hello there!

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More rhubarb today – we both love it so it’s an easy pick. I always grab it when I see it in the market – you can guarantee I always have some frozen around this time of year… the season is short enough that I get antsy! Ha.

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This crisp is jammy and delicious underneath but crispy and nutty up top – it comes together in a snap and is so delicious. As always, it works so well both for breakfast and dessert! I love it with ice cream for dessert, of course, but there is something extra delicious about having it for breakfast too.

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In other news, spring has definitely sprung – I love irises, they are one of my favorites.

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Keeping it short and sweet today… happy baking!

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Hazelnut Crisp with Rhubarb, Raspberry and Ginger

Gluten free and refined sugar free. Perfect for the spring when rhubarb is at the peak of its season. This is fruity and light – great for both breakfast and dinner! I use my 2 quart square 8×8″ baking dish – could also use a deep 9″ pie dish or a casserole of your choice – whatever is deep enough to hold fruit and crispy topping! Serves: 2 for dessert and breakfast the next day or… less greedily… probably 4-7 :) A Wait are Those Cookies original.

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For the filling: 

  • 4 c rhubarb, chopped*
  • 1 c raspberries*
  • 1/4 c candied ginger, chopped
  • scant 1/4 c maple syrup
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon (or regular)
  • ¼ cup port (or 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 hazelnut meal
  • ½ cup chopped hazelnuts  
  • 1/4 c unsweetened shredded coconut 
  • scant 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 ginger 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 lemon juice and zest, arrowroot, cinnamon and allspice, 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, hazelnut meal, chopped hazelnuts, 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 2-3 days (yeah right. It would take some kind of major feat to make it last that long) – the crisp will get softer the more days it sits but is definitely still crispy the next day. 

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Swampy Pandowdy. Need I say more?!

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Can I just say that I’ve recently discovered swamp pie, and I will never be the same again.

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Sometimes, the messiest food is by far the best food, and the less-aesthetic desserts are actually the tastiest. And sometimes, they have ridiculous names and it just gets better and better!

Ugly and strange sounding, but delicious. I promise. Would I lead you wrong in the dessert department? I think not.

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Let’s talk verbiage for a minute…

Swamp.

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Best word ever. And also, hilarious (and slightly unappealing I suppose, if you’re normal… unlike me) connotations when we’re talking about food. Side note, I was Bride of Swamp Thing for Halloween one year, and I think it might be one of my more inspired costumes to date.

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Typically, it’s pies that are swamped (i.e. have cream poured into them so not only are you getting pie, but you’re also getting this delicious mash up of cream and custard and pie and all the goodness, all at once), but since I’d never made a pandowdy, I decided to swamp that instead.

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Swampy pandowdy.

What a great combination of words!!! Swampy pandowdy. Which sounds potentially unappealing but I promise it isn’t.

Pandowdies are basically pie’s less fussy cousin. Or maybe they could be considered pie’s artsy, bohemian cousin who comes to visit once a year, bakes, does art things and wears colorful, ridiculous jewelry and lots of scarves and… omg that’s me! I’ve apparently found my spirit food. Or food totem? As in, if I was a food, I’d be a pandowdy. Low maintenance, boho weirdo… that sounds about right. Actually, I’d probably be a swampy pandowdy because that’s even weirder and more awesome. But, y’all like me for my weirdness, right?! So it’s fine. I’m at peace with having my spirit food be a swampy pandowdy.

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Though the origin of the word is technically unknown, I’ve read the theory is that pandowdies apparently get their name from “dowdy-ing” its looks by mucking up the crust. I just enjoy playing with my food, so you’re not going to hear any complaints from this corner.

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AND THEN not only that, but you get to pour a bunch of cream in there, which is an experiment in and of itself if/when you realize you don’t actually own a funnel, and careful pouring is going to have to do.

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It’s fun! It’s delicious and makes great dessert and breakfast (especially breakfast). And there are great words involved…

Happy pandowdy-ing!

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Cherry, Peach and Raspberry Swampy Pandowdy

Refined sugar free, lightly sweet, whole grain, and perfect for the late summer stone fruit season! I’m all over the stone fruit lately… Pandowdies are like pies, only way less fussy and much more messy and fun. They’re kind of like pie’s artistic, bohemian cousin (that’ll be me, later in life… oh wait. It probably already is) – only a top crust, and you get to mess it up and play with your food! Besides that, I love love love cream, so what better excuse to eat some than to flood your pie? Swamp pies are a thing. Also, I love the name. Pandowdy crust lightly adapted from Food52, here and the swamp business is adapted also from Food52, here! I didn’t do much to the crust, the recipe was pretty much perfect as is. Yield: 1 9″ pandowdy, serves… several. 2 if you eat it for breakfast too ;)

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For the crust:

  • 1.25 c whole wheat pastry flour
  • 1/4 c cornmeal
  • 1 tsp sea salt
  • zest of 1 meyer lemon
  • 9 tbsp unsalted butter, cubed into small pieces
  • 3-5 tbsp ice water

Add whole wheat flour, cornmeal, sea salt, and lemon zest to a large bowl and stir to combine. Add in butter, toss to coat, and use your fingers or a pastry cutter to cut in the butter until a coarse mixture forms and the butter chunks are the size of peas (I prefer to use my fingers for this since I a) like the feeling of having my hands in flour and b) have greater control over butter-chunk sizing). Add ice water 1 tbsp at a time until the dough just begins to hold together when pinched between two fingers. It’ll look a little crumbly, but that’s fine.

Toss the dough out onto a clean counter or wax paper (I prefer the counter method; less fuss), and use a bench scraper to gather the dough into a rough rectangle. Using the heel of your hand, smear the last fourth of dough away from you, against the counter. Repeat until you smear all the dough (see? playing with your food!), then gather the dough back into a rectangle and repeat, smearing it all away from you. The dough should be cohesive by this point, so gather it up into a disc, wrap in plastic, and stick it in the fridge for at least an hour, or up to overnight.

For the filling:

  • 3 c cherries (mine were Bing cherries; I think Ranier would be awesome here too)
  • 2 c peaches, sliced
  • 1.5 c raspberries*
  • 1 tsp vanilla extract
  • 1 tbsp arrowroot starch
  • 1 tbsp meyer lemon juice
  • scant 1/4 c maple syrup
  • egg white & 1 tbsp coconut sugar for glaze
  • 1 egg yolk
  • 3/4 c heavy cream

*I used some that had been frozen; if you do as well, bake them straight from frozen instead of letting them thaw beforehand

In a large bowl, combine the cherries, peaches and raspberries. Add vanilla, arrowroot, lemon juice, and maple, and toss to combine. Pour all this goodness into your pie plate or skillet of choice – 9″ pie plates are fine as long as they’re the deeper variety; a 10″ cast iron skillet would also work well.

Preheat the oven to 400. Once the dough has chilled, roll it out to be roughly circular (no need to be perfect here, like I said – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that. Make a few slits for steam to vent, brush the top with egg white and dust with coconut sugar. Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices runneth over! In a liquid measuring cup with a spout, measure the cream and let it sit at room temp.

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks (now begins the really fun part). Carefully pour the cream into the new breaks in the crust, filling each – some of the cream will pool under the crust, and some will sneak out on top, which is fine. Just be careful not to drown the whole crust! Go slow, and fill each vent/break. Stick the pandowdy back in the oven, and bake for another 10 minutes, until the cream is just set and barely jiggles in the center. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of, if you’re out of cream; otherwise, this can be served even swampier with extra cream poured over the top. You do you!

Store any leftovers (who are you) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

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