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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Messy, delicious pre-camp cobbler

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It’s that time of year again! I leave tomorrow for my home away from home: camp, under the tall pines and in the crisp Sierra air.

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I have this strange tradition of always making some kind of fruit dessert before I leave – something about the combination of mindful baking that takes my mind off the trillion things I have to do before I leave, plus the freshness of the fruit that I miss while I’m at camp. I have no idea when this started, but for the last 5 years or so, it seems that I always make something the day before I leave. So! Cobbler. Here ya go. At least it was a change from the shortcakes – I looked back into the archives & apparently I made shortcakes the last three years. I suppose there’s something to be said for consistency?!

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And after I finish the trillion things it feels like I need to do today…. CAMP! YAY! It really is my home away from home – an awesome family who I only see about twice a year, beautiful surroundings and a soul-soothing break from technology.

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But in the meantime, before I go… I’ll eat cobbler. One of the more homely desserts out there – a blobby, delicious mess – but sometimes, dessert needs to be less than perfectly aesthetic and perfectly delicious.

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Cobbler is obviously dessert alongside a generous scoop of ice cream, but no doubt also will be breakfast, because everyone knows that cobbler is one of the most perfect breakfast foods (right up there with pie) – especially since this one is whole grain and full of fruit! That’s breakfast, right there.

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I really wanted to use leaves from my ginger mint plant – it’s actually a thing! It’s mint, that tastes gingery! Literally amazing. But sadly, a resident caterpillar thought it was amazing too, and ate all the leaves yesterday, RUDE. Which meant I had to punt and use regular spearmint, but it’s still delicious, I promise. And the caterpillar has been kicked out of his comfy digs on my plant, so hopefully the ginger mint (whose name is Watson, by the way) will make a speedy recovery.

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In other news… let’s see. More progress on the SF series, and a few different days of fun on the Bay!

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Happy July! See ya on the flip side of my wilderness sojourn.

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Rhubarb Raspberry Ginger-Mint Cobbler

Heavy on the fruit, lightly sweet with a kick from the ginger and a hint of mint  – perfect for summer since (unlike pie dough) there’s no fussing with cold butter or unwieldy dough in a hot kitchen. Cobbler is one of the easiest summer desserts – start to finish, it really only takes about an hour. This one is supremely easy, whole grain, and refined sugar free. Yield: 1 9″ pie dish; serves…. 2? Hahahaha I kid. Sort of. You could feed anywhere from 2-6 people, but I argue for two with breakfast leftovers ;) A Wait are those Cookies original; topping lightly adapted from the Kitchn, here.

For the fruit filling:

  • 4-5 c rhubarb, chopped*
  • 1 c raspberries*
  • 1/4 c maple syrup
  • 1/4 c arrowroot starch
  • juice of 1 meyer lemon (or regular)
  • 1/4 c candied ginger, chopped
  • 2 tbsp chopped fresh spearmint
  • 1 tsp vanilla extract

For the cobbler topping:

  • 1 c whole wheat pastry flour
  • 1/2 c whole grain spelt flour
  • 2 tbsp coconut sugar + a little extra for brushing the biscuit tops
  • 3/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 c heavy cream (I prefer Straus because… it’s the best!), divided + a little extra for brushing the biscuit tops

*I bake straight from frozen; fresh would also be fine. I also don’t measure fruit for this – I just use enough so that my pie plate is heapingly full

Preheat the oven to 375, and grab a 9″ pie dish (or an 8 by 8 pan would be fine too I’m sure; so would a cast iron skillet if you’d rather). Stick some foil on the rack below the rack you’ll bake the cobbler on, just in case of drips.

In a large bowl, toss together rhubarb, raspberries, maple syrup, arrowroot, lemon juice, candied ginger, chopped mint, and vanilla. Let sit for at least 5 minutes — easiest to do this while you put together the cream biscuit for the cobbler topping.

For the cream biscuits: in a large bowl, stir together whole wheat and spelt flours, coconut sugar, baking powder and sea salt. Stir in the heavy cream, until the combined – the dough will be sticky & rather wet (but DELICIOUS). Spoon large dollops of dough onto the top of the cobbler – I used a large spoon and got about 5 biscuits; you can make them smaller if you like! Brush with a bit of extra cream and sprinkle with coconut sugar.

Bake for 45-55 minutes, until the cobbler is beginning to go golden around the edges, and the fruit is bubbling. A thermometer (if you have one) is useful here – the internal temp of the centermost biscuit should be 200F. Let cool before serving – awesome either warm out of the oven, or room temp later – with ice cream either way, obviously. AND it’s even better for breakfast the next day; leftovers keep well, covered in the fridge.

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Must construct additional Pie-Lons!

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Protoss Pie! For all those who love Starcraft, this one’s for you! I’d say it ranks right up there in nerd-pie’s last incarnation, the Death Star pie that made an appearance a few months ago (see post here!). I LOVE making pies with personality, it’s much more fun than a standard crust (and then you can make pie-lon jokes all night long!)

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I love early morning baking, especially in the summer (it’s also practical since who in their right mind is going to turn on the oven once it’s over 80 outside? Not this girl). The feeling of my bare feet on the kitchen floor (yes, I am one of those barefoot bakers — I hate wearing shoes in the house and I just try not to drop anything sharp), the feeling of my hands wrist-deep in flour, butter, and fruit – such a soothing combination. There is something about pie that makes me feel more connected to my heritage, more than any other desserts I make. Which is odd, given that I don’t associate pie with any of my relatives — cookies were my gram’s thing! I guess it’s something about pie itself – it’s old, it’s timeless, and it’s simple. AND it’s delicious, obviously.

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That being said, I am finally at peace with pie dough! It’s taken some time, but pie dough and I have become friends. I think pie dough can sense fear… which means that as soon as you embrace it, it works for you! At least most of the time ;)

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Pie is such a perfect, simple dessert. Ideal for overflowing seasonal produce, dessert and obviously breakfast – pie is textbook dessert-for-breakfast food. I have to say, this might be my favorite pie that I’ve ever made – I LOVE rhubarb, and it really shines here: tart but sweet, with a gingery kick. Ideal with some vanilla ice cream of choice – because pie is made to be eaten a la mode, obviously (with a side of pie-crust cookies made from scraps because… overachiever)

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Other life things – SF series & succulents!

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Must construct moar pylons! (or make that pie-lons, hahahah see what I did there?! I’m so impressed with myself)

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Eat pie. Be nerdy!

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Rhubarb Raspberry Ginger Pie

Whole wheat and refined sugar free, lightly sweetened with maple and coconut sugar. Perfect for highlighting spring produce, especially rhubarb. Not too sweet & appropriately tart with a gingery kick. Yield: 1 9″ pie. A Wait are Those Cookies original!

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For the pie crust:

  • 2.25 c whole wheat pastry flour
  • 3 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 c unsalted butter
  • 1/3 c vegetable shortening
  • 5-6 tbsp ice water

For the filling:

  • 5 c rhubarb, chopped*
  • 1 c raspberries*
  • 1/4 c maple syrup
  • 1/4 c arrowroot starch
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon (or regular)
  • 1/4 c candied ginger, chopped

*I baked straight from frozen; fresh would also be fine

For finishing: 1-2 tbsp butter, 1 egg for egg wash

To make the crust: in a large bowl, whisk together pastry flour, coconut sugar, baking powder, and salt. Cut in shortening and butter either with your fingers or a pastry cutter until a coarse mixture forms and the butter chunks are the size of peas. Make a well in the center of the dough and add in the ice water one tablespoon at a time – mix as little as possible when incorporating the water to avoid overworking the dough. Once it will stick together, you’re good to go. Divide it into two even pieces, wrap in plastic wrap and chill for at least 10 minutes and up to an hour.

While the dough is chilling, put together the filling. In a large bowl, toss together rhubarb, raspberries, maple syrup, arrowroot, lemon zest and juice, and candied ginger. Let sit for at least 10 minutes — easiest to do this while you roll out the pie dough.

Once the dough is chilled, roll it out between two pieces of parchment or on marble, whatever you have – I like parchment for easy removal. Aim for about 1/8″ thickness, and lay the bottom crust into a lightly greased pie dish. Shape it with your fingers, evening out the top as per your pie plate or design you want — this crust will make a double crusted pie, so keep that in mind. Toss in rhubarb filling goodness and dot with butter.

If you want to get fancy and get all Protoss-pie Starcraft nerdy (you must construct additional pylons!)…

Cut out templates (thick paper or thin cardboard work nicely) for the Protoss crest. Have egg wash and coconut sugar handy (I use a beaten egg + 1 tbsp water). Use the templates to cut out the top crust shape, then use a chopstick or a knife to make the surface lines. Roll out thin pieces of dough for the details, and brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired. Once finished, carefully lay top crust over the rhubarb filling. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown. Remove from the oven when done and let sit to cool for at least an hour, preferably more so that the filling will set. Serve warm or at room temp, and store any leftovers overnight on the counter, loosely covered, or in the fridge for longer (assuming it lasts that long). Pie can be made a day in advance if needed and reheated briefly in a 375 oven to crisp the crust and warm the filling – 10/15 minutes. The pie filling will firm up if stored in the fridge overnight, making slicing easier.

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Crisp = dessert, then breakfast

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Woah woah woah I graduate a month from yesterday! Wheeeeee almost time to decorate my mortar board. Because I care not that I’m getting a masters and that any display of creative originality might be frowned upon for grad ceremonies; any flat, otherwise boring surface is acceptable for yogic doodle decoration and glitter. Also, it’s probably time to make a dent in that giant pile of work I have to do between now and my practicum presentation but…. nah. I made crisp instead.

Because… CRISP!

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Infinitely more fun than papers and literature review and and and.. ew. Someone make all that go away so I can enjoy my crisp in peace, mmk?! Great.

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This one is full of springy, fruity deliciousness. Good for the soul and the bod — brightly colored (food should be fun!) and full of whole-food nutrients. Because all desserts should be able to do double duty as breakfast! Obviously.

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And with that… I’m back to work. Because even that little respite couldn’t last long (waaah).

Let’s get to it. Happy weekend!

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Vegan Raspberry Crisp with Meyer Lemon and Coconut

Fruity, lemony, springy, delicious, and good for your bod! All you could want out of a dessert / breakfast / fruity whole food shenanigan. Full of whole grains (oats), healthy fats (coconut and almonds), antioxidants (raspberries) and all kinds of textural fun. Vegan, gluten free, refined sugar free. Yield: one 8 by 8 pan. A Wait are those Cookies original!

For the fruity goodness:

  • 4 c raspberries (frozen is totes fine; just thaw them first)
  • 2 tbsp tapioca starch
  • 2 tbsp pure maple syrup
  • 1 tbsp meyer lemon juice*
  • 1 tsp vanilla extract

For the crispy fun:

  • 1 c almond meal
  • 1 c rolled oats**
  • 1/4 unsweetened, shredded coconut
  • 1/2 tsp fine sea salt
  • zest of one meyer lemon*
  • 3 tbsp pure maple syrup
  • 1/4 c melted coconut oil

*regular lemon will do but Meyers are SO fabulous; find them if you can!

** gluten free if desired

Preheat the oven to 350 and locate your trusty 8 by 8 pan that you make EVERYTHING in. Or maybe that’s just me…

In a large bowl, toss together raspberries, tapioca, maple, meyer lemon juice, and vanilla extract. Once it’s all combined, spread this evenly into the bottom of the 8 by 8.

In another largish bowl, stir together almond meal, oats, sea salt, and lemon zest. Add in maple syrup and melted coconut oil, and stir until combined, mashing out the largest lumps. Spread this goodness evenly over the raspberries in the prepared pan, and bake for 30-40 minutes, until the crumble topping is golden brown and the filing is bubbly and juicy (omg yum). Let sit for a few before annihilating. Leftovers (ha) store best in the fridge and are excellent for breakfast, just saying.

Top with any kind of iced dessert of choice – i.e.. vegan paleo gelato, dairy deliciousness, whipped coconut cream?! The sky’s the limit. You do you!

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