Cake for a birthday!

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Birthdays call for cake and candles!! Besides, I haven’t made a layer cake in forever.

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I’ve also discovered that you can make frosting out of sweet potatoes and dark chocolate – day MADE! It’s literally incredible. You’d never know there were sweet potatoes in there unless I told you – it has the same texture and satisfaction factor as its sugar-laden cousins! Win win win.

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As any of you know who interact with me regularly, sweet potatoes and dark chocolate make up their own food groups in my personal food pyramid, so this is a dream come true. Besides that, I’ve fallen out of love with buttercream – it’s just SO sweet. No can do.

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But birthdays mean cake, and I happened to be baking this one for a nearest and dearest who (like me) thinks sugar is pretty much the devil… sooooo…. a healthified cake! Whole grains, healthier fats, greek yogurt (another food group), extra dark chocolate, and sweet potatoes.

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It’s basically a health food. Oh, and there’s coffee. So it’s not just a health food, but a balanced breakfast ;)

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In fact, we may or may not have eaten it as part of a balanced breakfast… eggs + kale + corn + chocolate cake with coffee: pretty much the most perfect breakfast I’ve ever eaten.

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Aaannndddd if you serve it with ice cream, you’ve got a calcium serving… hahah I kid, this isn’t health food, but it IS delicious cake that isn’t full of garbage!

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Let’s see, what else is new. OH! It’s not 100+ anymore so I was able to enjoy the baking of this at a normal hour (6 am is a normal hour for baking, right?! … Don’t look at me like that) – and not feel like I’ve been slapped in the face by the heat every time I go out. This is much better!

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More progress on the SF series:

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And more cake. Because birthdays and loved ones need cake!

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Dark Chocolate Layer Cake with Mocha Frosting, Toffee, Raspberries and Coconut Coffee Drizzle

Birthday cake! For those in your life who love the chocolate – coffee – toffee – caramel situation. Chocolate-y, coffee-y but not too sweet – a healthier indulgence! The cake itself is refined sugar free and whole grain, and the frosting is dairy free, vegan, refined sugar free, and made of sweet potatoes! But you’d never know ;) Yield: one 6″ cake, 2 layers (double the entire recipe to fit two 9″ cake pans); sorry for some of the awkward measurements. Cake adapted from Epicurious, here; the frosting was inspired by the many versions of sweet potato frosting floating around the interwebs.

For the cake:

  • 1/2 c whole wheat pastry flour
  • 1/4 c whole grain spelt flour
  • 1/4 c + 1/8 c cacao powder or unsweetened cocoa powder
  • 3/4 tsp baking soda
  • heaping 1/4 tsp baking powder
  • heaping 1/4 tsp fine sea salt
  • 1/2 c dark maple syrup (grade B is good)
  • 1/2 c full fat greek yogurt
  • 1 egg
  • 1/8 c avocado oil (or other neutral oil)
  • 1 tsp vanilla extract
  • 1/3 c extra dark chocolate chips or chopped dark chocolate

Lightly grease two 6″ cake pans, and line the bottoms with parchment paper. Preheat the oven to 350.

In a large bowl, sift together whole wheat and spelt flour, cacao powder, baking soda and powder and sea salt. In a smaller bowl, whisk together maple, greek yogurt, egg, avo oil, and vanilla until smooth. Pour the wet ingredients into dry, and use a whisk to beat until the batter is fully combined, smooth and thick, about 1 minute (your dominant bicep will thank you). Distribute batter evenly into both cake pans, and bake for 23-25 minutes (30-35 for 9″) – the tops should spring back when lightly touched and a tester should come out clean. Let cool in the pans for about 7-10 minutes, then turn out onto cooling racks (remove parchment paper) and cool completely before frosting.

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For the frosting:

  • 1 large sweet potato
  • 10 oz extra dark chocolate (I like 70% and above but you do you; chips are fine)
  • 1.5-2 tsp finely ground coffee
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Bake the sweet potato (either in the oven for 45 – 1 hour @425 or in the microwave for about 4-5 minutes), slice open and let cool for about ten minutes. When cool enough to handle, peel off the skin (save for a snack later!!), drop the beautiful orange insides into the food processor, and pulse until smooth. Add in chopped dark chocolate and pulse until combined and smooth – the heat from the sweet potato should melt the chocolate (if it doesn’t, you can take the whole big mess out of the food processor, put it in a microwave safe bowl and heat for 15 seconds; then stick it back in the processor). Process until smooth, then add ground coffee, vanilla, and sea salt and pulse a few times to combine.

Store at room temp for an hour or so if you’re not using immediately, but refrigerate after that – microwave it for 10-20 seconds to get it back to spreadable consistency, as it’ll solidify in the fridge.

For the drizzle:

  • ~1/3 c full fat coconut milk
  • 1/4 c maple syrup
  • 2 tsp finely ground coffee
  • 1 tsp vanilla

Combine all ingredients in a saucepan over medium, and simmer for about 10 minutes. Remove from heat, let cool completely and store in an airtight jar in the fridge until ready to use.

To assemble:

  • toffee shards
  • raspberries
  • unsweetened shredded coconut

I opted for a naked cake look this time – there is frosting between the layers, on top and just a bit on the sides, but you do you! The frosting recipe should make enough to cover a full 6″ cake. Decorate with toffee and raspberries to you heart’s content! The coconut coffee drizzle is separate – pour over each slice after serving.

Keeps well covered on the counter overnight; excellent for breakfast the next morning. It’s really whole wheat and sweet potatoes and coffee so that’s all part of a balanced breakfast…

If storing longer than overnight, I’d probably stick it in the fridge, but I like cold cake. The counter is probably fine too, provided it gets eaten within a couple of days!

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Solstice Profiteroles!

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What do you do when you’re under a heat advisory for a week? Well, I dunno, maybe bake profiteroles?

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I know, I’m crazy. But my logic is not completely illogical: a) it was already in the triple digits by noon, so my apartment was already hot despite the valiant efforts of my ceiling fan and occasional usage of the A/C (it’s a wall unit; I try to run it as minimally as possible to keep my costs down, ugh); b) I wasn’t going to bake until after yoga, which finishes at 7 pm so in theory, the apartment can then cool down overnight; c) I’ve already been sweating all day so why not turn my kitchen into a sauna? No big deal.

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Besides, making pâte à choux requires cooking the dough on the stove and a lot of stirring, and thus a bicep workout, which means I’d get hot anyway.

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SO! I made profiteroles on the second-hottest day of the year so far… and I survived. And they were delicious. Worth it!

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I will admit that I did a happy dance in my kitchen when I could see they were puffing appropriately – I was worried the humidity would defeat the puffiness. But no! I win. I win the battle of the puff. Heat: 0, Hayley: 1. Ha!

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In other news… more SF series, both drawn version and photographed version:

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Profiteroles seem like the perfect summer food, even if it requires turning on the oven. Light, airy, and filled with ice cream & summer berries – how much more summery can you get?! Especially if you make them during a heat wave. Double win.

Happy Solstice!

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Profiteroles with Salted Chocolate Ganache and Maple Almond Caramel

Spelt flour profiteroles are a perfect pastry shell for any kind of ice cream, making this the perfect summer dessert (minus baking in a zillion-degree kitchen). The spelt makes them a little lighter than whole wheat, plus possibly a little easier on your mum, depending on your biology; they are also refined sugar free (adapted from NYT Cooking, here). The chocolate ganache and the caramel are vegan, paleo-friendly & refined sugar free. Yield: 12-15 profiteroles, depending on how large you make them! & enough ganache & drizzle for serving.

For the profiteroles:

  • 6 tbsp unsalted butter, cut into chunks
  • 3/4 c water
  • 3/4 c whole spelt flour
  • pinch of fine sea salt
  • 3 eggs

Preheat the oven to 425, and line a baking sheet (or two) with parchment paper. In a saucepan over medium-high heat, bring the butter and the water to a boil, stirring until the butter is melted. Reduce the heat to medium and add the spelt flour all at once, stirring to incorporate and cooking until it pulls away from the sides of the pan and forms a ball, about 30 seconds more. Remove from heat, and let sit to cool for a 2-3 minutes. Add the eggs to the slightly cooled dough one at a time, beating after each addition (you could use a mixer; I used a spoon & got a bicep workout). The dough will break and come back together each time, and you’ll feel it in your biceps!

Feel free to pipe these suckers onto the prepared sheet about 1″ apart, or just use a spoon like I did – they’ll be less uniform but no less delicious. They should be about 2″ in diameter. Bake for 20-25 minutes, until puffed and golden. Remove from the oven and carefully poke a hole in the bottom of each to release steam (careful to not squish them as you do it, preserve the puff!), return them to the cookie sheet, turn the oven off, and let them crisp up in the oven for 4 more minutes – prop the oven door open with a wooden spoon. Remove and let cool completely on a wire rack.

These can be made a day ahead (or more, if you want to freeze the finished product) – just let them cool completely and store loosely covered on the counter, or in your fridge if, like me, it’s in the triple digits and your kitchen is actually a sauna. If you like, you can crisp them up in the oven at 375 for 5 minutes, just before serving. Fill with ice cream of your choice, and serve with ganache & caramel (below).

For the ganache:

  • 1/4 c full-fat, canned coconut milk
  • 1/2 c chocolate chips
  • 1 tsp vanilla extract
  • generous pinch of sea salt

Gently heat the coconut milk in a saucepan or in the microwave (I used the latter; too hot for the stove!). Pour over the chocolate chips and let sit for a few minutes, then stir until combined. Stir in vanilla and salt. Let sit at room temp until ready to use; it will harden in the fridge (which is fine, just reheat gently until it’s the consistency you like).

For the caramel:

  • 1/3 c coconut oil
  • 1/2 c unsalted, creamy almond butter
  • 1/3 c pure maple syrup
  • 1/2 tsp sea salt
  • 1 runneth-over tsp vanilla extract

In a small saucepan over medium, heat coconut oil, almond butter, maple, and sea salt over medium until all are melted and incorporated. This shouldn’t take more than a minute or two, which is excellent for instant gratification. Turn off the heat and stir in vanilla. Let cool, then pour into a jar. Serve warm or cold (it will solidify a bit in the fridge).

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Trifecta Complete: Terran Pie!

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I had to finish the trifecta, of course. Terran Pie!

Appropriately earthy, so I think the Terrans would approve. AND delicious, so I approve – I love rhubarb, and it pairs so well with apples.

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My pie crust game is going strong over here! It feels great to be able to make pie and not sweat the crust. Besides, it’s June now (how did that happen?!) which is summer and official pie season. Though I will say there will be a pie break over here for the time being, time to do new things!

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In other news… I saw the Mountain Play this weekend! So fun: a round-trip 8+ mile hike with ~1750 of elevation gain to get to the amphitheater –  I definitely earned my pie! (besides that, we did all the uphill on the hike in – 4.2 miles essentially all uphill in 1.5 hours. BEAST MODE. No big deal) The Mountain Play was awesome – great show, great weather, and lovely company!

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All things considered, a great weekend. And there was nerdy pie. Which makes it all the better.

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Sometimes… you just need to play with your food:

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Earthy, whole wheat crust filled with tart rhubarb and granny smith apples – the tart-pie lover’s dream. I haven’t had an apple pie in ages so this was a welcome change. The lemon shines through too, adding brightness that balances out the sweetness of the maple. Barely sweet, mostly tart – this pie is for those who love their fruit.

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Happy Monday!

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Rhubarb Apple Pie on Whole Wheat Crust

A Wait are Those Cookies original! Whole wheat and refined sugar free. Tart, for those who don’t shy away from a little tart in their desserts – the rhubarb and the apple play so nicely off each other, and the maple adds just enough sweetness without diminishing the flavor of the fruit. Yield: 1 deep 9″ pie. Serves: 2… I kid. Sort of.

For the pie crust:

  • 2.25 c whole wheat pastry flour
  • scant 2 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:

  • 4 c chopped rhubarb*
  • 2 granny smith apples, chopped
  • 1/4 c maple syrup
  • zest and juice of 2 meyer lemons
  • 1/3 c whole wheat pastry flour
  • 2 tsp vanilla extract
  • pinch of sea salt

*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 or a ziploc and chill for at least 10 minutes or up to overnight. You can also chill the dough for about 5-6 hours or overnight in the ball, then roll it out and chill it, shaped, in the pie dish. I discovered that works quite well – make filling & bake straight from the fridge.

While the dough is chilling, put together the filling. In a large bowl, toss together rhubarb, granny smith apples, maple, lemon juice + zest, whole wheat flour, vanilla, and salt. 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 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 filling goodness and dot fruit filling with butter.

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

Cut out templates (thick paper or thin cardboard work nicely) for the Terran crest. Have egg wash and coconut sugar handy (I used a beaten egg). Use the templates to cut out the top crust shape, then use a chopstick or a knife to make the surface lines. Brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired. Once finished, carefully lay top crust over the filling. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown (*note, apples & rhubarb might look a little dry on top, but the pie will be done and delicious, I promise!) 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. Sometimes I actually prefer to make pie a day ahead, since it reheats in the oven beautifully and the filling sets up so nicely overnight.

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You must construct additional pie-lons to defeat the Swarm!

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I just can’t stop with the Starcraft pie situation over here…

We are the Swarm… Numberless, Merciless {when it comes to pie}

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Besides, I like Zerg best so I couldn’t very well not do a Zerg pie… and of course it had to be dark purple, obviously.

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Besides that, I know I’ve broken my unofficial rule of not repeating myself in two subsequent posts, but…. it’s PIE. So… it’s fine. And it’s my blog anyway so why do I have these stupid rules for myself?! As a very wise man once said, who would refuse pie?! Exactly.

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I’ve never put mint in pie prior to this, but I like it! It’s very unusual – the berries are still the dominant flavor, but the mint keeps popping in there to keep you on your toes. It adds an unexpected bit of freshness to the berries, and it smells SO good. I don’t think I breathed while I was doing the top crust…

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Let’s see, what else is new…

Opera night lions! Opening night at Rigoletto was fantastic, of course.

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And a balanced breakfast, because pie definitely counts as a fruit serving.

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Patting myself on the back over here for the structural stability of this pie – appropriate amount of thickener = appropriate amount of juices! Plus, no soggy bottom crust. Mission accomplished.

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It’s June – the beginning of the summer fruit season — make pie, be happy! But… beware the swarm…

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Wild Blueberry, Blackberry & Mint {Zerg} Pie on Whole Wheat Crust

A Wait are those Cookies original! Yield: 1 9″ pie, serves 2 (ha) – 6. Refined sugar free and whole wheat, plus lots of antioxidants! Mint adds an unexpected freshness to an otherwise basic berry pie.

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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:

  • 2.5 c wild blueberries*
  • 2 c blackberries*
  • 2 tbsp chopped fresh mint
  • 1/4 c maple syrup
  • 1/3 c whole wheat flour
  • 2 tsp vanilla extract
  • zest and juice of 1 meyer lemon (or regular)

*I baked straight from frozen; fresh would also be fine; use enough berries to fill your pie plate

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 or a ziploc and chill for at least 10 minutes or up to overnight.

While the dough is chilling, put together the filling. In a large bowl, toss together blueberries, blackberries, mint, maple, whole wheat flour, vanilla, and lemon juice + zest. 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 filling goodness and dot with butter.

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

Cut out templates (thick paper or thin cardboard work nicely) for the Zerg 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. Brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired. Once finished, carefully lay top crust over the 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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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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Just can’t get enough of all the citrus!

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Hello, internet friends, and happy Mother’s Day to the moms out there! I do like my little corner of the interwebs… there’s so much STUFF going on in the world right now, I like to keep a little spot that’s just pretty food & friends.

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I went on my annual yoga retreat last weekend! So lovely as always – love, laughter and light with friends (and delicious food, and beautiful scenery)!

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But I’m back now, and fully back into the dessert swing of things – party snax, plus another citrus tart! The brownies are barely adapted from Ambitious Kitchen, here – I doubled the recipe & used blackberries instead with excellent results.

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My kitchen currently smells like heaven – two desserts in under two hours is my kind of morning.

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More progress on the SF series!

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But this tart. Let’s get back to the tart…

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Citrusy (though not as much as my meyer lemon curd/blackberry iteration) – this one is lighter on the citrus front, which makes sense since oranges are less in your face than lemons anyway.

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Lingonberries are delicious – tart like cranberries but… different! Apparently they’re high in antioxidants too, whoop whoop! I have a largish jar of lingonberry jam that I wasn’t really going to get through using it just for toast, so I decided to introduce it to my orange curd and see if they got along. Turns out they pair surprisingly well, especially with a vanilla crust to bring it all together.

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Lightly sweet and perfect for spring – this tart does double duty as dessert and breakfast (as so many of my desserts do; why be limited?). I mean, it’s basically fruit and nuts…

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Have a great weekend, friends in my little corner of the internet!

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Orange Curd Tart with Lingonberry Swirl on an Almond Vanilla Crust

More citrus! Tart, lightly sweet, and perfect for spring. Gluten free, grain free, refined sugar free, dairy free. Yield: 1 9″ tart; serves 6-9 (or two. your call). Incidentally, curd freezes quite well in airtight container –  I made this ahead of time and froze it for about a week since I wasn’t quite sure when I would use it. Tart is a Wait are those Cookies original!

For the orange curd:

  • 4 eggs
  • 1/2 c coconut oil
  • scant 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c orange juice
  • juice of 1 meyer lemon
  • zest of 3 oranges
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lemon juice, lemon zest, and vanilla. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge (but not there yet!) of a low boil. The curd should thicken and your whisk will make tracks – don’t let it boil. It will still be slightly runny but will firm up in the fridge. While it’s still warm, strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the lingonberry swirl:

I used about a 1/4 c lingonberry jam (on the tart side) blitzed a few times with an immersion blender (a food processor would be fine too), just to get rid of the whole berries (cause piping those through a pastry bag or ziplock is a recipe for disaster, just saying)

For the crust:

  • 2.5 c almond flour
  • 1 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 tbsp melted coconut oil
  • 1 tbsp vanilla extract
  • 1/4 c unsalted almond butter
  • 2 tbsp maple syrup

In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt. Add in melted coconut oil, vanilla, almond butter, and maple syrup, and stir until combined – the mixture will be crumbly.

Preheat the oven to 350, and press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes. Remove from the oven and fill with the orange curd. If you’re planning on the lingonberry swirl, use a ziplock bag with a teeny corner cut off to pipe the sauce into the curd, and then use a knife to swirl it around (alternatively, use a pastry bag if you’re less lazy than me!). Bake for 8-10 minutes to set the curd, then let cool completely at room temperature. Top with sliced oranges and shredded coconut if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Leftovers keep well covered in the fridge (though I dare you to have any!).

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Rhubarb Stalking

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Rhubarb stalking!

… see what I did there? I’m especially proud of that one…

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Sometimes, you just gotta stalk the seasonal produce of your dreams (especially when it has stalks… heeheeehe!) Luckily, I found a big bunch at my local market a few weeks ago, chopped it up and threw it in the freezer for later use. And what a smart plan that was! Frozen rhubarb bakes like a dream, which meant this crisp was in and out of the oven in an hour, including prep time.

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We seem to be getting full-on summer weather (90+ degrees, ew someone save me) here for a few days — I trotted out my old trick of baking at 6:30 in the morning so that the oven doesn’t heat up the apartment overly much (definitely warranted when you live in a studio… no one likes a furnace for an apartment).

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But! This crisp is worth a slightly warm apartment… especially since we’re getting close to the end of the rhubarb season I think (at least around here); I’m not seeing it in the market as much lately. If it’s still around you, stalk those suckers! You need this crisp in your life.

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Tart-sweet, with an unexpected earthiness from the sage – this one is a winner for dessert with some ice cream, and for breakfast the next day (obviously, that’s what leftover crisp is made for, it’s basically granola and fruit!) Not really sure what prompted me to try sage in dessert but I am NOT sorry – I think it might become a reoccurring thing around here, that’s how good it was! I really like the flavor paired with fruit, and it would be interesting to see where else it might play a role.

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Another from the SF series – I photographed the dome when I was over at the Herbst Theater a bit over a week ago.

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Happy May! Go stalk some rhubarb before it disappears for the season, make crisp & eat it with your loved ones. I promise it tastes even better in good company :)

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Rhubarb Blackberry Crisp with Sage

Tart-sweet, with an unexpected earthiness hit from the sage. Perfect for dessert with ice cream of choice, and for breakfast the next day. Refined sugar free, gluten free, dairy free, vegan. Yield: 1 9″ pie plate; serves 6-8 (or 2… not that I speak from experience). A Wait are those Cookies original.

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For the filling:

  • 3.5 c fresh rhubarb, chopped into small pieces (frozen is also fine – run briefly under cool water in a colander to thaw slightly before using)
  • 1.5 c blackberries (mine were frozen)
  • 2 tsp vanilla extract
  • juice of one meyer (or regular) lemon
  • 3 tbsp maple syrup

For the crisp:

  • 1 c rolled oats (gluten free if needed)
  • 1/2 c almond flour
  • large pinch of sea salt
  • 1/4 c raw pecans, chopped
  • 1/4 c raw almonds, chopped
  • 1/4 c coconut sugar
  • 4 tbsp coconut oil, solid
  • 1 tsp vanilla extract
  • 1 heaping tbsp chopped fresh sage

Preheat the oven to 350, and grease a 9″ pie plate or 9×9 pan with coconut oil.

In a large bowl, combine rolled oats, almond flour, sea salt, pecans, almonds, and coconut sugar. Cut in the coconut oil, using a fork/your fingers/a pastry cutter if you’re feeling fancy — I used a fork and my fingers and it worked just fine (crisp is exceedingly forgiving). Stir in vanilla extract and chopped sage.

If using frozen rhubarb & blackberries, put them in a colander and run them briefly under cool water in the sink to thaw them slightly. Drain any excess water and toss into another large bowl. Add vanilla extract, lemon juice, and maple, and toss to combine.

Add the rhubarb + berry mix into the prepared pie plate or baking pan, top evenly with the crisp. Pop the whole thing into the oven for 45-50 minutes, until the fruit is bubbly and the crisp is lightly browned and… crisp!

Serve with your fave vanilla ice cream/non dairy of choice (whipped coconut cream would also be good here), and store any leftovers covered in the fridge. Makes EXCELLENT breakfast the next day – the crisp solidifies a little in the fridge and omg it’s good. Besides, who is going to pass up crisp for breakfast?! Not this girl.

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