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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Pink celery!! Just kidding. Rhuuuubarb!

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Dumb question… Is rhubarb a vegetable? Wait. I have to go look this up.

It is! Okay good. I’m not going (too) crazy… I was pretty sure it was, given that it looks like celery’s pink cousin. ANYWAY, moving on after that little aside…

Spring has officially sprung! Asparagus with dinner last night and rhubarb for dessert (and for breakfast, obviously). Besides the seasonal produce (yay!) literally everything is in bloom right now — my yard looks and smells amazing!

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With that in mind, and given that there are a bunch of eating-type holidays this weekend (Eater, I mean.. Easter… I’m looking at you), might I recommend this rhubarb tart? It comes together in a snap and is delicious to boot.

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In other news… more drawing! (What else is new)

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Springy things!

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Keeping it short and sweet today – but do yourself a favor and get on that rhubarb before the season ends! It’s amazing — who doesn’t like pink celery? Just kidding…

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I love rhubarb in this galette because it can be it’s true tart self! I find that when it’s paired with strawberry it loses some of it’s punchiness, which is what I like about it — I prefer to let it shine on its own (accompanied by some ice cream, obviously). The almond frangipane keeps it from being overly tart and still desserty, but not too sweet – perfectly acceptable for breakfast alongside obligatory eggs & kale.

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Happy spring!

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Rhubarb Galette with Almond Frangipane

Grain & gluten free option and refined sugar free. Dairy free option is is probably a breeze – make the dough with cold coconut oil instead of butter. Yield: 1 galette – serves 4-6. Frangipane adapted from the Feed Feed, here.

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For the galette dough:

  • 1.5 c almond flour (not meal; you want the finer flour variety)
  • 1/2 c tapioca flour
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter, chopped
  • 1 egg
  • 1/2 tbsp coconut sugar
  • 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, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, and almond extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the frangipane:

  • 1/2 c almond flour
  • 1/3 c coconut sugar
  • 3 tbsp whole wheat pastry flour* (omit for grain free; replace with oat flour or rice flour for gluten free)
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1/3 c roasted unsalted almond butter
  • 1-2 tbsp maple syrup (if needed)

In a food processor, combine almond flour, coconut sugar, and whole wheat flour (if using). Pulse once to combine. Add in eggs, vanilla and almond extract, and pulse once or twice, until combined. Add in almond butter, and blend again until smooth. If the frangipane seems too sticky, add 1-2 tbsp of maple to loosen it.

Topping & finishing:

  • 5-6 stalks of rhubarb
  • coconut sugar
  • beaten egg for brushing the dough

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the frangipane, spreading it carefully in order to not rip or crack the dough.  Add sliced rhubarb, in whatever pattern you like! Sprinkle with a little coconut sugar. Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Brush the edges of the dough with the beaten egg and sprinkle a little coconut sugar around the sides. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly. Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

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Shortcakes for spring! (and for breakfast. and dessert)

April already?! Wow. That went fast. And for being April, the strawberries are looking quite delicious — and surprisingly are so! I guess they’re technically in season somewhere. I do try to eat local, but shortcakes really call for strawberries and these looked especially delicious, so I’m not complaining…

I had a request for chocolate, so of course I was going to work that in — I’ve never made chocolate shortcakes before now but I highly recommend them.

Let’s see, life things lately…

Happy 16th birthday to this little nugget! She just gets more adorable every day.

Further progress on the SF series! This one is located at 2020 California Street.

More flowers! In this case, March showers seem to have brought April flowers…

But back to this hot mess. Dessert! It doesn’t photograph especially well but I promise it’s delicious.

I prefer my shortcakes on the not-so-sweet side, so that a) I can eat them with ice cream and not send myself into a sugar coma (even if it is unrefined sugar!) and b) they really highlight the berries. As such, these shortcakes are really more biscuit-y than cake-y, but that’s only if you eat them plain! Load them up with all of the other goodies and they have a perfect sweet-not too sweet balance. Especially the caramel two ways. Don’t skip that!

Highly recommended for dessert AND for breakfast: whole grains, no refined sugar & healthy fats, what’s not to like? Excellent with eggs & salad, of course I speak from experience. Happy shortcake-ing!

Chocolate Shortcakes with Strawberries, Coconut Cream, Maple Almond Caramel and Chocolate Caramel

Whole wheat, refined sugar free, dairy free/vegan option (replace butter with coconut oil & buttermilk w/ coconut buttermilk – see note). Lightly sweet shortcakes with fresh berries and coconut cream… plus caramel two ways because, why not? Shortcakes adapted from the cakes I made previously with peach filling, here. If you choose to go the coconut cream route, make sure you refrigerate the can overnight. A Wait are those Cookies original! Yield: 6 shortcakes + extra caramel (or maybe not, depending on how liberally it gets poured… no judgement here)

For the shortcakes:

  • 1 c + 1 tbsp whole wheat pastry flour
  • 3 tbsp cacao powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tbsp coconut sugar
  • 4 tbsp chilled unsalted butter, cut into smallish pieces (or coconut oil for dairy free – make sure it’s chilled & solid)*
  • 3/4 c buttermilk*
  • 1/3 c extra dark chocolate chips

*if you’re not concerned about being dairy free/vegan, go ahead and use regular buttermilk & butter. I used 1 c (canned) coconut milk + 1 tbsp lemon juice as I was out of buttermilk

Preheat the oven to 450, and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, cacao powder, baking powder and soda, salt, and coconut sugar. Cut in the butter using your fingertips (my preferred method) or a pastry cutter, until things start looking like coarse cornmeal and the butter is distributed evenlyish. Make a well in the center (look! You get to play with your food!), pour in the buttermilk, then use a spoon or spatula to stir it all together, until just combined (do try not to over mix). Stir in chocolate chips. Divide the dough into six little balls, flatten slightly and place on the baking sheet. Bake for just about 13-15 minutes, until the tops are firm and lightly browned. Let cool slightly on a rack before serving.

While the cakes are baking, make the caramel sauce:

For the caramel sauce (two ways!)

  • 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
  • scant 1/4 c dark chocolate chips

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. Pour half the warm caramel into a heat-safe jar, and stir the chocolate chips into the remaining half still in the saucepan. They should melt as you stir, but you can turn the heat back on if necessary to melt them completely. Store the chocolate caramel in a separate jar. Serve warm or cold.

For assembly! The best part.

  • 1 can full-fat coconut milk, refrigerated overnight
  • 1 tsp vanilla
  • copious amounts of strawberries

Open the refrigerated can of coconut milk, and scrape out the solid cream into a large bowl. With an electric mixer, beat until smooth, then beat in vanilla.

Serve shortcakes sliced in half (to maximize cake square footage), topped with coconut cream, strawberries, caramel drizzle, and extra ice cream. Because, ice cream! Obviously. Also makes excellent breakfast, sans ice cream (or not, you do you!) Store any leftover shortcakes covered on the counter overnight or in the fridge.

Wait… no citrus?!

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Hold the phone. NOT CITRUS?!

Surely you must be joking.

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Don’t worry, my love affair with all things citrus hasn’t ended, it’s just taking a week off so I can give apples some love. Apples haven’t really featured heavily in my desserts of late, so this is a nice change. Besides, apples, honey and almonds all pair so nicely together.

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This cake is a riff on the honey cake with blackberries & hazelnuts I made back in the fall, and this one once again reminds me of something you’d eat in the Shire – skillet and all, it’s very Tolkeinesque. Which of course appeals to my extraordinarily nerdy nature…

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Besides that, it’s light, delicious and comes together in a snap. I used a combination of apples since I love the tartness of Granny Smith but wanted a more complex flavor – Fujis are in here too.

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Excellent for dessert with some ice cream, and of course for breakfast alongside eggs & kale. Cake for breakfast? Sure, why not – it’s a great source of Vitamin E and healthy fats, plus it’s grain free, gluten free, refined sugar free and dairy free so everyone wins.

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Besides cake, a few snaps of what’s been occupying my time lately:

More SF series, of course.

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No filter on this next one — I couldn’t believe how bright it was!

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Enjoy your cake! It tastes best in good company :)

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Apple Honey Cake with Blackberries and Maple Almonds

Gluten free, grain free, refined sugar free, dairy free, paleo depending on your definition. Light almond honey cake studded with apples and topped with blackberries (mo’ fruit!) and mapled almonds. Yield: 1 8″ skillet cake; serves 2-8. Recipe is a riff on the honey cake with hazelnuts & blackberries, here. Note: I’ve adapted this recipe over time to fit my 8″ cast iron skillet perfectly, hence the odd measurements. Feel free to make this in a 9″ cake pan or skillet, just keep in mind the bake time will be less & you’ll have a slightly shorter cake.

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For the cake:

  • 1.5 c almond flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • heaping 1/4 tsp sea salt
  • 2 eggs
  • 1/3 c honey (I use raw usually) – runny and thick honey are both fine
  • 1/8 + 1/16 c coconut oil, melted
  • 1.5 tsp vanilla extract
  • 2 apples, peeled, cored and chopped into 1/2″ pieces (I used a mix of Fuji & Granny Smith)
  • 1 apple for topping, sliced into 1/4″ thick wedges + 1 tbsp coconut oil, melted
  • Cinnamon for topping

Peel, core and chop 2 apples, and set aside. Lightly grease your skillet or pan of choice with coconut oil and set aside. Preheat oven to 325.

In a large bowl, whisk together almond flour, baking powder, baking soda, and sea salt. Add in eggs, honey, coconut oil, and vanilla extract, and stir until all ingredients are just incorporated. Stir in 2 chopped apples. Pour the batter into the prepared pan and set aside momentarily. Cut up the last apple, slicing it into 1/4″ wedges and toss it with the tbsp of melted coconut oil. Fan these out across the top (this is totally optional of course), and sprinkle a little cinnamon on them. Bake for 60-65 minutes (if you left the apples off the very top of the cake, your bake time will be slightly less – check at 45), until the top of the cake is lightly browned, firm, and a tester in the center comes out clean. You can cover the cake with foil during the last 15 minutes of baking if the cake is browning too fast. Remove and let cool before topping & serving.

For the maple almonds

  • 1 c slivered almonds
  • 1/4 c pure maple syrup
  • pinch of sea salt

Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

For serving: top cake with blackberries and maple almonds! Slice and serve, especially good with vanilla ice cream. Store any leftovers covered, in the fridge for a few days.

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I’ll just take everything citrus, thanks

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Hello hello internet blog friends!

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What’s new with you? Business as usual over here, still very obviously obsessed with all things citrus. If you’re like me and just can’t get enough of all varieties these days, make this! You won’t be sorry.

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Meyer lemons are still going strong (at least over here in northern California) – I’m lucky enough to have access to a full tree of them but I’m still seeing them in stores too, so you should be good to go. Meyer lemons make the most perfect curd – light yellow and perfectly lemony. I’ve reached the point where I use very little sweetener in the citrus curds that I make – I want to have the tart citrus flavor at the forefront, not the sweet!

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Eat this for dessert, for breakfast, for snacking purposes… it’s delicious any way you slice it. I just want all the citrus, all the time!! Just make sure lemon is your thing before making this — it’s not for the citrus faint of heart ;)

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Let’s see, what else…

Mother Nature has been doing some spectacular things in the sky lately!

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Happy spring! Go eat some lemon tart with your loved ones.

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Meyer Lemon Tart with Blackberry Sauce on an Almond Crust

Not for the faint of heart! If you love tart & citrus things – this is calling your name. Lemons and berries are a natural pairing, and almonds are basically the food of the gods. Tart, lightly sweet, and perfect for spring. Gluten free, grain free, dairy free, refined sugar free, paleo. A Wait are Those Cookies original recipe. Yield: 1 9″ pie plate; servings: 2-8!

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For the meyer lemon curd

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c meyer lemon juice
  • zest of 3 meyer lemons
  • 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 blackberry sauce:

  • 2 c blackberries
  • juice of 1 meyer lemon
  • 1 tbsp maple syrup

In a high powered blender or food processor, puree the blackberries until smooth. Push the puree through a metal strainer into a large bowl to remove the seeds, then stir in lemon juice and maple. Store in a glass jar in the fridge until ready to use – you’ll only use a tablespoon or two to make the swirl on the top of the tart, so keep the rest for extra tart topping.

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
  • 2 tsp vanilla extract
  • scant 1/2 tsp almond 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 extract, 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 lemon curd. If you’re planning on the blackberry 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 slivered almonds 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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Come to the Dark Side… I have pie.

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Pie! Such a perfect food. Especially when it resembles… the Death Star! Because why have plain pie when you could show off your nerdiness to the world? I almost didn’t want to eat this… but I did.

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Pie crust used to intimidate me, which is pretty stupid given that it’s basically just flour and water and butter… yet I think sometimes the simplest things end up being the trickiest (in life and in baking!). But pie is also a fairly forgiving food, and will love you endlessly if you learn to make it with the confidence it deserves.

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I think I’m finally at that point — this one felt great! I am quite pleased with the way it came out both in looks and taste… the sci-fi nerd is strong in me ;) I think the key with pie crust is not to let on that it makes you nervous! It can probably sense that, ha! Maybe with its pie crust force powers…

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Thank goodness pie is so delicious – it makes all the potential crust shenanigans worthwhile.

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In other news, another drawing for the series!

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Anndddd…. the first skiing of the season! Wheeeee!!! And what great skiing it was. More to come, that’s for sure.

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But for now, pie. Because often the simplest things in life are the most enjoyable, especially leftover pie for breakfast in good company! Nothing better.

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Wild Blueberry Pie with Whole Wheat Dark Side Crust

Refined sugar free and whole wheat! Naturally sweetened with coconut sugar. Crust recipe yields a double crusted pie, enough for a Death Star of your own making if you so choose. Crust recipe lightly adapted from Carolyn McCuaig (thanks Carolyn, if you’re reading this!)

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For the crust:

  • 2.25 c whole wheat pastry flour
  • 2 tbsp coconut sugar
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking powder
  • zest of one lemon
  • 1/3 c vegetable shortening
  • 1/3 c butter (mine was salted), cut into chunks
  • 5-7 tbsp ice water

For the filling:

  • 4 c wild blueberries, or enough to heapingly fill your pie plate (frozen is fine)
  • juice of one lemon
  • 1/4 c coconut sugar
  • 1/3 c whole wheat pastry flour

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, salt, baking powder, and lemon zest. 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. Toss blueberries, lemon juice, coconut sugar and flour in a large bowl.

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 blueberry filling goodness and dot with butter.

If you want to get fancy and do the Death Star…

Cut out templates (thick paper or thin cardboard work nicely) for the Death Star and a TIE fighter. 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 blueberry filling — there is no real need to seal the edges. 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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