rosemary – Wait…are those…cookies?!

October 9, 2021

Apple tarts & north coast fun

Hi friends!

It’s been a little while – C and I took a great trip up to the north coast for my birthday – we stayed in the cutest airbnb and explored the area. Lots of coast hikes, fresh produce and relaxation time. Here are a few favorite photos!

rail bikes on the Noyo Skunk train line!

monster zucchini from the airbnb garden (yes, we ate it)

Turns out you can actually make a galette in a cast iron on the stove, in a pinch!

I’d make this again actually, even though it was initially just a punt because of an oven issue. I made my normal galette dough, piled the fruit in there (I’d saute it first next time), let the sides crisp up a little before folding them over the fruit and putting a lid on it. It cooked in about 15 minutes on a high burner – and it was amazingly delicious. Ha! Success.

Since I’m working today for a deadline early next week (taking a minute while I wait on content to write this…), I got up early to make time for this guy… I had some ricotta in my fridge that I really wanted to us, and it’s officially apple season! This looks fancy and intimidating but it isn’t, at all – basically just whisk everything together and call it good. Perfect for a lazy weekend baking project.

It’s gluten / grain free, lightly sweet and light on the stomach – it’s really just all ricotta, but it doesn’t feel like a heavy dessert. Pears would probably be good here too, if you didn’t have apples (I’ve made a variation of it before, with peaches – also excellent. Find it here)

Otherwise, busy as usual. I hope your weekends are going well! Happy October :)

Ricotta, Apple & Rosemary Tart

Gluten and grain free, refined sugar free. Lightly sweet and light on the palette – this is a fairly delicate dessert! Yield: 1 9″ tart, serves several. Leftovers will keep overnight in the fridge, but it’s best the day it’s made. A Wait are those Cookies original.

For the crust:

1.5 c almond flour
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp fresh rosemary, finely chopped
2 tsp vanilla extract
1/2 tsp almond extract
1.5 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, baking soda and rosemary. Add in vanilla and almond extract, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease your tart pan or pie dish of choice 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 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
2 large eggs
zest of 2 lemons
2 Granny Smith apples, peeled and cut into thin slices

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple. Add the zest and chocolate. Pour the filling into the prepared tart shell. Top with sliced peaches. Bake for about 45-50 minutes or until the ricotta filling is set and caramelized.

Allow the tart to cool in the pan for about 30 minutes, then remove from pan and cool completely before refrigerating. Serve chilled or at room temperature. Store any leftovers covered with foil in the fridge overnight.

September 19, 2021

Endless galettes

Hi friends!

I actually made this last weekend but then never got around to posting… I’ve been working on a new painting in my off hours, and that is happily taking up most of my (creative) free time. I’ll share it here when I’m finished!

This weekend is VERY chill – no baking actually, so obviously I treated myself to a favorite croissant instead. This galette was too good not to share though, so here it is. I love the rosemary addition for something slightly savory and pleasantly herb-y – it goes extremely well with vanilla ice cream, but is just as good on its own. Since we’re just starting to work our way out of the stone fruit season out here on the west coast (yayyy time for FIGS), I’m trying to make the most of them.

This was made with peaches from a local farm, actually – I got lucky and found some perfectly ripe ones in the market. I say lucky since I hadn’t been planning ahead, and was shopping the day before I made this… usually that’s no dice unless I can get to the farmer’s market.

Let’s see, what else is new..

Heading up the coast this week to spend some quality time with C for my birthday! He tells me there is an oven where we’re staying, so we’ll see what kind of baking shenanigans I’ll get up to. I’m looking forward to lots of hiking and quiet time on the coast.

from a swim earlier this week – the light was just so pretty

I hope it is equally gorgeous outside where you are – it’s just the right combination of sunny/foggy/cool/warm here in SF so I’ve spent most of the day outside. Happy weekend!

Blackberry, Peach and Rosemary Almond Galette

Whole grain, refined sugar free – yet another endless riff on late summer galettes. I love the rosemary here for a slightly herb-y addition; it’s excellent with ice cream or on its own. Yield: 1 galette; serves several. A Wait are those Cookies original.

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
2 tsp fresh rosemary, very finely chopped
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
1/2 tsp almond extract
2-3 tbsp ice water
slivered almonds, for decorating

In a food processor, pulse together whole wheat flour, cornmeal, sea salt and rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and almond extracts, then the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be – let it sit on the counter for a bit before rolling it out if it’s been refrigerated.

for the fruit:

peaches, sliced (I used roughly 2 large ones)
2 c blackberries (fresh or frozen)
2 tbsp apricot jam (I like St. Dalfour’s as it’s sweetened only with fruit juice)
1 tbsp half and half or cream, for brushing on the dough

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an half and half or cream, pat the slivered almonds onto the sides and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

December 31, 2020

2021!

Hello, blog friends in my corner of the internet!

What a year. Not sure I need to say much else on that subject, other than happy new year, and here’s to 2021! Needless to say, let’s hope 2021 is a smoother ride than this absurdity.

Keeping it short with the text today… I’m finishing my ritual new year’s eve cleaning and tidying; freshening up my space to welcome a fresh year. I’m looking forward to getting in one last 2020 workout, and spending a low key evening with C.

Looking over the last few weeks – here are a few snaps of things that brought me joy:

the first yeasted rolls I’ve made in AGES. so delicious. expect more like this.

this one has her paw wrapped firmly around my heartstrings.

Sending all the love out your way – happy new year! Thanks for hanging out with me over here in blogland :)

Vanilla & Mint Panna Cotta Tart with a Dark Chocolate Rosemary Crust

Minty, chocolatey and slightly herby. This tart is best made the night before and left to set overnight in the fridge, so it’s perfect for a make-ahead holiday dessert. Gluten & grain free, dairy free, refined sugar free & paleo. Yield: 1 9″ tart, serves several! A Wait are those Cookies original.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp fresh rosemary, finely chopped
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, baking soda and rosemary. 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 pie plate 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.

Let cool for a few, then pour the melted chocolate into the bottom of the tart shell and use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

For the panna cotta:

1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp vanilla bean paste
2 tsp peppermint extract
scant 1/4 cup maple
scant 1/4 tsp sea salt

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

Pour the coconut milk into a small saucepan. Add maple, vanilla paste, mint extract and salt. Bring to a simmer over medium heat, stirring consistently. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

November 1, 2020

Dessert pretending to be… quiche?!

OOOOOKAAAY so let’s just start with getting all the stuff out there right away: 1. election day is the DAY AFTER TOMORROW and ugh anyone else have the heebie jeebies? Yeah, thought so. Did you vote?! Go vote! 2. as of today the time has changed so now I have no idea what time it is, or what day it is because, well, 2020. Did we really need another hour of 2020? No. We did not. and 3. this is dessert but it seems to be pretending it’s quiche for some unfathomable reason.

Believe me, this tart is DELICIOUS. I just wish it looked more like dessert and less like an eggy brunch dish. Oh well, chalk it up to 2020 and let’s just call it good.

Side note. Am going to start using 2020 as a swear word. Like – ‘ugh this week was so full of 2020’ or ‘what the 2020?!’

C and I loooved this weird tart. It’s excellent with ice cream for dessert, but equally good for brunch. Besides, hahahhaha since it looks like quiche maybe it just really wants to BE brunch. But whatever. Clearly I’m just hung up on appearances here. But really, it’s excellent – it almost reminds me of cheesecake, but not nearly as dense. This is much lighter, and the apples in it give it a nice subtle texture difference.

hello, have we met? I’m extremely domestic, it turns out. Who knew.

check out this boss fog layer. photo is from a few weeks ago but omg I love it.

Arguably my favorite part is the crust though – same crust that I use for most of my tarts; this one can be easily grain free and gluten free or just gluten free; and of course the whole tart is refined sugar free. Obviously it’s not dairy free, so apologies to my dairy free friends out there – but I’m willing to be there’s a good non-dairy ricotta that would sub in pretty nicely.

Man, the first week or so of the time change always throws me for a loop. I get hungry at different times and I always think I should be going to be at 5p because suddenly it’s dark…. what I DO like is that I can get up and immediately run outside, since it’s pretty much light at 6a.

Anyway. Here’s to election week, and may the odds be ever in our favor. Please go vote. After you’ve voted, make tart! Tart makes most things better, even 2020.

Ricotta and Apple Tart with a Rosemary Crust

Refined sugar free, gluten free + a grain free option. A Wait are Those Cookies original. Yield: 1 9″ tart, serves several. Promise it’s not actually a quiche: it’s just a cheesecake-like tart pretending to be a brunch dish.

For the crust:

1.5 c almond flour
1/3 c cornmeal*
1/3 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp rosemary, very finely chopped
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

*Omit and increase coconut to 1/2c for a grain free crust

In a large bowl, stir together almond flour, shredded coconut, sea salt, baking soda and rosemary. 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 your tart pan or pie dish of choice 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 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups ricotta cheese
3 tbsp maple
2 tsp vanilla
3 eggs
zest & juice of 2 small lemons
1 small granny smith apple, diced

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple, followed by the lemon zest and juice. Add apples into the bottom of the tart shell, and pour the filling over them. Bake for about 50-55 minutes or until the ricotta filling is set and caramelized.

Allow the tart to cool in the pan for about 30 minutes, then remove from pan and cool completely before refrigerating. Serve cool or at room temperature.

October 22, 2020October 22, 2020

Fall galette time!

Whoops, I’m almost a week behind on this post – this week got away from me.

Oh well, such is life. And 2020 apparently, I’ve just given up on anything being remotely even kind of normal this year. Except for baking! That’s still normal. I try to bake about once a week since it keeps me on some kind of ‘creative’ schedule, where I work within the parameters of the food I have on hand + my weekend schedule to make something. It always feels like a fun challenge to make something slightly new, even if it’s just a riff on an old recipe I’ve made ten thousand times.

Clearly I’m all about galettes this year. I love how infinitely adaptable they are – gluten free or grain free crust is so easy; they’ll take just about any fruit (or veggie!) you have on hand or that’s in season, and they are straight up DELICIOUS.

Also, pomegranate makes everything better.

This is me using up two weeks’ worth of pears from my imperfect produce shipment (LOVE the concept of this by the way – helps use cosmetically damaged or surplus foods – such a great idea) and loving every minute of it. I think we ate this in nearly two sittings – stretched it to three but it was a close call. Whatever, we did a walk and a hike that day so it was deserved :)

Breakfast, as always of course. I LOVE “desserts” that do double duty.

Let’s see, what else. Saw some skywriting during our afternoon hike! That was fun, I haven’t seen any of that in ages.

I hope everybody has a smooth rest of the week and a great weekend! We’ll see if I can get back on my normal posting schedule this weekend… it finally cooled off here so we’re back to roasting/baking business as usual since it’s not too hot to live in my apartment anymore, hooray! Yay for fall weather. Happy baking!

Pear Galette with a Rosemary Cornmeal Crust

Refined sugar free and whole grain. A Wait are those Cookies original! If you need or want a gluten and grain free crust, I suggest this one! It comes together also very easily in a food processor. Yield: 1 galette; serves several or 2 over a couple sittings.

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
2 tsp fresh rosemary, very finely chopped
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, sea salt and rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable (see below for tips) – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.

For the fruit:

pears, sliced (I used roughly 5 small ones – I think they may have been red bartlett)
2 tbsp apricot jam (preferably homemade by a friend ;)

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

July 11, 2020September 28, 2020

Summer fruit galette for breakfast

Mid July already! Someone pinch me.

I was up at camp last weekend to help give my mountain home a wee bit of a facelift – she’s 80+ years old so it’s time! Nothing like fresh mountain air and manual labor to get a nice reset on life. I’ll be going up one more weekend in July, and for four days in August, and I already can’t wait. My home away from home is the best place.

This weekend was for galette! Happy to report that between C and I we ate all but one slice of this thing in two sittings. Ha! Stone fruit is the BEST. Baking this time of year is almost stupidly easy – as long as you have good fruit, the world is your oyster! Is that too weird of a mixed metaphor? Whatever.

Arguably, this might be one of the best galettes I’ve ever made. I’ve been messing around with the crust, and I think I’ve landed on my favorite iteration – C and I are both legit obsessed with cornmeal so obviously this is a huge win for both of us.

I was given some amaaazing homemade apricot jam from a camp friend (camp friends are the best friends! Thanks Sun :) – so that went in here, as well as fresh apricots, and that is a match made in heaven. Helps to have some less than perfect bloobs hanging around too – that’s my solution for fruit that isn’t quite the best eaten out of hand: bake it!

I hope your July is going as well as it can be in these crazy times. Sending good thoughts & baked goods inspiration your way!

Apricot, Blueberry & Rosemary Galette

Refined sugar free, whole grain & perfect for summer. It’s amazing on its own or with a blob of ice cream or whipped cream. A Wait are those Cookies original. Yield: 1 galette, serves several.

for the crust:
3/4 c whole wheat flour
1/2 c cornmeal
1/4 c almond flour
1/2 tsp sea salt
1 tbsp finely chopped rosemary
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
1 tsp almond extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, almond flour, sea salt & rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla & almond extract, then the ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. Flatten slightly and stick it into the fridge while you cut up the fruit (can be refrigerated up to several days if you want to make it in advance).

For the fruit:

Apricots, sliced (I used probably 8 really tiny ones)
heaping 1c blueberries
2 tsp tapioca starch
1 tbsp maple

1/4 c apricot jam (preferably homemade by a friend ;)

In a large bowl, toss together sliced apricots, blueberries, tapioca and maple.

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

June 22, 2020

never enough stone fruit

Summer stone fruit!! Is totally the best!! I loooove the market bounty right now: basically anything you pick up is going to be delicious, and shine in whatever context you put it in.

Galettes are one of my favorite blank canvases for fresh produce: they are fruit forward; the crust can be whatever you want it to be (grain free? sure! gluten free? absolutely. whole wheat & cornmeal? done. herbs? why not!) and nearly any fruit works. They also make an amazing breakfast as well as dessert. Not to mention, they’re supremely unfussy and relaxed.

This one highlights some great peaches I picked up at the market, plus some blueberries that were slightly less than stellar (baking them totally takes care of that), plus rosemary that had been hanging out in my fridge and needed to be used – I love love love rosemary in my desserts, so that was an easy sell for me; also I hate wasting food in any way so odds & ends tend to find their way into dessert.

It’s pretty indicative of my week/weekend/week that I started this post 48 hours ago and am just now finishing it…. HELLOOOO DEADLINES nice to see you. I definitely worked pretty much all weekend so dessert had to be fast, which this one was. It was a great mental break to bake while it was foggy out, early Saturday morning. That is my preferred baking time (though obviously I love to bake so any baking time is good baking time).

reality. baking + monitor with work on the other side

Very short today because I just finished 11+ marathon hours of interview prep for the project we’re shortlisted for, and I’m dead. But I couldn’t leave this undone, plus dinner is in the oven so I have some downtime for a minute before I go back to work.

I hope your week from here on out is smooth sailing! Do yourself a favor and make galette, you’ll seriously thank yourself later.

Peach & Blueberry Galette with a Rosemary Cornmeal Crust

Whole grain and refined sugar free. A rustic galette with a crunchy cornmeal crust – great for all that summer fruit bounty! Yield: 1 galette; serves several. A Wait are those Cookies original.

for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
1 tbsp finely chopped rosemary
4oz (1 stick) of unsalted butter, cubed
1 tsp vanilla
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, sea salt & rosemary. Add in cubed butter and pulse until it resembled coarse sand. Add vanilla and ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. Flatten slightly and stick it into the fridge while you cut up the fruit (can be refrigerated up to several days if you want to make it in advance).

For the fruit:

4 peaches, sliced
1/2 c blueberries
2 tsp tapioca starch
1 tbsp maple

In a large bowl, toss together sliced peaches, blueberries, tapioca and maple.

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)

May 3, 2020

This is my jam.

Hi Friends!

I bring you the latest edition of baking your pantry! I haven’t actually shopped for baking specific things since the lockdown began in March, which is super fun – it’s giving me a nice excuse to use up the bits of things in my cabinets & also to get creative.

For instance! I was gifted a jar of the most delicious apricot jam from a camp friend (hi, Doc!) and though I could have eaten it on toast, I wanted to use it in a dessert instead for fun. I’ve been saving it, and am so glad I had it around to use this weekend!

These bars were actually supposed to be a galette. Funny how that happens… The dough wasn’t going to play nice to roll out – fine by me, since it made an excellent press-in crust for this instead, which is way less fussy. Jam tarts are maaaaybe the easiest thing on this planet, and infinitely adaptable. Out of the flours I suggested, or gluten free? No sweat, just swap in whatever blend of flours you like (highly recommend the cornmeal though, if you can do grains – the texture is phenomenal). Got a bunch of chia seeds and frozen fruit but no jam on hand? Make chia jam! Cook down the fruit for a bit with a bunch of chia seeds, let cool and boom – you’re on the way to jam bars.

Look at this flaky maldon sea salt goodness… it’s next level:

Not quite sure if this is to be considered a tart, or bars. I’m kind of leaning toward bars since they slice up beautifully and would work well to serve at a – party? Ugh. Social distancing. Okay fine, they’d work well sliced to serve to those who you’re quarantining with! Highly recommend vanilla ice cream alongside, just saying – but they’re equally amazing as breakfast wedges, especially when you’ve just hiked 7 miles.

C and I did our usual weekend hike today – 7 miles from his place, through the interior greenbelt and up Mount Sutro -> Twin Peaks -> home. It was fantastic, and such a beautiful day. My racerback tan is already aggressive and it’s only May…. I also have a fitbit tan, and a shorts tan, for those of you keeping score at home.

Want to see what this really looks like?

Sorry for the feet, hope that doesn’t gross you out. Ha! I promise they’re clean.

I hope you and yours are well! The outdoors is amazing for mental health – fully recommend getting out there (masked when necessary, of course, and observing social distancing rules!) to brighten up your quarantined days. And when you come back in, make jam bars. From my kitchen to yours! <3

Apricot, Rosemary & Cornmeal Jam Bars

Whole grain (three different kinds!), dairy free and vegan with a refined sugar free option (depends on what kind of jam you use). Super easy to adapt, and comes together extremely quickly when you’re in need of a quick dessert or fun breakfast. Kind of like eating cornbread with jam, a personal fave. Yield: 1 9″ pan of bars, serves several. A Wait are those Cookies original.

For the crust:
2 cups of flour [I used 1c whole wheat pastry flour, 1/2 c oat flour, 1/2 c cornmeal]
⅓ cup extra virgin olive oil
⅓ cup cold water
pinch salt

For the crumble and filling:
1/4 c almond flour
3 tbsp oat flour
~1tbsp rosemary, finely chopped (a few sprigs)
pinch of sea salt
1 tsp maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
~1/2 c apricot jam (I used the entirety of a smallish jar) – hopefully homemade but use what you got! Chia jam would be great here too.

maldon sea salt, for sprinkles after

Mix the flours and salt until well combined. Add olive oil and water. Mix and knead into a smooth dough – I used the food processor primarily for this, but easy to do by hand as well. Lightly grease a dish of choice – you could literally do this in anything. I used a 9″ stoneware pie dish, but feel free to use a tart pan w/ a removable bottom, springform, square pan, pyrex dish, you name it. Press the dough evenly across the bottom to form a crust, and set aside.

Preheat the oven to 375F. In a small bowl, stir together 1/4 c almond flour, 3 tbsp oat flour, a few springs of rosemary very finely chopped, and a pinch of sea salt. Add in a tsp each of maple syrup and vanilla extract, plus 1/2 tsp of almond extract. Stir until combined and crumbly.

Spread the apricot jam evenly over the prepared crust, followed by the oaty-almond rosemary crumble. Bake for 20-25 minutes, until jam is bubbly and crumble is lightly browned. Remove and let cool completely before serving. Sprinkle a little maldon sea salt over the whole thing to bring it up to the next level. Excellent with vanilla ice cream or in wedges on its own for breakfast. Store any leftovers (who are you?!) in the fridge, covered with foil.

January 12, 2020

I love the number 2020

Hi friends!

How is 2020 treating you so far? I’ve been BUSY. So many deadlines this time of year have meant some very long workweeks that bleed into the weekends (ew). But! I am not working this weekend and for that I’m super grateful.

Had a great climb with C this morning – did a bunch of climbs at the top of my skill level, which always feels good. Finished and inhaled a plate of eggs & veg + a latte… working out on an empty stomach is great until I’m done, at which point I’m usually STARVING.

I made these on Thursday night for a Friday datenight – I think they get better overnight actually, so I like making them in advance. Plus, I needed to destress and baking is my favorite way to do that.

I’d had a bag of cranberries that I tossed in the freezer somewhere in the early part of December, and some rosemary hanging out that I didn’t want to waste (waste not, want not!). Besides that, I’d been thinking about the rosemary – cranberry combo for awhile and I’m happy report that it’s fully excellent.

These slice like beauties; are tart and “buttery”, despite being dairy free. Actually, they are free of all the things (gluten, grain, dairy, refined sugar & are vegan & paleo), so everyone can share the love. Not to mention, they come together in a snap, so no waiting around. Perfect for breakfast or brunch, or an anytime snak.

Happy weekend! Hopefully you’re finding time to bake something delicious and/or treat yourself right.

Cranberry Chia Bars with Rosemary Pecan Crumble

Fully sliceable, tart, breakfast or anytime snak bars! Free of all the things, so everyone can share the love. Gluten and grain free, dairy free, refined sugar free, vegan & paleo. A Wait are those Cookies original.

For the cranberry filling

1 bag (~2 c) fresh cranberries
zest & juice of one lemon
2 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat cranberries, lemon zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
~1tbsp finely chopped rosemary – I used about 1.5 large sprig’s worth
1/3 c chopped pecans
1/4 c unsweetened coconut

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, rosemary and coconut oil together. Reserve a heaping half cup and stir in the pecans & 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 cranberry chia jam. 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 ;)

December 31, 2019December 31, 2019

The Twenties have returned!

Happy New Year, blog friends!

I’m excited that the 20’s are back – can we also bring back the fashions, please? I’m all about the flapper style.

Here’s hoping that 2020 will be a better year for everyone, no matter what kind of year you had last year. Sending love from my kitchen to yours! I bring you a light and bright tart, in hopes that light and bright follow you into 2020 and beyond. It’s such a nice round number for a year, and a fresh start for a new decade!

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In my fam, it’s tradition to take the tree down and get all the decorations put away before the new year, to have a fresh start. I did that yesterday, and also opened up all my windows and let the fresh (slightly chilly) air in and it felt AMAZING.

My walk home from work was brisk and beautiful yesterday – this city has such great vistas.

On another note, my bookshelf plants (Kuzco and Kronk) are going ape, and I love it. Kuzco especially seems very happy in his sunny new home – my apartment is west-facing, and boy do my plants (and I) love it.

I’m ready for 2020. Time for some new exciting things!

In the meantime, I finished out 2019 baking and eating tart, so what else is new. This one is very lightly sweet, to balance out all the eating of sweet things I’m sure we’ve all been doing for the last week. It’s even a little earthy with the rosemary happening in there. Besides all that, it’s gluten and dairy free (not to mention refined sugar free of course) because lord only knows I’ve been eating a ridiculous amount of cheese lately and I should probably eat at least SOMETHING that is dairy free. You know, so I can eat more cheese and balance it out. HA.

Happy New Year! May there be peace, joy and light in your upcoming year, and beyond.

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Lemon Panna Cotta on a Rosemary Almond Crust

A Wait are those Cookies original! Gluten free, dairy free and refined sugar free. Yield: 1 9″ tart, serves several or enough for a small New Year’s party :) Only lightly sweet to balance out all the eating we’ve all done over the last week. Mildly tart filling plays nicely with the slightly earthy notes from the rosemary in the crust, which is present but not overbearing.

For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1 heaping tbsp rosemary, very finely chopped

1/4 c chocolate, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda and chopped rosemary. Add in vanilla extract, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1 tbsp vanilla bean paste
zest of 1 lemon
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c lemon juice, cold

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

Pour the coconut milk into a small saucepan. Add lemon zest, maple, vanilla, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, strain to remove lemon zest pieces, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with whatever pretty things your heart desires! Serve cold out of the fridge. Store any leftovers covered in the fridge as well.