Nuts about you

fullsizeoutput_2449

Hi friends!

fullsizeoutput_244f

I have a nutty, spring-y dessert for you this weekend, perfect for Easter or whatever reason you need dessert (or no reason at all, even better).

fullsizeoutput_244c

I get to do some awesome hiking in Marin today – I’m sure there will be pictures later! For now, I’ll leave you with tart & wisteria, since it’s gone bonkers over here. I LOVE wisteria – I know it’s not great to have it grow on houses, but it just looks so spectacular.

IMG_1199

This tart is awesome! Not to toot my own horn or anything, but the whole grapefruit – tahini – coconut – chocolate – hazelnut combination is quite rad, if I do say so myself. To be fair, everyone else who ate it (the fave human & parentals) agree, so it’s not just me.

fullsizeoutput_2447

It’s also grain & gluten free, dairy free, refined sugar free, and paleo! So if you’ve got a gathering of peeps who have varying dietary needs, it’s perfect – light, springy & delicious.

As usual, perfect for pre & post hike snacking, dessert, breakfast, brunch, and everything in between (which is how we ate it!)

fullsizeoutput_2450

I’m on dessert duty for Passover & Easter next weekend for a few peeps, but I don’t think I’ll be making anything new – looks like it’s be a repeat of some old faves. Most likely I won’t put up a new post, so I’ll just see you guys in a couple of weeks :)

fullsizeoutput_244d

I hope you’re out enjoying the beautiful spring weather, wherever you are! California is really doing it right and I’m about to get outside for the rest of the day. Yay! Happy weekending!

fullsizeoutput_2447

fullsizeoutput_244a

Tahini Grapefruit Panna Cotta Tart with a Hazelnut Chocolate Crust

Grain free, gluten free, refined sugar free & dairy free – paleo too! Perfect for a dessert to feed an Easter crowd, if that’s your jam. Very lightly sweet, with hints of citrus and just enough chocolate to satisfy. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

1.75 c hazelnut 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 vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1/4 c dark chocolate, melted

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

Preheat the oven to 350, and lightly grease a 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
1/4 c grapefruit juice
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c tahini
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced grapefruits + toasted hazelnuts & coconut

In a small bowl, sprinkle the gelatin over the grapefruit juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, tahini, maple, and salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced grapefruits, toasted hazelnuts & coconut.

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

fullsizeoutput_2438

fullsizeoutput_2446

Yes it’s green, you’re not imagining it!

fullsizeoutput_23b4

Happy Saturday!

fullsizeoutput_23b6

I’ve had a great weekend already, and it’s only Saturday night – two G&S shows, quality time with fave human & great friends, and lots of sleep… no complaints.

fullsizeoutput_23b5

Also, there was tart! (it has since been demolished)

fullsizeoutput_23b7

No, your eyes are not deceiving you…. the crust is in fact green! There is matcha sneaking around in there – not a ton, just enough to bring an earthy balance to the tart lemon curd. I LOVE meyer lemon season – arguably, they are one of my favorite citrus (though I quite possibly say that about ALL citrus…), and I also love matcha. I was initially unsure about the combination of matcha and lemon, but it turned out to be a happy experiment that worked out quite nicely.

fullsizeoutput_23b1

As usual – great dessert, equally great breakfast. Here is a photo essay of the tart getting slowly eaten over the course of making breakfast, before we actually sat down (in our defense, we both woke up hungry! ha)

fullsizeoutput_23bc

fullsizeoutput_23c1

fullsizeoutput_23c3

Gluten free & refined sugar free – in fact, this has very little maple in it, even as far as my desserts go – only one tbsp in the curd and two in the crust! That’s a big win in my book.

fullsizeoutput_23b8

Happy weekend!

fullsizeoutput_23ad

fullsizeoutput_2396

Meyer Lemon Tart with a Matcha Crust

Tangy, tart and delicious. Perfect spring dessert that is light and fresh – meyer lemons really shine here, if you can find them. The lemon curd can be made several days in advance and refrigerated, if you need to split up the baking time. Gluten free and refined sugar free. A Wait are Those Cookies original. Yield: 1 9″ tart, serves several.

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, baking soda, and matcha. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes. Increase oven temp to 375.

Maple Lemon Curd*:

2 whole eggs
3 egg yolks
1/3 c lemon juice
zest of 4 lemons
pinch of sea salt
2 tbsp maple syrup
4 tbsp butter
1 tsp vanilla

*I made a batch and a half for a higher curd to crust ratio – feel free to do like I did. If you do, use 3 whole eggs & 4 yolks + another half of all other ingredients listed except maple (I like my curd to be tart!)

I used a double boiler for this lemon curd, which is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, lemon zest and juice, sea salt, and maple syrup. Add in the butter one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the lemon curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat, strain through a fine mesh strainer, and store in a glass container in the fridge until ready for use.

Pour the curd into the crust and smooth the top. Bake at 375 for 8-12 minutes, until the curd is barely set. Cool completely before slicing and serving – store in the fridge until serving and keep leftovers covered in the fridge.

fullsizeoutput_23b2

fullsizeoutput_23b9

Limes, coconuts & vacation things

fullsizeoutput_2384

Hi friends!

fullsizeoutput_236f

fullsizeoutput_2375

It’s been a little while… I took a tropical vacation (much needed) with my mama to Hawaii, and we had a blast! Photo evidence below, since word on the street says pics or it didn’t happen…

fullsizeoutput_22b7

fullsizeoutput_228f

fullsizeoutput_22ac

fullsizeoutput_22f1

fullsizeoutput_2302

fullsizeoutput_22a4

IMG_0926

This also means it’s been about three weeks since I’ve baked anything substantial (one batch of cookies for the plane doesn’t count) – this felt good! I wanted to carry over the nice island vibes, hence the coconut – not like I don’t use coconut all the time anyway, hahaa…

fullsizeoutput_2367

fullsizeoutput_2385

This one was delicious! I very rarely bake with limes – mostly because I get annoyed juicing a zillion of them for just a little bit of juice – but they work fabulously here with the coconut and poppyseed. C and I decided that panna cotta makes the perfect vehicle for all the winter and early spring citrus, since it really lets the citrus shine.

fullsizeoutput_2365

As per usual, it made a great dessert and late brunch post-hike. We further decided that it’s a little too easy to eat… as in, nothing stops you from eating the whole thing in one sitting! Ha, kidding, not like we’ve done that…. More like, it’s so light and delicate that it doesn’t way you down the way some desserts do.

fullsizeoutput_2393

fullsizeoutput_2392

Regardless, it’s become a huge favorite of ours, which if you read this regularly, you’ve probably noticed!

fullsizeoutput_2383

It’s nice to be back in the blogspace! I hope all of my blog friends are doing well :) Happy spring!

fullsizeoutput_236e

Toasted Coconut & Lime Panna Cotta Tart on an Almond Poppyseed Crust

Gluten free, dairy free and refined sugar free! A Wait are those Cookies original. Yield: 1 9″ tart, serves several.

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c lime juice
1 tbsp lime zest, finely chopped
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced limes + toasted coconut

In a small bowl, sprinkle the gelatin over the lime juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt, and lime zest into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced limes, toasted coconut & sliced almonds.

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

fullsizeoutput_2369

For the Horde!

fullsizeoutput_1611

Brace yourselves for another Nerd Pie!

This one is…. FOR THE HORDE! Obviously.

fullsizeoutput_1644

I thought the red/purple-y color of the filling seemed like an appropriate Horde color, so there you go – Nerd pies strike again!

fullsizeoutput_1645

I have it on good authority that the leftovers didn’t even last a day, so I consider my mission accomplished. This pie is definitely a winner if you like tart things – there is barely any sweetener in here, since we very clearly like tart things around here. I love unadulterated rhubarb – it smells SO good when it’s baking!

fullsizeoutput_1642

Pie for breakfast? …. Obviously, have you met us?!

fullsizeoutput_1647

In other news, aside from pie…

Great hike/walk up to Twin Peaks with fave human and some beautiful wildflowers. Thankfully, this world never stops being beautiful – no matter what else is transpiring.

IMG_3196

fullsizeoutput_1653

Also, I made my mama some Mother’s Day cookies (because she is amazing and in Scotland as of today so it had to be something portable) and this one kind of looks like the Millennium Falcon…? No? Just me?

IMG_3174

Keeping it short because it’s (the end of!) Monday and I’m tired… and can’t quite believe we’re already halfway through May! What?!

fullsizeoutput_1641

Happy baking!

fullsizeoutput_1635

Rhubarb, Blackberry and Ginger Pie on a Whole Wheat Crust

Refined sugar free and whole wheat. This pie is for those who love all things tart but naturally sweet: the rhubarb is allowed to be its true self! Sugar need not apply. Sweetened very minimally with a little maple – feel free to eat with whipped cream, ice cream or just plain as you see fit. Yield: 1 9″ pie. Recipe is a riff on the many pies that have shown up on here, such as this one or this one.

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:

4 c rhubarb, chopped*
2 c blackberries*
1/4 c maple syrup
1/4 c whole wheat flour
zest of 2 meyer lemon
juice of 1 meyer lemon (or regular)
1/4 c candied ginger
1/4 tsp 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 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, blackberries, maple syrup, whole wheat flour, lemon zest and juice, cinnamon 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 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 Horde-pie nerdy…

Cut out templates (thick paper or thin cardboard work nicely) for the Horde 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, 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.

fullsizeoutput_1646

All things lemon, almond & poppyseed

IMG_3080

Hi blog friends!

I have cream biscuits and meyer lemon curd for you today. These biscuits are a huge favorite around here; in fact, we ate all but one in two sittings but very nearly ate that last one too… I think it will last until tonight but I wouldn’t place bets past midnight!

fullsizeoutput_15b7

These cream biscuits are so fast to throw together and really, they are an excuse for me to use Straus cream, which is just the best thing ever. We ate them with lemon curd and ice cream for dessert, which is awesome, and then with just lemon curd alongside (any guesses?) eggs and kale for breakfast – also awesome, obviously!

fullsizeoutput_15ca

And yes, that mason jar was completely full of lemon curd as of last night. We might more appropriately call it a VAT of lemon curd… which I’m not at all sorry about.

fullsizeoutput_15a7

I am going to keep this short today – today was crazy busy and I’m tired of looking at a computer screen…

fullsizeoutput_15c3

I do want to leave these here:

fullsizeoutput_4a9

IMG_5089

Jessie has been featured on here regularly and as of last week I had to say goodbye to her for now. I miss her terribly but I know she’s happily off chasing bugs in kitty heaven with her brother. Such great cats – they are very missed.

fullsizeoutput_15c9

I did some therapy baking this weekend – a batch of my favorite cookies (I should post those eventually… they keep getting eaten before I can take any pictures) – and then of course these biscuits on Monday.

fullsizeoutput_15b1

Side note – lemon curd freezes really well – I’d frozen two batches back in March and it was perfect to pull them out to accompany these for dessert. Obviously they didn’t last long – I’d consider them winners.

Happy May Day!

fullsizeoutput_15a5

Almond Poppyseed Cream Biscuit Shortcakes with Meyer Lemon Curd

Barely sweetened but indescribably creamy, these biscuits are a perpetual favorite around here. They work with pretty much any fruit – we ate them this time with lemon curd and vanilla ice cream. I love this for dessert since it is barely sweetened – there is only a little sprinkled over the tops of the biscuits and the lemon curd only has 2.5 tbsp for the entire batch. The lemon curd is one you’ve seen many times on here, and the cream biscuits lightly adapted from Alice Medrich of Food52, here. Yield: 6 shortcakes.

For the cream biscuits:

1.5 c whole wheat pastry flour
4 tbsp poppy seeds
2 tsp baking powder
heaping 1/4 tsp fine sea salt
1/2 tsp almond extract
1 tsp vanilla extract
3/4 c + 6 tbsp cream
1 tsp coconut sugar, to sprinkle

Preheat the oven to 425 and line a baking sheet with three pieces of parchment, to prevent excess browning. In a medium sized bowl, whisk together whole wheat flour, poppy seeds, baking powder, and sea salt. Create a well in the center and pour in the cream and almond & vanilla extracts. Using a rubber spatula, push the flour into the cream (not stirring), until everything is moistened. This really only takes a few seconds! The dough will look shaggy and porous. Drop large spoonfuls onto the prepared baking sheet, and sprinkle generously with coconut sugar. Bake for 14-15 minutes, rotating the baking sheet front to back once halfway through, until golden brown. Let sit for 10 minutes, then move to a cooling rack to cool completely (or eat warm).

Maple Lemon Curd:

2 whole eggs
3 egg yolks
1/3 c lemon juice
zest of 4 lemons
pinch of sea salt
2.5 tbsp maple syrup
4 tbsp butter
1 tsp vanilla

I used a double boiler for this lemon curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, lemon zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the lemon curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and store in a glass container in the fridge until ready for use.

Serve biscuits with a giant dollop of lemon curd and vanilla ice cream for dessert, or just lemon curd alongside breakfast. The biscuits keep well loosely covered in foil on the counter overnight, but I would definitely bake them the day you plan to eat them – they are best that way!

fullsizeoutput_15c6

fullsizeoutput_15cd

Rhubarb, irises & other pretty spring things

IMG_3014

Hello there!

fullsizeoutput_1586

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

fullsizeoutput_1566

fullsizeoutput_157f

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

fullsizeoutput_1574

fullsizeoutput_158b

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

IMG_3011

IMG_3008

Keeping it short and sweet today… happy baking!

fullsizeoutput_1584

fullsizeoutput_1588

Hazelnut Crisp with Rhubarb, Raspberry and Ginger

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

fullsizeoutput_157d

For the filling: 

  • 4 c rhubarb, chopped*
  • 1 c raspberries*
  • 1/4 c candied ginger, chopped
  • scant 1/4 c maple syrup
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon (or regular)
  • ¼ cup port (or water)
  • 2 teaspoons arrowroot starch 

*I just approximate; I use however many it takes to fill my 2 quart, 8×8 baking dish
*I baked straight from frozen; fresh would also be fine

For the crisp: 

  • 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
  • ½ cup firmly packed hazelnut meal
  • ½ cup chopped hazelnuts  
  • 1/4 c unsweetened shredded coconut 
  • scant 1/4 c maple (or coconut) sugar 
  • ¼ teaspoon fine sea salt
  • 2 tsp vanilla extract 
  • 4 tablespoons unsalted butter, melted
  • ¼ cup plain whole milk Greek yogurt 

Preheat the oven to 350. 

Toss chopped rhubarb, raspberries and ginger into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water/port until combined. Add the lemon juice and zest, arrowroot, cinnamon and allspice, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, hazelnut meal, chopped hazelnuts, shredded coconut, maple sugar and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly. 

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.

Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about 2-3 days (yeah right. It would take some kind of major feat to make it last that long) – the crisp will get softer the more days it sits but is definitely still crispy the next day. 

fullsizeoutput_158c

fullsizeoutput_156f

Time to get our rhubarb on!

fullsizeoutput_1548

Hello hello!

fullsizeoutput_1544

I have one of my favorite spring combinations for you today – rhubarb and blood orange! I dug myself out from a very busy work week for a midweek baking reprieve (who cares if I have to bake at 6am as long as I can bake?!), which was lovely and relaxing.

fullsizeoutput_1532

Both rhubarb and blood oranges seem to have relatively short-ish seasons when I can readily find them in the market, and they really only overlap for a hot minute, so I had to take advantage while I could.

fullsizeoutput_1542

So glad I did – we both love tart things so this was right up our collective alley. Highly recommended if you’re a fan of rhubarb and citrus, or if you just generally love pretty and colorful desserts!

fullsizeoutput_154e

fullsizeoutput_154f

We thought this looked rather like a polynesian color scheme – I just LOVE the colors! So bright and spring-y. If I hadn’t made banana cake for Easter, this would have been a solid bet.

fullsizeoutput_1537

And of course it goes without saying that it does double duty for both dessert and breakfast – enter the obligatory eggs & kale picture! I have to say, it made a magnificent addition to breakfast. Then again, I also love it with ice cream for dessert, so it’s hard to pick favorites.

fullsizeoutput_1554

It comes together in a relative snap – both the crust and the frangipane are made in the food processor, and I almost always make them the day before so that all I have to do day-of is fruit slicing and assembly + baking. Pro tip: you don’t even have to clean the food processor between making the dough and the frangipane, because they use nearly the same ingredients! Win win because really – who wants to clean a food processor more than you have to?

In other news, my yard is flowering – See photo evidence below! :)

fullsizeoutput_1541

Happy Spring! Go get that spring produce before it becomes hard to find!

fullsizeoutput_1552

Rhubarb and Blood Orange Galette with Blood Orange and Almond Frangipane

Grain free, gluten free, and refined sugar free. Yield: 1 galette. Serves: 2-8. A Wait are Those Cookies original!

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the galette filling:

2 blood oranges, sliced
4-5 stalks of rhubarb, cut into chunks
a bit of coconut sugar for sprinkling
beaten egg, for egg wash

For the blood orange frangipane

zest of two blood oranges
scant 1/4 cup coconut sugar
1/2 cup almond flour
1/4 c almond butter (mine was roasted unsalted)
2 eggs
1 tsp vanilla
1/4 tsp almond extract

Blend everything in a food processor or high powered blender until smooth. Can be made ahead and stored overnight in the fridge if needed.

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 rhubarb and sliced oranges, 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 overnight in the fridge – I leave it at room temperature until serving.

fullsizeoutput_1534

fullsizeoutput_154e