The Twenties have returned!

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Happy New Year, blog friends!

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

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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.

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

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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.

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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.

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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.

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Penultimate Purple

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Happy belated Thanksgiving, internet friends!

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Mine was great; full of several groups of awesome fam/peeps. It’s not even over – I have a Friendsgiving in a few hours with another group of awesome peeps! I love my peeps.

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For Turkalurk Day proper, I did this sweet potato tart and my usual cookies (of course) – there might have been some minor rioting if there hadn’t been cookies, at least from the fave human who loves them! That being said, he loved the tart as well so everyone is happy.

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I LOVE the color of the sweet potatoes – no photo enhancement necessary! Mother Nature has such a way with color.

C made some delicious beets and parsnips for Thanksgiving, so bfast the next morning was especially colorful – and filling, thankfully, as we’d just come back from a very hilly hike to Mt Davidson, and I was ravenous.

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This tart is really, really easy to throw together – the filling comes together in the food processor, and the crust is a press in, no need to muck around with rolling. It’s also gluten free, refined sugar free and dairy free! Perfect when you’re baking for a crowd and in need a dessert that suits all comers. It can easily be grain free as well – swap out the cornmeal in the crust for more almond flour, and use almond flour in the pie instead of oat flour. It’s lightly spicy from the cinnamon, nutmeg and allspice – fallish without being in your face FALL. The purple color is obviously eye catching too, and the black sesame gives it a fun, nutty twist.

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I hope you’re having a great holiday weekend! There’s still weekend left, if the urge to bake is still hanging around ;)

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Purple Sweet Potato Tart with a Black Sesame Almond Crust

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

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For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c 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

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, 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 filling:

2.5 cups (approx. 2 large) mashed purple sweet potatoes
1/3 cup maple syrup
2 eggs
1 cup coconut milk
1/4 cup coconut oil, melted
2 tbsp oat flour
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp sea salt

Preheat oven to 350 degrees.
In a food processor, add the mashed sweet potatoes, eggs, maple, melted coconut oil, vanilla, oat flour, coconut milk, spices, and sea salt. Pulse until evenly mixed.

Pour the filling into the prepared crust and smooth out with a spoon. Bake for 40-50 minutes, or until the center is set – it should hardly jiggle at all when shaken. Once set, remove the pie from the oven and cool completely on a rack before serving. Store in the fridge If not serving immediately (and even if you are; I feel like it benefits from some chill time); any leftovers should keep well covered in the fridge, but you may not have any!

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Yuzu & black sesame = made for each other

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Hi friends,

It’s so hard to be upbeat about dessert and life when my beautiful state is on fire, out of power, and struggling so hard. I’m going to try my best to keep it positive in my little corner of the internet, if only to give us something pretty to look at in the midst of all this.

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Today, I have a yuzu and black sesame panna cotta tart for you – I made it over the weekend and it was much loved by all! I’m pretty obsessed with everything black sesame at the moment so rest assured you’ll be seeing more of it here in future posts.

Also, I needed to use (yuz-u… ha see what I did there) up the last of my yuzu juice so this was a great way to do so.

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This was (emphasis on was – it’s long gone, and not only because I’m late in posting, ha!) a great combination of tart, nutty, and creamy all at the same time. The citrusy tartness of the yuzu pairs so well with black sesame – they’re made for each other.

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As per usual – great for breakfast, dessert, snacks: all of the above.

A couple shots of Fort Funston since I headed out that way this weekend and it was as beautiful as always.

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Short and sweet today: love your peeps. Make them tart!

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Yuzu and Black Sesame Panna Cotta

Gluten free, dairy free & refined sugar free! A nice balance of tartness and creaminess and nuttiness. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

For the crust:

1/4 c black sesame seeds
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

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, 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.

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

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

Pour the coconut milk into a small saucepan. Add maple and salt. Bring to a simmer over medium heat, stirring consistently. Stir in yuzu juice and vanilla. Remove from heat, 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 sliced citrus, figs, etc.

Store in the fridge – keeps well overnight for breakfast or snacks the next day.

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Figgin’ delicious

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Hi friends!

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I’ve had a wonderful week – my birthday was last Monday, so C planned a whole surprise trip to Monterey! So so so lovely and relaxing.

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I didn’t bake anything for my birthday this year but I did get to spend quality time with the fave human, enjoy myself at the spa and on the beach and play board games + read my book, so I consider this a winning situation. Ofc we also went to the aquarium! How could you not. Plushies were acquired, ha! He got a kraken and I now have Norma the Narwhal keeping me company.

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Vati’s birthday was yesterday! This is the week of all the birthdays. Ergo, there is dessert! He doesn’t know about this one yet as I’m writing this, sneaky sneaky. I’ll be bringing it over in a few hours and scheduling this post to drop after I arrive. Ha!

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This tart is inspired by horchata! I love horchata with a fierce passion, though I very rarely drink it because it’s usually so sweet. I took the cinnamon-vanilla idea and threw it in with some coconut milk, tucked inside a spicy chocolate shell. I have to say (based on the few taste tests I had while putting this together) that this is a winning combination. Vati looooves all things spicy so I think it’s definitely his jam.

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I love what happened with the surface of the panna cotta too – not sure actually what happened there but my guess is that once it was mostly set, I shut the fridge door slightly harder than I meant to and jostled it. Regardless, it’s a super cool effect so I might try to replicate at some point.

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Alsooooo it’s FIG SEASON. I have stopped by the market repeatedly to pick up figs the last several weeks – can’t stop, won’t stop. Fig season isn’t that long so I have to get after it while I can! I LOVE figs. Especially these – they’re called Panachée or tiger stripe figs, and they have gorgeous magenta insides. Eat out of hand or top a tart with them – can’t go wrong either way!

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Happy weekend!! I hope you’re out enjoying the beautiful weather.

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Cinnamon Coconut Panna Cotta on a Mexican Chocolate Crust

Inspired by horchata! Cinnamony, vanillay goodness with in a spicy chocolate crust. Grain & gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: 1 9″ tart.

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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 vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, 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.

Remove and let cool.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1/4 c cold water
1 tbsp vanilla bean paste
1.5 tsp cinnamon
1/4 cup maple
Scant 1/4 tsp sea salt

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

Pour the coconut milk into a small saucepan. Add vanilla, cinnamon, maple, and salt, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 10 minutes. 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 :)

Behind the scenes…

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Yuzu da bomb (see what I did there?!)

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Hi friends!

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Hey, we made it through Monday! Not sure about you, but I’ve been counting the hours till I could get back in bed, starting when I got out of bed this morning. Lucky for me, that time is nearly upon me.

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At least I got to wake up to some rain this morning! SF got a bit of heavy drizzle / real rain, and it smelled soooo good. More of that please! I might be in the minority there but I love the rain, unashamedly.

I had a really delightful day yesterday being super productive with all my usual weekly cleaning / laundry / market shopping / exercise / etc but also made some nice me-time for myself: brunch (pictured below), a long walk, my book, and a sun puddle. Fave human dropped by in the evening to share yuzu tart with me, so all in all a really solid day.

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I have yuzu tart for you today! Yuzu is a citrus fruit commonly found in Japanese and Korean cooking – I happen to live right across from Japantown, which makes sourcing yuzu juice exceptionally easy. Happy days! I love yuzu. Well actually, it would be factually more accurate to say that I love all things citrus, but yuzu is fun because it reminds me quite a bit of key lime. I hardly ever (maybe never?!) do anything with key limes since it seems like they’re hard to find out here, but yuzu makes an arguably better substitute.

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The cream-based filling of this tart is silky smooth – it’s light, but satisfying. The citrus keeps it from feeling overwhelming or heavy, and it plays extraordinarily well with the salty almond crust.

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I had some leftover filling that I tossed into tiny ramekins, and then couldn’t resist decorating. Of course. You’re shocked, I know.

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I’ve never made a tart with a boiled cream filling – the texture is much softer than a panna cotta, and so easy! ALSO, there aren’t any eggs in it, so if you’re baking for any allergies, it’s ideal. I am definitely adding this to the rotation. Simply boil cream, let cool, and pour into the crust: it sets in about 2 hours in the fridge (though I’d say chill it at least 4 before serving). I will say that because it’s a softer tart, it doesn’t slice as cleanly, so if presentation is your ultimate endgame, you might want to go the panna cotta route.

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Either way, it’s delicious and I’m so glad that a) I made it and b) that I have leftover yuzu juice. Stay tuned! More yuzu shenanigans are coming your way.

Have a great week!

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Yuzu Cream Tart on a Salted Almond Crust

Creamy, citrusy & fresh – the best of all worlds. Yuzu reminds me of key lime, so the creamy filling of the tart plays really well against the salty-ish almond crust. Gluten, grain and refined sugar free. Could be dairy free – just use coconut cream (minus the water) instead of heavy cream. Yield: 1 9″ tart, serves several. Tart filling & method inspired by / modified from Half Baked Harvest, here! Crust is a Wait are Those Cookies original.

For the crust

1.75c almond flour
1/2 c shredded unsweetened coconut
1/2 tsp baking powder
Scant 1/2 tsp sea salt
1 tbsp vanilla extract
2 tbsp maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. You’ll be able to press the dough 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 filling

3.5 c heavy cream
1/4 c raw honey
Zest of 2 limes (or fresh yuzu, if you can find it)
1/3 c yuzu juice
Pinch of salt
1 tbsp vanilla extract

Combine heavy cream, honey, and lime zest in a large pot (cream tends to boil over, so use something bigger than you high is necessary!) Bring to a boil over high heat, stirring occasionally. Boil for 5 minutes, stirring occasionally, and then remove from the heat. Whisk in the yuzu juice, vanilla, and salt. Let cool for at least 10 minutes (mine probably cooled for more like 20 min), then carefully pour the cream into the baked tart shell. Let set in the refrigerator at least 4 hours before serving.

Keep leftovers covered in the fridge!

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I love you so matcha

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Hi friends! I hope everyone enjoyed their three day weekend – I know I did… Tuesday back at work was especially painful.

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Much fun was had over the weekend: sun, fave human, good friends, good food, cold pool, big hats, lots of laughter. Pics included, just because I’m so inordinately pleased with the absolute extra-ness of this hat & how it’s essentially attacking fave human in that first picture. Sorry C, gotta make room for the hat.

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There was also tart! Not in the same setting, as there’s no way this tart was going to survive an un-air conditioned car & a picnic. Nope. So, I brought cookies (I had a very nice request from a certain someone who loooves them ;) and we ate the tart the night before and the morning of.

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It’s green! Haven’t done matcha in awhile and I was definitely missing it. We both loooove matcha, especially with black sesame. It’s one of my new favorite combinations – very earthy of course, since we’re talking tea here, but in the best way. Grassy and fresh are the words that come to mind – perfect for a Labor Day weekend dessert.

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Excellent with ice cream as always (I mean, what isn’t) but totally shines on its own. We had it two ways as usual – with ice cream and a board game in the evening, and keeping the eggs and kale company in the morning.

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I picked up a new tiki friend over the weekend as well! Taking name suggestions… drop me a line if you have a particularly good one in mind ;)

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Keeping it short today because I’m really ready to curl up with my book for a bit before bed, and I’m happy tomorrow is already Wednesday. Thank goodness for a four day workweek.

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Happy not-Monday first day back at work! Let’s make this week fly by, what do you say? I’m already ready for another weekend, that is for SURE.

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Matcha and Coconut Panna Cotta on a Black Sesame Crust

A Wait are those Cookies original! Refined sugar free, gluten free and dairy free. Lightly sweet, grassy and fresh – full of tea and sesame flavors. If you’re a matcha fan, this is for you! Excellent with ice cream for dessert or on its own to let the tea flavors shine. Yield: 1 9″ tart.

For the crust:

1/4 c black sesame seeds
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

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, 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.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk, divided
1.5 tbsp vanilla bean paste
1/2 tsp almond extract
1/4 cup maple
Scant 1/4 tsp sea salt
1.5 tbsp matcha powder
melted coconut butter (just a few tbsp needed – use more for serving if desired)

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

Pour the remaining 1.5 cups of coconut milk into a small saucepan. Add vanilla, mint extract, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat (blend if necessary with an immersion blender if you have a few matcha blobs). 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. Drop melted coconut butter onto the surface of the tart and swirl with a knife or a toothpick. Place in the refrigerator until set, approximately 4 hours.

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

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Foods for Fogust

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Hi blog friends! (autcorrect somehow tried to change that to bog friends – no, not quite what I was going for…)

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I have another panna cotta for you today – I know, I know, you’re shocked.

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But this one has black sesame in it! Otherwise known as my new favorite ingredient. It’s a fascinating flavor; I actually like it so much more than tahini, which is rather odd given that they’re essentially the same thing. Anyway, I bought this giant thing of black sesame a while back and then my summer exploded with moving, job change, etc, and I just never got around to using them till now. C and I both loved this – I brought this (and the fave cookies, ofc) to a family event of his, and it was a big hit.

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The nuttiness of the toasted sesame plays really well against vanilla and coconut (okay, what DOESN’T play well with vanilla and coconut?!). You can bet you’ll be seeing at least one other black sesame thing on here in a few weeks – I have an idea that I’m dying to try; I wonder if I can make it come out like it currently looks in my head? We shall see.

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I can’t believe it’s getting close to the end of August. My summer FLEW by… between getting a new job, moving and camp, it’s hard to believe it’s nearly Labor Day. I love fall though, so I’m not upset about it. Despite a heat wave last week, we’ve also been graced with some typical Fogust weather, which I adore – I love how ephemeral and Tolkienesque the fog looks, especially on the beach. This was taken down at Fort Funston on a foggy Saturday morning, probably around 10:30a or so. Foggy beach walks are one of my absolute favorite things.

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I keep buying myself these absurdly large gladiolus bouquets at the market because they’re only $5 and they last for a week… and bring me such joy! I am a huge advocate of buying flowers for yourself. I’m sure it’s quite comical watching me walk home with these bobbing way over my head, while I shlep a giant bag of groceries… but you know what? I’m worth it :)

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Happy Sunday! I hope your week ahead is smooth sailing.

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Vanilla Bean & Coconut Panna Cotta Tart on a Black Sesame Crust

Gluten free, refined sugar free, and dairy free! A Wait are those Cookies original. Black sesame and vanilla pair very well together. This tart is lightly sweet, just like everything I make. I fed it to a crowd tonight & everyone went back for more, so it seems to be a hit across varied palettes! Yield: 1 9″ tart, serves several.

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For the crust:

1/4 c black sesame seeds
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

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, 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.

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

In a small bowl, sprinkle the gelatin over 1/4 cup of the 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, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, 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 strawberries, etc.

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

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