Citrus Sunshine

img_0230

Hello, I am a healthified creamsicle! Anyone else eat those when you were small? I looooved a good 50/50 bar – my gram used to buy them for me, so I always associate the orange-vanilla flavor combo with her (along with apricot jam, chunky chocolate chip oat walnut cookies, tapioca, cream soda, toast crusts + coffee & all the good things in life.)

img_0234

This tart is everything sunny and springy and delicious, without compromising on the good-for-you stuff. It’s dairy free, gluten free & refined sugar free – can easily be grain free too. C and I love all things citrus, and poppyseed, so this is a winning combo in our book. There’s a little layer of dark chocolate in there too, since orange and chocolate are best friends – and who am I to split them up?

img_0237

I love olive oil in desserts too – that slightly earthy, savory note really sets things apart. The crust is a little crumbly but nothing you can’t handle – highly recommend a bit of ice cream on the top to melt over the crumbs so you can scoop them up.

img_0235

I needed a little baking therapy this weekend – Two Sentinels (the high sierra camp that I am a director for & attended since I was small) was told this weekend that we can’t operate this summer. Not unexpected, but so heartbreaking regardless. We’ll be using the summer to do some much-needed site maintenance upgrades & capital projects, but there will be a bit of a camp-shaped hole in my heart until the campers are there again. Not to mention having to relay that news to all of our campers, parents and staff this weekend… I very much needed baking and some long solitary walks. Luckily, I had both – I took a long walk yday by myself, and C and I did one of our usual loops today. Of course, there was tart to greet us at the end.

ee726ba3-f24f-4ee6-b19d-55573fd068d6

img_0257

img_0258

img_0259

Not to mention – zesting an orange is one way of immediately lifting my spirits – try it; I guarantee it will make you feel better.

img_0220

Here’s hoping you and yours are well, and safe. I highly recommend bringing a little orangy sunshine into your kitchen this week! Happy baking, from my kitchen to yours :)

img_0241

 

Orange & Vanilla Bean Panna Cotta with an Olive Oil Poppyseed Crust

Gluten free, dairy free & refined sugar free! Citrusy and sunny, kind of like a good-for-you creamsicle thing. Savory notes from the olive oil and a little bit of chocolate because orange and chocolate are best friends. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

img_0239

For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/2c cornmeal*
3 tbsp poppyseeds
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
1 tbsp olive oil
5 tbsp coconut oil, melted
1/3 c dark chocolate chips

*swap for more almond flour if you’d like to keep it grain free

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppyseeds, sea salt, and baking soda. Add in vanilla, almond extract, maple, olive oil & 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.

Melt the chocolate chips in a double boiler or in the microwave. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the Panna Cotta:
1 package unflavored powdered gelatin
1 can full-fat coconut milk
1 tbsp vanilla bean paste
zest one large orange*
1/4c freshly juiced orange juice, cold
2 tbsp maple
pinch of sea salt
orange slices, for garnish

*I used cara cara and navel oranges; but really anything is good here

Zest and juice an orange, and reserve 1/4 c of the juice. Strain it to remove any pulp, then stick it in the fridge.

Pour the coconut milk into a small saucepan and add the orange zest, maple and sea salt. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 30 minutes.

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

Strain the coconut milk to remove the orange zest. Whisk in vanilla, and bring the milk back up to a simmer. 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! I used thinly sliced cara cara oranges. Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

img_0232

But first, coffee.

img_0752

Hihi friends!

I hope you had a restful and/or productive weekend at home! C and I did a bit of both, camp stuff for me and programming for him, and managed to fit in a beautiful foggy hike this morning. I took a walk yesterday too, as I do pretty much every day – it’s so fun finding new vantage points of old favorites.

img_0012

img_0013

img_0004

img_0692

img_0690

I also made this coffee tart this weekend! HIGHLY RECOMMEND.

img_0762

Yes, all caps is necessary. This is GOOD. C rated it high up on the list of personal faves, and I’d have to agree. I mean, okay – we both lovelovelove coffee so I guess we’re kind of pushovers when it comes down to all things coffee, but seriously – I think I impressed even myself with this one. It’s got an almond cornmeal crust layer, then a solid dark chocolate layer, then coffee panna cotta. See?

img_0747

img_0016

^ In the process of being demolished.

Not to mention it’s super easy, and doesn’t require a lot of specialty stuff (alright, I fully acknowledge that I keep a pretty thoroughly stocked baking supply, but hey – at least there’s no yeast or flour in here!)

img_0761

Keeping it short today because I’m about to fall asleep, but definitely make this if quarantine has you feeling antsy for something to occupy you. It’s delicious and is guaranteed to lift your spirits, promise! Plus, you can do what we did and have it for dessert with ice cream and then for breakfast with more coffee. Coffee two ways? Sign me up.

img_0018

Have a good week! Sending love from my corner of the internet.

Salted Coffee and Chocolate Panna Cotta Tart with an Almond Crust

Gluten free, dairy free and refined sugar free. A Wait are those Cookies original. Yield: one 9″ tart, serves several. For those who love coffee! Coffee and chocolate are a match made in heaven. Not overly sweet or rich, thanks to the light nature of panna cotta itself.

img_0763

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
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
1/3 c dark chocolate chips

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, 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 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.

Melt the chocolate chips in a double boiler or in the microwave. Spread the melted chocolate over the interior of the crust, and let cool until set. You can also pop the whole thing in the fridge to help it set faster, if needed.

For the Panna Cotta:
1 package unflavored powdered gelatin
1 can full-fat coconut milk
1 tbsp vanilla bean paste or vanilla extract
2 heaping tbsp dark roast coffee, ground
2 tbsp maple
pinch of sea salt
1/4 c brewed coffee, cold
maldon sea salt flakes & grated chocolate, for garnish

Pour the coconut milk into a small saucepan and add the ground coffee and maple. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 10 minutes.

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.

Strain the coconut milk to remove the coffee grounds. Whisk in vanilla and sea salt, and bring the milk back up to a simmer. 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! I used maldon salt & grated chocolate. Serve cold out of the fridge. Store any leftovers covered in the fridge as well.

img_0750

Red + Black

img_0008

Woah, it’s been a minute!

img_0012

I was SO buried at work for all of January & February up till now – I’ve made a few batches of cookies, but that’s pretty much it. This is the first dessert I’ve really made since my last post! Sheesh. Time flies when you have HELLA deadlines…. insert eyeroll here.

img_0015

I love all things black sesame, as we already know…. AND all things red bean. So I did what most Chinese bakeries already do so well, and combined them! I walk through Chinatown on my way to work everyday and it is soooo tempting to stop at the bakeries all the time, omg they smell so good.

img_0013

I decided to make my own red bean paste to keep this dessert in the same refined sugar free ethos as everything else I make – this version is sweetened with maple. Red bean plans really nicely with panna cotta; coconut milk + red bean + black sesame is a winning combination. As per usual, we ate it for breakfast and dessert! Highly recommended either way, though we might be a little biased since both of us are nuts for red bean anything. img_0011

In other news, I’ve been doing tons of walking lately – I walk to and from work, and now that the dawn and dusk hours are shifting, I’m getting some beautiful golden hour walks on my way home.

img_2081

img_2075

img_2088

img_2044

C and I also took a casual 9mi hike today from the end of Ulloa to the Lands End Eagle Point and back. That was a solid hike. Windy but beautiful!

img_0025

I hope February is treating you right! img_0023

Red Bean Panna Cotta Tart with a Black Sesame Crust

Gluten free, dairy free, and refined sugar free! Lightly sweet with a fun, slightly savory twist from a little miso, and the black sesame. 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.

For the red bean paste:

1 c dried adzuki beans, soaked overnight, then drained and rinsed
1/4 c maple syrup
pinch of sea salt
1 tbsp miso (I used brown rice – medium)
1 tsp vanilla

Bring the soaked adzuki beans and 3 cups of water to a boil, then lower to a simmer and cook, covered, until you can easily mash beans with a fork – about 1 hour. Once the beans are cooked, drain off any residual water, and stir in maple, salt, miso, and vanilla. Let cool completely. Once cool, take it for a spin in a food processor or high powered blender until smooth (you can leave some chunky too if you like – it’s good either way!). You won’t use all of it for this recipe, so either refrigerate the rest and use within 3-4 days, or freeze it; it keeps for about 3 months in the freezer.

For the panna cotta:

1 package unflavored powdered gelatin
1/4 c water, cold
1.75 c full-fat coconut milk
3/4 c red bean paste
2 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

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 red bean paste, maple, and salt. Bring to a simmer over medium heat, stirring consistently. Stir in vanilla. Remove from heat, strain through a fine mesh sieve, 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 sesame seeds and coconut. Keeps well in the fridge overnight – serve with ice cream or more red bean paste or both!

img_0002

img_0018

The Twenties have returned!

img_1855

Happy New Year, blog friends!

img_1861

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

img_1862

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!

img_1864-1

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.

img_1858

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

img_1850

img_1851

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.

img_1869

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.

img_1860

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

img_1855-2

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.

img_1866

Penultimate Purple

dac9baac-46ed-4ba5-a6dd-bfe0c0d83ed7

Happy belated Thanksgiving, internet friends!

img_1534

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.

img_1546

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.

img_1543

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.

img_1571

img_1572

img_1555

img_1570

img_1565

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.

img_1536

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

img_1538

img_1532

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.

img_1537

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!

img_1544

Yuzu & black sesame = made for each other

5780752D-0B6B-4A02-97F5-3324F3BAFC18

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.

5E37C7B7-5725-4660-BD00-1004AE819392

23AC32D2-03F1-4DC9-AB3A-EB8C909A692E

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.

6171F09E-4A60-4D71-B33E-6B67A15BCD8B

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.

D907666B-0626-4C4C-BE1C-DDA82E040663

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.

12DFA8D8-6341-493C-8685-644E689AA4FF

CB0CD012-AE76-479B-95BF-44459264F6B4

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

3EF34AC9-B58D-4E66-A65C-00D895DE11E0

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.

07B17E40-4554-4540-BD34-AD5AA6F0C519

Figgin’ delicious

fullsizeoutput_2812

Hi friends!

fullsizeoutput_281e

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.

fullsizeoutput_27f1

fullsizeoutput_27c1

fullsizeoutput_27cc

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.

IMG_0811

fullsizeoutput_27fb

fullsizeoutput_27e7

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!

fullsizeoutput_280b

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.

fullsizeoutput_281d

fullsizeoutput_2809

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.

fullsizeoutput_281c

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!

fullsizeoutput_280f

fullsizeoutput_280a

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

fullsizeoutput_2811

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.

fullsizeoutput_2807

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…

fullsizeoutput_280d

fullsizeoutput_2811