Monochromatic & delicious galette

Hi blog friends!

I’ll freely admit I haven’t felt very blog-y lately, probably because I have been moping about having two metatarsal stress fractures in my left foot. Ew, ugh. I’m in a boot for minimum 3 weeks but probably more like four…. I go for a checkup with the podiatrist on Wednesday so we’ll see. Crossing fingers and trying to be so good about staying off it but OY I just wanna run around! At least I can still swim, thankfully. That is fully keeping me sane (plus I have mastered chair cardio with I’m sure looks ridiculous but is actually decently effective.)

sad reality. yes, I was very careful when I got up on the chair

Alright though, enough whining. I got to spend time with my bestie Ashley who came down to visit me from Idaho (hi Ashley!!) and we made up for the four year hiatus by talking pretty much non-stop.

hooray, a drive-able vista point! we drove out here so I could look at something other than my walls for a minute

I also made this monochromatic, toasty fall galette to share with C this weekend; we ate it over a few board games and nearly finished it in under 24 hours. Actually, as I write this, it’s probably completely gone, ha.

I love anything fig, but there’s something about the combo of apples + figs with rye + hazelnut that’s a real winner. I kept going back to trim off slivers. I know it’s not the most colorful thing I’ve ever made, not by a long shot – but it’s delicious, and simple.

I hope all of us have weeks that are like this galette…. full of delicious things, and simple.

Apple & Fig Galette with a Rye & Hazelnut Crust

Whole grain & refined sugar free (the fig jam I use is fruit sweetened, but there’s also so little per serving that I wouldn’t sweat it if it wasn’t) – full of late fall flavor and so simple to throw together. Excellent by itself or with ice cream! A Wait are those Cookies original, riffed on approx 1000 times. Yield: 1 galette, serves 4-6 (or just two, ha)

for the crust*:
1/2 c whole wheat flour
1/2 c dark rye flour
1/4 c cornmeal
1/4 c hazelnut meal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
1/2 tsp almond extract
2-3 tbsp ice water

*the rye and hazelnut make this dough a little softer and stickier than straight whole wheat – make sure you roll it between parchment. I found it to be fine to work with immediately after making (ie no need to chill it in a disc before rolling) but if it’s giving you problems, stick it in the fridge for a bit to relax.

In a food processor, pulse together whole wheat flour, rye, cornmeal, hazelnut meal, and sea salt. 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:

apples, peeled & thinly sliced (I used three of them – 2 granny smith & one lady alice)
3 tbsp fig jam (I have some fruit sweetened preserves that I like; but anything will work)
1 tbsp half and half or cream, for brushing on the dough
coconut sugar for sprinkling

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, 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 :)

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 :)

Gratitude & summer cobbler

Hello from the long weekend!

Summer cobbler for you today – I found a glut of blackberries on sale at the market so of course had to get them… plus more pluots! I’ve been lucky to find those also continually on sale, and since those aren’t something I’d ever be able to find frozen (like blueberries or something) I almost always will get them. Plus, their season is so short!

I’m breathing a large sigh of relief this weekend – the Caldor fire came extremely close to camp, and it’s really only through the insanely hard work of the firefighters and some natural advantages (lots of granite) that we came through relatively unscathed. Not fully out of danger yet as there are plenty of spot fires nearby still and the fire is in no way majority contained, but I’m still feeling mostly just a huge weight off. It feels at this point as if we’ve come through the worst of it. Regardless, it was a super stressful week and I’m looking forward to some chill time this weekend.

A few photos of the best place, just because.

and a throwback to the very first time tiny me went to Two Sentinels!

This weekend is off to a great start with an early run, coffee and baking! I love my quiet Saturday mornings. Plus, this morning is foggy in the city and we know how much I love that ;) aaaand my quiet morning rolled right into a pizza lunch with a bestie so this weekend day keeps getting better.

This cobbler is one of those easy summer desserts that is heavy on fruit (as I firmly believe ALL summer desserts should be) – it comes together really quickly either by hand or with a food processor. I actually prefer cutting in the butter by hand as I find it relaxing, and it also means I don’t have to wash out my food processor!

I hope your long weekend is full of relaxing and fun, whatever that looks like for you! Mine has friends, fave human, lots of exercise and reading (ha – not shocking)! Sending happy long weekend vibes from my kitchen to yours.

Pluot and Summer Berry Cobbler with Poppyseed Biscuits

A perfect use of those late summer berries! Whole grain, refined sugar free and full of fruit – this uses blackberries, blueberries and pluots for an easy cobbler that comes together in a flash. Yield: 1 8-9″ cobbler; serves several! A Wait are those Cookies original.

for the biscuits:
1/2 cup whole wheat pastry flour
1/2 oat flour
1/4 c rolled oats + more for sprinkling
⅔ cup medium-grind cornmeal
1 tbsp coconut sugar
1.5 tsp poppyseeds
1 ½ tbsp baking powder
¼ teaspoon sea salt
4 tbsp cold unsalted butter, cut into 1/2-inch cubes
2 tbsp whole milk yogurt
⅔ cup half and half (or heavy cream) + more for brushing
1 tsp coconut sugar for sprinkling over the tops

for the fruit:
4 large pluots, cut into ~1″ pieces
2 c blackberries
1 c blueberries
juice and zest of one lemon
1 tbsp tapioca starch
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp maple
1/4 water

Preheat oven to 350 degrees. For filling, in a large bowl, toss together pluots, berries, lemon zest, and juice. In a small bowl, whisk together tapioca starch, extracts, maple, and water, then pour over the fruit. Allow mixture to stand while making the biscuits.

For the biscuits: in a large bowl, stir together whole wheat flour, oat flour, cornmeal, 1/4 c oats, coconut sugar, baking powder and salt. Add in the butter and either using a pastry cutter or your fingers, work it into the dry ingredients until the mixture is pebbly and resembles coarse sand (basically, you want little butter pieces evenly distributed throughout the dry ingredients). Add in yogurt and half and half, stirring until the dough just starts to come together. This dough is a little on the slightly sticky side, so you’ll make drop biscuits out of it – no need to roll it out.

Scrape filling into a 2 1/2-quart baking dish or very deep pie plate (whatever fits!) You should be able to get about 8-9 biscuits out of the dough – scoop up large spoonfuls of dough, roughly shape into rounds, and arrange them on top of the filling. Brush with extra half and half, and sprinkle with oats and coconut sugar. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden. Serve warm or at room temp; store leftovers in the fridge overnight.

Crumb cake and more pluots

Hi friends, happy weekend! I wish it was the beginning of it and not the end, but at least there’s a long weekend upcoming.

I have a cake for you today! Cakes feel few and far between around here, but I stumbled on this recipe and had to try it. I had stashed some ricotta in the freezer awhile back (not the best for its texture if you’re going to eat it plain, but if you’re baking with it, it’s fair game!) and wanted to pair it with the stone fruit that is all I want these days.

This cake is a pleasantly dense, nutty little thing – I think of it as a breakfast or brunch cake; something that is perfect alongside coffee. It does well served warm out of the oven, or chilled for a couple of hours in the fridge (my favorite, since the chilled cake texture is amazing).

The whole thing is very lightly sweet – there are only two tablespoons of maple in the entire thing, so the almondy dough and fruit flavors can really shine. It’s whole grain and infinitely adaptable – don’t have pluots? No problem – sub in figs, peaches, nectarines, plums, or any other fruit that catches your fancy. I think any berries would be excellent here, and I’m dying to try it with fresh figs – we’re almost into peak fig season here on the west coast!

We had it for brunch this morning – post workout and pre hiking (me) and cycling (him). Exercise nerds? Yeah, we are.

I got a new wetsuit and I’m SO excited about it – I was swimming without one the last week or so but I really love having one for my morning swims – it’s just so much more pleasant in the bay with one on, ha! This one is sleeveless, which is clutch. Not having anything over my shoulders is amazing.

my favorite swimming conditions – calm and foggy

Not a whole ton going on in other news – just cruising along into September (birthday month!) and crossing my fingers for no excessively hot weather in SF because we just know how much I looooove that, ha NOT.

I hope everyone out there had a good weekend! Sending good thoughts from my kitchen for good weeks all around.

Tuscan Ricotta Crumb Cake with Pluots and Blackberries

A pleasantly dense, lightly sweet breakfast cake – or dessert – but really excellent with coffee. Yield: one 7″ cake, serves several with small wedges. Refined sugar free and whole grain; easily gluten free with a cup for cup flour blend. Recipe gratefully adapted from Jules’ Kitchen, here!

For the dough:
1 c whole wheat pastry flour
1/4 c shredded coconut
2 oz almond flour
1/2 tbsp baking powder
1/4 tsp sea salt
2.5 tbsp unsalted butter, cold & diced into small cubes
1 tbsp pure maple syrup
1/2 tbsp vanilla extract
1/4 tsp almond extract
1 egg, beaten

For the filling:
1 c whole milk ricotta (drained if especially runny)
zest of one lemon
1 tbsp maple
1 tsp vanilla extract
heaping handful of fresh blackberries
4 small pluots

Preheat the oven to 350, and grease a 7” cake pan with butter (alternatively, a 6 or 8” would also work – just adjust the bake time up or down accordingly) Line the greased pan with parchment paper and set aside.

In a large bowl, whisk together pastry flour, coconut, almond flour, baking powder, and sea salt. Work the diced butter into the dry ingredients with your fingers or a pastry cutter until it resembles coarse sand. Add maple, vanilla, and almond, followed by the beaten egg. Use your fingers or a fork to work the egg into the dough – it doesn’t need to come together into a ball, it just needs to stick together when you press it with your fingers. Press half the dough into the cake pan to form the bottom layer.

In a large bowl, whisk together ricotta, lemon zest, vanilla, and maple. Spread the filling over the bottom crust, and top with blackberries and sliced pluots. Sprinkle the rest of the crumble topping over the fruit and ricotta.

Bake for 35-40 minutes – the topping should be lightly browned. Remove and let cool in the pan for at least ten minutes, then lift it out onto a cooling rack to cool completely. Slice and serve warm, or chill in the fridge for a few hours before serving. Store leftovers in the fridge for 1-2 days.

Galette and Vacation

Hello!

It’s been a minute… I was in Connecticut for two weeks for an actual VACATION, which was amazing: full of swimming, sand and shellfish. I actually didn’t do a whole ton of baking while I was gone – just a few batches of cookies. I actually really enjoyed having time off to do literally nothing other than be active and read my books.

We did all kinds of fun things like a lobster bake (I’d never eaten a whole lobster, so that was a fun adventure); swam in the sound every day and made friends with jellyfish (HA. NOT. Why do they always seem to find me?!) and ate the once-yearly obligatory lobster roll.

Photos are better anyway so I’ll just leave it at that!

In other news, now that I’m back… I made galette! Since stone fruit season is in full swing, I want to take advantage of it. This is an endless riff on the usual galettes that I make, only this one has a mostly-dark rye crust , which is a little different than usual.

I have endless recipe variations posted here so I’m not going to add another today – today’s galette is essentially a variation on this one – the only thing I changed was to use 3/4c dark rye, 1/4c whole wheat, and 1/2c cornmeal in the crust.

If you want one that is grain and gluten free, I suggest this crust; if you want to do peaches, that’s an easy sub of course.

Happy Fogust! Keeping this short today since I want to go run around outside before all the fog goes away (I know, I’m weird that way.) Have a great weekend!

Camp & Cake

HELLO!

I am back (briefly) from my home away from home in the mountains – as always, camp was a balm for the soul that I didn’t know how much I needed until I felt the afterglow.

There’s something intangible and so special about that place and those people – my camp family will always see me and love me for who I am.

Words aren’t even really sufficient – it’s more of a feeling and less of something that I can properly explain. Even as a director where I’m actually technically ‘working’ while I’m there for the session (albeit fun work), I still come home feeling deeply rested and generally better about the other aspects of my life. Camp magic is a real thing. Something to do with laughing until I cry, sleeping under the stars, smelling campfire in my sweatshirts, and jumping in the lake with a cadre of women who have either watched me grow up or grown up alongside me.

This was year 18 at this magical place – almost at the two decade mark and going strong. I already can’t wait until next year! Even better, we passed our ACA reaccreditation with flying colors, which just clinches an all-around great camp year. Since words don’t really do it justice, I’m leaving a bunch of photos here instead.

the view from my bed…. tents are overrated

I am only back for about a week and a half before C and I leave again – this time to the east coast for some family reunion beach time, hooray! The beach is calling my name. Time for a true vacation.

In the meantime, I baked a thing! Had to squeeze something in so you didn’t wonder what happened to me – this one was thrown together from what I had on hand, since I’m avoiding buying anything else before I leave again.

Enter: the black sesame blueberry cake! Amazingly grey colored and fantastic tasting. It’s super simple to throw together – if you don’t have black sesame, no worries; I’m including a sub in the recipe notes. Great with coffee (what isn’t) or for dessert. It’s lightly sweet and nutty; highly adaptable for any summer fruit you have around. I grabbed a bag of blueberries I’d frozen before I left for camp, which worked perfectly – but anything that resembles a stone fruit or berry will do nicely.

Happy baking! Get after that summer fruit while it’s freshest. Have a great weekend!

Black Sesame and Blueberry Cake

Adapted from Food52, here! I tweaked it a bit for personal preferences and am very happy with the result. I may try it in a slightly smaller pan for a thicker cake, next time I make it. Gluten, dairy and refined sugar free. Yield: 1 8 or 9″ cake.

1 c black sesame seeds*
1 1/2 c almond flour
1/4 c oat flour
1/4 c unsweetened shredded coconut
1 tsp baking powder
2 large eggs, at room temperature
1/3 c pure maple syrup
1/4 c unrefined coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
1 c blueberries, fresh or frozen

*if you don’t have black sesame or don’t want to use them, omit them and increase the almond flour by 1c

Preheat the oven to 350, and line a cake pan (8 or 9″) with parchment paper. A springform would also work well for this I think, though I haven’t tried it.

In a food processor, grind the sesame seeds until fine (just don’t let them go until they start turning into tahini). Once ground, add them to a large bowl. Add in almond and oat flour, coconut, baking powder, and salt and stir to combine. In a separate bowl, whisk together eggs, maple, coconut oil, and vanilla. Stir the wet into the dry ingredients, until the batter is just combined. Scrape it into the prepared pan, smooth out and top with blueberries. Bake for 30-35 minutes, until a tester comes out clean (if your fruit is super juicy, it might go for a few more minutes). Remove and let cool on a wire rack for at least 10 minutes before removing from the pan. Slice and serve warm or cool. Keeps for several days in the fridge.

the first of the stone fruit!

hello hello!

It’s been a minute, though that doesn’t mean I haven’t been baking.

Last weekend was actually pretty productive on the baking front – two batches of cookies, a galette (blueberry-rhubarb with a walnut crumble) and some blueberry walnut bars.

All of which were riffs on things I’ve made and posted here and here, so I didn’t want duplicate posts. Also was enjoying a lazy, tech-free weekend so I thought I’d skip the blog posts.

This weekend though, I’m busting out the first of the stone fruit!! Apricots and cherries are always the first to make an appearance, and I love them together, so that’s a win-win. I considered making a galette but since I’ve been making so many lately, I wanted to do something different.

This is a new drop biscuit recipe – these come together in about five seconds, either in a food processor or by hand. Very easy, very delicious, and would be amazing on top of any seasonal fruit, be it stone fruit or otherwise.

So delicious with ice cream (personal fave) or by itself.

The city is is bloom! I pass these on one of my normal walk route and I can’t help but always stop and admire them. So pretty!

We’ve also had some really spectacular sunrises and sunsets lately – this one is from a morning bay swim around 6a and then a sunset from my place.

Happy weekend! I hope yours is relaxing and full of delicious baked things.

Cherry & Apricot Cobbler with Cornmeal Poppyseed Biscuits

Refined sugar free and whole grain. A Wait are those Cookies original. Yield: 1 cobbler (~9″ or so, depending on pan of choice), serves several.

for the biscuits:
1 cup whole wheat pastry flour + more as necessary
⅔ cup medium-grind cornmeal
1 tbsp coconut sugar
1.5 tsp poppyseeds
1 ½ tablespoons baking powder
¼ teaspoon sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
⅔ cup half and half (or heavy cream) + more for brushing
1 tsp coconut sugar for sprinkling over the tops

for the fruit:
1 pound of cherries, pitted and halved
2 c fresh apricots, sliced
juice and zest of one lemon
1 tbsp tapioca starch
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp maple
1/4 water

Preheat oven to 350 degrees. For filling, in a large bowl, toss together cherries, apricots, lemon zest, and juice. In a small bowl, whisk together tapioca starch, extracts, maple, and water, then pour over the fruit. Allow mixture to stand while making the biscuits.

For the biscuits: add flour, cornmeal, coconut sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl). Add butter and pulse until mixture resembles coarse meal (or cut in the butter by hand). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.

Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Scrape filling into a 2 1/2-quart baking dish or very deep pie plate (whatever fits!) Arrange biscuits on top of filling, brush with cream and sprinkle with coconut sugar. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

the unbaked version!

A perfectly imperfect pandowdy

Hi friends, happy holiday weekend!

Boy am I glad for an extra day off. Between busy work (so what else is new) and extremely busy camp as we gear up for the sessions starting in just over a month (!!!) it’s feeling like there is very little downtime in my weekdays lately.

I’m relishing not having any major plans this weekend – juning around my apartment with no agenda this morning felt so good. Especially because it’s foggy out (love) and my coffee is snuggly and warm (double love).

This will be a double-baking weekend – pandowdy for C and I tonight/tomorrow, and then something (galette? maybe) for a bbq on Monday, which feels very pre-pandemic in a very nice way.

I think today I’ll go out for a loooonggg walk and catch up on all the podcasts I’ve fallen behind on, and then come back and do the crossword. So low-key, so perfect.

Pandowdies are great if you’re less than comfortable with pie crust – they are purposefully imperfect and intentionally messy! I love them for being sort of a pie/cobbler hybrid since you don’t have a bottom crust but still get all that top-crust goodness. Also eliminates the need to muck around with making sure the bottom crust is perfectly baked, which can be nice on the occasion that you just want a low-fuss dessert.

This one is whole grain (whole wheat AND dark rye AND cornmeal!) and vegan, as well as refined sugar free, naturally. Rhubarb is in season right now out here in California so get it while you can! I love this with ice cream (obviously) but it’s also great on its own for breakfast – I mean really, it’s just whole grain and fruit so… breakfast!

I hope you have a lovely holiday! Happy weekending from my kitchen to yours.

Rhubarb, Raspberry & Rye Pandowdy

Springy, rhubarb-season goodness. A much less fussy cousin of pie that is purposefully messy and imperfect. Dairy free, vegan and refined sugar free. Yield: 1 9″ pandowdy, serves several. Best made the day of, though it’s still excellent the next day for breakfast. A Wait are those Cookies original.

For the filling:

2 ch chopped rhubarb, fresh or frozen
2 c raspberries (mine were frozen)
juice of two small lemons
6-7 medjool dates, chopped
2 tbsp tapioca starch
1 tbsp maple
1/4 water

Combine rhubarb, raspberries, and dates in a large bowl, and add in lemon juice. In a small bowl, stir together tapioca starch, maple and water. Pour it over the fruit, toss all of it into a deep 9″ pie plate and set aside while you make the crust.

for the crust:

1/2 cup unsalted butter diced and chilled*
1/2 cup whole wheat pastry flour
1/2 c dark rye flour
1/4 c cornmeal
1/2 tsp cinnamon
1/2 teaspoon salt (less if your plant butter is salty!)
2-4 tablespoons ice water
1 tsp vanilla
1/2 tsp almond extract
2 tbsp c rolled oats

*mine was vegan butter (Miyoko Creamery); vegan or regular butter both work equally well here

Preheat the oven to 400. Combine both flours, cornmeal, cinnamon, and salt in food processor and pulse briefly to mix. Add butter; process until it resembles coarse crumbs. Add vanilla and almond extract, then the ice water a tbsp at a time until the dough forms a ball – you’ll be able to tell when it’s ready! If it still looks dry, add water 1 tsp at a time. Turn the dough out a floured surface (ie marble slab, or countertop, etc) OR use two pieces of parchment paper like I do for less mess – no need to flour. Roll out the dough to be roughly circular (no need to be perfect here – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that.

Make a few slits for steam to vent in the top of the crust, then brush the top with non-dairy milk or half and half, and sprinkle with coconut sugar. Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices sometimes runneth over!

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks. Sprinkle it with oats. Stick the pandowdy back in the oven, and bake for another 10 minutes. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of. You do you!

Store any leftovers (ha) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

The latest craze: rhuberry

I made up a new word: rhuberry! I love hybrid words so any excuse to invent them, really…

Not sure why I’ve never put rhubarb and blueberries together before now but so glad I finally got around to doing it – they’re a great pairing. A little cinnamon and almond in the crust brings everything together – this galette is very forgiving, and comes together so quickly. I love galettes for an easy weekend dessert!

Now that I finally found rhubarb in the market, expect to see it show up here at least a few times soon – I bought a ton last time I found it, since it seems it’s been hard to source lately.

It’s been overcast and exceptionally foggy in the city for the better part of a week – which I love… I know, I know, I’m unusual. It’s also been SUPER windy, so I haven’t been swimming as much as I’d like. Finally got back in today during a nice break in the wind – despite the overcast, it was one of the best swims I think I’ve had in awhile. Strong tide today but no real waves to speak of.

slightly frozen feet

C brought me some beautiful flowers this week! Everything seems to be blooming around here – I’ve been enjoying finding hidden ones on my walks.

Happy weekend!

Rhuberry Galette with a Cinnamon Crust

A Wait are those Cookies original. Yield: 1 galette, serves several. Whole grain, refined sugar free (this crust is excellent with dairy free butter; just swap it in 1-1). Lightly sweet, slightly tart and perfect for a spring brunch or dessert with a scoop of vanilla. Fresh or frozen fruit works well here – no need to defrost before using.

for the crust:

1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
1/2 tsp cinnamon
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
1/2 tsp almond extract
2-3 tbsp ice water

In a food processor, pulse together whole wheat flour, cornmeal, cinnamon & sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add vanilla & almond extract and ice water. I typically add three tbsp water, pulse a few times, then add more if need be, 1tbsp at a time, stopping just when 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 or cracking if rolled immediately. 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, stick it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle about 1/4″ thick.

for the filling:

2-3 stalks rhubarb, sliced
1 c wild blueberries
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
sprinkle of coconut sugar + milk/half and half for brushing

Preheat the oven to 425. Spread the apricot jam over the middle of the dough, leaving a 1″ border, then pile on the sliced rhubarb & wild blueberries. Fold up the sides of the dough over the fruit and sprinkle with coconut sugar. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 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 :)

I just want all the rhubarb

I found more rhubarb! Muahaa.

It’s been surprisingly difficult for me to source this year but maybe that’s just my local market. Either way, I absolutely love rhubarb so I’m happy to find it. It pairs so well with apples and raspberries… and obviously I use any excuse to put ginger in things.

This is also one of those that I love cold – refrigerating it makes the crisp topping chewy and SO good. Also highly recommend is a large scoop of vanilla over everything.

The poppies are so pretty right now! They’re all over the city.

Actually, ALL the flowers are so pretty right now:

Low key weekend over here for me, just mostly chilling and being mellow.

Happy weekending!

Rhubarb, Apple and Raspberry Crisp with Ginger

Gluten free, refined sugar free, dairy free and vegan. Springy and fresh! A Wait are Those Cookies original. Yield: 1 8 or 9″ crisp; serves several.

1 granny smith apples, chopped into cubes
3 stalks of fresh rhubarb
2 c frozen/fresh raspberries
juice of two limes
1 tbsp tapioca starch
1 tbsp maple
1/4 c water

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
heaping ¼ teaspoon fine sea salt
2 tsp vanilla extract
1/3 c coconut oil, melted
1/3 c dried ginger, chopped (mine isn’t crystalized; if yours is, thats fine!)

Preheat the oven to 350.
Toss apple, rhubarb and raspberries 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 lime juice, tapioca starch, maple, water until combined. 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, almond flour, chopped walnuts, shredded coconut, and salt. Mix in the maple, vanilla, and coconut oil, followed by the chopped ginger. 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 2-3 days (yeah right – would take some major feat to make it last more than overnight..)