Fall galette time!

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

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

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

Also, pomegranate makes everything better.

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

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

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

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

Pear Galette with a Rosemary Cornmeal Crust

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

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

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

For the fruit:

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

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

Fall things

It’s fall! Hooray! I love fall, and fall produce. It’s finally been cooler and not smoky here in SF so I’m trying to seize the moment and roast/bake all the things before it gets warm again. Allegedly it’s supposed to next week and I’m not super thrilled… I’m ready for solid fall weather.

In the meantime, I’m just over here with all the fall produce. Today’s crisp is all things apple, cranberry, ginger and pomegranate – plus chocolate, since why had I never thought about doing a chocolate crisp before now?! It’s not in-your-face chocolatey but definitely enough to satisfy.

it’s been drizzly and foggy in SF and I LOOOOVE it

In other news, thought I lost my drivers license this week, but a kind soul contacted me on linked in later that day saying she’d found it! Proof that common decency hasn’t gone the way of the dodo quite yet.

I’ve also taken to eating extremely extra toast for a lunchsnack (see exhibit A, below). Seems to be an experiment in “how many things can I cram on here and still legitimately call it toast?”

Highly recommend this crisp for a weekend dessert – or weeknight, it’s super fast so no worries there. Delicious as is for a snack or breakfast, or with ice cream for dessert. Not too sweet, with plenty of textural fun. It’s also refined sugar free, gluten free, and whole grain! Is also easily dairy free/vegan; swap coconut oil for the butter and dairy free yogurt for the whole milk variety; or omit yogurt entirely and go all coconut oil. The whole thing is super adaptable.

C calls it granola, hahhaa… it essentially is, when it comes down to it – fruit / oats / nuts. Balanced breakfast, in my book ;)

Happy weekending! Hopefully yours was enjoyable and full of good food.

Apple, Cranberry & Ginger Chocolate Crisp

A Wait are those Cookies original – an endless riff on the crisp that I make ALL the time. Gluten free, refined sugar free, whole grain. Yield: 1 9″ crisp, serves several.

3 apples, chopped into cubes
1.5 c fresh cranberries (or frozen)
1 tbsp fresh ginger, finely chopped
2 tsp tapioca starch
1 tbsp maple
1/4 c water
Juice of two limes

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped pecans
1/4 c unsweetened shredded coconut
1.5 tbsp cacao powder
2 tbsp maple syrup
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
4 tbsp plain whole milk yogurt
1/4 c chopped dark chocolate

Preheat the oven to 350.
Toss apples, cranberries and ginger into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple, water and lime juice until combined. Add the tapioca starch, and whisk to combine. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond flour, chopped pecans, shredded coconut, cacao powder and salt. Mix in the maple, vanilla, melted butter and yogurt. Stir until everything is mixed thoroughly. Stir in chocolate.

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..)

All galettes, all the time

Hi blog friends!

Wow, a crazy ton has happened since I posted last… I had a birthday (wooo the big 3-0! time for a new decade), spent it in Connecticut having a fabulous time with the fave human & his fam on the beach (giant YAY), and a lot of other crap in the news happened but let’s not talk about that.

Here are a few fun pictures from the CT+30 trip! It was beautiful, I ate a real lobster roll for the first time, and spent a gazillion hours on the water.

Then I came home, the air got smoky and hot again, and everything felt icky. But it’s also October officially, which is a YAY for fall produce! This galette was born of the California shoulder season, where the apples are starting to be excellent but the berries aren’t done yet. Besides, apples + berries are a great match.

Not to mention, I made two galettes and many cookies while on vacation, so I’m just sort of continually in galette mode. Side note: when lacking a rolling pin, a wine bottle will do nicely.

It was SUPER fun using fresh east coasty apples for baking, plus some fresh ginger (not like the stuff you can get in the markets here – this was much softer and pink on the outside!)

Let’s see, what else. Anxiously awaiting cooler weather so I can get on with even more fall baking, but it’s still pretty warm in SF so that may have to wait a bit, we shall see.

Happy baking! I hope all is mostly as right as can be in your world.

Apple, Blackberry & Ginger Galette

Whole wheat & refined sugar free. A Wait are those Cookies original. Perfect for the California shoulder season where apples are starting to come in, but blackberries still look good in the market. Yield: 1 galette, serves several.

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

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

For the fruit:

Apples, sliced (I used roughly 4 small ones)
heaping 1c blackberries
2 tsp tapioca starch
1 tbsp maple
zest & juice of one lemon
1″ piece of ginger, finely diced

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

In a large bowl, toss together sliced apples, blackberries, tapioca, lemon juice/zest, maple and ginger.

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

before.
after!

Fave cookies + coffee

Hellooo! Decided it was time the fave cookies made another appearance on here.

one of the many favorite coffee making methods

They are routinely requested for family gatherings with both C’s fam and mine; I love them, he loves them, I think most people love them (at least okay no one has told me to my face that they’re crap SOOO I’m going to take that as an affirmative). Definitely the most frequently made thing in my baking – I venture to bet I make them about every other week? Sometimes just for me but mostly to share… because I HEAR ABOUT IT if I don’t! Ha.

I’ve made some adjustments to the recipe over the years and also sometimes I add coffee. Because really, why would I just DRINK my coffee when I can also EAT my coffee. Preferably while also drinking my coffee. You see the trend here.

original version that started it all: sans coffee

These cookies are very adaptable – they’re already refined sugar free, dairy free and vegan, but they can easily be gluten free also with an easy flour swap. Haven’t yet made them grain free but I’m sure that’s a project that’s gonna happen. They also travel well – I LOVE them cold so C and I always leave them in the fridge, but it’s not necessary; they’ve accompanied us on many a ski trip and hike.

see the beautiful coffee flecks

So here you go! These might be my favorite thing to make, if I had to pick something – they come together in about ten minutes and are universally loved + allergy/food preference friendly. Everyone wins!

Unrelated to cookies but Frieda the Staghorn has a new shield frond!

So here you go! These might be my favorite thing to make, if I had to pick something – they come together in about ten minutes and are universally loved + allergy/food preference friendly. Everyone wins! Happy cookie-ing!

Fave Cookies + Coffee

Refined sugar free, dairy free / vegan, whole grain. Gluten free alternative: replace the whole wheat flour with an equal amount of brown rice flour. Yield: 10-12 cookies. A Wait are Those Cookies original.

1/2 c almond flour
1/2 c rolled oats
1/2 c shredded coconut
1/2 c whole wheat pastry flour or spelt (1/2 c brown rice flour or oat flour works too)
1/2 tsp baking soda
1 tsp baking powder
1 tbsp instant espresso granules*
1/2 tsp sea salt
1 egg (or 1tbsp flaxseed + 3 tbsp water)
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate

*Variation: omit espresso and add a scant tbsp of finely chopped rosemary instead; or omit coffee if it’s not your thing; as written without coffee is the original version that started it all

If you’re using a flax egg, put that together first – add flax + water to a small bowl and let sit for five minutes. Preheat the oven to 350. In a large bowl, stir together all the dry stuff: almond flour, oats, coconut, flour of choice, baking soda & powder, salt, and espresso.
Add in melted coconut oil, vanilla, maple, and gelled flax egg and stir until everything is combined. Stir in chocolate. Make little balls and flatten them slightly; drop them onto a parchment lined baking sheet. Bake for 11-13 minutes; the top should be slightly firm to the touch when done. Remove and let cool for at least five minutes on the baking sheet before moving to cooling racks to cool completely.

Galette: A bright spot in the smoke haze

Wow. What a week. It felt positively apocalyptic / end of times here in SF, and that was only because of the smoke.

It honestly feels weird to be writing something as pithy as a blog post about baking when the entire west coast is on fire / newly homeless / hazardous air quality / struggling… it doesn’t seem right, this much hardship.

And yet, I guess in some ways normalcy is a good thing too; this blog is a routine for me and the routine of baking-photographing-saying hi to all of you virtually is comforting, in its own way.

In that vein, I’m sharing this galette today – it was made and eaten to celebrate a going-off-to-college for one of C’s nieces in the quaranpod. Such a great evening of family, amidst the crap air and even crappier times we’re currently living in – a bright spot in the haze.

I’m keeping this short today; mostly because of my own weird mood. I’m sending ALL the love to my PNW fam & friends; I hope hope hope you are all safe and doing okay, despite the circumstances.

When you get a chance, bake. I find it rests my overactive mind for a minute, and allows me to enjoy sharing something tangible with others. Sending love and thoughts of RAIN.

Nectarine, Blackberry and Apricot Galette

Whole grain, refined sugar free. An endless riff on my usual galette; if you need a gluten & grain free crust, here you go! A Wait are Those Cookies original. Yield: 1 galette; serves several (in this case, it served our quaranpod of 8; with a small piece leftover for brunch).

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

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

For the fruit:

Nectarines, sliced (I used roughly 4 large ones)
heaping 1c blackberries
2 tsp tapioca starch
1 tbsp maple
zest & juice of one lemon

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

In a large bowl, toss together sliced nectarines, blackberries, tapioca, lemon juice/zest and maple.

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

it had a hull breach

pie therapy

You know, pie is a pretty good stand-in for therapy.

I forget how much I really enjoy making it – for whatever reason, it’s not in my standard rotation of desserts, so I don’t make it often. Maybe because I do the fancy ones for auction and that is my pie for the year?! Ha.

Also I think because I have some weird holdover of thinking I can’t make pie dough… which isn’t true, but apparently is hard to shake. Sort of how I still think I’m bad at math, since I struggled with it so hard in elementary and middle school? Weird how that stuff sticks in your brain.

This pie actually looks quite a bit like the very first (I think?!) pie that I ever made. I used a star cookie cutter for that one too! I was in college, the crust was tough, I’d just started this blog and that was approximately a million years ago.

Anyway. I resolve to bring pie back into a more regular rotation. This is the all-butter crust I’ve come to love, made with whole wheat flour of course. I went the lazy (for me, anyway) route and used a cookie cutter for the top crust; normally I’d do something fancy and cut my own crust template but I needed a break. The whole state is on fire, the air quality is abysmally bad, and I’m mentally & physically tired; I’m working this weekend and I needed a lower maintenance dessert.

Plus, there’s something about pie that’s inherently comforting – anyone else feel that? I don’t really know why; there are other desserts I associate way more with family & growing up, but pie is just sort of its own category of homey. It’s also deceptively simple… all you really need is flour, butter and fruit.

My thoughts are with everyone who is affected by the horrible fires…. there really aren’t words to express it, but I love California and my heart is hurting for my state. Feels weird to be putting up something as normal as a blog post right now, but I guess a little enforced normalcy is good? Hopefully – I enjoy sharing food with you, virtually as always :)

I hope your weekend is treating you well, wherever you are! Sending love.

Peach & Blackberry Pie with Whole Wheat Crust

Summer pie at its finest. Barely sweetened, whole grain, refined sugar free. Perfect for dessert or breakfast or both. Yield: 1 9″ pie; double crust.

for the crust

2.5 c whole wheat pastry flour
1 scant tsp fine sea salt
8oz unsalted butter (2 sticks), cubed & cold
4-6 tbsp ice water

for the filling

5-6 peaches, sliced
1 c blackberries
1 c blueberries (or more blackberries)
1 tbsp maple
1/4 c whole wheat flour
1 tbsp tapioca starch
zest & juice of 1 lemon

In a large bowl, stir together all the filling ingredients. Let sit while you make the dough.

In a food processor (or by hand, but I actually love using the food processor for this dough; it comes together in a snap and keeps it from getting overworked), pulse together flour and salt. Add in cubed butter, and pulse until the mixture looks like coarse sand. Add in ice water – I start usually with four tbsp, then add a tbsp at a time until the dough comes together in a ball.

Turn it out onto a floured surface, divide it in half and and roll it out – I prefer to roll and then chill, since the dough is easier to work with that way. You’ll roll out a circle that’s slightly larger than the top of your pie plate, to make for crimping excess. Lay the dough into the dish, tucking the edge underneath and crimping it as desired. Do whatever you want with the top crust! Shapes, traditional top crust, lattice, whatever. Once the bottom crust is in, stick the whole dish into the freezer for 5-10 minutes while you roll out the top (helps prevent shrinking). No need to cover since it’s not in there very long.

Preheat the oven to 425, and bring out the chilled bottom crust. Pile in the fruit, lay on the top crust, and dot the fruit with butter. Brush the top crust with an egg wash and sprinkle with a little coconut sugar if you like (I like the color). Bake for 10 minute at 425, then lower the temp to 350 and bake another 35-40 minutes, until the crust is golden brown and the fruit is bubbly. Remove from the oven and let cool before slicing and serving.

Happy Fogust!

Hi Friends!

I love fogust. Hiking through Glen Canyon this time of year with the trailing little fog tendrils is the BEST. Not to mention – we did Twin Peaks this morning and it felt like hiking into the cloud layer, it was so foggy. Nice and humid – good for the skin, and to wake up – we literally rolled out of bed and into this hike. Not mad. Today’s included 10 pushups every mile for just under 6 mi – highly recommend.

Especially when there is galette waiting at home for breakfast! I love eating this with coffee. It’s literally the best of all possible worlds. I add barely any sweetener to it – only a sprinkle of coconut sugar at the end. It’s PERFECT for stone fruit season, which is peaking just about now it seems like – we’ll have great fruit for awhile yet, but it’s quite literally unbeatable at the current moment.

I was also lucky enough to get a shipment of a friend’s homemade apricot jam, yaaass!!!! I love having friends with fruit. I now have several jars of jam waiting in the wings – some of it went in here, to great effect – some of it will go on toast, I’m 1000% sure, and the rest, well…. we’ll just see ;)

As per usual, this did double duty last night for dessert and for breakfast with eggs+salad this morning – I am currently obsessed with trying rye in everything, just in case you hadn’t noticed. German rye bread is a fave of ours, and I find that rye works really well in a bunch of different dessert applications, especially when paired with fruit. It’s pretty subtle – more so than say, eating rye bread – the flavor is noticeable, but doesn’t smack you over the head with it.

the only condiment that truly matters

Let’s see, what else.

Ooooh! The dahlias are INSANE right now, look! Just look at them! How incredible are these?! The mind boggles. I’m so lucky I live within walking distance to the Dahlia Garden in Golden Gate Park – I go over frequently to check on them.

On that note, happy Fogust! I hope you and yours had a relaxing weekend, hopefully involving dessert and summer fruit bounty.

Peach, Apricot & Blueberry Galette with a Rye Crust

Refined sugar free and whole grain. Peeerrrfect for late summer stone fruit bounty – use whatever looks good! Proportions will pretty much stay the same. There is barely any sweetener added – just a finishing sprinkle of coconut sugar – so make sure you fruit is nice and ripe. Yield: 1 galette, serves several.

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

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

For the fruit:

peaches, sliced (I used probably ~5)
heaping 1c blueberries
zest and juice of 1 lemon
2 tsp tapioca starch

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

In a large bowl, toss together sliced peaches, blueberries, lemon zest/juice, and tapioca.

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

summer shortcakes

Hi friends!

It’s shortcake time, because summer is for shortcakes. They’re perfect with all the fresh berries and stone fruit at the markets right now, and they can be made in about 20 minutes. Winning!

These are cornmeal and rye, since over here we are obsessed with all things cornmeal and rye. Highly recommend with vanilla ice cream, though whipped cream would be equally excellent . These are equally good with strawberries and blueberries, but I’m pretty sure peaches would be fantastic too. Basically, they’re adaptable and delicious no matter what you do with them or how you serve them.

Look at that loft.

In fact, we ate them for brunch this morning and there may or may not have been ice cream involved then too. Although to be fair, we had eggs and greens too because, balance. Ha! Took a smallish hike this morning too – it was nice a foggy cool, perfect city summer. These shortcakes go amazingly well with coffee, might I add.

It’s also dahlia season! One of my absolute faves, and they’re just going gangbusters over in the Dahlia Glen at GGP – if you live locally, def go check them out. Hmmm what else. Roasted veg! Always pretty.

Going to keep it short today because it’s Sunday and I can feel a nap coming on. Happy weekend, blog friends!

Berry Shortcakes on Cornmeal Rye Biscuits

Whole grain & refined sugar free. I much prefer a biscuit to a shortcake, so here we are. These are one of my favorite summer desserts – so easy, so delicious. Plus, you can use literally whatever fruit looks good at the market. Yield: 6 biscuits. Adapted from the NYT, here.

1/3 c dark rye flour
1 c whole wheat flour
1/2 c cornmeal
4 tsp baking powder
pinch of sea salt
8 tbsp unsalted butter, cut into pieces
1 tsp vanilla
1 egg, lightly beaten
1/2 c buttermilk (or plain yogurt thinned w/ milk, which is what I used)

Preheat the oven to 450, and line a baking sheet with two layers of foil.
In a food processor, pulse together rye, whole wheat, cornmeal, baking powder and sea salt. Pulse in butter until the mixture is uniformly crumbly and looks like wet sand. Turn everything out into a bowl, and stir in the egg and buttermilk (or yogurt) – I like to use my fingers for this – I find it keeps me from overmixing. The dough should come together enough pretty easily. Turn it out onto a marble pastry board or a lightly floured countertop, and pat it into a 1/2″ thick layer. Cut into rounds or squares – if you don’t have a biscuit cutter, a cookie cutter works well too, or a glass. Just make sure whatever you use is sharp – a sharper edge means higher rising biscuits! Pat the scraps back together to cut the last few – you should be able to get 6 out of this.

Place the biscuits on the prepared baking sheet, sprinkle with a little coconut sugar, and bake for 14-15 minutes, until lightly browned. Remove to a cooling rack to cool before serving.

Serve with freshly cut fruit, and ice cream! Or whipped cream, or coconut cream, or whatever. Anything and everything is good here.

Summer fruit galette for breakfast

Mid July already! Someone pinch me.

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

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

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

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

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

Apricot, Blueberry & Rosemary Galette

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

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

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

For the fruit:

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

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

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

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

Midweek pick me up

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Apparently banana bread and/or sourdough is the baked thing of choice during this quarantine? I dunno. I’ve love bbread for years – I remember learning early on to make my gram’s banana bread (my mom’s stationary had little birds on it that looked like music notes – this is a very tangible memory!). I’ve since moved on to recipes that are more whole grain/healthy fat/refined sugar free but that original loaf will always have a major nostalgia factor for me. Side note – cornbread was the other thing I learned to make early – I’m pretty sure I imprinted on that one, since EVERYTHING cornmeal based is my JAM.

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This is my latest favorite bbread recipe! I’m really pleased with it – started as another exercise in using up what I have / not using up my whole wheat pastry flour, which isn’t strictly necessary here and seems to be in rather short supply in the markets these days. I also HATE wasting food, above all else – I pride myself on eating everything that comes home with me, and that includes dead bananas. I abhor eating bananas out of hand that are the least bit spotty (picky picky) so once they get past that stage, they’re destined for bbread. Not that I’m the least upset about this situation – more bbread is always a win, in my book.

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This one is whole grain & gluten free, egg-free and refined sugar free, with majorly flexible adaptations to make it dairy free / vegan. I’ll add notes for those in the recipe, if you’re interested!

A few shots of my plants going ape, because… well, because! Can never have too many plant things.

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Repotted & so happy:

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Side note: check out these beautiful anthocyanins! (aka the little flavanoids hanging out in foods & giving them their gorg red/blue/purple pigmentation. Not to mention the beta-carotene goodness happening here. Gah! So pretty, so delicious.

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I used to make a loaf of carrot-banana-walnut bread a week in grad school, as a weeklong source of snacks and sanity. Not really close to that these days, but I’m definitely embracing the work from home ethos that’s allowing me to bake midweek – normally that’s a bit of a squish to try to fit that into a regular week; plus, now I have more time to actually EAT this stuff at home, which is lovely. No complaints on that front.

Happy midweek baking! A bonus post from this gal who usually only posts on weekends. Mwah!

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Banana Bread with Black Sesame

Super adaptable recipe – whole grain / gluten free / refined sugar free / egg-free as written; very easy to make this dairy free/vegan – see notes! A Wait are those Cookies original. Yield: 1 large loaf or 4 small ones. Could also be made in a muffin tin if you wanted muffins instead – or a cake pan for a more cake-shaped bread. You do you! Just watch the baking times if you’re making it in a smaller or shallower pan – time will vary.

1/4 cup greek yogurt (made sure to use the whey on the top plus a splash of milk so it’s thinner*)
2 ripe bananas, mashed
2 tbsp maple syrup
scant 1/4 cup melted butter (or use coconut, ghee, etc – just start with it melted)
1 tsp vanilla extract
1.5 c oat flour**
3/4 c almond flour
1 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp cinnamon
~1/4 c black sesame seeds
~1/3 c walnuts, roughly chopped

*can use 1/4 c milk (non dairy or dairy) + 1 tsp apple cider vinegar; let sit for 5-10 min

**use whole wheat if not doing gluten free; I love it with oat but it’s super flexy. Spelt would probably be great here too, or a gluten free flour blend if that’s what you have

Bbread is stupid easy! Mix wet – mash bananas & add all the other delicious goodness to the mashed banana bowl. In another, larger bowl, stir together all dry ingredients. Add wet into dry & stir until just combined, adding sesame seeds and walnuts towards the end. The batter will be super thick, just FYI.

Preheat the oven to 350, and grease your pans of choice – I used three small loaf pans for slightly taller loaves, but 1 large loaf pan would be great, or whatever you have (see recipe note up top at the header). Bake for ~35 minutes for the small pans; will be longer (I’d start checking at 45/50 for a standard loaf pan) – the top will be golden brown, and a tester will come out clean. Let sit for a few minutes, then turn out of the pan to cool completely. Store in the fridge, wrapped in foil, or on the counter if you think you’ll it it within a day or two.

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