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..)

Rhubarb & Houseplants

More rhubarb! Lately, I can’t get enough of it. Some years I’ve been more ambivalent towards it, but not this year apparently. I’m out now though – I’m going to have to track some down again in short order.

I’ve actually never put rhubarb and pears together but I actually really love the combination. Plus, it works well in the shoulder season between winter pears and early spring rhubarb. Not to mention they both are amazing with spices like cinnamon and five spice; I added ginger as a garnish as well because I can’t get enough of that either.

I did a bunch of houseplant work the last two days – my giant hanging pothos got a haircut (his name is Kuzco and he’s been with me probably 4+ years at this point, I’ve lost track). I’m propagating the cuttings so that I can stick them back in the pot when they’ve rooted.

before… getting out of hand, he’s literally resting on my nightstand.
after!

Another little guy got a new pot since he was incredibly rootbound in his last pot, so I have a bunch of much happier plants in here.

The wildflowers around the city are blooming too! So fun to see them up on Twin Peaks and at Crissy Field.

Anyway, rhubarb galette. Per usual, eaten for dessert and breakfast. I love it both ways… I can’t ever say no to eating things with ice cream, so obviously that’s a hit. But I also love it for a midmorning snack alongside coffee – can’t go wrong with that either.

I think rhubarb is starting to be a bit more easy to find in the market – normally it’s paired with a TON of sugar, which I obviously hate. I love it this way instead, alongside a sweeter fruit.

Happy weekend! I hope you are able to do something fun :)

Rhubarb & Pear Galette with Cinnamon and Five Spice

Lightly sweet and perfectly springy. Whole grain and refined sugar free – easy to swap in a gluten/grain free galette crust if needed – just add the cinnamon & five spice to whatever crust you use. Yield: 1 galette, serves several. A Wait are those Cookies original.

for the crust:

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

In a food processor, pulse together whole wheat flour, cornmeal, almond flour, cinnamon, five spice & sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add 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 pears, sliced (mine were d’anjou)
2-3 stalks rhubarb, sliced
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 pears and rhubarb. 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’m just in a crisp-y kind of mood

Hey look, made another crisp!

Slight nod to the weekend’s Hallmark holiday down there in the lower right… couldn’t help it, but also had no inclination to make something overly themed. I had apples, wanted crisp. Easy!

Ever since I made that last one two weeks ago, all I can think about is the way coconut oil is SO GOOD in the crisp topping. I love how solid it gets when refrigerated… but maybe I’m just weird that way; it would seem that like love cold things (bay water, anyone?)

Regardless, this is another variation on a pretty stellar crisp. Excellent for using up a glut of tiny, rather blemished apples – they don’t have to be pretty to be tasty! This version has a bit of dark chocolate – the Manperson requested that I do something with chocolate this weekend, so here it is! Chocolate and ginger are a fave, and pecans just make things that much better.

It’s excellent for breakfast; since there is hardly any added sweetener, it’s basically just fruit / nuts / oats – C and I have compared it to muesli in the past. Not quite, but close! Or granola, either way. Of course it’s also great for dessert with a scoop of ice cream too – no complaints if someone plunks a bowl down in front of me.

Let’s see… in life news, I swam in the bay a bunch more last week because I seemingly can’t get enough, hiked on the beach, saw some pretty blooming trees (the cherry blossoms are out in my neighborhood!) and enjoyed the rain.

It was bath day for the plants today – thinking maybe Kuzco needs a bit of a haircut. It would help him fill out a bit up top so I really should but I love how trailing his vines have gotten and I’m really loath to trim them. Ah well, sometime soon.

I hope your weekend is full of outside time! Happy Saturday :)

Razapple Crisp with Ginger, Dark Chocolate & Pecan

Gluten free, refined sugar free, vegan, dairy free & whole grain. Yay! Fruity, nutty & not too sweet – perfect for breakfast. A Wait are those Cookies original. Yield: 1 9″ crisp, serves several.

4-5 small granny smith apples, chopped into cubes
1 c fresh raspberries (mine were frozen)
1 tbsp tapioca starch
1 tbsp maple
1/4 c water
juice of 1 lemon

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
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!)
1/4 c dark chocolate, roughly chopped

Preheat the oven to 350.
Toss apples 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 tapioca starch, maple, water and lemon juice 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 pecans, shredded coconut, and salt. Mix in the maple, vanilla, and coconut oil, followed by the chopped ginger. 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..)

More citrus! Shocked? I thought not.

Wow jeez apparently all I make anymore are citrus galettes! We both love them, they’re fast and easy, and citrus is perfect right now.

This week was a little better on the autoimmune front. Not perfect by any stretch of the imagination, but at least better for the moment. I took a sanity break/mental health day on Thursday and C and I went up for a skiing day trip! Super fun, it felt so good to be back on skis. Haven’t done that much driving in a looooong time, but the Prius handled itself admirably in the snow AND a long fun day was followed by a faceplant into a carnitas burrito and a giant plate of nachos. Win win win all around.

I’ve also been swimming in the Bay lately! I LOVE IT. It’s very cold obviously – wet suit necessary – but omg. It feels so good. Maybe I’m just a freak of nature but I really like cold water. I’m not far from Aquatic Park either so it makes for a great lunchtime break.

very red little ice blocks pretending to be feet

I love living in the Bay for that reason: skiing one day, swimming in the bay the next. It is so worth the ridiculous rents… mental health > high rent, always!

hull breach!

But anyway. Back to the topic at hand: galette! Hopefully you’re not sick of seeing yet another iteration of citrus galette…. I swear they’re delicious. This one had a hull breach, as you can see… but I like when they’re less than perfect. I use a jam that is only fruit-sweetened, so this little guy is technically free of added sugars, wooo! It’s also full of whole grains. I posted the link to a gluten/grain free crust too, if needed – I love that one too, it comes together really easily in the food processor.

Happy weekend! I hope yours is full of outside time and sunshine.

Grapefruit, Blueberry & Hazelnut Galette

Refined sugar free and whole grain! If you need a grain and gluten free crust, I like this one. I used two small grapefruit for this – you might be able to get away with one large one and more blueberries. Lightly sweet and perfectly citrusy! Yield: 1 galette, serves several. A Wait are Those Cookies original.

for the crust:

1 c whole wheat flour
1/2 c cornmeal
1/4 c hazelnut flour
1/2 tsp sea salt
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, hazelnut flour, and sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add vanilla & almond extract, and then the 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 grapefruits, peeled & sliced crossways
1/2 c wild blueberries (mine were frozen; no need to thaw)
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
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 grapefruit and blueberries. Fold up the sides of the dough over the fruit. 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 :)

Weekend galette-ing

Hi friends!

Another beautiful Saturday out here in the city – sunny but cold. Karl is nowhere to be seen today – I wanted to go out to the beach again, but had to be home midafternoon for a computer dropoff so I settled for a long walk along the Marina and through the Presidio, along Lover’s Lane (mostly because I love the name).

I did get out to Ocean Beach a few times last week though, once to catch the sunset – I really couldn’t live anywhere else. The pull of the ocean is too strong – I get twitchy if I’m too far inland.

fave manperson came with to watch the sun set

In other news, made yet another galette this weekend – I know, I know, try to contain your astonishment. This is a bit new though, as I layered lemon curd in the bottom of it – I’ve never tried that before but it’s definitely a winning proposition. Blood oranges are in season now out here too, so I’m trying to take full advantage. I love the ombre effect you get when you cut into them – so pretty! Like nature’s stained glass.

This galette is refined sugar free and whole grain – the crust could easily be swapped out for a grain/gluten/dairy free/vegan version if needed. The whole thing is very minimally sweetened – I like citrus things to actually be tart, you know? Usually lemon curd has a whole boatload of sugar in it but we know that’s not how I roll. This version uses only a couple tablespoons of maple; if you’re skeptical about maple + lemon, don’t worry! The lemon is really the only thing you taste.

Happy weekend, internet friends! I hope you spent some time in nature this weekend, no matter where in the world you are :)

Blood Orange & Meyer Lemon Curd Galette

Refined sugar free & whole grain – this galette is minimally sweetened with maple, and for those who like their citrus as nature intended: tart! The lemon curd can be made up to a week in advance if you want to cut down on prep time – it keeps really well in the fridge and can even be frozen (use a snapware or something that seals really well). A Wait are those Cookies original. 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 extract
1/2 tsp almond extract
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 vanilla & almond extract, and then the 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.

Maple Lemon Curd:

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

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

For the fruit:

4 blood oranges, peeled & sliced
a few dabs of butter & splash of milk or half and half

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the lemon curd over the middle of the dough, leaving a 1″ border, then pile on the sliced oranges. Fold up the sides of the dough over the fruit. Brush the dough with an milk or half and half. 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 :)

On a roll

Hi friends!

It’s beautiful in the City today – I took a hike out to the bluffs overlooking the golden gate above Marshall beach and played hide and seek with Goldie and Karl. It was a supremely lovely way to spend a few solo hours.

Karl seems to have followed me home too, he’s lurking just over the Lone Mountain ridge where it drops down into the inner Richmond. I LOVE fog. Just in case there was the slightest bit of doubt that I don’t love the crap out of this city… fear not.

my rooftop view is somethin else.

Also today I made these apple, date & walnut cinnarolls! Highly recommend if you’re like me and love a good cinnamon roll but not the usual gut bomb nature of them. Not to say that these are health food pe se, but they have a much lighter profile than standard cinnamon rolls – without sacrificing any of the things we love about them.

These are whole grain & refined sugar free (could easily be vegan/dairy free; see recipe notes) – they’re cute and fluffy and “frosted” (let’s use that term loosely) with straight coconut butter.

I love them for breakfast or dessert and all the snacks in between – arguably they make a great snack since they’ve got all the things: protein, whole grain carbs, healthy fats etc etc…. but I leave that up to you.

the plants wanted in…

Happy weekend, friends! I hope it’s treating you well.

Apple, Walnut & Date Cinnarolls

Whole grain & refined sugar free; easily dairy/vegan – see notes below. Yield: ~10 rolls. Adapted from this recipe.

For the dough:
1.5 c + 1.5-2.5c whole wheat pastry flour, divided
1/2 c + 1/4c almond flour, divided
2 1/4 teaspoon (.25oz packet) rapid rise or instant yeast
1 teaspoon sea salt
3/4 cup warm oat/almond/milk of choice (approximately 110º F – I used whole milk)
1/2 cup warm water (approximately 110º F)
1/3 cup olive oil
2 tsp vanilla extract
1/2 tsp almond extract

For the filling:
3 small apples, peeled & diced
6-7 medjool dates, diced
1/4 c chopped walnuts
1 tsp cinnamon, divided
1 tsp vanilla
1/4 c butter (use coconut oil or plant-based butter for vegan/dairy free), melted
3 tbsp coconut sugar

For the frosting:
1/4 c coconut butter, melted

In a small saucepan over medium heat, saute apples and dates in butter or coconut oil for 1-2 minutes. Add a splash of water and cover, simmering until the apples are just soft. Stir in 1/2 tsp cinnamon, walnuts, and vanilla, and remove from heat. Set aside.

In a large bowl, stir together 1.5 c whole wheat flour and 1/2 c almond flour, plus yeast and salt. Add in warm milk, water, olive oil, and extracts, and stir until smooth. Knead in the remaining whole wheat & almond flours a little at a time (you may not use all the whole wheat listed; I usually don’t) – I add it about 1/2 c at a time; you want to be careful not to add too much, or the dough will be tough. It will gradually get less sticky and form a soft dough; a photo of mine is below. You’ll be able to pick it up without much stickiness but it should still feel soft. You might use more or less of the additional flour – go with your gut! Cover and set aside for 5 minutes.

Once the dough has rested, grease a dish of choice – I use a 9″ pie dish but I’ve also done this in a 9×9 square pan – basically, you just want these guys to sit snuggly up against one another. Roll out the dough into a rectangle and brush with melted butter. Sprinkle evenly with the coconut sugar, followed by the remaining cinnamon. Spread the sauteed apples/dates/walnuts evenly over the dough, right up to the edges. Starting at the long edge, roll the dough up tightly into a log. I like to cut it with dental floss – it cuts SUPER cleanly and doesn’t squash the rolls, but you can use a knife or a bench scraper if you like those instead. If you’re using floss, scootch the floss underneath the roll, cross the ends and pull tight to cut through the roll. Set the cut rolls into the prepared pan, cover and let rise somewhere warm for 30 min.

lil proofing rolls

Once they’ve sat for 30 min, preheat the oven to 350, and bake for 25-30 minutes until lightly browned. Remove and let cool a bit before frosting – which is literally as easy as drizzling melted coconut butter on them. Slice and serve!

Leftovers keep well covered on the counter or in the fridge overnight; reheat before serving.

unbaked…
baked & frosted!

First galette of 2021

Hi internet friends!

Wow what a week. I don’t have much I think I can even say, other than I think most of us took a big psychic hit this week. Over here in my corner of the internet, we’ll keep it to in-season produce and pretty things. By no means am I ignoring what is going on – merely attempting to provide a momentary brain break before diving back into the mental fray.

I’ll leave you with this recipe for a simple, seasonal galette that is as pretty as it is delicious. Blood oranges and grapefruits are totally in season right now – at least in California, yay west coast citrus season! The crust is a whole wheat and cornmeal, which is completely adaptable if you need one that is gluten and/or grain free. I laid a layer of almond butter and apricot jam between crust and fruit for bubbly, jammy goodness. It reminds me almost of a grown up pb&j.

Galettes are inherently adaptable and forgiving, which I think is very necessary and important right now. Let’s not complicate things where we don’t have to, hmm?

In other news, I’ve been trying to get back into the drawing groove by drawing daily. Here’s a favorite from this week:

you can also see the back of the previous day’s bialetti hiding on the opposite page…
a pretty flower. we need more pretty things.

Give yourself a brain break and make some dessert – that happens to be free of all sweeteners. That being said, eat it with ice cream if that makes you happy – I am certainly not going to stop you.

Happy Saturday!

Citrus and Almond Galette with a Cornmeal Crust

A Wait are those Cookies original. Yield: 1 galette, serves several. The crust is whole grain; if you need one that is gluten & grain free, I like this one. Completely free of any added sweeteners – I use St. Dalfour’s apricot jam that is made of fruit only (not sponsored of course, I just love it!)

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

In a food processor, pulse together whole wheat flour, cornmeal, and sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add 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.

For the fruit:

3 small blood oranges, peeled & sliced
2 grapefruit, peeled & sliced
2 tbsp almond butter
2 tbsp apricot jam (I use St. Dalfour’s, which is just fruit – no sweetener)
a few dabs of butter & splash of milk or half and half

Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the almond butter and jam in a thin layer over the middle of the dough. Pile the sliced citrus in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an milk or half and half. 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 :)

Pie Therapy

I’m all for transparency in this blogspace…. so to be completely honest, this last week was ROUGH. Autoimmune flareup (for lack of a better way to put that… we still don’t know exactly what is wrong) caused massive amounts of emotional and physical distress. Fun! No. Actually not fun.

Thankfully, I have an amazing support system… both from phone calls with family and close friends checking on me, and actual surprise deliveries of flowers and ice cream from the favorite human. What a guy. He’s really the best (and I’m 100% sure he’s not reading this so I can be mushy and not get him all embarrassed, ha)

The flare is still going but I’m doing my best to just be zen. Or try to, anyway. Pie helps. Pie is kind of a meditation in itself, plus the ultimate end product is delicious, so that helps too. C and I also did a massive workout today which doesn’t help me ignore the symptoms, but does help me feel better in my body so that’s a start. We finished it and then had trouble with our forks and fine motor control, so you KNOW it was good. I had to just point the fork at my face and hope the food didn’t fall off… much laughter ensued.

brunch with dolly

In other news, it’s December – wowow weird, how did that happen. I am trying to stay in the mood with appropriately seasonal stuff, even if this year is totally festivity mood-killing. I did put up lights though (period detailing of picture rails for the win, makes an excellent spot for lights and ornaments, since I didn’t want to deal with the hoohaw of getting a tree) and I’m making all the cranberry things, like this pie.

one of the most soothing things I do on a regular basis

I love apple pie but I don’t really make it much, oddly enough. I’m trying to rectify that – here’s a start! Whole wheat crust, apples + cranberry filling, super simple, super good. This was dessert and also post-workout “breakfast” at 130p (ha. to be fair, we got up late too) – in my opinion, it was even better the second day. It’s also refined sugar free and only has about 2 tbsp of maple in the entire thing – a win for those who love apple pie but don’t love how gloppy and sweet it can sometimes be. I went light on the cinnamon to really focus on the fruit, and am very happy with the result.

oops. janky crust.

Unrelatedly, we’ve had some beautiful sunsets lately, like this:

Here’s hoping the rest of this month is better than the beginning, at minimum on the autoimmune front. Sheesh. In the meantime, you can find me in front of my humidifier. Send thoughts of fog and rain my way, please.

Apple & Cranberry Pie

Refined sugar free & whole grain. The filling is paleo & gluten free, so if you need or want a grain free/gluten free crust, feel free to swap in your fave! A Wait are those Cookies original. Yield: 1 pie, serves two hungry people for dessert & breakfast, with a slice leftover (we did not eat nearly half a pie in one sitting. nope. I don’t know what you’re talking about)

shut your pie hole dish courtesy of bestie heather who GETS ME

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

6-7 apples, peeled & thinly sliced (mine were on the small side; adjust accordingly if yours are large. I used half granny smith & half gala)
1/2 c cranberries, fresh or frozen
2 tbsp maple
2 tbsp tapioca starch
zest & juice of 1 lemon
2 tsp vanilla extract
1 tsp cinnamon

to beautify the crust

milk of some sort (I used half and half; non dairy is totally fine also – whatever you have)
sprinkle of coconut sugar

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 – you should aim to have about a 1″ overhang. 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. I used a small star cookie cutter for this one. 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 but honestly I almost always forget to do this and my crusts are fine… so… shrug. it’s good to do if you remember). 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 – make sure to really pack it down so there is no space between the apple slices. Typically you can fit much more than you think you can – and you’ll want it to be slightly convex on the top, to account for the fruit decreasing in volume as it cooks. Lay on the top crust pieces, and dot the fruit with butter. Brush the top crust with milk of choice 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 65-70 minutes, until the crust is golden brown and the fruit is bubbling like crazy. Remove from the oven and let cool at least an hour, preferably more, before slicing and serving (I made mine in the mid morning and we ate it after dinner; it sliced perfectly). Keep leftovers in the fridge, covered – keeps well overnight.

naked pie.