Late summer galettes and camp shenanigans

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Hello! Long time no see.

Mostly because it’s summer so I had to do this:

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Step off the grid for 10 days to reconnect, laugh, love and play in the dirt at my favorite place on earth. Two Sentinels will always be my mountain home, and there is nothing like my camp family!

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But now I’m back! And because it’s late summer, all the fruit desserts are called for. Especially galettes, because there is something about the rustic pie dough thing that is so forgiving and accepting of whatever fruit you have on hand that reminds me of late summer. Besides that, galettes play much nicer than pie in the sandbox: less time in the oven, less fussy dough (usually) and less crimping, fussing, and general worries about ice cold this and that and the other thing. Which is mostly why I love them, but also because they’re delicious (and I am totally not hating on pie; I love it equally!! But I also love not dying in a hot kitchen, so there’s that).

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This galette made the perfect dessert with a spot of ice cream, and then a rad breakfast accompanied by eggs and kale… you really can’t go wrong here.

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Grain free, lightly sweetened, almondy crust surrounds almondy peaches and a homemade almond paste. Very little sweetner actually goes into this, since the peaches are so sweet on their own. Pretty much any summer fruit can go into this, but I love the combination of peach and almond!

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Hopefully you have some late summer produce hanging around, begging to be made into a galette. Trust me, it’s a good plan. Definitely recommended to eat this for breakfast… Happy baking!

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Grain Free Almond Peach Galette

Grain free, refined sugar free, and paleo! Yay! Minus chilling time, the actual galette making comes together in a snap. Lightly sweet: the perfect vehicle to highlight late summer produce that is so sweet on its own. Yield: 1 galette; serves two for dessert and breakfast with leftovers, or somewhere between 6-8 peeps. Your call on how much you feel like sharing… Crust recipe lightly adapted from Running to the Kitchen, here! The almond paste and filling are Wait are those Cookies brainchild. Happy eating!

For the crust:

  • 1.5 c almond flour (not meal; you want the finer flour variety)
  • 1/2 c tapioca flour
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter, chopped
  • 1 egg
  • 1/2 tbsp coconut sugar
  • scant 1/2 tsp almond extract

For the almond paste*:

  • 1/3 c almond flour
  • 1/4 c almond butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • scant 1/2 tsp almond extract

*disclaimer: didn’t measure when I made this… so these are best guess estimates! Taste as you blend, and adjust the flavor as you like!

For the filling:

  • 3 peaches, thinly sliced
  • 1 tbsp tapioca flour
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/2 tbsp coconut sugar

Last little beautification elements:

  • 1 egg, beaten
  • 1-2 tsp coconut sugar
  • 1 tbsp butter, chopped

Let’s make galette!

In a food processor or high-power blender (I used a Vitamix), pulse almond flour, tapioca starch, salt, and butter, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, and almond extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

In the (cleaned) blender or food processor, combine the ingredients for almond paste: almond meal, almond butter, maple syrup, vanilla, and almond extract. The texture should be pretty thick, and should stick to itself when you press it between your fingers. Add more almond butter or flour, and adjust sweetness accordingly. Set aside once made.

Once the dough has chilled, preheat the oven to 375. Slice the peaches, and toss in a largish bowl with tapioca, extracts, and coconut sugar. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top the dough circle with the the almond paste, spreading it to about 2″ from the edge. Pile on the peaches, keeping them towards the center if possible. Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Top the exposed peach filling with dots of butter, and brush the edges of the dough with the beaten egg. Sprinkle a little coconut sugar around the sides.

Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly. Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter; mine didn’t last longer than about 2 days so I can vouch for it at least that long!

Galette in situ:

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Summer = Shortcakes. Forever and always!

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I’ve decided that every summer needs to have at least one shortcake, because summer and shortcake are just made for each other. Gloriously excessive gluts of fresh berries, stone fruit, or both… shortcake is best friends with all of them.

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Shortcake is also fast, simple, and doesn’t heat up the kitchen (too) much; besides, even if it does, it’s worth it.

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These were definitely worth it! Not only were they a delicious very late night snack to accompany a prerecorded watching of the GC time trials from the TDF16 (nerd alert, sorry not sorry), they also made an awesome side to eggs and greens the next morning for breakfast. Nothing better than a versatile shortcake…

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In other news, the world’s most giant zucchini decided to make an appearance in the yard (it was subsequently turned into vegan, gf brownie bars as well as sautéed with kale for the obligatory savory part of dinner).

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I also brought back the dashboard cookie the other day since I really wanted cookies and it was way too hot to even consider turning on the oven. They turned out great as usual, and my car smelled amazing for about five seconds.

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But anyway. Back to shortcakes. The other funny thing is that I seem to always make them right before I leave for camp, which I do on Monday. Maybe summer = camp = shortcakes? Who knows. Whatever though, I’m just happy I made and ate them and sad that they’re gone. These were delicious with only strawberries, and with strawberries+raspberries… despite not really eating dairy these days, these were eaten with ice cream and it was SO worth it. Because sometimes you are reminded that life is short, and should be enjoyed to the fullest.

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That being said, it’s summer! Make shortcakes! These are grain free and paleo, so have at it. Give your summer berries a playdate with their best friends shortcake and ice cream. Your return on investment will be delicious!

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Grain Free Shortcakes with Summer Berries

Gluten free, grain free, refined sugar free, paleo (for those who eat butter). Lightly sweet, slightly vanilla-y. Excellent with any kind of berry (or stone fruit) that you happen to have on hand. I didn’t do anything to the fruit since it was so perfect; just slice and eat. Serve with ice cream, non-dairy, whipped cream, coconut whipped cream… the options are endless. Recipe lightly adapted from The Roasted Root, here! Yield: 7 medium sized shortcakes (go either bigger or smaller for 6 or 8 cakes, up to you!)

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  • 2.5 c almond flour (not almond meal, the consistency is different)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 tbsp salted butter, melted*
  • 2 tbsp unsweetened almond milk
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 tsp apple cider vinegar
  • Ice cream or whipped topping of choice for serving
  • Summer berries or stone fruit for serving!

*coconut oil also fine, though I used butter and they were awesome because…. BUTTER.

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, baking soda, and sea salt. In a smaller bowl, whisk together melted butter, almond milk, maple syrup, vanilla, eggs and vinegar until combined. Using a spoon, stir the wet into the dry until incorporated. The dough is moist but should be workable (you can chill it for a few minutes if it’s not). Scoop dough balls in the size of choice and roll them gently in your palms before putting them onto the baking sheet a few inches apart. Flatten them slightly with your fingers or palm.

Bake for about 15 minutes (mine were perfect at 15) until the top is golden and cracked. A tester should come out clean. Eat immediately, or let cool on a rack (I like them room temperature).

Serve with ice cream or whipped topping of choice (mine was vanilla caramel gelato) and fresh strawberries — I love my fruit so much, I didn’t do anything to it, but feel free to doctor your fruit as you see fit.

Store these overnight in the fridge — they’re also great cold for breakfast the next day!

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Death by chocolate via skillet

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Hello!

This is a rather belated post / a compilation of a lot of things that have transpired out of my oven of late… I have no other excuse other than that I’ve just been lazy on the blogging front. And also it’s been HOT. So running the oven is the last thing I ever want to do when it’s a thousand degrees in the shade. Despite that, I’m sharing these brownies that require an oven because a) they’re amazing and you need them and b) I made lemon bars that got eaten so fast there was no picture to be had but they were AMAZING and if it cools down several degrees I’ll no doubt make them again soon and hopefully get in some pictures so you can see the deliciousness, in case you don’t believe the words (though you should).

Let’s see, what else has been shakin…

Occasionally I have fun with fans.

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I’ve been doing a lot of this, and it’s been glorious (btw; highly recommend this book; I couldn’t put it down).

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I got to see my favorite band ever ever ever in the beginning of June!! Caravan Palace is AMAZING.

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Summer means a glut of zucchini (at least in theory; I am [im]patiently waiting for the zucchini plant to really get going; at the moment am having to restrain myself from ripping the somewhat tiny zucchinis off the plant and eating them immediately. That being said, I did get to get out my spiralizer again after a long hiatus, and that was fun.

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But.

These brownies. Do you see that caramel sauce swirl going on down there?!

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Are pretty much death by chocolate in a skillet. In the best way. I took these brownies that are super dark, fudgy and dense and refined sugar free and dairy free and gluten free and DELICIOUS….

… and then I trashed them up with paleo caramel and coconut and more chocolate and they became a fairly evil dessert. I use evil in a complimentary way, of course.

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Topped with paleo gelato, they just about sent me over the edge (I was not eating these alone either, and I was not the only one accusing them of delicious death by chocolate). Good thing I was watching a movie on the floor so I didn’t really have to move very much after I finished them.

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But really. They’re amazing. Just pace yourself when eating, ha.

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Coconut Caramel Brownies

Gluten free, refined sugar free, dairy free. Fudgy, dark brownies with a deep dark chocolate taste — these are not for the faint of heart or for those who prefer a cakier brownie. No way man; eat these if you love dark chocolate in all its forms. The coconut caramel and coconut flakes take them over the top. Serves: a lot. Yield: 1 8″ cast iron skillet or an 8″ square baking pan.

Use the recipe below for the brownies: Deep Dark Flourless Brownies 

  • 6 tbsp coconut oil
  • 4 oz extra dark chocolate [mine was 77%]
  • 2 oz dark chocolate [mine was 63%]
  • 2 eggs
  • scant 1/4 c coconut sugar
  • 2 tsp vanilla extract
  • 1/4 c unsweetened cacao powder
  • 3 tbsp arrowroot starch
  • 1/4 tsp fine sea salt
  • a handful of extra dark chocolate chips

1 batch of paleo caramel (I used this one from Bakerita, here — it is DELICIOUS)

  • much easier to make this ahead of time and refrigerate until needed — I made it the day before. It will also thicken up in the fridge the longer it sits.

For toppings: flaked coconut, shredded coconut, melted chocolate if desired

Preheat the oven to 350, and grease an 8″ cast iron with coconut oil or line an 8 by 8 pan with foil.

In a saucepan over med-low, melt coconut oil+extra dark chocolate+dark chocolate until smooth, stirring occasionally (you can also do this in the microwave, stirring at 30 sec intervals if you are feeling supremely lazy). In a biggish bowl, use an electric mixer to beat the eggs, coconut sugar, and vanilla until pale and smooth, about 2 minutes. After that’s all good, beat in the coconut oil-chocolate goodness until incorporated. In a small bowl, combine cocoa powder, arrowroot powder, and sea salt; then slowly use the mixer to beat that into the rest of the mix. Don’t overmix, just make sure there aren’t any pockets of cocoa powder. The batter should be thick and smooth. Stir in the extra chocolate chips. Spread the batter into the prepared pan.

Drizzle about 1/3 to 1/2 of the cooled caramel onto the brownie batter, and use a knife to swirl it together. You’ll end up with streaks and pockets of caramel, which are delicious– don’t feel like you need to completely stir it into the batter.

Bake for 30 minutes in an 8″ skillet (it’s thicker, so test accordingly) or for just about 25 minutes in an 8 by 8 pan, until a tester comes out clean. Let cool completely before topping.

Once cool, drizzle remaining caramel sauce over the top and excessively top with all the coconut. Toast the flakes if you like, or toss them on un-toasted – I did half and half and both were delicious. Melted chocolate drizzle is also a nice touch!

Slice. Eat. Devour. Might I suggest eating them in delightful company, since good food is so much better that way?! Also because a chocolate coma is more fun when you’re in good company.

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Even fruit likes to get dressed up sometimes

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I’m on sort of a roll here to see how many desserts I can make in my fave 8″ cast iron skillet… I’ve recently re-embarked on a cast iron love affair, and it is PERFECT for dessert. Points for charm, too, of course. So! This week’s incarnation is cobbler. Or some type of fruit dessert with topping. There are so many different ones: crisp, crumble, cobbler, grunt, slump, pandowdy, buckle.. now that I’ve listed them all, I feel compelled to go look up the differences. Hold that thought…

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Holding?

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Okay. I’m back.

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Woah. Information overload. Apparently grunts, pandowdies and slumps are the New England version of cobbler, whereas cobbler is more traditionally from the Deep South. Huh. Who knew. Anyway, they’re basically the same thing anyway: take some delicious fruit and smother it in a biscuit dough / pie dough incarnation / crispy crumble thing and bake that thang in a skillet. Any way you slice it, they’re obviously delicious, so let’s just leave it at that. Despite the research I’m still not sure if this is *technically* a cobbler, but who cares. Let’s not get technical, it’s the weekend!

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Look at me doing research for fun not even a week out of graduate school! What. Weird. I’m going to stop now, that was quite enough, thank you.

Cobbler! Ahhhh. Summer fruit. Probably one of my favorite eating seasons. For when you have all the fruit and can’t possibly sit and eat it all. And for when you want your fruit to have a crunchy, crumbly delicious topping. Because even fruit likes to get dressed up sometimes.

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Peach, Blackberry and Blueberry Almond Quinoa Cobbler

This could easily be gluten free — just sub the spelt flour for more quinoa flour or any other gluten free flour of choice. Could also be dairy free: sub in melted coconut oil for the butter. Refined sugar free, healthy fats, and full of antioxidants. Perfect summer dessert, and a perfect reason to bust out that smallish skillet of yours. Yield: 1 8″ skillet, serves 2-4 depending on how hungry you are and whether this gets eaten for dessert and then for breakfast…  A Wait are those Cookies original!

For the fruity goodness:

  • 2 c peaches, chopped into 1/2″ chunks
  •  1 c blackberries*
  • 1 c blueberries*
  • 1 tbsp fresh lemon juice
  • 1 tbsp organic cornstarch
  • 2 tbsp date sugar

*mine were previously frozen; if yours are too, just thaw them first

For the cobbler topping:

  • 1/2 c almond meal
  • 1/2 c quinoa flour, toasted**
  • 1/4 c spelt flour
  • 1/4 c date sugar
  • 1 tsp baking powder
  • 1/8 tsp fine sea salt
  • 1/4 tsp cinnamon
  • 1 egg, lightly whisked
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp salted butter, melted and cooled

**toast the flour over medium heat in a smallish skillet, stirring occasionally until fragrant (less than 5 minutes usually; take it off just before it starts to brown)

Grease an 8″ cast iron skillet, or another 8″ pan of choice with coconut oil. Preheat the oven to 375.

In a large bowl, toss fruit with cornstarch, lemon juice, and date sugar. Set aside. In a smaller bowl, whisk together almond meal, toasted quinoa flour, spelt flour, date sugar, baking powder, sea salt, and cinnamon until combined. Stir in whisked egg, maple, and vanilla, followed by the melted butter. Stir until just incorporated.

Pour the fruit into the prepared skillet, and top with spoonfuls of batter. Bake for 30 minutes, until the topping is lightly browned. Cool for at least 10 minutes before eating.

Highly recommended with your ice cream of choice (in this case it was paleo gelato made from cashews and maple syrup, I’m obsessed). Store any leftovers in the fridge!

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Master Status.

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oh hey! I DID IT! I’m actually DONE!

A masters degree in 10 months? Not too shabby.

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Somehow, that isn’t computing in my brain… I still feel like I need to be doing something. I’m sure you know the feeling? But… I don’t! I’m taking a mini break from adulting, so the biggest decisions I have to currently make are a) am I going to go work out (answer: pretty much always yes) and b) what will I eat afterward?

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My presentation went well, and it felt really good to end on a high note! I’m officially a master? Or something. Ha.

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But! I now have more time and mental energy to blog and make interesting things, which is just lovely. I got a notification today that my bloglet is 5 years old today! I can’t believe it. It’s growing up so fast!! *sniff* … or maybe that means I’m just getting old; that’s probably more likely.

SO! For mutti’s (rather belated) birthday dessert, I got fancy. Coconut milk panna cotta (dairy free, paleo, vegan, refined sugar free) with date caramel and walnut cookie crumble. So good! And actually fairly simple, when it comes down to it — there are just a lot of parts, but they come together with a minimum of fuss.

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Coconut Panna Cotta with Date Caramel and Walnut Cookie Crumble

Dairy free, paleo, vegan, refined sugar free, gluten free — everything EXCEPT taste free. Because these are delicious! And they really don’t heat up the house much if you’re making them on a day that it’s stupid hot outside (not like I did that or anything). Yield: 3 panna cotta servings (I chilled mine in small coffee cups; about the size of normal ramekins only deeper) + extra caramel and crumble left over after serving. Recipe lightly adapted from Kiss my Bowl, here!

For the panna cotta:

  • 1 can full fat coconut milk, well shaken
  • 1/3 c pure maple syrup
  • 2 tsp agar flakes*

*agar powder is no doubt better, but all my Whole Foods carried was the flakes, and they worked fine

For the date caramel:

  • 1 c pitted medjool dates, soaked
  • 1 tsp vanilla
  • 1 heaping spoonful of almond butter**

**mine is salted; I like the salty-sweet combo so you may want to add a pinch of salt if yours isn’t

For the walnut cookie crumble:

  • 1/2 c raw walnuts
  • 4 tbsp cocoa powder / cacao powder
  • 1/2 tsp vanilla
  • splash of maple syrup
  • pinch of salt

In a saucepan over medium heat, warm the coconut milk until it steams. Whisk in the maple syrup and bring just barely to a boil. Whisk in the agar flakes and let cook for just about 5 minutes, still barely boiling/high simmering. Remove from heat and let stand in the pan, whisking occasionally, for another 5 minutes. Once cooled slightly, pour into molds of choice (I used small coffee mugs that are deeper and slightly less wide than a standard ramekin; ramekins are just fine if you have them!). Let cool on the counter until your fridge can handle it, then let them set up in the fridge for at least an hour.

While the panna cottas are chilling, use a food processor or a vitamix to make the date caramel. Pour the dates and a few tablespoons of their soaking water into the implement of choice, add vanilla and almond butter, and blend till smooth (or chunky. you do you!). Store in a jar in the fridge until needed.

I made the cookie crumble in the same vitamix as the date caramel without cleaning it overmuch, which worked totally fine. Add walnuts, cocoa powder, vanilla, maple, and salt and whiz away until it’s crumbly. Store in a jar in the fridge until needed!

The panna cottas should be firm to the touch on top and have lost most of their jiggle by the time they’re ready. Run a knife around the edge of the ramekin or coffee cup, and they should flip right out onto a plate. Top with excessive amounts of date caramel and cookie crumble for maximum effect, and indulge accordingly!

Any leftover date caramel (who are you?!) and cookie crumble keeps well in the fridge for at least a week (but I dare you to make it last that long).

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One week…

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I did it!!!

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Well, almost. I walked this weekend, which means there is only one more advent calendar baked good between me and me officially having my masters. That and one presentation… as one of my cohort peeps so accurately said “It’s like going back to the Dursleys after spending a year at Hogwarts”. TRUER WORDS NEVER SPOKEN. Sheesh. Nothing like getting hooded and walking in your graduation to go right back to editing your slides for the looming presentation… but whatever. Almost there!

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One more week.

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And in the meantime, I have baked goods. Or rather, a no-bake treat since it’s bloody hot out and I’m not about to turn on the oven. But if I have to work on practicum stuff, you better believe I’m going to have something interesting to eat.

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Fast, easy, and delicious. These kind of remind me of a gourmet PB&J…. except better! And they’re cold. Which is bueno when it’s so hot outside, and you want a treat that feels more like real food (ie. me every day).

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So! Next time I blog I will be DONE DONE DONE DONE.

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Hayley Scott, Master of Public Health. Hmm… that has a nice ring to it :)

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Almond Butter Raspberry Chia Bars

Gluten free, vegan, refined sugar free. Healthy fats, antioxidants, and chocolate. YAY! All the good things. Yield: 1 loaf pan. Recipe lightly adapted from This Rawsome Vegan Life, here!

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  • 1 c rolled oats
  • 1/4 c ground flaxseed
  • 1/2 c almond butter (mine was salted)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 c frozen raspberries, thawed
  • 4 tbsp chia seeds
  • 1/3 c extra dark chocolate chips
  • 1 tbsp unrefined coconut oil
  • unsweetened shredded coconut, for garnish

In a smallish bowl, mash together thawed raspberries and chia seeds. Let sit while you make the rest of the bar crust.

Line a bread pan with parchment paper. In a vitamix or food processor, process the oats until they become flour. Toss into a bowl with the flaxseed, almond butter, maple, vanilla, and cinnamon. Stir (or use your hands, it’s more fun) everything together until it all comes together. Press all this goodness into the prepared pan. Set aside for a hot minute.

The raspberry-chia jam should have thickened by this point. Spread it on top of the almond butter-oat mixture in the prepared pan.

In another smallish bowl, melt chocolate chips and coconut oil until melty enough that you can stir it all together sans lumps. Spread this on top of the raspberry layer in the pan, then top with shredded coconut if that’s your thing. Toss it all into the fridge for about an hour before slicing and serving!

Store in the fridge.

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Two Weeks: Brownies are obviously called for.

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The advent calendar of baked goods continues! TWO MORE WEEKS. Actually, less than two weeks. Let’s get to days, shall we? 13. And that includes weekends.

Version 2

Also, the to-do list is finally getting smaller, which might account for the two types of baked things that emerged this weekend.

And eggs! Always eggs. These were especially pretty though, so… here they are.

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I exercised my math skills and made 3/4 of a brownie recipe this weekend, because a) I’m just cool like that and b) I was using my favorite skillet and I decided that a 1/2 batch doesn’t appropriately fill up the skillet and c) more brownies is ALWAYS the answer. This isn’t a new recipe, but these are probably just my favorite brownies, pretty much ever. Big claim, I know… but I think if I had to pick one brownie recipe for the rest of forever, there is a really good chance it would be these.

And they disappeared in short order (though I did have help…)

This is the recipe I love so much — I suggest just making a double batch (I list the 1/2 batch measurements here) because they’re just THAT good. Gluten free, grain free, refined sugar free, full of healthy fats and… nearly three kinds of chocolate. WINNING.

That elusive last piece…

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And then in the midst of presentation preparations (PowerPoint for DAYS), I needed a study break so I made a small batch of chocolate chip cookies… because, cookies. I wasn’t even really craving cookies, but just to stand up and look at something that was NOT a computer or a powerpoint slide…. and then I ended up with cookies. Solid choice.

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The cookie recipe is from Living Healthy With Chocolate, here! I didn’t alter it aside from using 1/4 c date sugar instead of coconut and added ~1 tbsp maple syrup.

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They’re delicious! And they’re vegan which was important because I was feeling the need to eat a few bites of the dough…

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It’s the homestretch! Let’s see if we can’t squeeze in at least one more baked thing between now and June 3. Ready… GO.

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Sometimes caramel is the only thing that will do

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Three weeks. But who’s counting?! Not me, obviously…

Two weeks till I graduate, three weeks from today till I’m done done done! I feel like my posts of late are kind of like some version of a baked goods advent calendar until I’m done with my Master’s degree. Is that a thing?! Well whatever, I just made it a thing.

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I’m taking study breaks with baked goods! This week’s offering could  not be more different than the last post — that one was fruity and light, this one is shut-the-front-door dense, caramel-y, gooey, rich, and decadent (in the best way, of course). All while being paleo (it’s sweetened with maple so not strict paleo), vegan, free of the glutens, and full of healthy fats and real food! Because, well, because. Because real food is good for you! And it tastes better anyway, right? Right.

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Might I point out this also makes a great side dish for breakfast… alongside eggs and salad and leftover caponata. Don’t question. Just do it!

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Highly recommend to consume this in front of Monty Python and the Holy Grail with excellent company for full brain-rejuvenation effect and happy taste buds.

And that is officially all I got on the anecdote front. Brain is in maxed out mode, I think it’s time for bed. Yes, I know it’s 8:45 on a Friday night. Nope, I’m not sorry at all.

Happy Weekend!

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Vegan Salted Caramel Skillet Blondies

Vegan, paleo, gluten free, refined sugar free. Dense, fudgey, gooey, and delicious. Yield: 1 8″ cast iron skillet, which feeds however many you decide (1? 2? a dinner party? you do you). Lightly adapted from With Salt and Wit, here!

For the caramel:

  • 1/3 c almond butter
  • 1/4 c maple syrup
  • 1/4 c coconut oil, melted

For the blondies:

  • 1.5 c almond meal (or flour, also fine)
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • heaping 1/2 tsp cinnamon
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1/8 c coconut oil, melted
  • 1/8 c unsweetened applesauce
  • scant 1/4 c maple syrup
  • 2 tsp vanilla
  • heaping 1/4 c extra dark chocolate chippies

Preheat the oven to 350, and bust out your trusty little 8″ cast iron skillet! No need to grease it, such is the wonder of cast iron and the use of caramel under the blondie batter…

Mix the flax and water in a small bowl and let sit until gelled, about 5 minutes.

In a large liquid measuring cup (one of those pyrex ones works nicely) or other tall thing, vigorously whisk the almond butter, maple and coconut oil for the caramel until combined. You can do this in a blender if your almond butter is particularly thick — mine was runny enough to make a bicep workout feasible (and I decided I was too lazy to wash the blender later). Pour the caramel into the skillet and set aside.

In a larger bowl, combine almond meal, baking soda, sea salt, and cinnamon. Stir to combine. Add in flax egg, melted coconut oil, applesauce, maple, and vanilla. Stir until combined (shouldn’t take too long). Toss in chippies and give it one last good stir. Pour the batter into the caramel — you may have to smooth it out a little, and it will cause the caramel to creep up the sides. All good!! The caramel forms a nice crust for the gooey blondies, which turn out almost like cookie dough. Don’t worry too much about it spreading out perfectly, I promise it will be delicious.

Bake until the top is firm and the caramel is crackly on the edges. I checked mine at 20 minutes, then let it go for another 5 minutes since the blondie wasn’t as firm as I wanted. Final bake time was probably closer to 30 minutes. It helps to bang the skillet on the stove a bit to get the batter and caramel to settle. Once done to your liking, remove from oven and let sit for a few before annihilating.

Absolutely delicious with paleo gelato, or whatever floats your boat! Store any leftovers in the fridge.

Sincere apologies for the strange coloration on the photo below; I have no idea what happened and sadly grad school nonsense takes priority over having a proper photo shoot for the last remaining piece of blondie. Le sigh. Three weeks!

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Crisp = dessert, then breakfast

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Woah woah woah I graduate a month from yesterday! Wheeeeee almost time to decorate my mortar board. Because I care not that I’m getting a masters and that any display of creative originality might be frowned upon for grad ceremonies; any flat, otherwise boring surface is acceptable for yogic doodle decoration and glitter. Also, it’s probably time to make a dent in that giant pile of work I have to do between now and my practicum presentation but…. nah. I made crisp instead.

Because… CRISP!

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Infinitely more fun than papers and literature review and and and.. ew. Someone make all that go away so I can enjoy my crisp in peace, mmk?! Great.

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This one is full of springy, fruity deliciousness. Good for the soul and the bod — brightly colored (food should be fun!) and full of whole-food nutrients. Because all desserts should be able to do double duty as breakfast! Obviously.

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And with that… I’m back to work. Because even that little respite couldn’t last long (waaah).

Let’s get to it. Happy weekend!

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Vegan Raspberry Crisp with Meyer Lemon and Coconut

Fruity, lemony, springy, delicious, and good for your bod! All you could want out of a dessert / breakfast / fruity whole food shenanigan. Full of whole grains (oats), healthy fats (coconut and almonds), antioxidants (raspberries) and all kinds of textural fun. Vegan, gluten free, refined sugar free. Yield: one 8 by 8 pan. A Wait are those Cookies original!

For the fruity goodness:

  • 4 c raspberries (frozen is totes fine; just thaw them first)
  • 2 tbsp tapioca starch
  • 2 tbsp pure maple syrup
  • 1 tbsp meyer lemon juice*
  • 1 tsp vanilla extract

For the crispy fun:

  • 1 c almond meal
  • 1 c rolled oats**
  • 1/4 unsweetened, shredded coconut
  • 1/2 tsp fine sea salt
  • zest of one meyer lemon*
  • 3 tbsp pure maple syrup
  • 1/4 c melted coconut oil

*regular lemon will do but Meyers are SO fabulous; find them if you can!

** gluten free if desired

Preheat the oven to 350 and locate your trusty 8 by 8 pan that you make EVERYTHING in. Or maybe that’s just me…

In a large bowl, toss together raspberries, tapioca, maple, meyer lemon juice, and vanilla extract. Once it’s all combined, spread this evenly into the bottom of the 8 by 8.

In another largish bowl, stir together almond meal, oats, sea salt, and lemon zest. Add in maple syrup and melted coconut oil, and stir until combined, mashing out the largest lumps. Spread this goodness evenly over the raspberries in the prepared pan, and bake for 30-40 minutes, until the crumble topping is golden brown and the filing is bubbly and juicy (omg yum). Let sit for a few before annihilating. Leftovers (ha) store best in the fridge and are excellent for breakfast, just saying.

Top with any kind of iced dessert of choice – i.e.. vegan paleo gelato, dairy deliciousness, whipped coconut cream?! The sky’s the limit. You do you!

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Life Lately

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HELLO!

Guess what. I have five weeks left before I’m donedonedone with grad school and officially a master. Of something. In theory public health but it might actually be a masters in figuring out exactly what I have to do and doing only that…. I kid, I kid.

Only problem is that between now and June 3rd, I have so much crap to do it’s mildly staggering. But! It’s fine, pshhh whatever. I balance my school nonsense with fun life things so it’s all good.

Such as! Semi-annual yoga retreat at Westerbeke was a few weekends ago, which was awesome and restorative and fun as always (though missing two of my besties, waaaah. Good thing we’re going again next May, I can make up the shenanigans in spades).

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unnamed

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Let’s see, what else.

THIS. Always this…

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Flowers!

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Food!

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New swag for my car!!!

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Stuff. Photographic evidence that I still exist despite the massive load of graduate nonsense… Happy Monday!