Category Archives: Fruity

fruit or fruit-like

Everybody has those days – quinoa apple galette

You must have those days.

Where no matter how well you know what you should be doing, you just can’t, for the life of you, listen to your brain.

I’ve been told that I should listen to my brain.

I’ve told myself that I should listen to my brain.

Do I?

on occasion.

But on those other occasions I must just be fed up with all of the things my brain says that I should do, “because of due dates”, or “because the baking sheet is hot”, or because “you’ve already eaten 2nd dessert”,  or “because you already have an injury and running would be stupid”, etc. so then I just.. ignore, ignore, ignore.

It’s like I build a mini berlin wall in my head to separate the thinking… from the doing… and I procrastinate, grab the hot baking sheet, eat a third cookie, and go for a run on a throbbing shin.  Because I’m smart.


Yesterday I made pumpkin cinnamon rolls.

You can only imagine the number of things my brain must have been trying to tell me to do yesterday. Oh yeah, I also tried to move the cinnamon roll pan while it was hot.  And practiced guitar for an unnecessarily extended period of time.  And went to the movies. And to the gelato place that I never leave.  They had spiced pumpkin.  NOT my fault.  Oh and baked cupcakes.

The brain-wall was thick on September 23rd.

Today, I will take a jackhammer to the brain-wall and face the things that terrorize me.

Woah, writing that = spine shivers.

Oh right, I was going to tell you about another time that I didn’t listen to my brain.  For the sake of food aesthetics of all things. FOOD AESTHETICS.  It’s not a thing really.

You see I made this galette.  It’s gluten free.  It’s made with quinoa flour.  That means it tastes like a dessert but really you get pretty much every nutrient from it – incidentally. It was delicious.

The night I made it.

And the parchment paper I cooked it on was all rustic and pretty looking.  And I didn’t want the galette to fall apart and die when I took it off the paper.  And I wanted to photograph it in nice morning-y light. Obviously.  So I stored it in a bag, wrapped in it’s parchment paper.  The parchment paper that smelled like burn. like house fires and burn.

The next day, you can guess how this (once delicious) galette tasted.  Burn.

Use your brain Britt.  Logic over pretty.

This, when not stored in burn smell, is delicious.

Apple Quinoa Galette

For the tart crust:

  • 1 1/4 cup quinoa flour
  • 3 Tbs sugar
  • 1/2 cup butter (softened)

Combine flour and sugar in a large bowl, then cut in butter and mix with hand to form a dough.  Refrigerate cover for at least 1 hr.

Filling, now this one is quite off hand and depends on how many apples you would like:

  • 3-4 very small apples, sliced thinly
  • 1/3 cup brown sugar
  • 1 tsp cinnamon/ as much as desired
  • 2 tbs lemon juice

Preheat oven to 375°F.  Mix all of the filling ingredients in a bowl and let sit. Roll out dough onto parchment paper until roundish and approx 1/4 inch thin or less. Arrange the cinnamon-y apples across the tart, leaving a 1 inch margin to fold over.  Fold the dough over the edge of the apples.  I found it easy to do this by lifting the parchment paper under each margin, and folding up and over. brush the tart edges with egg white and sprinkle with course/ brown sugar. bake for 16-20 minutes, or and long as is needed for crust to brown at the edges.  DO not store in parchment. just eat.



Filed under Dessert, Food, Fruity

Lemony Intermission

For those of you who like food, I recognize that my roadtrip posts won’t cut it.

We ate pitifully.

Really. My diet was 70% apples. 20% hummus.

The other 10% is just a margin for error.

Upon my return to Whitehorse, however, this story changed. It was Easter. You know what that means. First face-stuffing opportunity of the new year.

I was sleep deprived.

I was delirious.

I would not be dissuaded. I would contribute to Easter dinner.

Enter David Lebovitz. My future bff. Yes I have to start by contacting him, I realize that. Don’t rub it in.

He lives in Paris. Guy knows his food. AND I’m certain he knows his citrus. Lemon curd to be specific.

Yes I said curd. Please don’t jump to cheese.  I know you did, you’re probably Canadian, let’s be honest. Lemon curd is not clumpy, it is not rubbery, and I would not suggest melting it over fries. I would, however, suggest slathering it on anything else you can get ahold of. It’s that good.

BUT, I love me some lemons so don’t take my word for it, or David’s word for it.  Make it your dang self. You will love it. Your relatives will love it.

Your mother, at least, will love it.  Even if she doesn’t, she will say she loves it.  My mom said she loved it. Don’t you lie to me mom. The consequences would be dire.

Lemon curd has the consistency of a custard if you’d like it to, but if you so wish, you can cook it until it gets jam-ish. Jam-ish is a thing. Shhh.

I wanted it dippable, so I took it off the burner at a slightly thinner consistency.  It is super duper easy. I’m not going to pretend I took on a back-breaking kitchen masterpiece on 45 minutes of sleep.

As you see, space was toight. Those eggs in the pot, those are mine. Future Lemon wickedness.

Listen to David the following is straight from his blog. (Make note, I skipped step 5, momma didn’t have a strainer, I am just a powerhouse with a whisk, and fridged it straight up)

Lemon Curd

1/2 cup (125 ml) freshly-squeezed lemon juice
1/2 cup sugar
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons (85 g) unsalted butter, cubed

1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.

Now, I had to wait until after dinner to eat this. UGH. Huge burden. Dinner looked terrible.

The rest of dessert looked terrible too.

Be glad you weren’t there.

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Filed under Dessert, Family, Food, Fruity