Everyday Blueberry Crumb Muffins (Gluten-Grain-Dairy-Free) /  by Lindsey | Dolly and Oatmeal

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Hi! It’s been a while ;)

We’ve been putting summer blueberries to use over here! Blueberry galettes, blueberry pancakes, and these delightfully tender blueberry crumb muffins. I wanted an everyday, go-to recipe to have on-hand for summer fruit-filled-muffins. These are classic blueberry muffins, with hints of lemon zest and cinnamon, sweet blueberries in every bite, and a perfect crumb cluster to top them off. I really developed this recipe for my kids - low in sugar and big on muffin-y/baked good vibes. They’re always asking for a “treat’ so I wanted something portable, sturdy, and somewhat wholesome to eat. While they’re great for kids, they’re just as delicious for big people too ; )

These are quite literally an “all the frees” muffin. I tried to make these full of all the good substitutes - almond flour and coconut oil for good fats. Monkfruit sweetener to cut out all of the sugar (I do use a bit of maple syrup in the crumb, so if you’re wanting to avoid sugar don’t use the topping). They’ve got some protein in there too thanks to a few eggs and the almond flour. We use coconut, arrowroot and cassava flour, as well just to give them that tender, yet structured texture. From there, we make a super simple crumb topping, that isn’t totally necessary, but makes the muffins a bit more fun :)

I hope you get a chance to make these! xo!

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Everyday Blueberry Crumb Muffins

| gluten-grain-and-dairy-free |

Print the recipe

Ingredients

  • 1 cup almond flour

  • 1/2 cup cassava flour

  • 1/4 cup arrowroot flour

  • 2 tablespoons coconut flour

  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/3 cup monkfruit sweetener (or coconut sugar, or granulated sugar)

  • zest from 1 lemon

  • 3 tablespoons melted (and cooled) coconut oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 cup unsweetened applesauce

  • 1 cup blueberries

  • Powdered monkfruit sweetener

crumb topping

  • 1 cup almond flour

  • 1/2 cup chopped walnuts

  • 1/4 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 3 tablespoons melted (and cooled) coconut oil

  • 2 1/2 tablespoons maple syrup

method

  1. Preheat oven to 350° and line a 12-cup muffin tin.

  2. In a large bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt.

  3. In another large bowl, rub the monkfruit sweetener and zest between your fingers to release the citrus oil. Whisk in the oil, eggs, vanilla, and applesauce. Mix the dry ingredients into the wet, then fold in the blueberries, reserving about 1/4 cup.

  4. To make the crumb topping, whisk together the almond flour, walnuts, salt and cinnamon. Mix in the coconut oil, and maple syrup until everything looks wet and clumpy.

  5. Divide the batter between the muffin cups. Top with remaining blueberries, and sprinkle evenly with the crumb topping.

  6. Bake for 25 minutes. Turn oven off, and leave muffins in for an additional 5 minutes. Remove and let the muffins cool on a rack completely before serving. Dust with some powdered monkfruit sweetener and enjoy :)

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VEGAN SHAKSHUKA TOASTS /  by Lindsey | Dolly and Oatmeal

We’re still settling in to life in the new house. It’s a larger space than the apartments we’ve always lived in, so it’s a welcome adjustment. We also have a pretty spacious backyard that I’m looking forward to setting up, and hopefully having friends and family over when it’s safe. Warmer weather, more and more vaccinations everyday, it seems like things are finally inching towards a new day. With that in mind, I can’t help but want to make brunch food. A DIY bagel bar, a make-you-own-toast station, all the pancakes and waffles one could imagine, and a big pot of shakshuka. These are things that run through my head regularly.

In that vein, I thought a combination of a few of those ideas sounded super fun. So here we have it, Shakshuka Toast! Shakshuka is a staple in North African and Middle Eastern cuisine, which consists of: onions, pepper, garlic, spices (I like adding harissa paste, but it’s not a deal breaker), canned tomatoes, and in this vegan variation we use butter beans instead of eggs. We pan-fry some toast with olive oil, rub it with some garlic, sprinkle it with some flaky salt, then on goes the shakshuka sauce. We serve it warm with some chopped radishes, maybe some herbs - you could also top it with a dollop of plant-based yogurt as well. This kind of meal is made for a family style meal, and I actually love that with making this version vegan, here isn’t the pressure to poach the eggs perfectly. Super low maintenance, which is something to love.

We’re using Little Northern Bakehouse Sprouted gluten-free bread here. They sent me some try to a few weeks ago, and my kids and I love it. It does double duty as an everyday sandwich bread, while also being great to jazz up for a fancy toast brunch situation. It has an airy quality, but also has great texture and flavor (if you’re gluten-free, then I’m sure you know that’s a hard thing to come by!). I especially love using their sprouted bread for all these reasons, and also because the sprouting process makes nutrients more accessible and more easily digestible. It stands up great to the shakshuka here (but don’t let it sit too long, like with any bread, it will get soggy), adding a wonderful crunchy texture.

*This post was sponsored by Little Northern Bakehouse, as always all the thoughts and opinions are my own.

VEGAN BUTTER BEAN SHAKSHUKA TOASTS | GF

| makes 8 toasts |

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ingredients

  • 2 tablespoons extra virgin olive oil, plus more for frying the bread

  • 1 medium onion, finely chopped

  • 1 red bell pepper, seeded and finely chopped

  • 3 garlic cloves, minced

  •  1-2 tablespoons prepared harissa paste (depending on how spicy you want it)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon coconut sugar

  • 1 (28 ounce) can whole San Marzano tomatoes, crushed with a masher or your hands

  • 1 teaspoon fine salt

  • Fresh ground pepper, to taste

  • 1 15-ounce can butter beans, drained and rinsed

  • Spray oil (preferably high-heat oil like avocado)

  • 8 pieces Little Northern Bakery Sprouted 7 Grain Gluten-Free Bread

  • 1 clove garlic, sliced in half

  • Flaky salt

  • Sliced radishes, for serving

  • Fresh dill, for serving

method

  1. Heat the oil in a large skillet over medium-low. Add onion and pepper, cook, stirring every so often until soft; about 15-20 minutes. Add garlic and cook until tender and fragrant, about 30 seconds. Add in the harissa, cumin, coriander, turmeric, and sugar. Stir, and cook for another minute. Pour in the tomatoes, salt, and pepper. Bring everything to a simmer, cover and cook for about 30 minutes, until the sauce has thickened.

  2. Fold in the beans. Taste and adjust any seasonings, adding more salt or spices if necessary. Remove from heat and cover.

  3. Heat a small skillet over medium heat. Once hot, spray with oil, place bread in the pan, and spray the other side of the bread. Cook for 1-2 minutes per side, until toasted. Remove from the pan and rub one side of the toast with the cut side of the garlic. Top with flaky salt, and repeat with remaining pieces of toast.

  4. Serve toasts with a heaping serving of the shakshuka. Top with sliced radishes, fresh dill, and more flaky salt. Serve immediately.

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OLIVE OIL CHOCOLATE CHIP COOKIES (GLUTEN-AND-DAIRY-FREE) /  by Lindsey | Dolly and Oatmeal

Happy April! I should probably be talking about buds sprouting, and green grass shooting through the earth. Maybe the fragrance of a springtime rain shower? But here we are, talking about cookies :)

These are by far my favorite chocolate chip cookies. Bold statement much? They’re dense and chewy, with crisp exteriors. There are puddles of dark chocolate, buttery pecans, and flecks of salt for that perfect bite time and again. They’re a throwback to a better version of these cookies they used to serve in middle school - slightly underdone, a little gooey, but so very satisfying. I’ve been a fan of olive oil chocolate chip cookies for a while now. I originally developed a recipe in my book years ago, and I’ve always come back to their simple complexity. The olive oil adds a subtle grassy fruitiness, that’s creates a wonderful balance with the sugar-laden chocolate chip cookies. Plus, everything is right in the world when chocolate and olive oil have the opportunity to work together.

We keep these cookies on the smaller side, about a 3-inch diameter, so that you can eat a whole cookie without feeling like it’s too much. No shade to super large cookies, but I personally prefer eating a smaller portion. Here’s a few other notes on these cookies in case you might have any questions:

  • Olive oil. I nudge you to use a good quality extra virgin olive oil here. It’s going to give you those big flavor notes you’re looking for. A few of my favorites: Birghtland (expensive for the 1/2 cup the recipe calls for, but worth it if you can swing it), and my everyday go-to, California Olive Ranch (best budget-friendly EVOO in my opinion).

  • Chocolate. I call for chocolate chunks. I generally buy bars, and chop them coarsely. You can use chocolate chips, but the cookies won’t have those mouthwatering chocolate puddles, and they will also spread more. You can also use chocolate wafers. A couple favorite dairy-free chocolate brands include: Chocolove’s 65% dark chocolate bars, and Guittard dark chocolate wafers.

  • I use a cookie scoop here, which isn’t a deal breaker, but it makes it a lot easier to evenly portion the cookies. If you don’t own one, and make cookies often, I suggest purchasing one. This is the one I have.

  • Superfine brown rice flour. This is a frequent ingredient in many of my recipes. I find that the superfine flour produces baked goods that are less grainy. But if all you have is regular brown rice flour, that will work as well, but it will effect the texture of the cookies.

I hope I’ve sold you on the magic of olive oil in chocolate chip cookies, and that you get the chance to make these!

olive oil chocolate chip cookies

| makes 18 cookies |

print the recipe

ingredients

  • 3/4 cup superfine brown rice flour

  • 1/2 cup sorghum flour

  • 1/4 cup arrowroot powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1/2 cup extra virgin olive oil

  • 3/4 cup coconut sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 6 ounces dark chocolate chunks (preferably 60-70% cacao)

  • 1/2 cup coarsely chopped pecans or walnuts

  • Fleur de sel or Maldon salt, for sprinkling

method

  1. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.

  2. In a large mixing bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. In another large bowl, whisk together the olive oil and sugar. Whisk in the egg, and vanilla. A little at a time, mix the dry ingredients into the wet using a rubber spatula until the flour mixture is completely combined. Fold in the chocolate and nuts. You’re going to use a bit of elbow grease, but just keep going until the chocolate and nuts are evenly distributed.

  3. Using a medium scoop (approximately 1 1/2 tablespoons), portion cookie dough out onto your prepared cookie sheets, spacing about 2-inches between each cookie.

  4. Pop one tray in the fridge and bake the other for 10-11 minutes, until edges are golden and set. Cool cookies on a rack, and repeat with the other tray of cookie dough.

  5. Once cookies have cooled a bit, sprinkle with fleur de sel or Maldon salt. Eat cookies warm (if possible). Leftover cookies can be stored in an airtight container for 3-4 days.