sweet

Lindsey | Dolly and Oatmeal

raspberry-currant yogurt crumble cake (gf + df) /  by Lindsey | Dolly and Oatmeal

if you've read a bunch of posts here then you've probably heard me go on and on about my summers spent on martha's vineyard.  this year it's a shorter trip, but we're here on this magical island and that's all that matters! a whiff of the salty air, the fishy but welcoming fragrance of the fish markets, the sweet smells of the rosa rugosa bushes that line shores of every beach, and the hefty amount of sea mist that rolls through the beach grass just as the sun sets. the majesty of this island never gets old; it's as though i see it with new eyes each time i deboard that ferry.

i'm making it a short post today, we're trying to get as much time in with the fam and pups before we head back to brooklyn. but before i go i wanted to share this fruity crumb cake.  it's a riff on a basic coffee cake but more berry-centric, with less cinnamon-y flavor.  i happened to get up to stone barns just in time for their raspberry harvest and bought as many cartons of those sweet gems as i could carry. and while i typically shy away from using raspberries in baking (frank and i usually eat them all up before i can do anything with them), i had quite a bit leftover and was trying to clean out the fridge a bit before we left. i also had currants that i had picked up a few days prior and thought that the sweet raspberries and tart currants would be perfect in a cake situation! turns out it was one of my favorite things ever. so much so, that i made another cake with leftover blueberries the next day for my brother :) 

this cake (in my opinion) is the perfect amount of sweet/tart that invites you to eat it with breakfast, as a afternoon treat, or perhaps as a light dessert. the crumble also has that essential balance of sweet/salty with a hint of cinnamon, hitting those traditional coffee cake notes. it's definitely a hit around here, perhaps it will be a new favorite in your kitchen as well :)

wishing you all cool summer breezes! xo

raspberry-currant yogurt crumble cake (gf + df)

feel free to substitute whatever berries you have on hand. if they're a larger berry i would suggest cutting them to the size of a dime or penny for even baking.  i prefer to use this unsweetened cultured coconut yogurt, but 1/2 cup full-fat coconut milk with 1 1/2 teaspoons vinegar or lemon juice works just as well.  

| makes one 8-inch round cake |

crumb topping

  • 1/2 cup brown rice flour

  • 1/4 cup gluten-free old fashioned rolled oats

  • 1/4 cup coconut sugar

  • 1/4 cup monkfruit sweetener

  • 1/2 teaspoon cinnamon

  • big pinch of fine sea salt

  • 1/4 cup melted coconut oil

cake

  • 1 cup brown rice flour

  • 1/2 cup oat flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon fine sea salt

  • 2 large eggs

  • 1/4 cup sunflower oil

  • 2/3 cup coconut sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 cup unsweetened non-dairy cultured yogurt (i use this coconut yogurt)

  • 1 1/2 cups mixed raspberries and currants

method

  • preheat the oven to 350°F, oil an 8-inch springform pan and line the bottom with parchment paper; set aside.

  • make the crumb topping. with a fork, whisk together the flour, cinnamon and salt; drizzle in the coconut oil and maple syrup and mix until crumbly, then add the almonds and mix to combine once more. cover with cling wrap and place in the refrigerator until ready to use.

  • make the cake. in a large bowl, whisk together the flours, baking powder, baking soda, cinnamon and salt; set aside. in another large bowl, use an electric mixer on low to beat together the eggs and oil together; then add the sugar and vanilla; mix on low until combined. add 1/3 of the flour mixture and beat on low until combined, then add 1/3 of the yogurt and beat on low until combined; alternate between the two until fully incorporated. gently fold in 1/2 the berries and currants; turn batter out into the pan and smooth the top with a spatula. evenly distribute the remaining berries over top of the cake. remove the crumb topping from the fridge and use your fingers to break it up a bit; evenly distribute crumbs over top of cake.

  • bake for 50-60 minutes, until a cake tester inserted into the center of the cake comes out clean. remove from oven and place on a rack; let cool completely before removing the sides of the pan and serving.

enjoy!

more recipes

summer squash + banana loaf w/ almond streusel

summer squash + banana loaf w/ almond streusel

toasted oat + baby zucchini muffins

toasted oat + baby zucchini muffins

breakfast quinoa flakes w/ stewed blackberries

breakfast quinoa flakes w/ stewed blackberries

coconut citrus sunshine smoothie /  by Lindsey | Dolly and Oatmeal

the last few weeks of winter are here and they're not letting up around these parts.  it's bitter cold, icy sidewalks, dirty snow, and wind that hurts your face and makes you want to cry.  sunshine in all and any form is needed...desperately. while i'm usually sipping on hot tea, warm lemon water, or bits of coffee here and there, i've been opting for a cooler, citrusy beverage as of late perhaps to summon a brighter perspective.

my husband isn't the biggest fruit consumer, so when i had a boat ton of citrus leftover from a project, i went to making my favorite juice this time of year, as well as develop a more substantial variety in the form of a creamy smoothie.  i wanted something texturally thick, but fluid; slightly sweet, and creamy - almost like a childhood creamsicle, but more nutritionally sound.  while i was going for more of a breakfast-y dessert smoothie, than a traditional greens 'n fruit smoothie, you can surely partake in this drink and still feel light and invigorated.  in went my fave, fave, fave coconut yogurt (full of probiotics ---> happy belly!), hydrating coconut water, various citrus fruits for color and flavor, some warming nuggets of fresh ginger, a bit of maple syrup to round out the acidity; some chia seeds, bee pollen, and turmeric for their lovely anti-inflammatory properties and amino acids.  basically a super high-vibe, slurp-able creamiscle! (and bonus, if you want to make your own coconut milk yogurt, izy's got you covered in a recent article on the kitchn!)

warmth, sunshine + smoothies! xo

coconut citrus sunshine smoothie (gf + v)

usually when i make smoothies i add as i go, which is really what i did here - there's no real math to it, so feel free to start with less and add more as you go.  the result of the ingredient amounts below is a fairly fluid smoothie that thickens over time as the chia seeds activate, about 10 minutes.  

| makes 4 servings |

  • 1 cup coconut water, cold
  • 1 cup coconut yogurt (or preferred yogurt)
  • 1 navel orange, peeled, cut, and seeds removed
  • 1 ruby red grapefruit, peeled, cut, and seeds removed
  • 1 blood orange, peeled, cut, and seeds removed
  • 1-inch piece of fresh ginger, peeled and roughly chopped
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground turmeric, extra to top (1 teaspoon fresh turmeric)
  • 1 teaspoon chia seeds, extra to top
  • 1 teaspoon bee pollen, extra to top

instructions

  • place all ingredients into a high-speed blender; blend on high until smooth and bubbly.  taste and adjust, adding more syrup or turmeric.  you can serve immediately, or wait 5-10 minutes for the chia seeds to activate, resulting in a thicker smoothie.   serve, and sprinkle tops with some more chia seeds, bee pollen, and turmeric

more beverage goodness:

microgreen + mango juice

microgreen + mango juice

rejuvenating citrus juice

rejuvenating citrus juice

almond-macadamia milk

almond-macadamia milk

revelatory oat pancakes w/ pomegranate yogurt (gluten + dairy free) /  by Lindsey | Dolly and Oatmeal

it's been a good 4 years since i've been able to confidently (and easily) whip a batch of fluffy pancakes. since changing my diet then i had sworn off making pancakes (the gluten-free variety), because each venture to do so, wound up in a gooey, messy, disappointing disaster.  i tried the gluten-free pancake method of binding the flour with banana or applesauce, i tried whipping egg whites into stiff peaks and gently folding them into the batter.  there were times where i just said 'eff it and threw the runny batter into the waffle maker (because, let's face it, waffle makers can save just about anything), but then there was a magical morning where i read this Food 52 article, where Alice Mendrich explained that replacing wheat flour with equal amounts of brown rice, buckwheat, oat, chestnut, corn, or sorghum flour would work in just about any pancake situation - pancake-life saved!  as i can be a bit pessimistic, i wasn't totally sure that this substitute would work in my favor - given my tumultuous past with GF pancakes - but to my surprise they were just as good as their non gluten-free counterparts, if not better!  

oat flour is one of my favorite flours to utilize in baking, given its sweet, nutty flavor, and its light texture.  so to use it here was a no brainer.  i paired them with my favorite yogurt (Anita's coconut yogurt, this is seriously the most on-point plant based yogurt i've ever had!), along with some tart, juicy pom seeds.  all-in-all, a lightly sweet, but definitely wholesome breakfast meal.  

i'm looking forward to experimenting more with the list of flours above in pancake recipes, but in the mean time, i would love to hear what kinds of gluten free flours work best for you!? i feel like this revelation has opened my eyes to a whole new world of pancake possibility!  thanks, friends! xo

oat pancakes w/ pomegranate yogurt (gluten + dairy free)

the recipe below uses coconut yogurt to replace half of the almond milk, feel free to use any other plant-based yogurt here, or substitute it with 1/2 cup unsweetened almond milk.  this recipe can also be doubled easily for a total of about 20 pancakes.

| makes 10 pancakes |

ingredients

  • 1 1/4 cups gluten-free oat flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon natural cane sugar
  • 1 large free range egg
  • 2 tablespoons almond oil (or oil of choice)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup plain coconut yogurt (or plant-based yogurt of choice)
  • 1/4 teaspoon pure vanilla extract 
  • coconut oil for cooking

pomegranate yogurt

  • 1 cup plain coconut yogurt (or plant-based yogurt of choice)
  • 1/2 pomegranate, seeds removed
  • 2 teaspoons grade B maple syrup
  • 1/4 cup chopped toasted hazelnuts

instructions

  • in a large mixing bowl, combine the dry ingredients with a whisk.  in medium sized mixing bowl, whisk the wet ingredients thoroughly.  add the wet to the dry and mix until no lumps remain.  let batter rest
  • preheat oven to warm and place a baking sheet fitted with parchment paper inside.  heat a 10 inch skillet over medium heat.  test pan with a splash of water before adding the oil; if the water sizzles and evaporates, it's ready. brush the skillet with some coconut oil and pour about 1 1/2-2 tablespoons worth of batter (i fit about 3 pancakes each batch); wait until you see bubbles appear on surface and edges of pancakes - about 1-2 minutes - then flip and cook the other side for another minute or so, until pancakes are golden brown.  place cooked pancakes in preheated oven.  re-oil pan before each batch of pancakes until no batter remains
  • while last batch of pancakes are cooking, mix the yogurt, pomegranates, and maple syrup in a small serving bowl.  set aside
  • serve pancakes with a side of pomegranate yogurt and chopped hazelnuts 

enjoy!