Plant-Powered Protein Pancakes / March 15, 2017 by Lindsey | Dolly and Oatmeal

Plant-Powered Protein Pancakes w/ Passion Fruit | dolly and oatmeal

hey, hey! i just completed my 3-week cleanse/elimination diet this past sunday, and i couldn't be more thrilled about how i'm feeling, but also that it's now over! it was somewhat of rollercoaster being that our little one went through/is still going through some sort of sleep regression (??) - again! (gosh, i hope it passes soon!) but overall i came out of these 21 days with a bit more clarity, which, whatever you're doing in life, i think is always a good thing. overall, it informed me that our bodies are capable. period. that given the capacity, our bodies are ready and able to adapt - to let you know what's working, and what's not.

seriously though, the only hard thing about being on somewhat of a strict diet for the past few weeks was not making and eating everything in laura's new, amazing cookbook! i'm sure i'm preaching to the choir, but her book is nothing short of totally lovely. i've been such a fan of the first mess blog for quite a while. it was one of the first blogs i reached for when i had changed my diet and was hunting for answers/inspiration/help. much like the best things in life, her blog has a way of luring you in, sweeping you up, gently encouraging you to try something new.

her book is only an extention of that - deeply nourishing both visually and substantively. laura's flavor combinations, kitchen techniques, her wildly ingenious recipes, and her stunning photography all ooze with inspiration. even when it's something as simple as a tea latte, laura has this way of making it special, and making it something you want to share in with others. there's also something to be said about a good recipe title, and laura's are enticing, yet cheeky, like: thai-ish cabbage salad, go-to kale salad with "master cleanse" dressing, lazy steel cut oatmeal, a casually specific green smoothie, and homemade popcorn with magic dust. maybe it's just me, but recipes with "casually specific" titles speak to me ;)

i made these plant-powered pancakes a few times, and (not surprisingly) they're aces. i'm not going to lie, i'm always on the lookout for an easy, lady-with-a-baby-recipe (i.e. anything involving little cleanup and a short cook time). and these pancakes are a one-bowl (blender container) situation, and are quick to make, which checks all the boxes. plus, the recipe calls to make 2 huge pancakes, instead of a few little ones, and i'm not sure why i never thought to do that! the pancakes are squidgy and earthy, and hearty, but light. i topped them with almond milk yogurt, some tart passion fruit, and drizzled it all with coconut nectar. you can really do no wrong with one of laura's recipes, so i would nudge you to go out and buy this book!

congrats, laura. this book is a gem.

here's to longer days, and the eventual pops of spring! xo

plant-powered protein pancakes | v & gf

| serves 2 |

1/4 cup certified gluten-free rolled oats (not quick-cooking oats)
1/4 cup raw buckwheat groats
2 tablespoons chia seeds
2 tablespoons hulled hemp seeds
1 cup boiling water
1/4 cup unsweetened apple sauce
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon pure vanilla extract
1/4 teaspoon sea salt
2 teaspoons pure maple syrup, or to taste
virgin coconut oil, for cooking

for serving

chopped fresh fruit
nut or seed butter
pure maple syrup

method

place the rolled oats, buckwheat groats, chia seeds, and hemp seeds in a high-speed blender. cover with the boiling water. place the lid on the blender and let the mixture sit for 5 minutes.
set a medium pan over medium-low heat.
after 5 minutes, add the applesauce, baking powder, vanilla, sea salt, and maple syrup to the blender. whiz the blender on high until you have a relatively smooth, pancake-like batter. you'll still see little flecks of chia and this is okay.
lightly oil the saute pan and pour in half of the pancake batter. spread the batter with a spatula. let the pancake cook for a good 2 minutes on one side, or until the edges of the pancakes dry and the underside is quite browned. carefully flip the pancake over and cook for another full minute. repeat this process with the remaining half of the batter.
serve the pancakes with fresh fruit, nut or seed butter, and maple syrup if you like.

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Dark Chocolate Kabocha Muffins / February 15, 2017 by Lindsey | Dolly and Oatmeal

Dark Chocolate Kabocha Muffins | dolly and oatmeal

every year around this time i feel so overly done with winter. whenever the new year begins it feels like such a long journey to the spring equinox, until there are longer days, more sunshine, increasingly warmer days, essentially. but this year is different. maybe because we have a babe now and all i want him to do is explore outside, breath fresh air, and be enveloped by sunshine..? it's no wonder that i reach for comfort in the form of food then, and chocolate in particular.

while i usually grab some dark chocolate, mid-winter usually beckons for something a bit more indulgent. i wish my metabolism were one that could tolerate eating baked goods on the regular, but alas, i could eat air and still gain a pound. so i reserve those types of cravings for these cold, bleak days, when a few shreds of chocolate baked inside a cake-y muffin just seems crucial, ya know?

these are by far my favorite muffin i've made. i have to say that every time i use fresh as opposed to canned puree, i find the resulting texture one that can't be beat. it's rich and velvety (something a canned variety has yet to ever yield), yet still light and airy. i would say these are more on the cake-y side as opposed to a more hearty muffin. either way, they've become quite the staple around here. and if you're wanting to make a slightly healthier/less sugar version of them, eliminate the chopped chocolate, as to cut out some of the sugar. but let's face it, no baked goods are ever going to be healthy, so why not go full tilt and keep those chocolate bits ;)

xo's friends

dark chocolate kabocha muffins | gf & df

the kabocha puree can be substituted with any winter squash puree (butternut, acorn, pumpkin). i would nudge you to try making these with fresh puree, but if you're in a pinch canned puree will do.

| makes 12 large muffins |

1 1/4 cups fine brown rice flour
2/3 cup coconut sugar
1/2 cup almond flour, plus more for topping
5 tablespoons raw cacao powder (or cocoa powder)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsweetened almond milk
1/2 cup coconut oil, melted
1/2 cup kabocha squash puree*
2 large free range eggs
1 1/2 teaspoons pure vanilla extract
2/3 cup chopped dark chocolate
cacao nibs for topping

*kabocha squash puree: preheat oven to 400°F and line a baking sheet with parchment. cut the squash in quarters, remove the seeds. rub the flesh side with a bit of coconut oil and place face down. cook until fork tender, about 35-40 minutes. let the squash cool until it is ready to handle. scoop flesh out and allow to cool completely before using or storing it.

method

preheat oven to 350°F and line a 12-cavity muffin tin with liners.
in a large mixing bowl, whisk together all of the dry ingredients. in another large mixing bowl, whisk together the wet ingredients until mixed. add the dry ingredients to the wet a little at a time until combined. then fold in the chocolate.
evenly distribute the batter into the muffin tin, filling each cavity 3/4 of the way. top with a sprinkle of almond flour and a small sprinkle of cacao nibs.
bake in the center of your oven until a cake tester comes out clean, about 28-34 minutes. cool on a rack for 15 minutes, then remove muffins and let them cool completely before eating. leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

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Maca Almond Butter & Sweet Potato Toast / February 9, 2017 by Lindsey | Dolly and Oatmeal

Maca Almond Butter & Sweet Potato Toast | dolly and oatmeal

i'm a bit sleep deprived here so i'm going to keep it short for today. amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies. but something has woken in him, LITERALLY! motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time. (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category. so i'm making some changes around here to take some of the pressure off.

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do). i love taking photos of the process of each recipe. i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head. the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more! i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts. i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time. i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast. whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost. plus, the flavor of maca is really great. think somewhere in the realm of burnt, earthy caramel, but in powder form. i can't get enough.

so this toast. i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs. it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast. xo's

and if you haven't checked out these beautiful posts from across the web yesterday. it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink . i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)

Maca Almond Butter & Sweet Potato Toast

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine. you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

3 cups raw almonds
1 tablespoon maca powder
a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

2 medium sweet potatoes, cut into 1-inch chunks
1 tablespoon unrefined extra-virgin coconut oil, melted
1 teaspoon ground cinnamon
pinch of salt
1 slice gluten free bread
dairy-free cream cheese (i use this one)
maca almond butter
runny honey or maple syrup, to taste
cacao nibs, to garnish

method

in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes. add the maca and a few pinches of salt and blend once more until fully incorporated. store in a lidded jar in the refrigerator.
preheat oven to 375°F and line a baking sheet with parchment.
in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt. transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned. remove from the oven and set aside.
toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.