Chimichurri Avocado Toast / June 14, 2018 by Lindsey | Dolly and Oatmeal

Chimichurri Avocado Toast | Dolly and Oatmeal

i'm popping in here real quick with this avocado toast "recipe". it's not so much a recipe than it is a couple of favorite ingredients mixed together to make one epic piece of toast! if you're not familiar with chimichurri sauce, it's a herb-based, green sauce that's traditionally used for grilled meats and fish. but it's also great in vegetarian dishes as well: used as a salad dressing, tossed into lentils or beans, or mixed into a pasta salad. but, i love it on avocado toast! and i think you will too!

it provides it a great garlicky flavor, and a bit of an acidic bite from the vinegar. there's also a faint spice from crushed red pepper flakes. and all together with creamy, smashed avocado just takes your traditional avocado toast up a significant notch. sometimes i eat the toasts as is, with an egg on top, or served on the side. it's a great "breakfast for dinner" recipe on a night where you need to take a break. all in all, a super easy, but revitalized take on a classic 😉i hope you all enjoy it as much i do!

xo!!

chimichurri avocado toast | v & gf

print the recipe!

| makes roughly 1/2 cup chimichurri |

1/2 cup fresh parsley, chopped fine
1/2 teaspoon dried oregano
2 garlic cloves, grated
1 tablespoon finely minced red onion
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon red pepper flakes

toast

3-4 slices gluten free bread, toasted (or preferred bread slices)
1 ripe avocado
fine sea salt
nasturtium or herb flowers for garnish (very optional)

method

in a mixing bowl, mix together the parsley, oregano, garlic, red onion, vinegar, and olive oil. stir in the salt and crushed red pepper flakes. taste and adjust the salt and vinegar if desired. store the chimichurri in a lidded jar in the fridge for up to 1 week. remove it from the fridge 30 minutes prior to serving.
assemble the toast. cut the avocado and mash it into the toast; season with salt, then top with the chimichurri sauce and nasturtium or herb flowers (if using) and eat right away.

similar recipes:

cilantro hemp salad on tahini on tahini-yogurt toast

miso-tahini avocado toast w/ black sesame gomasio

Chocolate-Drizzled Tahini Granola Bars From "The Pretty Dish" / April 5, 2018 by Lindsey | Dolly and Oatmeal

Chocolate-Drizzled Tahini Granola Bars | Dolly and Oatmeal

spring is definitely here in LA. (and i say this with the deepest acknowledgment that so many of you are still feeling the wrath of winter-spring snowstorms, or just general yucky weather. this former, life-long new yorker gets it - i am with you!) and i can't believe it, but we're coming up on a whole year of living in southern california. i feel like i'm just beginning to feel a real vibrational shift in the seasons though. maybe it was daylight savings that tipped the scale, maybe the almost 2 weeks of on-and-off rain; but there is green grass, birds happily chirping, and weeds! i never thought i would miss weeds, but i do/did! most neighbors are trimming them down, but for a few days these lovely, untamed, wild shrubs were lining the sidewalks, and it made me the happiest :)

i decided to keep this week's recipe a, not-so-seasonal recipe. we're all experiencing so many various climates depending on where we live that i didn't want to hit you with a salad, or some sort of asparagus recipe when you have snow coming down outside. so i thought something we could all get behind is chocolate!

these delicious granola bars come from jessica merchant's newest book, the pretty dish. they're pretty low maintenance as far as granola bars go, in that they're a no-bake situation, and they're also made with mostly pantry ingredients. i would say these came together in about 30 minutes from start to finish. out of the amazing 150 recipes in jessica's book, i was drawn to this one, particularly because it uses tahini, giving them a beautiful flavor. i think so many of us think of tahini as a savory ingredient, but it pairs so incredibly well in sweeter dishes, especially with the chocolate here. the recipe also makes a generous amount, certainly enough for the entire week. these impressive little granola bars check the box on just about any list you may have, including that i swapped some ingredients to give the bars a lower glycemic index. and i also went ahead and swapped the butter for coconut oil, making them vegan. (you can see my notes at the bottom of the ingredient list.)

big spring hugs! xo

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

chocolate-drizzled tahini granola bars

see my notes at the bottom of the ingredient list for a vegan, and low glycemic version.

recipe from: The Pretty Dish by Jessica Merchant

| makes about 12 |

6 tablespoons unsalted butter
6 tablespoons tahini
1/2 cup honey
1/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup quick-cooking oats
1 1/2 cups brown rice cereal (i used puffed quinoa)
3 tablespoons ground flaxseed
2 tablespoons chia seeds
2 tablespoons hemp hearts
1/2 teaspoon salt
1 cup chocolate chips, melted, for drizzling
3 tablespoons sesame seeds, for topping

*my notes to make these vegan or dairy-free, and refined sugar-free:

replace the butter with equal amounts melted coconut oil
replace the honey with coconut nectar (you could also use maple syrup, but i prefer coconut nectar because it has a lower glycemic index)
swap the light brown sugar for equal amounts coconut sugar
i replaced the melted chocolate chips with this raw chocolate sauce

method

line a 13" x 9" dish with parchment paper. spray the paper with cooking spray.
in a saucepan, heat the butter, tahini, honey, and sugar over low heat. whisk until the butter melts, the sugar dissolves, and the mixture is warm. remove the pan from the heat and stir in the vanilla.
in a large bowl, stir together the oats, cereal, flaxseed, chia seeds, hemp hearts, and salt. pour the butter mixture over the dry ingredients and use a spatula to gently combine until everything is moistened. press the the mixture into the pan. drizzle with the melted chocolate. sprinkle the sesame seeds over the top. refrigerate the bar for 4 hours, or until set.
remove from the fridge and lift the parchment out of the dish. slice the bars into squares or triangles.

similar recipes:

(no bake) peanut butter & cacao nib cereal bars

Grain-Free Summer Berry Scones / August 9, 2017 by Lindsey | Dolly and Oatmeal

Grain-Free Summer Berry Scones | dolly and oatmeal

we're coming up on almost 7 weeks until amesy turns one whole year old (!!!!), which seems insane sometimes. i've begun casually planning a few things like buying decorations from my favorite store in brooklyn, and making a smash cake in the form of a mini dinosaur..maybe..? frank thinks it'll be too hard, but i think i can do it (we'll see!). it's really too difficult to put into words what a (almost) year of being a parent feels like. frank and i have had discussions about how much our relationship has changed, but also how much we've continued to have a similar dynamic. how we love each other more than anything, but how we love amesy so much more. if i could describe my feelings about it in one sentence it's that this first year as a parent has gone at warp speed, but has also crept by at the slowest rate of time imaginable. it's all very disorienting when i stop to think, which is why perhaps i tend to just go, and do. but i think this 1 year mark will hit us, at least that's what i'm anticipating.

these scones aren't directly related to amesy, or his 1 year birthday, but they are related to my diet; which had changed when i was a few months postpartum. balancing my blood sugar has also been an issue, even from a really young age. but i recently began confronting it once again, and i started reducing the amount of grains in my diet, which is something i've done here and there for a few years now. it's not something i would say is for everyone, but it works for me, and i feel better for it. (just as a side note, everybody and body is different, what works for me, may not work you and vice versa.) in any event, i've been baking with almond flour a lot, and have just started working with cassava flour, which is made from the root of a yuca (or cassava) plant. whenever i bake with a nut flour i always combine it with a starch (it gives the baked good more a crumb texture, and it's great for binding), and cassava works perfectly here, just like in these cookies from the other week.

i never liked scones growing up, but my mom would occasionally have one in the afternoons with some tea, and over time i began liking their lightly sweetened, biscuit-like flavor and texture. i've tested grain-free scone recipes here and there, but was never really happy with the result. (i even made a semi-pledge back when the blog was still a teeny baby, that i was looking forward to making a good grain-free scone!) finally after about 4 years these babes were born! they are perfect sliced in half, toasted up, and slathered with some salted ghee, or vegan butter. the summery berries in there can replaced with whatever fruit you like or have on hand, i could imagine peaches or nectarines tasting really great as well. i hope you have the chance to make them. and if you do, tag me at #dollyandoatmeal so we can share in the goodness :)

big love! xo

grain-free summer berry scones | gf & df

| makes 4 large scones |

1/4 cup unsweetened almond milk, at room temperature
1 teaspoon apple cider vinegar
1 cup blanched almond flour
1/4 cup cassava flour, more for dusting
2 tablespoons coconut sugar
1/2 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
1/4 heaping teaspoon fine grain sea salt
1 large egg (preferably pasture raised), at room temperature
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1/2 cup mixed raspberries and blackberries, cut in half
1 egg white (optional)

method

in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled a bit.
while the milk and vinegar are resting, use a separate mixing bowl and whisk together the almond flour, cassava flour, coconut sugar,baking powder, baking soda, and salt.
to the milk and vinegar mixture, whisk in the egg, oil, and vanilla.
add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together. then cover the bowl with cling wrap and refrigerate for 20 minutes.
in the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper. remove the dough from the fridge and fold the berries in. turn the dough out onto the parchment lined baking sheet.
dust your hands and the top of the dough with cassava flour and form it into a round with a 1 1/2-inch thickness. use a sharp knife to cut the dough in half, and then in fourths. (the dough will be sticky, this is ok.) pat the 4 pieces of dough into rounds with about 1 1/2-inch thickness. lightly brush the tops with egg white (if using).
bake for 18-23 minutes, until the tops and edges are golden. let them cool before eating. scones can be stored at room temperature covered by a piece of parchment for about 3 days. alternatively, you can store these in an air tight container in the fridge for up to 1 week, and reheat them in your toaster/oven.