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Lindsey | Dolly and Oatmeal

ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) / February 28, 2020 by Lindsey | Dolly and Oatmeal

ALMOND-Y DARK CHOCOLATE CHIP SCONES (GRAIN-&-DAIRY-FREE) | dolly and oatmeal

while it’s feeling like summer here in socal, my heart and soul is with the rest of the country who are trying to power through the last few weeks of winter. living my entire life in new york, the last month or two of winter was brutal. all i wanted was longer days, no more dirty/slushy city snow, and i lived just to see those first few sprouts of green grass shoot through the ground. so, since i can’t ship you warm temperatures, i offer you comfort in the form of food. particularly these deep, dark chocolatey scones.

whenever february and march hits i always go for something super chocolatey. there’s something about the depth of dark chocolate that can soothe just about any ailment, especially seasonal blahs. we keep these scones on the higher end of the nutritional spectrum - they’re filled with healthy fats like almond flour, and coconut milk, and the recipe on a whole (minus the chocolate chips) uses only 2 tablespoons of coconut sugar. we’re using an egg here for binding matters, but i definitely think a flax egg could stand in its’ place for a vegan option. and to keep these super low-glycemic, i use stevia-sweetened dark chocolate chips which are really good; and we add a little almond extract offering that marzipan-y almond flavor which takes these to the next level. all-in-all, sustenance and nourishment in the form of scones. i’m here for it.

fyi, these are the perfect weekend treat, and a quick but satisfying baking project, if you’re looking for one ;)

happy end-of-february! we made it! XO

almond-y dark chocolate chip scones | grain-&dairy-free

PRINT THE RECIPE

notes:

for a vegan option, you could swap the egg with a flax egg (1 tablespoon ground flax, mixed with 3 tablespoons water).
these scones (like most other scones) are best when eaten fresh, but if you’re making them ahead or have leftovers, i would suggest heating them up a bit in your toaster oven before eating.

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 and bubbly on top.
while the milk and vinegar are resting, whisk together the almond flour, cacao powder, cassava flour, coconut sugar, coconut flour, baking soda, and salt. set aside.
to the milk and vinegar mixture, whisk in the egg, melted butter, and almond extract.
add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together. add the chocolate chips and mix once more until thoroughly combined. place the dough in the fridge for 10 minutes to chill.
prepare a clean work surface, and dust it with cacao powder. turn the scone dough out onto it, and dust the top with a bit more cacao. use your hands to spread the dough into an even round with with about a 1-inch thickness. use a 2-inch round biscuit cutter to punch out 5 scones, reforming the dough as you go. place the scones on a parchment-lined baking sheet and place in the fridge for 15 minutes.
preheat your oven to 350°F. bake the scones in the center of your oven for 18-20 minutes, until edges and tops are set. let cool. sprinkle with sea salt, if using, and enjoy! (scones are best when eaten fresh and warm.)

| makes 5 round scones |

1/4 cup full-fat coconut milk
1 teaspoon apple cider vinegar
3/4 cup almond flour
1/4 cup cacao powder (or cocoa powder), plus more for dusting
1/4 cup cassava flour
2 tablespoons coconut sugar
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temp
2 tablespoons vegan butter, melted and cooled
1 teaspoon almond extract
1/2 cup dairy-free dark chocolate chips (i like these)
flaky salt, for topping (optional)

similar recipes:

AVOCADO-BLUEBERRY FLAX JARS & CINNAMON SWEET POTATO PUREE / December 14, 2019 by Lindsey | Dolly and Oatmeal

AVOCADO-BLUEBERRY FLAX JARS & CINNAMON SWEET POTATO PUREE | dolly and oatmeal

joey’s nearly 4 months old, so i’ve already begun to think about introducing solids in another 2 months. it’s hard to believe he’ll be sprouting little teeth soon, and be chomping down on actual food as well. his preferred position is to sit up, and not in a reclined position - this guy likes to be at a 90-degree angle at all times, which can be quite the challenge (especially when i need to get things done and he’s just not having it in his little play-gym). but he’s really just the most happy little boy - always smiling, and talking, and noticing just about everyone and anyone who walks in the room. he adores his big brother, his face beams just looking at amesy. we think joey just wants to big like him and do all the cool things.

when it comes to baby food though, i really started super basic with amesy. taking things frank and i eat and just making them baby-friendly. take sweet potatoes for example. frank and i eat them throughout the week, so when it comes to food prep, i just roast a few extra to puree into baby food. and since i wanted to introduce some subtle spices, i flavored them with a bit of ground cinnamon. amesy loved them so much that we gradually moved to roasted sweet potatoes wedges with cinnamon as got older. side note: he still eats sweet potatoes almost every night ;)

for the blueberry-avocado flax jars i really wanted to incorporate some healthy fats and fiber with the blueberries. it’s almost like a little smoothie for your babe. using avocado instead of banana is my favorite way to keep it a low-glycemic food, while maintaining a super creamy and velvety texture. (plus, for a more toddler-friendly version, i add unsweetened almond milk yogurt to fill it out a bit more for breakfast or a snack.) .

but baby food is only as good as what contains it, really. with so many toxins and chemicals in modern day plastic containers, i am particularly careful what i use to store my baby food in. while i’ve always relied on le parfait glass canisters and jars for pantry goods and flours, i also use them to store my baby food, as they’re a brand i know and trust. not only that, but i can make a big batch of baby food ahead of time, preserve it, and use it later without wasting any food (if you’re curious on le parfait’s technique, you can find it here). even if you choose to preserve your baby food a different way, le parfait containers make it easy by making so many various shapes and sizes to fit your needs. they’re a wonderful resource, here’s a link to hop over to their site - you can check out a wealth of knowledge, as well as some wonderful recipes.

thank you Le Parfait for sponsoring this post! all thought and opinions, as always, are my own.

cinnamon sweet potato puree | gf & v

| makes roughly 2 cups |

2 organic sweet potatoes
1/2 teaspoon ground cinnamon

AVOCADO-BLUEBERRY FLAX JARS | gf & v

| makes roughly 2 cups |

2 cups organic blueberries, washed and patted dry
1 1/2 ripe organic avocados
2 tablespoons ground flax

method

preheat oven to 400°F.
sterilize your jars and containers. fill a large pot with water, bring to a boil. submerge jars in the water for 45 minutes. use tongs to remove them. let them dry and cool. keep your pot on the stove with the water inside, we’re going to use it again later.
while jars are drying, make the cinnamon sweet potato puree. poke the potatoes all over with a fork. place potatoes on a baking sheet and roast until tender, about 45 minutes-1 hour. remove from oven and slice open, let cool completely.
scrape potato flesh from the skin and place in the container of a food processor fitted with a metal “s” blade. add the cinnamon and blend on high, scraping down the sides of the container until no lumps remain, and the mixture is smooth. fill your containers 3/4 of the way. wipe containers rim, and fasten lids tightly on top.
place a rack or tea towel on the bottom of your pot; bring water back to a boil (212°F). lower jars into the water, making sure the tops are covered (if they’re not, simply pour more water in). boil for 45 minutes, then let cool. store preserved baby food in a cool dark place, preferably a closed pantry.
make the blueberry-avocado flax jars. combine the blueberries, avocado, and flax in the container of a food processor fitted with a metal “s” blade. process on high, scraping down the sides as needed until everything is combined and creamy. immediately fill your jars 3/4 of the way, and proceed to preserve the jars as outlined above.

PESTO, BALSAMIC & PEACH PIZZA W/ GARLIC-CASHEW CREAM (GLUTEN FREE) / August 29, 2019 by Lindsey | Dolly and Oatmeal

we welcomed our little baby joey on august 15th. we couldn’t be more in love and smitten with him. even amesy is tolerating his cries, and endless diaper changes. he’s even been pretty good at sharing me with his baby brother. i plan to share a bit more about joey’s birth story. but needless to say, it’s been a wonderful, chaotic whirlwind. so, stay tuned!

let’s talk pizza. specifically this peach-y garlicky pizza that we’ve been making all summer long! this combination of ingredients was somewhat of a hodgepodge of things leftover in our fridge one saturday night/a medley of ingredients we frequently combine for salads and such. the first thing you need is a ripe juicy peach. i’ve tried this with a semi-ripe, not-too-sweet peach, and while tasty, it didn’t hit the right note (the sweet, juiciness is key here). but since it’s the height of peach season just about everywhere in the states, i doubt you’ll have trouble finding one. next, you need some really good aged balsamic. the watery grocery store variety probably won’t cut it in terms of the sweet, acidic drizzle we’re going for here. and lastly, a good pesto. if i’m not making my own, then a store bought version is just as good. for cheese, i go between a buffalo milk fresh mozzarella, or a vegan mozzarella that are both wonderful here (of course depending on your diet). and for the pizza crust, i always use my recipe for the best gluten free pizza dough, or, if i’ve run out, i use this frozen dough that is quite good as a backup.

this is our go-to friday night summer pizza pie and i only thought it my duty to share its deliciousness here with you before we say goodbye to summer vacation. i hope you get the chance to make it! happy end of august!

xoxo!

PESTO, BALSAMIC & PEACH PIZZA W/ GARLIC-CASHEW CREAM (GLUTEN FREE)

garlic-cashew cream | makes roughly 1 1/2 cups

2 small heads garlic
1 tablespoon plus 2 teaspoons olive oil
1 cup raw cashews, soaker for at 5 least 5 hours or overnight, drained and rinsed
1/2 cup unsweetened almond milk
2-3 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon onion powder
salt & pepper

pizza | makes 1 pie/8slices

1 portion of this pizza dough (or pizza dough of choice, roughly 1/2 pound)
1/4-1/3 cup garlic-cashew cream (recipe above)
1 ripe peach, sliced
6-8 ounces mozzarella (if using fresh mozzarella about 2-3 small balls)
2 tablespoons pesto, homemade or store bought
1 cup baby arugula
extra virgin olive oil
2 teaspoons aged balsamic vinegar
flaky sea salt
freshly ground pepper

method

make the garlic-cashew cream. preheat oven to 400°F. cut the tops of the garlic heads to expose cloves of garlic. place the garlic heads in foil and drizzle over the 2 teaspoons olive oil. fold up the foil to make a loose packet, and place in the oven. cook until knife tender, about 30-40 minutes. let cool.
in the container of an upright (preferably high-speed) blender, combine the cashews, roasted garlic cloves, almond milk, 1 tablespoons olive oil, 2 teaspoons vinegar, dijon, onion powder, a few fat pinches salt, and a couple grinds of pepper. blend on high, stopping to scrape down the sides as needed, until the garlic-cashew cream is smooth. taste and adjust, adding more vinegar, salt, and/or pepper if needed. use right away, or store in a resealable container in the fridge (garlic-cashew cream can stay in the fridge for up 1 week.)
make the pizza. place a pizza stone in your oven, and preheat to 500°F.
cut a large piece of parchment paper and place it on your countertop. place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval (the edges may crack a bit, and that's ok, just pinch the dough back together). use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.
trim the parchment paper below your pizza dough, and discard. (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)
use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with its' parchment) onto the pizza stone. par-bake the dough for 6-7 minutes. remove from oven, and use a spoon to spread the garlic cream evenly over top. then evenly spread the peaches over the garlic cream. place in the oven and bake for 5-6 minutes, until peaches have softened. add your cheese of choice, then add dollops of pesto. bake one last time, until cheese is melted and crust is crisp, about 6-8 minutes. remove from oven and top with arugula. drizzle with olive oil, the balsamic vinegar; sprinkle some flaky sea salt, and fresh pepper over top.
slice, and serve hot.