NUTTY CARDAMOM COCOA GRANOLA / October 8, 2020 by Lindsey | Dolly and Oatmeal

NUTTY CARDAMOM COCOA GRANOLA | dolly and oatmeal

cozy granola season has arrived! as soon as september/october roll around i’m usually making a few batches, while also making some equally cozy nut milks. it always feels like the right move to gently ease into fall.

today we’re making this cardamom-spiced cocoa granola. it’s crunchy and nutty, and chocolate-y, with a subtle spice that makes your kitchen smell like autumn. we start by making the chocolate mixture - combining coconut oil, maple syrup, and cacao powder over a low heat to get everything nice and smooth. then we toss a variety of nuts and seeds (please feel free to sub in what you have/like), and cacao nibs together. everything gets mixed together and covered in the chocolate sauce. from there it gets a little bake time in the oven. when it’s done cooking, we pan-toast the coconut, and combine everything. (coconut side note - i don’t know about you, but i love coconut flakes/shreds in granola. but when i combine it with the granola, it usually gets too burnt in the oven for my liking. this is why i’m adding the extra step to toast it in a pan.)

it’s a perfect breakfast, smoothie topper, yogurt garnish, or snack eaten right out of the jar. i hope you love this little recipe :)

nutty cardamom cocoa granola | gf & v

print the recipe!

| makes about 3 cups |

notes: you could of course use whatever nuts and seeds you have on-hand. if you don’t have cacao nibs, replace then 1:1 with something else - more nuts or seeds, or even chocolate chips if you wanna get crazy ;)

ingredients

1/4 cup coconut oil
1/3 cup pure maple syrup
1/3 cup cacao powder (or cocoa powder)
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
2 cups mixed raw chopped nuts (almonds, cashews, pecans, walnuts, etc.)
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup cacao nibs
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 cup coconut flakes

method

preheat oven to 325°F, and line a baking sheet with parchment paper.
in a small saucepan over low heat, melt the coconut oil. remove from heat, and whisk in the maple syrup and cacao powder until smooth. then whisk in the vanilla and salt.
in a large bowl, mix together the chopped nuts, seeds, cacao nibs, and spices. pour in the chocolate mixture, and use a rubber spatula to combine until everything is evenly coated.
spread the granola evenly into your prepared baking sheet. bake in the center of your oven for 30-35 minutes, stirring halfway through for even baking, until fragrant and nuts are toasted. remove from oven and let cool.
while the granola is cooling, heat a pan over medium-low heat. once hot, add the coconut and toast, shaking the pan every now and then for even toasting. add the toasted coconut to the granola, and toss together.
once cool, store in a lidded jar for up to 7-9 days at room temperature.

similar recipes:

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ A VEGAN OPTION)) / July 2, 2020 by Lindsey | Dolly and Oatmeal

CRISP & CHEWY FLOURLESS CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE W/ VEGAN OPTION) | dolly and oatmeal

if you asked frank how many chocolate chip cookie (CCC) recipes i’ve tested in the past few years, and how many of them that i was happy with, he would probably answer you: zero! so there’s a reason i lean on a CCC recipe from one of my favorite cookbooks (sweet laurel bakery) each and every time we have a craving for them. the recipe has a few simple ingredients, it’s easy to make with amesy, and they’re on the healthier end of the cookie spectrum. while i love all these things about them, they still miss the mark (IMHO) of a typical CCC with that crisp exterior, and that melty, gooey center.

that’s where these CCCs come in. they’re still made with simple, gluten-and-dairy-free ingredients, but they have the taste and texture of my dream CCC! crisp, crackly on the outside, with chewy and soft centers. i wanted to keep the ingredient list on the simpler/traditional side, so maybe for the first recipe ever i’m only calling for 1 type of flour (!!!). from there, we use just general pantry staples: baking powder, baking soda, some salt, coconut sugar, coconut oil, and 1 egg (peep the recipe notes below for a vegan option). it’s a super straight forward recipe - no special ingredients, no soaking, no grinding your own flour, we’re just trying to keep everything easy-peasy here.

wishing everyone a safe and healthy start to summer 💛

crisp & chewy flourless chocolate chip cookies | gf & DF (w/ a vegan option!)

notes:

vegan option: swap the egg for a flaxseed egg: 1 tablespoon ground flaxseed+ 3 tablespoons water. whisk together and let the mixture sit for roughly 10 minutes, until it forms a gel-like consistency. use as directed in the recipe method. these came out delicious as well. however, the texture of the cookie is a bit softer and chewier than when using an egg.
can i use vegan butter instead of coconut oil? i tested these with equal amounts of miyoko’s vegan butter and to my surprise, i didn’t love them. the coconut oil gives these cookies that crisp exterior, while the vegan butter made the entire cookie soft. they still tasted delicious, but i personally prefer coconut oil.
as for dairy-free/vegan chocolate chips, my preference is lily’s brand, and in a close second is hu chocolate gems.
these are best eaten on the day of, as the CCCs sit they will get a bit softer.

PRINT THE RECIPE

| makes roughly 18 cookies |

dry ingredients

2 cups blanched almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
flaky sea salt, for topping

wet ingredients

1/2 cup coconut sugar
1/2 cup melted (and cooled) unrefined coconut oil
1 large pasture-raised egg, at room temperature (or 1 tablespoon ground flaxseed plus 3 tablespoons water)
2 teaspoons pure vanilla extract
1/2 cup vegan chocolate chips or chunks, plus a few more for topping (i use these)

method

prepare 2 cookie sheets with parchment paper, and set aside.
in a large bowl, whisk together the flour, baking powder, baking soda, and salt. set aside.
in another large bowl, whisk together the sugar and coconut oil until combined. add the egg (or flaxseed egg) and vanilla and whisk until combined once again.
add 1/2 the dry ingredients to the wet ingredients, use a rubber spatula and mix until combined. add the other half of the flour and mix once again until everything is completely combined. fold in the chocolate chips or chunks.
use a medium cookie scoop (roughly 1.5 tablespoons) to scoop your cookie dough out onto your cookie sheets, leaving at least 2 inches between each cookie. refrigerate for 20 minutes, until firm to the touch.
while the cookies are chilling, preheat your oven to 350°F.
one tray at a time, bake cookies in the center of your oven for 12-15 minutes, until edges are lightly browned and golden. sprinkle with flaky salt and let cookies cool on a rack for about 20 minutes before eating. these are best warm on the first day, but can be stored at room temperature covered with parchment for up to 3-4 days (if your house is hot, store in the fridge and warm in the oven if need be).

similar recipes:

frozen chocolate chip cookie dough balls

blueberry chocolate chip breakfast cookies

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 |