how to make whole grain, gluten free + vegan pie crust! /  by Lindsey | Dolly and Oatmeal

when i was asked to create a gluten and dairy free pie crust recipe for food 52, i was super pumped!  i had been playing around with gluten-free pastry dough for quite some time, but never had the guts to post about it because it can be a somewhat divisive subject; some people stick to age old recipes, others have specific techniques on cutting the butter/oil with a pastry cutter, two knives or using their fingers, etc.  so, not wanting to piss people off, i refrained from posting a recipe (because sometimes food bloggers can bear the brunt of some people's deep dark creepy thoughts in the comment section).

just some things i found helpful:

  1. using a food processor merely butters the coconut oil, making the dough too wet to add all the water that is needed.
  2. refrigerating the coconut oil in flat disk help to make sure that it's cold throughout, then chop into chunks with a sharp knife.
  3.  i found that using a pastry cutter gets the coconut oil into the perfect sized chunks; just small enough that they're not creamed into the dough, but also aren't too big that the dough around it falls apart.
  4. the amount of water used always varies - for whatever reason.  just remember, you can always add more water at another time, but you can never take back the liquid, so be careful here.
  5. use lots of dusting flour! lots. i really like sorghum here because it has a super smooth texture.
  6. and, an angled pie pan works best too; a lip with a 45 degree angle, as opposed to one with a 90 degree angle, is best because less cracks ensue.    

like i said, pie dough is touchy subject, so i merely provide you with the basics of what i've found to be the best pie dough and crust, that i ever thought was possible - flaky and light, crumbly but sturdy, and most importantly, full of flavor!

head on over to food 52 for the complete recipe! xo

hearty herb, corn + oat bread /  by Lindsey | Dolly and Oatmeal

if you've read the last couple of posts here, then i'm sure you know how thanksgiving food is not exactly my ideal meal.  i've usually been one to avoid it all - eating/making thanksgiving-type food - but this year i felt it was necessary for both me and my husband's sake that i embrace this holiday and give it a chance (because apparently being married doesn't mean you only get to eat the food you like - it's all compromise i suppose!).  last week i highlighted a simple way to make stuffed acorn squash with a zingy tahini sauce as a possible side dish or entree for thanksgiving.  this week, i'm talking cornbread!  

in the past, it was the one item on the t-giving table that i knew and loved; however, in the last few years as gluten intolerances crept in, my go-to was sadly no more.  in an effort to change that situation, i've been playing around with a few different corn-y bread recipes; and i'm super happy to report that i've found a new appreciation (and recipe) for my old friend, cornbread.  this time around it's a more savory bread with a combo of oat flour and cornmeal; a bundle of chopped herbs, and vegan buttermilk to make sure it's nice and moist. while i can say with confidence that it's the perfect companion to anything thanksgiving, it's also makes a super slick accompaniment to breakfast meals: egg + cornbread breakfasts, or perhaps it could sit beside your bowls of weeknight chili and begged to be dipped.  either way, the herbaceous flavors, and licks of salt in each bite are kind of dreamy (and addicting!).   i'm diving into this thanksgiving thing full force, peeps, and next week i'll be sharing pies, pies, and more pies! (ok, maybe just one pie, but still!)

love + light, y'all! xo

hearty herb, corn + oat bread (gluten + dairy free)

i love this cornbread for so many reasons, but mostly because it's super moist, but also light and fluffy!  if you're looking for a more traditional, non-herby, cornbread, just take the herbs out and replace the olive oil with 1/4 cup coconut oil.  

| makes 8x8 inch square loaf |

ingredients

  • 1 1/4 cups full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 cup (non-gmo) organic cornmeal
  • 1 cup gluten-free oat flour
  • 1 tablespoon natural cane sugar
  • 1 1/4 teaspoons fine grain sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons mixed fresh herbs (i used sage, thyme, and rosemary)
  • 1 free-range egg
  • 3 tablespoons extra virgin olive oil, extra for pan

instructions

  • preheat oven to 350° and grease an 8x8 inch square pan with oil, line the bottom and sides of pan with parchment paper and fold the paper over each side to make "wings".  set aside
  • in a mixing bowl, combine the coconut milk with the vinegar and let the mixture sit for about 5 minutes
  • in a large bowl, whisk together the cornmeal, oat flour, sugar, salt, baking powder, baking soda, and chopped herbs
  • to the coconut milk mix, add the egg and whisk; add the oil and whisk once more.  add the wet to the dry and mix thoroughly until combined.  pour the batter evenly into prepared pan, and place in the center of oven.  bake for 30 minutes, edges should be slightly browned and top should crackle a bit.  remove from oven and place on cooling rack; after 15 minutes, use parchment "wings" to gently lift bread out of pan.  place back on cooling rack and allow bread to cool completely before slicing
  • serve warm and enjoy!

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce /  by Lindsey | Dolly and Oatmeal

with thanksgiving approaching later this month (holy s#!@, is it really november already!?), i've been getting asked about what kinds of dishes i prepare for the holiday.  i have to admit that thanksgiving has probably been my least favorite holiday meal.  turkey was always meh.  in the past, i could get down with mashed potatoes, along with biscuits and cornbread.  but cranberry sauce, what-surprises-are-hiding-in-it stuffing, various casseroles, baby food looking sweet potatoes - perhaps it was all a sensory/food phobia of mine, but on thanksgiving i strictly hung out with all the carbs.

the past few thanksgivings i've been changing that situation, and have made some seriously tasty meals that could easily replace, or sit beside a thanksgiving classic.  i've been working on the ultimate gluten/dairy free cornbread, which is so super major, and i've also been playing around with a stuffing salad - kind of like a stuffing panzanella (?) if such a thing exists.  but today i'm sharing this super hearty za'atar squash dish, stuffed with lots of all-star ingredients: a spiced kale, shallot, and chickpea saute with quinoa, all topped off with a zesty tahini sauce with a bit of a peppery kick!  i love these acorn squash for a lot of reasons, but mostly because it's a quick meal that allows you to prepare everything while the squash are baking in the oven - yes, friends, these are the things that make me happy :)  

 have a good one, folks! xo

*also, i'm picking a winner for the giveaway of Amy Chaplin's cookbook today! so check your internet mail to see if you're the lucky winner! 

stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce 

za'atar is an herby spice blend that can be found in most supermarkerts in the herb + spice aisle.  if you can't find a store that carries it, you can easily make your own.  i have a recipe here for za'atar -  i love making a big batch of this to have when i want to throw it into a meal.  

| 6 servings |

ingredients

  • 3 acorn squash, washed and cut in half
  • 2 tablespoons za'atar
  • 2 cups chickpeas, cooked (or a 15oz can of chickpeas, drained and rinsed) 
  • 1 medium shallot, diced
  • 3 large kale leaves, destemmed and shredded
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne (optional)
  • 1/2 cup quinoa, cooked
  • salt + pepper
  • sesame seeds, for garnish

pepper-lemon tahini sauce

  • 1/4 cup tahini paste
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • sea salt
  • 1/4-1/3 water

instructions

  • preheat oven to 400° and line a rimmed baking sheet with parchment.  place squash cut side up, and brush with olive oil; season with a pinch of salt for each, and evenly sprinkle the za'atar spice.  place in oven and bake until fork-tender; roughly 40-50 minutes.  remove from oven and set aside
  • while squash are cooking, heat a 8-10 inch skillet on medium, once hot, add the olive oil and shallot; saute shallot for a few minutes, until translucent and soft.  add the chickpeas, cumin, and cayenne pepper, and a couple pinches of salt; cook for 1 to 2 minutes.  add the kale and cook until a bit wilted, 1 to 2 minutes.  remove from heat and set aside
  • in a large mixing bowl, combine the sauteed chickpeas and kale, with the quinoa.  taste for seasoning and adjust if needed
  • stuff each squash half with roughly a 1/2 cup quinoa mix (more or less depending on the size of your acorn squash).  serve warm with a few drizzles of the tahini sauce, and sesame seeds

enjoy!

for the tahini sauce

  • in a small mixing bowl, combine the tahini, lemon juice, pepper, garlic, a few pinches of salt, and 1/4 cup water.  if consistency is too thick, add more water.  taste and adjust.  store in a lidded jar in the refrigerator until ready to use.  (if the tahini sauce has thickened while refrigerated, add more water, a few teaspoons at a time, to thin it out.)